There's something about cold weather that makes you want fresh warm bread and Chinese take out. Just saying, I have more than one white takeout box in my fridge right now. So, along with the Japanese water cakes, I whipped up a batch or two of steamed coconut buns! I haven't used a steamer to bake in a while (over a year...?) so I thought I'd give it another go.

These buns are super simple with a 1:2 ratio of coconut milk to self rising flour. Just throw it all in a food processor with a bit of salt and you're good to go. (More in depth recipe follows of course.)

I thought the buns turned out nicely. They just have a hint of coconut that really gives them a different, but great, flavor. I would definitely eat them as dinner or breakfast rolls with honey or butter, as they are pretty bland by themselves.

Steamed Coconut Buns

Yields: 12
From: The Little Things

For the Buns:
1 14oz can of full fat coconut milk
2 empty coconut tins of self-raising flour
pinch of salt

Pour the coconut milk into a food processor. Use the empty tin to measure out the self-raising flour. Add the flour and salt to the food processor and process until a smooth dough.
Place the dough on a lightly floured surface and form into a large roll. Cut out 12 equal parts  and place these balls into double paper muffin cases. (I used silicone muffin liners.)
Place muffin cases in a single layer into a steamer over a large pot of simmering water. Cover and let steam for 12 minutes.
Best served warm.

That's it for this week! Until next!

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