These delicious, soft buns are made even better with the addition of the sweet coconut sauce. They are so easy that even I made a perfect batch!!! These are usually served upside-down so the sauce ends up on the top. I got this recipe from Seta's "Panipopos' Kitchen". Enjoy!

Ingredients

(2 1/4 teaspoon) package active dry yeast↗1 teaspoon
cup warm water1 cup
cup sugar↗1⁄4 cup
teaspoon salt↗1⁄2 teaspoon
egg, lightly beaten↗1
tablespoons vegetable oil↗2 tablespoon
cups all-purpose flour↗3 cup
Coconut sauce
cup coconut milk, canned or fresh (canned worked great)↗3⁄4 cup
cup water↗3⁄4 cup
cup sugar↗1⁄2 cup

Step-by-step instructions

1
I used a stand mixer up to step 6. The instructions here are to do by hand.
2
Put the yeast and water in a large bowl and leave for 10 minutes.
3
Add all the rest of the ingredients and mix to form a soft dough.
4
Turn the dough out onto a lightly floured surface and knead for 10 to 20 minutes or until dough is smooth and elastic.
5
Place the dough in a lightly greased bowl, cover and leave to double in volume (optional step: punch down and leave to double in volume again).
6
Punch the dough down and turn out onto a lightly floured surface.
7
Shape the dough into 12 balls and place in an ungreased 9 by 13 baking pan. Pat down slightly (so they will sit upside down if you want to flip them to serve).
8
Cover and leave to rise until almost doubled.
9
while the buns are rising, preheat your oven to 190°c/375°f, and make your coconut sauce.
10
Combine all ingredients well.
11
When the buns have doubled in size, pour the sauce over them.
12
Bake for 20 to 25 minutes or until golden brown and the sauce is bubbling up around the edges.
13
Let them cool at least a half hour before cutting into them.
14
This gives the buns time to set up, and also gives the sauce a chance to thicken slightly.

Source: food.com

Original recipe ↗

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