Soft and Moist Coconut Buns

Soft and Moist Coconut Buns

by MaomaoMom

Coconut bun is one of the well-known Chinese desserts. I have refined this recipe and used it in my kitchen for years. It is loved by my friends and colleagues as well. They all ask for this recipe. I share the English version here and hope you will enjoy it too.

汤种椰蓉包1 Soft and Moist Coconut Buns

Prepare Time: 25 minutes
Cooking time: 15+15 minutes
Level: Medium
Yield: 16 servings


Flour custard:
1) 2 tablespoons all-purpose flour, ½ cup water;
2) 1 large egg, ½ cup whipping cream (118g), ½ cup and 1 tablespoon milk (134g), ½ cup sugar (105g), 2 tablespoons dry milk powder (11g), 3 cups minus 2 tablespoons all-purpose flour (475 g), 2 tablespoons wheat gluten, 2 teaspoons fast rising yeast;
3) 1.5 tablespoons butter melted in a microwave oven, 1.5 tablespoons corn oil;
Coconut filling:
4) ½ cup sugar (105g), 2 tablespoons all-purpose flour (21g), ½ cup unsweetened fine coconut, ¼ cup butter (55g) melted;
5) ½ beaten egg;
6) ½ cup raisins;
Egg wash:
7) ½ beaten egg;


1: Flour custard: Add ingredients 1 in a small bowl and mix well. Heat in a microwave oven at high for 15 seconds and stir. Repeat the heating and stirring 3 to 4 times until the mixture thickens. Cover with food wrap and place in a fridge overnight.
2: Put flour custard in a bread machine , then add all ingredients 2 one by one. Select “Dough” and start program. Add ingredients 3 after 5 minutes and continue until the program finishes. The entire process takes about 2 hours.
汤种椰蓉包2 Soft and Moist Coconut Buns
3: In a medium size mixing bowl, mix ingredients 4 and 5 as the coconut filing.
4: When the dough doubles in volume, gently knead a few times on a floured surface and divide it into two equal parts. Roll each piece into a 3 mm thick, 16×24 cm rectangle. Evenly spread half of the coconut filling on each piece, then sprinkle ¼ cup raisins. Cut horizontally into eight stripes that are 2×24 cm. Loosely roll each stripe from one end to the other. Place eight coconut buns on one baking sheet lined with parchment paper. Repeat for the other half of the dough. Cover both baking sheets with food wrap and leave in a warm place for 1 hour until the volume is doubled.
5: Preheat oven at 350F, then brush the buns with beaten egg. Bake one sheet with eight coconut buns in the oven for 15 minutes. Repeat for the 2nd baking sheet.
6: Cool for 10 minutes before serving.
7: Store coconut buns in a lidded container inside a freezer. Reheat in a microwave oven for 30 seconds before serving.

汤种椰蓉包1 Soft and Moist Coconut Buns

pf button big Soft and Moist Coconut Buns

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243 Responses to Soft and Moist Coconut Buns

  1. 小猪尾巴 says:


  2. vimi says:


  3. roseanne says:

    your blog is pretty clean and it.
    here is my comment about how to make bread from all websites in Chinese.
    我敢说, 用这种方法做的面包,一凉,立马变硬,无论你是否放进密封的袋子与否.
    放与不放汤种, 面包的湿度没有太大的区别. 最重要的是, 这种现代快速发效的方法决定了这一特点

    • vimi says:


  4. roseanne says:

    to vimi:
    Using traditional ferment (Fa Xiao)is the only way to avoid the bread stale.
    ferment should start from tiny piece. ferment is not a few of hours, it is days.
    I use 2-3 days to finish whole ferment. if you use this way, you could keep your bread
    for days freshly. But you have to be a serious bread maker to do this.
    I use this way for years. I never have any problems as bread becomes stale or hard.
    you tube has examples for this ferment.
    how to make good bread and cakes. it is better to refer websides in English
    they have many good examples for making good bread and cakes.

    good luck

    • jing says:

      which English websites?Most Homemade breads turn stale or hard after getting cold.
      Could you share your method here?

      • roseannepaul says:

        to jing:
        I treid to post some english links, but this website filters them out.
        Just try to register some free :loaf, chef websites etc. they have many discussions about how to keep bread fresh long time and from stale.
        in this website, Lucy’s bread making process expands the ferment time, I bet her bread could last longer.
        but as my mentioned before, traditional homemade takes long
        time. I got a dough starter from my american co-worker several years ago, I started from there based on her processes for 2-3 days to finish.
        I used this way for both “man tou” and bread. both of them could last long time without using micowave or reheating . I never rewarm them

      • 毛毛妈 says:

        Please post your recipe here.


    • 小猪尾巴 says:


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