Delicious Thai Coconut Steamed Buns
Indulge in these soft and fluffy Thai Coconut Steamed Buns that burst with a delightful coconut filling! Reminiscent of the sweet buns found in vibrant markets and beloved dim sum restaurants, this recipe brings a taste of tradition right to your kitchen. Combining the richness of coconut flakes with a sweet, buttery texture, these buns are perfect as a snack, dessert, or an accompaniment to your favorite meals. Follow the instructions carefully to ensure your buns are perfectly fluffy and filled with the delicious coconut mixture.
N/A
Servings
210
Calories
14
Ingredients
Ingredients
coconut flakes
2 3/4 cups (unsweetened, finely shredded)
granulated sugar
2 tablespoons + 1/3 cup + 1 teaspoon (divided)
margarine or butter
4 tablespoons (melted)
large egg yolks
2 (separated)
very warm water
1/3 cup
active dry yeast
2 teaspoons
salt
1/2 teaspoon
cooking oil
3 tablespoons
boiling water
1/4 cup
large egg
1 (fork-beaten, for washing buns)
white bread flour
2 1/4 cups
water
2 tablespoons (for egg wash)
liquid honey
2 tablespoons
water
2 tablespoons (for honey wash)
Instructions
1
Preheat your oven to 350°F (175°C).
2
For the coconut filling, blend the coconut flakes and 2 tablespoons of sugar in a blender or food processor until finely ground. Transfer the mixture to a small bowl.
3
Mix in the melted margarine and egg yolk until the mixture reaches a paste-like consistency. Set aside.
4
In a small bowl, combine 1/3 cup of very warm water and 1 teaspoon of sugar. Stir until the sugar dissolves, then sprinkle the active dry yeast over the top. Allow it to stand for about 10 minutes until frothy.
5
In a large mixing bowl, combine the remaining sugar, salt, and cooking oil. Pour in the boiling water and stir until the sugar dissolves. Mix in the fork-beaten egg and the yeast mixture until well combined.
6
Gradually add the white bread flour, mixing until a soft dough forms. Transfer the dough to a lightly floured surface and knead for approximately 10 minutes until smooth and elastic.
7
Place the dough in a large greased bowl, turning it over to coat the surface. Cover with greased waxed paper and a tea towel. Let the dough rise in a warm place (like the oven with the light on) for 1.5 to 2 hours, or until it has doubled in size.
8
Once risen, punch down the dough, cover it, and let it rest for 5 minutes.
9
Divide the dough into 12 equal portions. Shape each piece into a 5 x 3-inch (12.5 x 7.5 cm) oblong. Place about 1.5 tablespoons of the coconut filling lengthwise down the center of each piece.
10
Bring the long sides of the dough over the filling, pinching the edges together to seal. Place each bun seam-side down on a greased baking sheet.
11
Cover the buns with greased waxed paper and a tea towel. Allow them to rise again in a warm place for about 1 hour, until doubled in size.
12
For the egg wash, whisk together the remaining egg and 2 tablespoons water in a small bowl. Brush the mixture over the tops of the buns.
13
Bake in the preheated oven for 15 to 18 minutes, or until golden brown.
14
Prepare the honey wash by mixing honey with 2 tablespoons of hot water in a small cup. Once the buns are warm out of the oven, brush the honey mixture over the tops.
15
Serve the buns warm and enjoy!
Nutrition Information
8.3g
Fat
30.8g
Carbs
2.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Delicious Thai Coconut Steamed Buns?
They are soft and fluffy buns filled with a sweet coconut mixture, reminiscent of those found in Thai markets and dim sum restaurants.
What is the main flavor profile of these buns?
These buns feature a rich coconut flavor combined with a sweet, buttery texture.
How do I prepare the coconut filling?
Blend coconut flakes and sugar until finely ground, then mix with melted margarine and egg yolk to create a paste-like consistency.
What temperature should I preheat the oven to?
The oven should be preheated to 350°F (175°C).
How do I activate the active dry yeast?
Combine 1/3 cup warm water and 1 teaspoon sugar, sprinkle the yeast on top, and let it stand for 10 minutes until frothy.
How long should I knead the dough?
The dough should be kneaded for approximately 10 minutes until it is smooth and elastic.
What is the duration for the first rise?
The dough should rise in a warm place for 1.5 to 2 hours until it has doubled in size.
How many buns does this recipe make?
This recipe yields 12 equal portions.
What are the dimensions for shaping each bun?
Each piece of dough should be shaped into a 5 x 3-inch (12.5 x 7.5 cm) oblong.
How much coconut filling should be used per bun?
Use approximately 1.5 tablespoons of coconut filling per bun.
How do I seal the filling inside the dough?
Bring the long sides of the dough over the filling and pinch the edges together firmly to seal it.
How long is the second rise after shaping?
The shaped buns should rise again for about 1 hour until they have doubled in size.
What is used for the egg wash?
The egg wash is made by whisking one egg with 2 tablespoons of water.
How long do the buns need to bake?
Bake the buns in the preheated oven for 15 to 18 minutes.
How do I know when the buns are finished baking?
The buns are done when they have turned a golden brown color.
What ingredients are needed for the honey wash?
Mix liquid honey with 2 tablespoons of hot water to create the honey wash.
When should the honey wash be applied?
Brush the honey mixture over the tops of the buns while they are still warm after baking.
What is the calorie count for one bun?
One bun contains approximately 210 calories.
What is the fat content per serving?
Each serving contains 8.3g of fat.
How many grams of carbohydrates are in a bun?
Each bun contains 30.8g of carbohydrates.
What is the protein content of these buns?
The protein content is 2.7g per serving.
What type of flour is best for this recipe?
White bread flour is used to ensure the buns are soft and fluffy.
Can I use butter instead of margarine?
Yes, the recipe allows for the use of either melted margarine or butter.
Should the coconut flakes be sweetened?
The recipe specifically calls for unsweetened, finely shredded coconut flakes.
What is the purpose of punching down the dough?
Punching down the dough releases air bubbles before the resting and shaping phases.
What kind of sugar is used in the dough?
Granulated sugar is used in the dough and the filling.
Does this recipe include salt?
Yes, 1/2 teaspoon of salt is included in the dough mixture.
How should the buns be placed on the baking sheet?
Place each bun seam-side down on a greased baking sheet to prevent opening while baking.
What are the suggested tags for this recipe?
Tags include coconut, buns, steamed, dim sum, Thai, Chinese, and dessert.
Is there a resting period after punching down the dough?
Yes, after punching down the dough, cover it and let it rest for 5 minutes.