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Thursday, March 23, 2017

MILKY COCONUT ROLLS

I love buns, baos, kuihs with coconut filling.  They are fragrant and tasty.  For this bread rolls, the grated coconut is sweetened with palm sugar [gula Melaka] and condensed milk.  Looks good and tastes good too.
These simple bun dough is easy to handle as the dough is soft, smooth and pliable.  The baked buns are soft and moist but not so after a day.  Anyway, not to worry, it wouldn't go to waste as these are still good when reheated in the oven or steamed.


Ingredients For Coconut Filling
250 gm grated white coconut
100 gm palm sugar [gula Melaka]
2 tbsp condensed milk
  1. Combine sugar and grated coconut in a non stick pan, stir until sugar dissolves.
  2. Add in condensed milk and stir  continuously  to mix well and cook until the paste is almost dry but moist.
  3. Off heat and cool before use.

Ingredients For Bun Dough
250 gm wholemeal bread flour
50 gm plain flour
1 ½ tsp instant yeast
50 gm castor sugar
120 ml water
20 gm butter
  1. Combine all the ingredients [except butter] in a mixing bowl.  Knead until the dough is soft and add in butter.  Continue to knead dough till smooth and pliable.
  2. Shape into round, cover to rest for 20 minutes of double in size.  Punch down and roll into a ball.
  3. Dust board with some flour, roll dough into a rectangle.  Spread coconut filling evenly all over the dough.
  4. Roll dough into a log and seal the edges well like a Swiss Roll.
  5. Cut roll into 1 inch width, make a slight in the centre  and open up to make an inverted roll.
  6. Place on a line baking tray.  Leave to proof for 30 minutes or double in size.
  7. Bake in a preheated oven at 200 degrees C for 12-15 minutes or golden brown.

6 comments:

Anonymous said...

Oooh yummy looking buns Kimmy, Same as you as I just love buns with coconut filling. I am going to make them but going to substitute gula melaka with our local gula apong ( nipah palm sugar) as the taste is more fragrant. Have you tried bakes or desserts made with gula apong before? Especially in chendol if the hawkers don't sting on it. Cheers
Florence

Kimmy said...

Hi Florence, I have heard of it but haven't come across this. Where can I get this in Penang? Oh, maybe I'll ask my hubby's friend who works in Kuching to get me some. Yes, you can definitely replace the sugar but have to bear in mind the sweetness of it. If you can't finish these buns within a day or two, don't worry, reheat them and they are still awesome.

Phong Hong said...

Hi Kimmy! I have a weakness for soft sweet buns. I will definitely enjoy your milky cococnut rolls. I can eat many hah..hah...

Anonymous said...

Hi Kimmy,
I normally buy the gula apong from the stutong wet market. If it's not convenient to go there ask your hubby's friend to buy it from Everise supermarket which is packed in plastic bags. Check with the vendors that it's locally produced ones and not those from Indonesia as they are not as fragrant. Btw I have yet to come across bakes or desserts made with gula apong outside Sarawak.
Florence

Kimmy said...

Hi Phong Hong, this is one of the reasons why I 'dare not' bake buns too often. Freshly baked and out of the oven is so irresistible. Buns have a high content of sugar and fats, not really suitable for daily consumption like other loaf breads.

Kimmy said...

Hi Florence, thanks for the info. Will ask my hubby to get his friend to buy some for me.

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