Hainan coconut buns

Overview

I fell in love with the Coconut series when I went to Sanya... my foodie nature kicked in. If you can’t buy it, you have to make it yourself…

Add flour, sugar
Add coconut flour
Add a small amount of water to the yeast and a small amount of flour, and let it sit for 10-15 minutes
Add the yeast water and add the remaining water while stirring with chopsticks. It is enough if there is no dry powder. Knead evenly with your hands. Wait for the dough to ferment. About 1-1.5h
Prepare coconut meat filling
To de-ice the coconut meat, you can add a small amount of water
Add sugar according to your preference
When the water has almost evaporated, add half a spoonful of oil, remove from the pan and let cool and set aside
The dough is almost done fermenting
Deflate the dough and divide into small portions. I divided it into 16 portions
Press the dough with your hands until it is thick in the middle and thin on the sides
Wrap stuffing and pinch tightly
I don’t have a steamer at home, so I had to use bamboo leaves (which are still very fragrant after steaming)
Put cold water in the pot, wait 10 minutes after the water boils over medium heat, then turn to high heat for 5 minutes. Turn off the heat and wait for 3-5 minutes, then lift the lid
Come first
Come and eat!