• Prep Time 30 minutes
  • Cook Time 60 minutes
  • Serving For 4 people
  • Difficulty Hard
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • (A)
  • 240g High Protein flour
  • 60g Rose flour
  • 1 1/2 tbsp sugar
  • 2 tbsp milk powder
  • 1 tsp salt
  • 1/4 tsp bread improver
  • 2 tsp instant dry yeast
  • 60ml evaporated milk
  • 160ml cold water
  • 24g shortening
  • Filling
  • 175g grated white coconut
  • 100g dark brown sugar
  • 50g UHT milk
  • 25g butter
  • 1/4 tsp salt
  • 1 pandan leaf, knotted


  1. Combine ingredients (A) into a mixing bowl for one minute on low speed.
  2. Add water gradually on low speed and continue to mix well on medium speed for one to two minutes.
  3. Blend in shortening; knead for 10 minutes on medium speed until dough turns smooth and elastic.
  4. Remove dough and place in a lightly oiled basin to rest for 35 minutes.
  5. Cover with a damp tea-towel.
  6. Turn dough out on a lightly floured surface.
  7. Knead by hand for a minute.
  8. Scale down the dough to 50g each.
  9. Use the palm of the hand to round up the dough into a small ball.
  10. To make roll buns:
  11. Roll each ball of dough into a long, flat strip.
  12. Fold into half exactly.
  13. Snip in between with scissors.
  14. Open up and place flat on the table.
  15. Add a teaspoon filling.
  16. Roll up and give a twist to enclose the filling.
  17. Round up the dough into a ball and place on a greased tray.
  18. Leave the rolls to prove for 30 minutes.
  19. Brush rolls with egg glaze and sprinkle with almond flakes.
  20. Bake in a preheated oven at 190°C for eight minutes, then lower the temperature to 170°C and bake for 10 minutes or until golden brown.
  21. To make filling:
  22. Combine butter, sugar, salt, pandan leaf and milk in a saucepan over low fire.
  23. When butter has melted and sugar dissolved, stir in grated coconut.
  24. Mix well and cook until mixture is almost dry.
  25. Cool filling, then refrigerate.
  26. To make round buns:
  27. Roll ball of dough out flat.
  28. Add one tablespoon filling.
  29. Gather up the sides and pleat up like what you would do for a pau.
  30. Turn down the pleated side on a greased tray.
  31. Leave to prove for 30 minutes.
  32. Brush with egg glaze; sprinkle with almond flakes and bake at 190°C for eight minutes and 180°C for 10 minutes or until golden brown.
  33. To make oval-shape buns:
  34. Roll dough out flat.
  35. Add one tablespoon filling.
  36. Gather up the sides and pleat to seal.
  37. Turn the pleated side down.
  38. Pinch both ends to form an oval shape.
  39. Leave to rest for 30 minutes.
  40. Do the same as you would for the round buns and bake at 190°C for eight minutes and 180°C for 10 minutes.
  41. Remove and cool on wire rack.

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