Coconut Jaggery Steamed Bun
Minuman • Malaysia
How to Make Coconut Jaggery Steamed Bun (Traditional & Healthy Version)
Coconut Jaggery Steamed Bun, locally known as 'Pau Kukus Kelapa Gula Melaka,' is a beloved treat that showcases the vibrant multicultural cuisine of Malaysia. Drawing influence from the South Indian community, these buns are a staple in many Malaysian households, especially in regions with rich Indian heritage such as Penang and Selangor. The soft, fluffy exterior is paired with a luscious filling of grated coconut (kelapa parut) and locally sourced Gula Melaka (palm jaggery), making it a harmonious blend of sweet and earthy flavors. Malaysians love these steamed buns for their comforting taste and connection to tradition, often enjoyed with a cup of teh tarik or kopi during breakfast or tea time. The use of santan (coconut milk), pandan leaves, and Gula Melaka adds a distinct Malaysian flair, reflecting the country's rich tapestry of flavors and ingredients. This recipe offers a health-conscious twist, using whole wheat flour for added fiber and reducing sugar content without sacrificing authenticity. Whether served during festive gatherings or as a daily snack, Coconut Jaggery Steamed Bun is a delightful way to experience Malaysian culinary heritage while keeping nutrition in mind.
Bahan-bahan(untuk 2 medium steamed buns per person)
- 1 cup Whole wheat flour (tepung gandum penuh)
- 1/4 cup Santan (coconut milk) (fresh or canned)
- 1/3 cup Gula Melaka (palm jaggery) (finely chopped)
- 1/2 cup Kelapa parut (grated coconut) (fresh preferred)
- 1 tsp Active dry yeast (for steaming bun)
- 1/4 cup Warm water (for yeast activation)
- 1 leaf Pandan leaf (knotted, optional for aroma) - pilihan
- 1 tbsp Brown sugar (optional, for yeast activation) - pilihan
- 1/4 tsp Salt
- 1 tbsp Vegetable oil (for dough texture)
Arahan
- 1
Activate yeast by mixing active dry yeast with warm water and brown sugar. Let it rest for 5 minutes until frothy.
5 minutes
Ensure water is warm, not hot, to avoid killing the yeast.
- 2
In a large bowl, combine whole wheat flour, salt, and activated yeast mixture. Add santan and vegetable oil, knead into a soft dough.
5 minutes
Knead for at least 5 minutes to develop gluten for fluffy buns.
- 3
Cover dough with a damp cloth and let it rise for 20 minutes in a warm place.
20 minutes
A warm, humid environment helps the dough rise faster.
- 4
Prepare filling by mixing kelapa parut, chopped Gula Melaka, and pandan leaf (if using) in a pan. Cook on low heat until Gula Melaka melts and mixture is sticky.
5 minutes
Remove pandan leaf after cooking for subtle fragrance.
Kenapa hidangan ini sihat
Using whole wheat flour instead of refined flour increases fiber, aiding digestion and satiety. Gula Melaka is a natural sweetener with a lower glycemic index than white sugar, supporting blood sugar management. Santan adds plant-based fats for sustained energy without cholesterol. By steaming instead of frying, the recipe reduces fat intake, making Coconut Jaggery Steamed Bun a heart-friendly and health-conscious choice for Malaysian calorie counters.
Coconut Jaggery Steamed Bun is rich in dietary fiber thanks to whole wheat flour, and the filling offers essential minerals such as potassium, magnesium, and iron from Gula Melaka. Grated coconut adds healthy fats and supports energy levels, while santan provides vitamin E and antioxidants. Pandan leaf infuses subtle aroma and may offer health benefits from its phytonutrients. This vegetarian recipe is free from artificial additives and refined sugars, making it a nutritious snack or breakfast option.
Petua
- 💡Tip 1: Use fresh grated coconut for the best texture and aroma.
- 💡Tip 2: Allow dough to rise fully for maximum fluffiness.
- 💡Tip 3: Gula Melaka can be grated for easier melting and mixing.
Penyimpanan & hidangan
Store steamed buns in an airtight container at room temperature for up to 24 hours. For longer storage, refrigerate for up to 3 days and re-steam before serving to restore fluffiness.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 200.0 kcal |
