Roti Kelapa Lavender Vegan
Makan Tengah Hari • Malaysia
How to Make Vegan Lavender Coconut Bun (Traditional & Healthy Version)
The Vegan Lavender Coconut Bun is a contemporary twist on a beloved Malaysian sweet bun, featuring aromatic lavender and creamy santan (coconut milk). This plant-based recipe highlights Malaysia’s multicultural culinary landscape, where influences from Malay, Chinese, and Indian communities celebrate the use of natural, fragrant ingredients. Lavender provides a gentle floral note, while coconut and gula Melaka (palm sugar) bring depth and authenticity. In Malaysia, buns are a staple for lunch, tea, or even a light breakfast, making this recipe a versatile, healthy choice for busy lifestyles. Opting for a vegan version aligns with the growing health trend in Malaysia, where plant-based eating is gaining popularity. The addition of local elements like pandan and toasted grated coconut (kelapa parut) makes this bun truly Malaysian. Its soft, pillowy texture and unique lavender aroma create a memorable eating experience, perfect for anyone seeking a lighter, nourishing lunch. This recipe is ideal for health-conscious Malaysians who love traditional flavors with a modern, vegan-friendly touch.
Bahan-bahan(untuk 1 medium-sized bun)
- 1 cup All-purpose flour (tepung serbaguna)
- 1 tsp Instant yeast (yis segera)
- 1/3 cup Santan (coconut milk) (fresh or boxed)
- 1 tbsp Lavender flowers (dried, food grade) (bunga lavender)
- 1 tsp Pandan extract (optional for color) - pilihan
- 2 tbsp Gula Melaka (palm sugar), grated (for authentic sweetness)
- 1/4 cup Kelapa parut (grated coconut), toasted (fresh or desiccated)
- 1/4 tsp Salt
- 1 tbsp Olive oil (or any neutral oil)
- 2 tbsp Warm water (as needed for dough consistency)
Arahan
- 1
Bloom the lavender by steeping dried lavender flowers in 2 tablespoons of warm santan for 5 minutes. Strain and set aside the infused santan.
5 minutes
Use food-grade lavender for the best aroma and flavor.
- 2
In a mixing bowl, combine all-purpose flour, instant yeast, and salt. Mix well.
2 minutes
Mix dry ingredients thoroughly to ensure even yeast distribution.
- 3
Add the lavender-infused santan, pandan extract (if using), olive oil, and grated gula Melaka to the dry mixture. Gradually add warm water and knead into a soft, smooth dough.
7 minutes
Knead until dough is elastic but not sticky for a perfect bun texture.
- 4
Cover the dough and let it rise in a warm spot for 30-40 minutes or until doubled in size.
0 minutes (resting step)
Cover with a damp towel to prevent drying.
Kenapa hidangan ini sihat
This recipe is a healthy choice because it uses whole, plant-based ingredients, minimizing processed fats and sugars. The inclusion of lavender offers antioxidants, while coconut adds healthy fats and fiber. Baking instead of frying reduces oil absorption, keeping calorie counts lower. The use of pandan and gula Melaka brings authentic Malaysian flavor without artificial additives. Portion control ensures you enjoy a wholesome treat without overindulgence.
This Vegan Lavender Coconut Bun is low in saturated fat due to the use of plant-based ingredients and olive oil. Santan (coconut milk) provides medium-chain triglycerides (MCTs), while grated coconut is a source of dietary fiber. The buns offer essential minerals like potassium and magnesium from coconut and pandan. Gula Melaka, a natural sweetener, is less processed than white sugar and contains trace minerals. The absence of dairy and eggs makes this bun suitable for lactose-intolerant and vegan diets.
Petua
- 💡Tip 1: For intense lavender flavor, infuse santan overnight with lavender flowers.
- 💡Tip 2: Use freshly grated kelapa parut for the best aroma and texture.
- 💡Tip 3: Allow buns to cool slightly before serving to let flavors develop.
Penyimpanan & hidangan
Store buns in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in a toaster oven for best texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 200.0 kcal |
