Coconut Bao Bun
Coconut is one of the most frequently used ingredients in Asian and tropical cuisines – especially popular in desserts. The bao bun, as a steamed, soft doughy bun, offers the perfect texture to pair with silky coconut cream. As the aroma of coconut emerges from the hot steam of the freshly steamed bao bun, you immediately feel like you are on a tropical island. The shredded coconut is slightly crunchy, while the cream is silky smooth – a perfect balance. The key to the success of the recipe is the right ratio: if the cream is too runny, the bao can become soggy, if it is too thick, it is difficult to spread. Serve it simply, fresh, either as a closing to an exotic dinner or as a special afternoon sweet treat.
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Ingredients for this recipe
Servings: 4
4
Bao bun
50
g
Shredded coconut
100
ml
Coconut cream
1
tbsp
Powdered sugar
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Preparation Steps
1
In a small bowl, combine the coconut cream and powdered sugar, then stir in the shredded coconut. The resulting cream should be thick but spreadable. Tip: If it's too runny, add a little more coconut!
2
Place the bao buns in a bamboo or metal steamer lined with parchment paper, then steam them for 5-6 minutes over boiling water. Do not open the steamer while steaming, otherwise the dough may collapse.
3
When the bao buns are done, carefully open them up. Spoon in a portion of the coconut cream, then spread it evenly. The filling should be fresh but not too hot to prevent the dough from becoming soggy.
4
Serve immediately, fresh and warm. Tip: For a more intense flavor, you can season the coconut cream with a pinch of grated lime zest or vanilla.
