Introduction: A Sweet Taste of Tradition
Few pastries capture the essence of Asian bakery culture quite like Chinese Coconut Cream Buns. These soft, pillowy buns are filled with a luscious coconut custard, offering a perfect balance of sweetness and texture. Originating from Hong Kong-style bakeries, these treats have become beloved worldwide for their delicate crumb and rich, creamy filling.
What makes these buns special is their ultra-soft texture achieved through the tangzhong method – a water roux starter that keeps the bread moist for days. The coconut filling, made with real coconut milk and cream, provides a tropical flavor that’s neither too heavy nor too sweet. Whether enjoyed as an afternoon snack with tea or as a special breakfast treat, these buns bring a taste of authentic Chinese bakery craftsmanship to your home kitchen.
Ingredients (makes 8 buns):
For the tangzhong (water roux):
- 20 g bread flour
- 100 ml water
For the bread dough:
- 300 g bread flour
- 30 g sugar
- 5 g salt
- 6 g instant yeast
- 1 large egg
- 120 ml milk
- 30 g unsalted butter, softened
- All of the prepared tangzhong
For the coconut filling:
- 100 ml coconut milk
- 100 ml heavy cream
- 50 g sugar
- 2 egg yolks
- 20 g cornstarch
- 1/2 tsp vanilla extract
- 30 g shredded coconut
For the topping (optional):
- 1 egg for egg wash
- Shredded coconut for sprinkling
Step-by-Step Instructions
1. Prepare the tangzhong:
In a small saucepan, whisk together bread flour and water until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens to a paste-like consistency (about 65°C). Remove from heat, cover with plastic wrap touching the surface, and let cool to room temperature.
2. Make the dough:
In a stand mixer bowl, combine bread flour, sugar, salt, and yeast. Add egg, milk, and the prepared tangzhong. Mix with dough hook on low speed until combined, then increase to medium speed for 5 minutes. Add softened butter and knead for another 8-10 minutes until the dough is smooth, elastic, and passes the windowpane test.
3. First fermentation:
Place dough in a greased bowl, cover with damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
4. Prepare the coconut filling:
While dough rises, make the custard. Whisk together coconut milk, cream, sugar, egg yolks, and cornstarch in a saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in vanilla and shredded coconut. Transfer to a bowl, cover with plastic wrap touching the surface, and refrigerate to cool.
5. Shape the buns:
Punch down risen dough and divide into 8 equal portions (about 70g each). Roll each into a ball, then flatten into a disc. Place about 2 tablespoons of cooled coconut filling in the center, then gather edges and pinch to seal tightly. Place seam-side down on a parchment-lined baking sheet.
6. Second rise:
Cover shaped buns and let rise for 45-60 minutes until puffy. Preheat oven to 180°C (350°F).
7. Bake:
Brush risen buns with egg wash and sprinkle with shredded coconut if desired. Bake for 15-18 minutes until golden brown.
8. Serve:
Cool slightly before serving. These buns are best enjoyed warm, when the coconut filling is creamy and fragrant.
Why This Recipe Works
The tangzhong method creates an exceptionally soft, moist texture that stays fresh longer than regular bread. The coconut filling strikes the perfect balance between creamy and light, with just enough sweetness to complement the neutral bread. Unlike Western coconut buns that can be overly sweet, these maintain the subtlety characteristic of Chinese bakery items.
Expert Tips
For authentic Hong Kong bakery flavor, use coconut cream instead of milk in the filling. The dough should be slightly tacky but not sticky – adjust flour or liquid as needed during kneading. To prevent leaking, ensure the filling isn’t too runny and that buns are sealed completely. For variation, add 1/4 tsp of pandan extract to the filling for a vibrant green color and aromatic flavor.
Serving and Storage Suggestions
These buns are best eaten the day they’re made but will keep for 2-3 days in an airtight container. Reheat gently in a steamer or microwave with a damp paper towel to restore softness. The unbaked shaped buns can be refrigerated overnight for second rise and baking the next morning.
Conclusion: A Bakery Classic Worth Mastering
Chinese Coconut Cream Buns represent the perfect marriage of technique and flavor. While requiring several steps, each component comes together to create something greater than the sum of its parts. The effort yields professional-quality results that rival any Asian bakery.
More than just a recipe, making these buns is an immersion into Chinese baking traditions. The process teaches valuable skills like tangzhong preparation and Asian-style custard making that can be applied to other baked goods. Most importantly, these buns deliver that magical combination of cloud-soft bread and rich coconut cream that keeps people coming back to bakeries time after time.
With practice, these coconut buns will become a signature item in your baking repertoire, offering a taste of authentic Chinese bakery magic right from your own oven. The techniques learned here open doors to countless other Asian pastry creations, making this recipe both a delicious end product and valuable skill builder.