Acehnese-style Stuffed Steamed Buns

Ingredients

In this Acehnese adaptation, the traditional Austrian Germknödel is transformed into a steamed bun filled with a sweet coconut and palm sugar mixture. The original dish is typically served with a plum compote and melted butter, but in this Acehnese version, we replace those elements with a palm sugar syrup and grated coconut topping, adding a tropical twist to the dish. We alse have the original recipe for Germknödel, so you can check it out.

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 teaspoon instant yeast 1 teaspoon instant yeast
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the filling: For the filling:
• 1 cup (100g) grated coconut 1 cup (100g) grated coconut
• 1/2 cup (100g) palm sugar, grated 1/2 cup (100g) palm sugar, grated
• For the syrup: For the syrup:
• 1/2 cup (100g) palm sugar 1/2 cup (100g) palm sugar
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• For the topping: For the topping:
• Grated coconut, for sprinkling Grated coconut, for sprinkling

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 6g
• Carbohydrates (total, sugars): 58g, 30g
• Protein: 5g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, granulated sugar, instant yeast, and salt for the dough. Mix well.
2. 2.
   Gradually add the warm water and vegetable oil to the dry ingredients. Knead until a smooth and elastic dough forms.
3. 3.
   Cover the dough with a damp cloth and let it rest in a warm place for about 1 hour, or until it doubles in size.
4. 4.
   In the meantime, prepare the filling by mixing the grated coconut and grated palm sugar together in a bowl. Set aside.
5. 5.
   Once the dough has risen, punch it down to release any air bubbles. Divide the dough into equal-sized portions.
6. 6.
   Take one portion of the dough and flatten it with your hands. Place a spoonful of the coconut and palm sugar filling in the center of the dough.
7. 7.
   Gather the edges of the dough and pinch them together to seal the filling inside. Roll it gently to form a smooth ball.
8. 8.
   Repeat the process with the remaining dough portions and filling.
9. 9.
   Place the stuffed buns on a steamer lined with parchment paper. Cover and let them rest for another 15 minutes.
10. 10.
    Meanwhile, prepare the palm sugar syrup by combining the palm sugar and water in a small saucepan. Heat over low heat until the palm sugar dissolves completely. Set aside.
11. 11.
    Steam the buns over high heat for about 15-20 minutes, or until they are cooked through and fluffy.
12. 12.
    Once the buns are steamed, remove them from the steamer and let them cool slightly.
13. 13.
    Drizzle the palm sugar syrup over the buns and sprinkle them with grated coconut.
14. 14.
    Serve the Acehnese-style Stuffed Steamed Buns warm and enjoy!

Treat your ingredients with care...

• Grated coconut — Ensure you use fresh grated coconut for the best flavor and texture.
• Palm sugar — If palm sugar is not available, you can substitute it with brown sugar mixed with a small amount of molasses for a similar taste.

Tips & Tricks

• Make sure the dough is well-kneaded and properly rested to achieve a soft and fluffy texture.
• Steam the buns over high heat to ensure they rise properly.
• Adjust the sweetness of the palm sugar syrup according to your preference by adding more or less water.

Serving advice

Serve the Acehnese-style Stuffed Steamed Buns warm as a delightful snack or dessert. They can be enjoyed on their own or paired with a cup of hot tea or coffee.

Presentation advice

Arrange the Acehnese-style Stuffed Steamed Buns on a serving platter and drizzle the palm sugar syrup generously over them. Sprinkle grated coconut on top for an attractive and appetizing presentation.