Taipei coconut buns from HomeBaking: The Artful Mix of Flour and Traditions from Around the World by Jeffrey Alford and Naomi Duguid

  • cake flour
  • active dry yeast
  • unsweetened shredded coconut

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on September 22, 2016

    Lovely soft buns filled with a chewy caramel-coconut filling (and the fragrance while they baked was incredible!) I used unbleached cake and all-purpose flours but I do think there's an error in the recipe since the amount of flour listed made a thin batter; an extra 1 cup(120g) AP flour made a soft but workable dough. They were a little tricky to shape as directed since the moist filling interfered with the seal; it would be easier to fill individual buns.

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