Cantonese Style Desiccated Coconut Bread

Coconut bread 1



I have been looking for some afternoon tea treats for myself and this one is a golden oldie!  I love Cantonese style desiccated coconut bread.  It is readily available in most traditional bakeries in Hong Kong, it is most yummy when it’s just out of the oven at 3pm.  It is soft, fluffy and sweet, perfect to hit the spot at the time most needed – after a long day at school!

There is no traditional Hong Kong bakery in Warwick, so in order to revisit such a childhood memory, I must get my kitchen messy!  The result was surprisingly tasty.  The bread is made from  a normal soft white dough, here is what you need to make this yummy sweet bread for afternoon tea:-

Bread
500g white bread flour
10g salt
10g yeast 

2tbs oil 
300ml of warm water 

N.B. I did not add sugar to the dough as I try my best to avoid refined sugar; the bread was still soft and fluffy as usual.

Dessicated Coconut Filing
200g desiccated coconut
100g honey
44g butter (melted)

Coconut bread 2

Method:-
Pre heat the oven into 175 oC. 
Put all the bread ingredients in a mixing bowl and mix it to a loose dough, sprinkle some flour on a work surface and knead the dough until elastic.  Leave the dough in a lightly floured bowl and cover it with a wet tea towel for at least 1 hour (or you can keep the dough in the fridge overnight).
Mix the desiccated coconut and honey in a mixing bowl.  
Place the dough on the work surface and press / roll into a square shape, brush some melted butter and desiccated coconut mixture on the bread and then roll it or make whatever shape bun you prefer.  
Let the bread sit for 5 mins then bake for 30 mins for rolls or 20 mins for buns.  

Coconut bread 3

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