Pandan Palm Sugar Coconut Bun

I still remember my dad used to buy for us soft & fluffy coconut bun filled with palm sugar coconut filling from the famous Ceylon bakery. The coconut filling will ooze out from first bite till the end unlike, the stingy fillings we get nowadays. Bite & bite only at the end will have some stingy coconut filling. When i started to work, everyday by 10am the fragrance of bake goodiess will linger in the air from the bakery to my office (approximately 500m away). Till todate we are drooling over the coconut bun from Ceylon bakery unfortunately, they closed for business long ago 😥. Recreating palm sugar coconut bun for daddy dearest in my kitchen but, with 0pandan buns instead of regular & lots of coconut filling. Appa gave thumbs up 👍. Happy me 😁

Ingredients

3 cups all purpose flour
1 tbsp active dry yeast
1 tbsp granulated white sugar
1/2 tsp melted butter
1/2 tsp salt
1 1/4 cup warm milk (105'c temperature)

4 tbsp pandan juice

1 egg beaten

Dessicated coconut, for sprinkling

For The Coconut Filling

1/2 cup grated coconut flesh

1/3 cup palm sugar,grated

Pinch of salt

Splash of water

Methods

In a large bowl add flour,yeast and sugar. Stir to combine. Add salt and stir. 

Add the melted butter, milk and pandan juice. Knead for 10-15 minutes using a hand or stand mixer fitted with dough hook. 

Place the dough in a greased bowl and cover with clean kitchen towel. Let the dough to proof for 2 hours.

Meanwhile, prepare the coconut filling by adding palm sugar with a splash of water in a saucepan. Cook in medium heat till sugar completely dissolved. Add grated coconut and stir. Season lightly with salt.

Cook till mixture thickened. Transfer to a bowl to cool.

Punch down the dough and transfer the dough onto a clean working surface with flour. Knead lightly for 1-2 minutes. Divide the dough into equal sized balls.

Using your palm, flatten the dough and fill with 1 tbsp of the coconut filling. Seal the dough completely and shape it into ball. Do not over do the filling as it will hard to seal and it might leak while baking.

Place the dough in a baking tray lined with parchment paper. Repeat the process with remaining dough.

Cover the dough with clean kitchen towel and let it to rest for 30 minutes.

Brush with egg wash and sprinkle with dessicated coconut.

Bake in 180'c or 375'f oven for 20-25 minutes.

Transfer to a cool rack to cool completely.

Enjoy with a cuppa.