Roti Kelapa Lavender
Makan Tengah Hari • Malaysia
How to Make Lavender Coconut Bun (Traditional & Healthy Version)
Lavender Coconut Bun is a delightful Malaysian fusion treat that beautifully blends floral lavender notes with rich santan (coconut milk) and a soft, pillowy bun texture. Inspired by Malaysia’s multicultural cuisine, this bun is a unique creation, often enjoyed in cafes or as a special lunch snack. The addition of lavender, while less common, is embraced in modern Malaysian bakery culture, complementing the beloved coconut fillings native to our kuih and breads. The combination brings a subtle aroma and soothing taste, perfect for those seeking a calming midday meal. In Malaysia, coconut-based breads and kuih are staples, reflecting the abundance of coconut palms and the influence of Malay, Chinese, and Indian culinary traditions. The Lavender Coconut Bun stands out as a health-conscious, vegetarian option—ideal for calorie trackers—while offering a modern twist using local ingredients like santan, pandan, and flour. This bun is both visually appealing and aromatic, making it a great choice for lunch, gatherings, or festive occasions.
Bahan-bahan(untuk 1 medium bun per serving)
- 1 cup All-purpose flour (tepung gandum)
- 1 tsp Instant yeast (yis segera)
- 2 tbsp Sugar (gula)
- 1/4 tsp Salt (garam)
- 1/3 cup Coconut milk (santan)
- 1/4 cup Unsweetened desiccated coconut (kelapa parut kering)
- 1 tsp Dried lavender buds (bunga lavender kering)
- 1 tbsp Butter (mentega)
- 1 Egg (telur) - pilihan
- 1/2 tsp Pandan essence (esen pandan) - pilihan
Arahan
- 1
Combine tepung gandum, yis segera, gula, and garam in a mixing bowl. Mix well.
5 minutes
Ensure yeast is evenly distributed for a light bun.
- 2
Add santan, mentega, and telur (if using). Knead to form a soft dough.
5 minutes
Knead until the dough is smooth and elastic for best texture.
- 3
Let the dough rest and rise for 30 minutes or until doubled in size.
5 minutes
Cover the bowl with a damp cloth to prevent drying.
- 4
Prepare filling: Mix kelapa parut kering, gula, and bunga lavender kering. Optionally add esen pandan for aroma.
5 minutes
Toast coconut lightly for extra flavor.
Kenapa hidangan ini sihat
This bun is a healthy lunch option because it uses natural ingredients commonly found in Malaysian kitchens, such as santan and desiccated coconut. By limiting sugar and butter, and optionally using whole wheat flour, the recipe supports weight management and balanced nutrition. The lavender adds a unique touch without extra calories, making this a guilt-free treat for vegetarians and anyone seeking wholesome, Malaysian-inspired meals.
Lavender Coconut Bun is rich in dietary fiber from kelapa parut kering and contains healthy fats from santan and mentega. The use of whole ingredients ensures vitamins such as B-complex, iron, and magnesium. Coconut milk offers lauric acid, which supports immune health, while lavender provides antioxidants and promotes calmness. With moderate sugar and the option to use whole wheat flour, this bun is suitable for calorie-conscious eaters.
Petua
- 💡Tip 1: Use fresh santan for the best coconut aroma.
- 💡Tip 2: Toast desiccated coconut to intensify flavor.
- 💡Tip 3: Let dough rise properly for fluffy, tender buns.
Penyimpanan & hidangan
Store cooled buns in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate and reheat before serving.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 220.0 kcal |
