Coconut Bread Rolls

Coconut–Palm Sugar Filling

• 100 g desiccated coconut
• 100 g palm sugar

Bread Dough

• 500 g all-purpose flour
• 7 g instant yeast
• 40 g sugar
• 6 g salt
• 125 g thick coconut milk
• 125 g water
• 1 egg
• 30 g unsalted butter
• Pandan paste
• Yellow food colouring (optional)

Instructions

Coconut–Palm Sugar Filling

1. Measure 100 g desiccated coconut into a bowl.
2. Pour hot water over the coconut, cover, and set aside for 30 minutes.
3. Chop 100 g palm sugar into small pieces.
4. Drain the coconut and gently press to remove excess water.
5. Combine coconut and palm sugar in a pan and cook over medium to low heat.
6. Once the sugar has melted and coated the coconut, remove from heat and let cool.

Coconut Bread Rolls

1. Combine flour, instant yeast, sugar, and salt in a mixing bowl.
2. Mix coconut milk with water and add to the bowl, then add the egg.
3. Mix on low speed for 1 minute, then increase speed and mix for 5 minutes.
4. Add butter and continue mixing for another 6 minutes.
5. Check dough elasticity using the windowpane test.
6. Divide dough into two equal portions.
7. Colour one portion with pandan paste and optional yellow colouring.
8. Divide each dough into 14 portions (30 g each), roll into balls, cover, and rest for 15 minutes.
9. Flatten white dough, fill with coconut mixture, and seal.
10. Flatten green dough and wrap around the filled dough.
11. Place each roll in a cupcake liner and proof until doubled in size.
12. Brush tops with milk and bake at 180°C for 15 minutes.
13. Dust with powdered sugar before serving.