These popular coconut buns are easily available in most bakeries here in Singapore. However they have very little sweetened grated coconut filling (inti) inside them that you can hardly get the full taste of the inti. Only by making them yourself are you able to put as many filling as you wish to your heart content.
I’m using my Pulut Inti Recipe for the coconut filling.
This is one of a few adaptations from my recipes that I’ve created for you. Hope you like it.
Grated coconut cooked in gula melaka (palm sugar) syrup
Lightly oil the bowl and the top of the dough and set aside for about 1 hour to rise
Dough has raised more than double its size
Arrange rolled dough on a baking tray and set aside to double in size
Rolled dough has proofed and ready to be baked at 180C until lightly golden brown
Remove tray from oven and lightly brush the top with melted butter and sprinkle sesame seeds
Freshly baked bread buns out of the oven
Buns filled generously with sweetened grated coconut (coconut inti)
Coconut Buns
Ingredients
INTI (Sweetened Grated Coconut)
- 120 g gula melaka palm sugar
- 50 ml water
- 1/2 tsp salt
- 300 g fresh grated coconut
DOUGH
- 600 ml milk
- 2 eggs
- 1 kg bread flour
- 50 g sugar
- 2 tsp salt
- 14 g instant yeast
Instructions
INTI
- Cut 120 g gula melaka (palm sugar) block into small pieces
- Cut 6 pandan leaves and crush them by twisting
- Add 50 ml water into pan
- Add the cut gula melaka pieces
- Stir gula melaka and water over low heat
- Add 1/2 tsp salt
- Add crushed pandan leaves to pan and continue stirring until the gula melaka melts
- Turn off the heat and remove pandan leaves from pan
- Add 300 g grated coconut into pan
- Mix grated coconut with the melted gula melaka over low heat
- Cook thoroughly until all the grated coconut is coated with the melted gula melaka
DOUGH
- Add 600 ml milk and 2 eggs in a mixing bowl
- Add 1kg bread flour
- Add 50g sugar and 2 tsp salt
- Add 14g instant yeast
- Mix everything at low speed for about 5 mins until all starts to come together
- Add 80g butter a little at a time
- Knead for about 10-15 minutes till dough leaves side of the bowl
- Take a small piece of the dough and stretch it for the windowpane test
- If the stretched dough doesn’t break it’s ready
- If it breaks, knead for another few minutes and do a re-test
- Lightly oil the bowl and the top of the dough and set aside for about 1 hour to rise
- Divide the dough into portions of 50g each
- Roll a piece of 50g dough flat
- Put about 1 – 2 Tbsp of grated coconut inti on the dough and wrap and seal firmly
- Roll into a ball with the palm of the hand on the rolling board
- Arrange rolled dough on a baking tray and set aside to double in size
- Bake in oven at 180C for 10 mins until lightly golden brown
- Remove tray from oven and lightly brush the top of each bun with melted butter
- Sprinkle sesame seeds on top of each bun
- Put tray back into oven and bake for another 5 mins
Notes
- If the dough is too wet and sticky, add more flour, a little at a time.
- If it is too dry, add more milk, a spoon at a time.
James
👍
James
👍
admin
Thank you
Wendy
Can I reduce the dough measurement to half if I wanna To make 15 buns ?
Eddie
Yes of course and any left over coconut inti can be kept well in the fridge for other uses.