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Combine the warm milk and yeast. Mix then set aside.
Sift together all-purpose flour and sugar. Add the milk-yeast mixture and vegetable oil then mix everything until it forms a dough. Place the dough on a flat surface and knead the dough while adding the cubed butter into it for five minutes. Place the dough in a greased bowl and cover with a plastic wrap or a clean kitchen towel. Leave it to rise for 30 minutes to an hour or until it has almost doubled its size.
In a pan, combine desiccated coconut, brown sugar, coconut milk, water, butter, and vanilla extract. Bring mixture to a simmer over low heat. Cook until liquid is mostly absorbed then mix in the cornstarch slurry to thicken the filling. Remove from heat and set aside to cool.
Deflate the dough and tip it to a flat surface. Roll into a log and cut into 1-inch portions. Take a portion then roll into a ball.
Flatten each ball with the palm of the hand.
Hold the flattened dough in the curve of your hand and add about a tablespoon of coconut filling in the center. Pinch the corners together to fully enclose the filling.
Arrange the dough on a baking sheet at about an inch apart and let it rest for 20 minutes.
When ready to bake brush each dough with egg wash and bake in a preheated 180°C oven for 15 minutes. Let it cool a bit before serving.
Ingredients
Directions
Combine the warm milk and yeast. Mix then set aside.
Sift together all-purpose flour and sugar. Add the milk-yeast mixture and vegetable oil then mix everything until it forms a dough. Place the dough on a flat surface and knead the dough while adding the cubed butter into it for five minutes. Place the dough in a greased bowl and cover with a plastic wrap or a clean kitchen towel. Leave it to rise for 30 minutes to an hour or until it has almost doubled its size.
In a pan, combine desiccated coconut, brown sugar, coconut milk, water, butter, and vanilla extract. Bring mixture to a simmer over low heat. Cook until liquid is mostly absorbed then mix in the cornstarch slurry to thicken the filling. Remove from heat and set aside to cool.
Deflate the dough and tip it to a flat surface. Roll into a log and cut into 1-inch portions. Take a portion then roll into a ball.
Flatten each ball with the palm of the hand.
Hold the flattened dough in the curve of your hand and add about a tablespoon of coconut filling in the center. Pinch the corners together to fully enclose the filling.
Arrange the dough on a baking sheet at about an inch apart and let it rest for 20 minutes.
When ready to bake brush each dough with egg wash and bake in a preheated 180°C oven for 15 minutes. Let it cool a bit before serving.
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