Jun 03 2010
A Childhood Favorite – Chinese Coconut Buns
Usually on the weekends when we have extra time, we like to make desserts – so one weekend, I asked Daniel what he felt like making and the little boy in him said he wanted to make Chinese Coconut Buns. I was like – what is that? He told me when he was young, his parents would take him out for Dim Sum and he would always order the Coconut Buns – which are soft buns that is filled with a sweet coconut filling. These are also similar to the Filipino’s Pan de Coco. Nowadays, only certain restaurants or bakeries offer these buns, so it’s been awhile since he’s had them. I’ve probably never had these before, so it’s not only my first time making it, but also eating it! What surprises me is that Daniel doesn’t like to eat sweets, but this Chinese dessert is one of his favorites. They are actually quite filling to eat, since you get the denseness from the bread along with the thick coconut, honey, and butter mixture. The only thing I would forewarn you is that the filling is very sweet, so if you prefer less sweetness, don’t add a lot of honey. To make these buns, we seeked out a recipe courtesy of Jun-Blog that helped us recreate Daniel’s favorite childhood treat!
The first step in making the bread is activating the yeast. Simply take 2 tsp or 1 pack instant yeast, 1/4 cup tepid water, and 1 tsp sugar. Dissolve yeast in tepid water, which is water with a temperature anywhere between 100 and 110 degrees F. To proof yeast, add 1 tsp sugar and let stand for 10 minutes. If the mixture doubles in volume then yeast is active.
Next is making the dough: In a large bowl, whisk together 3 1/2 cups flour, 1/3 cup sugar and 1 tsp salt. Then add 1/2 cup milk, 1/2 cup melted butter, 3 eggs, and the yeast and combine well.
If you don't have an electric mixer to knead the dough for you, then I guess you'll be exercising your arms by kneading it by hand.
Let the dough rest in a bowl greased lightly with canola oil. Cover the bowl with plastic wrap and let the dough rise for about an hour or until the size doubles.
While the dough is rising, prepare the coconut filling by adding 1 cup coconut flakes, 3 tbsp melted butter, 5 tbsp honey, and 1 egg yolk into a food processor.
Mix it together until it forms a paste-like consistency.
Now to create the bun: Punch the dough and divide it into two. Roll each half into an 8-inch log and cut into 3- to 4-oz pieces. There will be around 5 to 6 pieces. Roll each piece into a 5- by 3-inch rectangle. Place 1-1/2 tablespoon coconut filling lengthwise along the center. Bring the the long sides up and over the filling and pinch all the edges to seal. Make sure the edges are adequately sealed to prevent the coconut filling from spilling out while the buns are baking.
Place the pieces with the seam-side down on a greased baking sheet with around a 1/2-inch space between buns. Let the buns rise for another 20 minutes. Preheat the oven to 375 degrees F. To make the egg wash, whisk together 1 egg and 1 tbsp water together in a small cup. Lightly brush the buns with the egg wash and sprinkle with sesame seeds on top. Bake for 20 minutes until golden brown.
Your house will smell like a bakery when you are done baking these wonderful Coconut Buns. It's best to eat them when it's warm and soft with a cup of coffee or tea. I enjoyed a few bites, which is all my sweet tooth could handle, and shared the rest with family and friends. This turned out to be a great recipe from jun-blog and we are so thankful that he was able to share this with us. That is what's so great about the internet - there's a wealth of information out there that can help you cook your favorite meals and treats. We hope that our step-by-step photos of recreating these Chinese Coconut Buns will help motivate you to make it on your own! Good luck!
To view or print-out this recipe, click here: Chinese Coconut Buns at Jun-Blog
First! Mmmm, this is definitely my kind of dessert! This is something that my parents and I still eat now!
i totally grew up eating these for breakfast
love them!
Wow…..So yummy…..I’m definitely trying to bake next time.
These look absolutely delicious. What an inspiration!
.-= Megan´s last blog ..Homemade Granola! Delicious, if I do say so myself! =-.
Great job! I love buying this at the Chinese bakery. Wouldn’t mind having some of those right now.
.-= Linda’s Yummies´s last blog ..Chicken Satay Sandwich (with Indian spices) =-.
This is so cool!! I’m so glad you stumbled upon my recipe! And I’m so glad to have stumbled upon your wonderful blog. Here’s to sharing more tasty recipes!!
.-= Jun Belen´s last blog ..Cochinita Pibil in Old Colonial Maya Mexico =-.
I’ve never had Chinese coconut buns but they look wonderful. Thank you for the great step by step photos.
.-= Cooking with Kait´s last blog ..Cranberry Oat Bars =-.
How delightful these are!
.-= Magic of Spice´s last blog ..What’s for Dessert – Caramelized Asian Pears with Cayenne Tinged Whipped Cream =-.
Well done, this look good and yummy!
This looks so good. Don’t think I ever had it. YUM!!
.-= penny aka jeroxie´s last blog ..Meatless Mondays #23 – Quinoa with moroccan spiced vegetables =-.
One of mine too but never thought to MAKE them. Like a mystery…yours look perfect.
.-= Belinda @zomppa´s last blog ..Photo of the Day: One Travels to Nepal! =-.
Sounds yummy! I’ve never had them, but Chris and I love coconut. We’ll have to try them!!!
.-= Amy´s last blog ..Blackberry-Vanilla Cheesecake Ice Cream =-.
I absolutely adore anything with coconut and these sound so good! The dough looks like it has the perfect textre.
.-= Maria ´s last blog ..Moussaka Burgers =-.
Yum! These sound so scrumptious with coconut!
.-= 5 Star Foodie´s last blog ..Caprese Verrines =-.
These look ansolutely wonderful! Gosh I want to eat them all up!
.-= julia´s last blog ..Peanut Butter Mocha Muffins =-.
It is similar to the pan de coco. Great recipe. I can’t wait to try this.
hellllllllllo there! found you on foodbuzz!
your page is lovely! feel free to drop by my page when you have the time! thanks a bunch.
jen @ http://www.passion4food.ca
These look fantastic…great pics!
.-= C and C Dish´s last blog ..Baked Custard =-.
these are new to me, but i’m happy to make their acquaintance! i’m a coconut fiend, and the soft pillow surrounding that awesome filling is bound to make for a tasty treat!
.-= grace´s last blog ..embrace the laziness =-.
This is amazing! I’ve had something similar ages back and totally loved it! Bookmarked this one…
.-= The Housewife´s last blog ..The Lazy Girl’s Guide to Entertaining Series =-.
Now this is the kind of treat that childhood memories are made of!
This are super amazing!!!
They make me dream!!
I put this on my list of to dos…but I have to ask you something, did you use fresh coconut grated or the dry version?
.-= Mika´s last blog ..Celery stew persian style =-.
My childhood must be deprived :O never had these….
the closest I have had must be those buns filled with coconut fillings of coconut mixed with palm or brown sugar. Not sure if I described it correctly as my memory is vague…
.-= tigerfish´s last blog ..Spicy Cauliflower and Potatoes – an Aloo Gobi mistake =-.
wow your coconut buns look so good, nice golden brown. Feel hungry just looking at the pics
.-= noobcook´s last blog ..Curry Vegetables 咖喱菜 =-.
These look beautiful! I need to get my ‘buns’ away from this computer and make some bread, I have it planned on Sunday evenings, when I have more time…
.-= Chef E´s last blog ..Wild Garlic-Tindi Curry =-.
Hi Mika,
We used a dried sweetened coconut shred, I am sure an unsweetened would work just as well.
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Thanks!!!!! ^_^
I just had these for the first time last weekend – or maybe the one before. A local blogger and I met up (for the first time) and she took me on a guided tour through China town. (it is an epic post – but take a look) and then I brought some of these home for my husband. He LOVES them – so what a wonderful thrill to find the recipe here. I would FAR rather make something than buy it.
THANK YOU.
valerie
.-= A Canadian Foodie´s last blog ..Sunday Sauce or Sunday Supper: Braciole and Simply the Best Homemade Tomato Sauce =-.
you have some great recipe here!!!
.-= Tia @ ButtercreamBarbie´s last blog ..Twirly Seeded Everything Rolls =-.
Those look amazingly delicious! Thanks for sharing, and the pictures are great.
.-= Red Rock´s last blog ..Making Oodles from Noodles =-.
Hello,
Thanks for posting the recipe.
I make this coconut bun last weeked. The filling turn out a bit dry. I put 100g dessicated coconut instead of 1 cup haha. I follow the recipe from other website. Although the bun won’t be as perfect as yours, it still taste delicious and look presentable. I decorated my bun with
bread stamp and sprinkled some sesame seeds at the top.
Anyway thanks for sharing the recipe with us. Your recipe has inspired me to be better cook.
Merry Xmas
Hello,
Thanks for posting the recipe.
I make this coconut bun last weeked. The filling turn out a bit dry. I put 100g dessicated coconut instead of 1 cup haha. I follow the recipe from other website. Although the bun won’t be as perfect as yours, it still taste delicious and look presentable. I decorated my bun with
http://www.bakingfrenzy.com/polobun-lattice-cutter-bread-stamp-p-442.html
and sprinkled some sesame seeds at the top.
Anyway thanks for sharing the recipe with us. Your recipe has inspired me to be better cook.
Merry Xmas
The Asian style is a little. we use fresh coconut, first brown the coconut in a sauce pan and add the brown sugar. You should try it out with your bread its completely different taste might be cause we kinda roast the coconut first. This will make sure the filling is cooked so all you need to do make sure the bread is cooked when you put it in the oven.
Hello to all, I was wandering with the asian style bread when you buy it from these bakeries why days later it is still soft. I have made them on several occasions and they are hard the next day.
Could someone please let me know what the secret is.
Thank you!!
very nice post, i surely adore this site.
I just stared to bake, and had learned about the performances of the yeast. If you use the instant yeast, there is no need to activating the yeast, just let it stay at room temperature then put them directly to the flour. For the active dry yeast, you need to activating the yeast. Perhaps, only in this recipe?
Ca Chua,
For active dry yeast is needs to be activated with warm water. It’s activated pretty fast.
Daniel @ The Food Addicts