← Nouns Cooking · Indonesian & Filipino

Ingredients

• 150 g freshly grated coconut (or 100 g desiccated)
• 100 g Brown sugar
• 120 ml Water
• 25 g Butter
• 1 tsp Vanilla extract (optional)
• 300 g Plain (all-purpose) flour
• 50 g Sugar
• ½ tsp Salt
• 5 g instant yeast
• 180 ml lukewarm milk
• 60 ml Vegetable oil
• 1 Eggs, beaten with 1 tbsp water

Method

1. For the filling, simmer the brown sugar and water in a pan over medium heat for 2–3 min until dissolved. Add the butter and coconut and cook for 8–10 min, stirring, until sticky and almost dry. Stir in the vanilla and cool completely.
2. For the dough, mix the flour, sugar, salt and yeast, then add the milk and oil. Knead for 8–10 min until smooth and soft.
3. Cover and leave somewhere warm for 1 hour until doubled.
4. Divide into 12 pieces. Flatten each into a 10 cm disc, put a heaped tablespoon of filling in the middle, pinch the edges together and set seam side down on a lined baking tray.
5. Cover and rise for 40 min until puffy. Meanwhile, heat the oven to 180°C (350°F).
6. Brush with the egg glaze and bake for 15–18 min until golden brown. Cool a little before eating; the filling is very hot.

Tips

• Make the filling a day ahead; cold filling is much easier to wrap.
• Contains wheat, milk and egg.

Sources

Written in our own words after cross-checking these recipes:

Foxy Folksy Kawaling Pinoy