Roti Buaya with Coconut Filling

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 teaspoons (7g) instant yeast 2 teaspoons (7g) instant yeast
• 2 tablespoons (25g) sugar 2 tablespoons (25g) sugar
• 1/2 teaspoon (2.5g) salt 1/2 teaspoon (2.5g) salt
• 1/4 cup (60ml) warm water 1/4 cup (60ml) warm water
• 1/4 cup (60ml) warm milk 1/4 cup (60ml) warm milk
• 2 tablespoons (28g) unsalted butter, softened 2 tablespoons (28g) unsalted butter, softened
• 1 cup (80g) grated coconut 1 cup (80g) grated coconut
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• 1/2 teaspoon (2.5ml) vanilla extract 1/2 teaspoon (2.5ml) vanilla extract

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 8g, 5g
• Carbohydrates (total, sugars): 34g, 12g
• Protein: 4g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a mixing bowl, combine the flour, instant yeast, sugar, and salt.
2. 2.
   Add the warm water and warm milk to the dry ingredients. Mix until a dough forms.
3. 3.
   Add the softened butter and knead the dough for about 5 minutes, until it becomes smooth and elastic.
4. 4.
   Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until it doubles in size.
5. 5.
   In the meantime, prepare the coconut filling by combining the grated coconut, sugar, and vanilla extract in a separate bowl. Mix well.
6. 6.
   Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal portions.
7. 7.
   Take one portion of the dough and roll it out into a small circle. Place a spoonful of the coconut filling in the center of the dough.
8. 8.
   Fold the dough over the filling, creating a half-moon shape. Pinch the edges to seal the filling inside.
9. 9.
   Using a sharp knife, make diagonal cuts on the top of the dough to resemble the back of a crocodile.
10. 10.
    Repeat steps 7-9 for the remaining dough portions.
11. 11.
    Place the shaped dough on a baking sheet lined with parchment paper. Cover with a kitchen towel and let them rise for another 30 minutes.
12. 12.
    Preheat the oven to 180°C (350°F).
13. 13.
    Bake the Roti Buaya for 15-20 minutes, or until they turn golden brown.
14. 14.
    Remove from the oven and let them cool on a wire rack before serving.

Treat your ingredients with care...

• Grated coconut — Make sure to use fresh grated coconut for the best flavor and texture. If fresh coconut is not available, you can use frozen grated coconut, but make sure to thaw it before using.

Tips & Tricks

• For a richer flavor, you can toast the grated coconut before using it in the filling.
• If you prefer a sweeter filling, you can increase the amount of sugar in the coconut filling.
• Serve the Roti Buaya warm for the best taste and texture.
• You can store any leftover Roti Buaya in an airtight container at room temperature for up to 2 days.
• To reheat the Roti Buaya, place them in a preheated oven at 180°C (350°F) for a few minutes until warmed through.

Serving advice

Serve the Roti Buaya as a delightful dessert or snack. They are best enjoyed warm with a cup of tea or coffee.

Presentation advice

Arrange the Roti Buaya on a serving platter, showcasing their unique crocodile-like shape. Dust them with powdered sugar for an extra touch of elegance.