Coconut Buns

As I had mentioned in my earlier post, freshly grated coconut is not easily available in HK. Striving to get the best for this coconut bun, I manage to find a way out with the help of my maid. She borrowed a primitive but yet usable grater from her aunt. In fact, this implement is what she used in Philippines to grate her coconuts.

Armed with this grater, we bought a coconut from the wet market for HK$8.00. Went home, husked it and started grating it. Voila! Freshly grated coconut is not a problem anymore!

About this coconut bun, it's one of our family's favourite bun, especially my dad. I remembered when I was young in the 70s, I was living in those HDB flats in Queenstown area. Every afternoon there will be this lady in her mid-50s dressed in Chinese "sum foo" peddling her bread door-to-door in 2 big rattan baskets. The coconut bun that she sells is so "sedap", we would usually buy them 6s in a bag. Phew... this was ages ago!

Baking of this bread brings back lots of childhood memories, just like travelling down memory lane.

Hope this bread will bring back many fond memories for all of you too!



Cooked coconut filling.


This is the implement that I used to grate the fresh coconut.


See! Freshly grated coconut.


Ingredients: (9 pieces at 55g each)
For dough recipe, please click here.
Divide dough into 9 pieces about 55g each.

Coconut Filling:
130g freshly grated coconut
70g gula melaka
2 tbsp water
pinch of salt

Method: (for filling)
1. Chop gula melaka into small pieces.
2. Put 2 tbsp hot water into a saucepan over medium heat and cook till gula melaka dissolved.
3. Add in the freshly grated coconut and cook till a little dry. Filling should not be too wet but just moist enough.