These cocktail buns are filled with a creamy coconut filling. They are absolutely delicious and great to serve as a snack, with dim sum or as a sweet ending to a Chinese meal. Yum!
Recipe makes 16 large buns or 32 small buns.
For bread to rise, warm oven to 70 degrees C. When oven is warm, turn it off and place the covered dough into the oven for 1 hour to rise.
My first time making a Chinese bun and it turned out more like a bread roll. Dough far too wet, had to add a load of extra flour to work with. Filling looked more like dried coconut than paste so kept falling out. Added 1 tablespoon exactly to each bun as I measured it but had loads left over, but didn't realise until the end so couldn't go back and add more. No coconut taste to the bun at all. Disappointed. - 20 Feb 2017
Delicious. I have made them yesterday. We all loved them. The only change I made, substituted dry milk powder with vanilla instant puding mix, and since I think there is no need for aditional 1/2 cup of flour in the filling, I added 1/2 cup milk. Next time will add a little bit more for a more creamy consistency. Will certanly make again. Thank You. - 20 Feb 2010 (Review from Allrecipes US | Canada)
Awesome! My whole family loved these. I used the KitchenAid mixer with dough hook to mix and knead and it was very easy. The coconut filling was so tasty and my kids and I had fun learning how to work with a fresh coconut - btw one coconut yeilds enough coconut to double this recipe. When I mixed the filling it was very crumbly rather than creamy so I added a tiny bit of milk to cream it up. Note that the filling does not end up gooey like an eclair - it's drier - and oh so good! - 28 Nov 2010 (Review from Allrecipes US | Canada)