Steamed Pandan Coconut Buns
These aromatic steamed pandan coconut buns recipe is a fusion of Malaysian pandan coconut flavour and Chinese steamed buns.
- Prep time
- 1 hr
- Cook time
- 30 min
- Yield
- 23 servings
- Difficulty
- HARD
Ingredients
- some gluten free flour (for dusting work surface)
- 350 g rice flour
- 150 g potato starch
- 100 g corn starch
- 75 g tapioca starch
- 1 tbsp linseeds
- 2 tbsp sunflower kennels
- 2 tsp dry instant yeast
- 2 tsp gluten free baking powder
- 3/4 tsp xantham gum
- 1/2 tsp salt
- 1/4 cup extra virgin olive oil
- 2 tbsp agave syrup
- 50 ml rice milk
- 12 fresh or frozen pandan leaves (wash thoroughly and cut into roughly 1 inch lengthwise)
- 550 ml water
- 100 g shredded coconut
- 80 g coconut sugar
- 80 ml rice milk
Instructions
- 1
Add the cut pandan leaves and water to a NutriBullet or food processor, pulverise until you get a thick puree paste. Strain through a fine sieve, using a tablespoon to press on the pandan paste to release more juice. You need 2 cups (500ml) of pandan juice.
- 2
In a large bowl, combine and whisk together all the dry ingredients. Make a well in the middle of the flour mixture.
- 3
Add into the well all the wet ingredients and 2 cups (500ml) pandan juice and mix and combine well with a spatula.
- 4
Then use your hands to knead the dough in the large bowl until you have a smooth dough that resembles creamy ice cream.
- 5
Cover the dough with cling wrap and let the dough rest on the benchtop for 1 hour.
- 6
Combine and mix well all the ingredients for the coconut filling in a non-stick frying pan on medium to low heat until the coconut sugar has melted and the rice milk has been absorbed by the coconut. Stirring frequently.
- 7
Remove the frying pan from heat and let the coconut filling cool down to room temperature.
- 8
Dust the work surface and rolling pin with some gluten free flour.
- 9
Divide the dough equally into 23 large balls around 50g (1.8oz) each. Repeat until all the dough are finished.
- 10
Flatten each ball into a disc or patty. Roll out each dough, turning it as you roll, to form a 2½ inch round dough with the middle thicker than the sides.
- 11
Add ½ tablespoon of coconut fillings into the centre of the dough.
- 12
Wrap and pinch the dough together. Seal the edges and gently shape into a smooth ball.
- 13
Arrange each dough onto a piece of baking/parchment paper.
- 14
Heat up a wok with a steaming rack with some water and place the bamboo steamer on top of the steaming rack. Steam the buns for 15 minutes on high heat in batches. Ensure that there is sufficient water in the wok for the whole steaming process. Repeat until all the buns are cooked. You can use any type of steamer.
- 15
Remove and place the cooked buns on a cooling rack. Best serve warm.
- 16
You can also store the buns in an airtight container in the refrigerator and reheat by steaming on high heat for 5 minutes or in microwave for 40 seconds or until buns are soft.