Taiwanese Coconut Buns

Ingredients

While the Sri Lankan Lavariya is traditionally made with rice flour and jaggery, the Taiwanese Coconut Buns use a soft and fluffy dough made with all-purpose flour. The filling in the Coconut Buns is also different, featuring a sweet coconut mixture instead of jaggery. Additionally, the Coconut Buns are baked instead of steamed, giving them a golden crust. We alse have the original recipe for Lavariya, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 teaspoon instant yeast 1 teaspoon instant yeast
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 2 tablespoons unsalted butter, melted 2 tablespoons unsalted butter, melted
• 1/2 cup (120g) desiccated coconut 1/2 cup (120g) desiccated coconut
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 6g
• Carbohydrates (total, sugars): 40g, 15g
• Protein: 5g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, sugar, salt, and instant yeast.
2. 2.
   Gradually add the warm milk and melted butter to the dry ingredients. Mix until a soft dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
5. 5.
   In the meantime, prepare the coconut filling by combining the desiccated coconut, sugar, coconut milk, and vanilla extract in a bowl. Mix well until the mixture is moist and sticky.
6. 6.
   Once the dough has risen, punch it down and divide it into 8 equal portions.
7. 7.
   Take one portion of dough and flatten it into a circle. Place a spoonful of the coconut filling in the center and seal the edges, shaping it into a ball.
8. 8.
   Repeat the process with the remaining dough portions and filling.
9. 9.
   Place the filled buns on a baking sheet lined with parchment paper, leaving some space between each bun.
10. 10.
    Cover the buns with a damp cloth and let them rise for another 30 minutes.
11. 11.
    Preheat the oven to 180°C (350°F).
12. 12.
    Bake the Coconut Buns for 15-20 minutes, or until they turn golden brown.
13. 13.
    Remove from the oven and let them cool on a wire rack before serving.

Treat your ingredients with care...

• All-purpose flour — Ensure that the flour is properly measured and sifted to achieve a light and fluffy texture in the buns.
• Desiccated coconut — If you prefer a more pronounced coconut flavor, lightly toast the desiccated coconut before using it in the filling.
• Coconut milk — Use full-fat coconut milk for a richer and creamier taste in the filling.
• Instant yeast — Make sure the yeast is fresh and active by proofing it in warm milk with a pinch of sugar before adding it to the dough.
• Warm milk — The milk should be warm to the touch but not hot, as excessive heat can kill the yeast.

Tips & Tricks

• For added flavor, sprinkle some sesame seeds on top of the buns before baking.
• If you prefer a sweeter filling, increase the amount of sugar in the coconut mixture.
• These Coconut Buns are best enjoyed fresh out of the oven, but you can store them in an airtight container for up to 2 days.
• To reheat the buns, lightly toast them in a toaster oven or oven to regain their warmth and crispness.
• Experiment with different fillings such as red bean paste or taro for a unique twist on the traditional Coconut Buns.

Serving advice

Serve the warm Coconut Buns as a delightful snack or dessert. They can be enjoyed on their own or paired with a cup of tea or coffee.

Presentation advice

Arrange the Coconut Buns on a serving platter, showcasing their golden crust. Dust them with powdered sugar for an elegant touch or drizzle with a glaze made from coconut milk and powdered sugar for added sweetness.