A basic recipe to make steamed pandan buns with coconut filling, inspired by traditional Southeast Asian flavors. These buns are soft, fragrant, and delicious!
Ingredients: Organic
For the Dough:
- 2 cups all-purpose flour
- 2 teaspoons instant yeast
- 3 tablespoons sugar
- 1/2 cup warm milk (or coconut milk for extra flavor)
- 2 tablespoons pandan juice or 1 teaspoon pandan extract (for green color)
- 2 tablespoons vegetable oil
For the Coconut Filling:
- 1 cup grated fresh coconut (or unsweetened shredded coconut)
- 1/4 cup palm sugar (or brown sugar)
- 2 tablespoons water
- 1/4 teaspoon salt
- 1 teaspoon cornstarch dissolved in 1 tablespoon water (optional, for thicker filling)
Instructions:
- Prepare the Dough:
- In a mixing bowl, combine flour, sugar, and yeast.
- Add warm milk, pandan juice, and oil. Knead until a smooth dough forms.
- Cover with a damp cloth and let rise for about 1 hour, or until doubled in size.
- Make the Coconut Filling:
- In a pan over medium heat, mix grated coconut, palm sugar, water, and salt.
- Stir continuously until the sugar dissolves and the mixture thickens. Add cornstarch slurry if needed.
- Let the filling cool completely before using.
- Assemble the Buns:
- Punch down the dough and divide it into equal portions.
- Flatten each piece of dough, add a spoonful of coconut filling to the center, and seal the edges to form a bun.
- Place each bun on a small piece of parchment paper.
- Steam the Buns:
- Arrange the buns in a steamer, leaving space between them.
- Steam for 10–12 minutes over medium heat.
- Serve and Enjoy:
- Let the buns cool slightly before serving. They are soft, fluffy, and packed with coconut goodness!
For added authenticity, use fresh pandan leaves to extract juice by blending the leaves with water and straining. Let me know if you’d like more detailed instructions or variations!
