Coconut Steamed Bun
Minuman • Malaysia
How to Make Coconut Steamed Bun (Traditional & Healthy Version)
Coconut Steamed Bun, known locally as Pau Kukus Kelapa, is a beloved treat in Malaysia, reflecting the country’s rich multicultural heritage. This delightful bun is soft, fluffy, and filled with a fragrant coconut (kelapa parut) and palm sugar (gula Melaka) mixture, showcasing the natural sweetness and aroma of local ingredients like pandan leaves and santan (coconut milk). Traditionally enjoyed during family gatherings or teatime, Pau Kukus Kelapa is a staple in many Malaysian homes and stalls, embodying the comforting flavors of our tropical land. Making Coconut Steamed Bun at home is both rewarding and health-conscious, especially when you use wholesome ingredients like whole wheat flour and reduced sugar. The combination of soft steamed dough and luscious coconut filling offers a nostalgic taste of Malaysian kampung life. Its vegetarian-friendly recipe makes it suitable for a wide range of diets, and it’s a fantastic option for anyone seeking an authentic Malaysian snack. With a focus on freshness and minimal oil, this bun is a lighter alternative to fried snacks, perfect for those mindful of their calorie intake.
Bahan-bahan(untuk 2 medium buns per serving)
- 1 cup Whole wheat flour (tepung gandum)
- 1 tsp Instant yeast (yis segera)
- 1/3 cup Warm water
- 1/4 cup Coconut milk (santan)
- 1/2 cup Grated fresh coconut (kelapa parut)
- 1 leaf Pandan leaf (knotted) - pilihan
- 2 tbsp Palm sugar (gula Melaka, finely chopped)
- 1/4 tsp Salt
- 1 tbsp Sugar (reduce for lower calories)
- 1 tsp Vegetable oil (minyak sayur)
Arahan
- 1
Dissolve instant yeast in warm water with 1 tbsp sugar. Let it bloom for 5 minutes until frothy.
5 minutes
Ensure the water is not too hot to avoid killing the yeast.
- 2
In a large bowl, combine whole wheat flour and salt. Add the yeast mixture, coconut milk (santan), and vegetable oil. Mix until a soft dough forms.
5 minutes
Use a spatula or your hands to mix for a smoother dough.
- 3
Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Cover and let rise for 30 minutes or until doubled.
10 minutes
A well-kneaded dough gives the buns their fluffy texture.
- 4
For the filling, combine grated coconut (kelapa parut), palm sugar (gula Melaka), salt, and pandan leaf in a pan. Cook on low heat until sugar melts and mixture thickens. Cool and discard pandan leaf.
5 minutes
Stir constantly to prevent burning the coconut.
Kenapa hidangan ini sihat
This recipe offers a lower-calorie alternative to fried snacks, with the natural sweetness of palm sugar and coconut. Steaming retains nutrients and minimizes oil, supporting weight management and heart health. Whole wheat flour ensures longer satiety, and coconut provides beneficial MCTs for energy. A satisfying treat for those aiming to eat mindfully without sacrificing authentic Malaysian flavor.
Coconut Steamed Bun is a health-conscious snack, using whole wheat flour for higher fiber and sustained energy. The filling features fresh kelapa parut and natural sweetener gula Melaka, which provides minerals like potassium and iron. Santan (coconut milk) adds heart-healthy fats, while pandan contributes antioxidants. This vegetarian recipe is low in saturated fat and contains no artificial additives, making it a wholesome choice for a balanced diet.
Petua
- 💡Tip 1: Use freshly grated coconut for the best flavor and moisture.
- 💡Tip 2: Let the dough rise in a warm, draft-free area for a fluffier result.
- 💡Tip 3: Add a small piece of pandan leaf to the steamer water for extra aroma.
Penyimpanan & hidangan
Store cooled buns in an airtight container at room temperature for up to 1 day, or refrigerate for 3 days. Re-steam for 2 minutes before serving for best texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 180.0 kcal |
