Coconut Mochi Buns Recipes

GUYANESE COCONUT BUNS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, stir together the flour, sugar, baking powder, and salt. Add butter, and cut in using a pastry blender or a fork until the mixture resembles fine crumbs. In a separate bowl, whisk together the eggs, milk, vanilla extract, and almond extract. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Add coconut, and mix just enough to blend. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
• Bake for 20 minutes in the preheated oven, or until golden brown.

COCONUT BUTTER MOCHI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix together mochiko, white sugar, brown sugar, and baking powder in a large bowl.
• Whisk coconut milk, milk, eggs, and vanilla extract together in a bowl. Add to mochiko mixture and stir to combine. Add coconut flakes and melted butter and stir to combine. Pour into the prepared baking dish.
• Bake in the preheated oven until set and golden on top, about 1 1/2 hours.

CHINESE COCONUT BUNS

Steps:

• Preheat Oven to 350 degree Fahrenheit
• Coconut Filling:
• Process coconut and sugar in blender or food processor until very fine. Turn into small bowl.
• Stir in margarine and egg yolk until paste-like consistency.
• Dough:.
• Stir warm water and first amount of sugar in small dish until sugar is dissolved. Sprinkle yeast over top. Let stand for 10 minutes. Stir to dissolve yeast.
• Stir second amount of sugar, salt and cooking oil in large bowl. Add boiling water. Stir until sugar is dissolved. Stir in egg and yeast mixture.
• Slowly work in enough flour until soft dough forms. Turn out onto lightly floured surface. Knead for about 10 minutes until smooth and elastic. Place dough in large greased bowl, turning once to grease top. Cover with greased waxed paper and tea towel. Let stand in oven with light on and door closed for 1 1/2 to 2 hours until doubled in bulk.
• Punch dough down. Cover. Let rest for 5 minutes. Shape into 2, 12 inch (30 cm) logs.
• Divide dough into 12 portions. Press and stretch each portion into 5 X 3 inch (12.5 X 7.5 cm) oblong shape. Place rounded 1 1/2 tablespoon (25 ml) filling lengthwise along centre of each piece.
• Bring long sides up and over filling, pinching all edges together to seal. Place, seam-side down, on greased baking sheet. Cover with greased waxed paper and tea towel. Let stand in oven with light on and door closed for about 1 hour until doubled in size.
• Egg Wash:
• Beat egg and water together with fork in small cup. Brush over buns. Bake in 350 degree Fahrenheit (175 degree Celsius) oven for 15 to 18 minutes until golden brown.
• Honey Wash:.
• Combine honey and hot water in separate small cup. Brush over warm buns. Serve warm. Makes 12 buns.

COCONUT-GLAZED HAWAIIAN BUTTER MOCHI RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch baking dish with nonstick spray.
• In a large bowl, whisk together the melted butter and sugar until combined. Add the eggs, and beat until fully incorporated. Add the vanilla, baking powder, and mochiko flour and whisk until fully combined. Add the evaporated milk and coconut milk and whisk until a smooth batter is formed.
• Transfer the batter to the prepared baking dish and spread in an even layer, then bake for 45-50 minutes, until golden brown. Let the butter mochi cool to room temperature in the pan.
• While the butter mochi cools, make the glaze: In a medium bowl, whisk together the powdered sugar and coconut milk until smooth and thick. Add more coconut milk, 1 tablespoon at a time, if needed.
• Once the butter mochi has cooled, spread the glaze all over the top and sprinkle with the toasted shredded coconut. Slice into small squares and serve.
• Enjoy!

MOCHI DOUGHNUTS

Steps:

• Whisk 1 cup plus 1 Tbsp. (170 g) mochiko (sweet rice flour) and 1 cup (120 g) tapioca starch (tapioca flour) in a small bowl to combine.
• Bring ⅔ cup whole milk, ⅓ cup (67 g) granulated sugar, 2 Tbsp. unsalted butter, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt to a boil in a medium saucepan over medium-high. Remove from heat, add dry ingredients, and stir with a wooden until a lumpy paste forms. (Mixture will be dry in spots and hard to combine, but don't worry; this is normal.)
• Transfer dough to the bowl of a stand mixer fitted with the paddle attachment and mix on medium speed to release some steam and cool slightly, until smooth, about 2 minutes. Add 1 large egg and mix (still on medium speed) until combined, about 2 minutes. Add 2 tsp. baking powder and mix until combined and dough is sticky but smooth, about 30 seconds. Place a piece of plastic directly on top of dough and let rest 15 minutes.
• Pour vegetable oil (about 8 cups) into a large pot to come 2" up sides; fit pot with thermometer and heat oil over medium until thermometer registers 350°.
• If making doughnut holes, line a rimmed baking sheet with parchment paper. If making doughnut rings, cut a large piece of parchment paper into nine 4x4" squares and set aside. Using a biscuit cutter or drinking glass as a guide, draw a 3" circle on 1 square; this will be your guide.
• To shape ring doughnuts, lightly oil your hands and scoop out teaspoonfuls of dough (8 g per piece if you have a kitchen scale) and roll into balls. Place guide underneath another parchment square and arrange 8 balls around the circle, making sure they are touching. Transfer parchment with doughnut ring to a rimmed baking sheet. Repeat rolling and shaping process to make 7 more doughnuts.
• Working with 1 doughnut ring at a time, carefully pick up a parchment square and lower it, doughnut side down, into oil. Fry about 45 seconds, then carefully remove parchment with tongs and discard. Continue to fry doughnut until golden brown, about 2 minutes per side (do not flip too early or doughnut may break apart). Carefully transfer to a wire rack and let cool.
• To shape doughnut holes, lightly oil your hands and scoop out a tablespoon of dough (18 g per piece) and roll into balls. Place balls on prepared baking sheet.
• Working in batches, lower dough balls into oil with a slotted spoon and fry, turning occasionally, until golden brown all over, about 3 minutes. Carefully transfer to a wire rack and let cool.
• If using 1 Tbsp. freeze-dried raspberries or black sesame seeds, finely grind in a spice mill (or, with a mortar and pestle if using the raspberries).
• Whisk 1 cup (110 g) powdered sugar, 2 Tbsp. whole milk, ⅛ tsp. kosher salt, and 2 tsp. finely ground freeze-dried raspberries or black sesame seeds or 2 tsp. unsweetened cocoa powder; 1 tsp. matcha, preferably ceremonial grade; or ½ tsp. ube extract in a small bowl until smooth. (Glaze should be thick but pourable-like a yogurt drink. Thin with additional 1 Tbsp. whole milk if needed.) Stir in ½ tsp. vanilla extract if making the ube version.
• Dip tops of doughnuts in glaze, letting excess drip back into bowl, and return to rack. Let sit until glaze is set, about 15 minutes.

COCONUT MOCHI BUNS

Steps:

• Whisk the coconut milk, sugar and rice flour together to combine. Pour into a glass measuring cup and cover tightly with plastic wrap. Microwave on high for 4 minutes. Remove from microwave and carefully remove plastic as it will be very hot. Check the mixture so that it's solid. It may need another 30 seconds in the microwave.
• When the mochi is cooked, cool it down by placing it directly into a water bath and let it rest there for about 1 minute. Remove it from the water bath when it's still warm but not too hot to handle and place on a clean work surface. Using rubber gloves, as the mochi is sticky, knead the dough for about five minutes by bringing your hands down and folding the mochi under to stretch out the gluten. The mochi will get hot again as it's kneaded, so you can stick it back into the ice bath for another minute. The mochi will be ready when it holds its shape and when you push into it, it doesn't bounce back very much. To roll out the dough, sprinkle Mochiko flour on a clean work surface. Place the dough on the flour and press it by hand and flip it over a few times to make sure the outside isn't too sticky. Then, using a rolling pin, roll the dough to get an even thickness, about 1/8 inch. Using a ring mold, cut as many circles as possible and place on a baking sheet lined with parchment paper. Refrigerate for at least 2 hours.
• Once the mochi is chilled, place about 1/2 teaspoon of jam in the middle. Fold mochi in half and serve.