Cantonese-style Coconut Buns

Ingredients

In this Cantonese adaptation, the original Samoan Paifala is transformed into Coconut Buns with a Cantonese twist. While the Samoan version uses taro leaves and coconut cream, the Cantonese-style Coconut Buns focus on the use of coconut in both the filling and the dough. The cooking technique also differs, as the Cantonese version involves baking the buns instead of steaming them. We alse have the original recipe for Paifala, so you can check it out.

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 tablespoons (25g) sugar 2 tablespoons (25g) sugar
• 1 teaspoon (5g) instant yeast 1 teaspoon (5g) instant yeast
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 tablespoons (30g) unsalted butter, softened 2 tablespoons (30g) unsalted butter, softened
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• For the filling: For the filling:
• 1 cup (100g) desiccated coconut 1 cup (100g) desiccated coconut
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• 1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 9g
• Carbohydrates (total, sugars): 48g, 15g
• Protein: 5g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, sugar, instant yeast, and salt. Mix well.
2. 2.
   Gradually add the warm water and coconut milk to the dry ingredients. Mix until a dough forms.
3. 3.
   Transfer the dough to a lightly floured surface and knead for about 5 minutes, or until the dough 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 about 1 hour, or until doubled in size.
5. 5.
   While the dough is rising, prepare the filling. In a saucepan, combine the desiccated coconut, coconut milk, sugar, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool.
6. 6.
   Once the dough has doubled in size, punch it down to release the air. Divide the dough into small portions and shape each portion into a ball.
7. 7.
   Flatten each dough ball with your palm and place a spoonful of the coconut filling in the center. Gather the edges of the dough and pinch them together to seal the filling.
8. 8.
   Place the filled buns on a baking sheet lined with parchment paper, leaving some space between them. Cover with a damp cloth and let them rise for another 30 minutes.
9. 9.
   Preheat the oven to 180°C (350°F).
10. 10.
    Bake the Coconut Buns for 15-20 minutes, or until they turn golden brown.
11. 11.
    Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk before using to ensure the cream and liquid are well combined.
• Desiccated coconut — If you prefer a smoother texture, you can pulse the desiccated coconut in a food processor before using it in the filling.

Tips & Tricks

• For an extra touch of sweetness, you can brush the baked buns with a light sugar syrup as soon as they come out of the oven.
• If you prefer a more pronounced coconut flavor, you can add a few drops of coconut extract to the dough.
• These Coconut Buns are best enjoyed fresh on the day they are made. However, you can store any leftovers in an airtight container at room temperature for up to 2 days.

Serving advice

Serve the Cantonese-style Coconut Buns warm or at room temperature. They are perfect as a snack or dessert, and can be enjoyed with a cup of tea or coffee.

Presentation advice

Arrange the Coconut Buns on a serving platter, allowing their golden-brown tops to be visible. You can sprinkle some desiccated coconut on top for an extra touch of elegance.