This is a very well known Filipino delicacy. I think anyone who had the chance to stay in the Philippines surely had the chance to taste this bread buns with coconut filling. It’s probably because I have more time now to dedicate to my favorite hobby which is cooking or baking sweets, after 28 interesting years living outside of my hometown, i finally have these moments where I could try to reconstruct the procedure of how to make some of my favorite Filipino native delicacies. It’s a heartwarming and interesting mental excercise to try to recall past moments and dishes shared with family and friends. Some memories would make me laugh, some would bring tears to my eyes because I just can’t help missing certain special persons in my life, what I surely realize is that….For every moment and for every person that I’ve met, I have learned something….I also know that I’ll always try to make each experience be a lesson to do better and to love more.
PAN DE COCO
I used my Pan de sal recipe for the dough. For 9 coconut filled buns I used the extra Pan de sal dough, which was left after I made some Pan de sal for today and tomorrow’s lunch. I think excess dough was more or less 300 grams.
2 cups dessicated coconut
1 1/2 cup brown sugar “Mascobado”
75 grams of butter
1/2 cup milk
2 ml vanilla extract or 1/4 teaspoon of cinnamon powder, though I prefer without flavoring.
Cook above ingredients over medium fire, continously stirring for 25 minutes. Avoid burning the coconut filling! Cool.
Use 1 full Tablespoon of this filling for each of the 9 portions of dough. See attached picture.
Preheat oven at 180°C/10 minutes
Gather the end of each disc, close well and turn the bun.
Spread some egg wash on top and on the sides of the bun and do a star like cut on the center. If you like, you can sprinkle some cinnamon powder on top before baking.
Bake at 180°C/25 – 30 minutes