More About This Recipe
Today is the start of Chinese New Year. To be honest, I don’t know much about this holiday, but I do know two things about it now (thanks to Wikipedia) that I’m a big fan of.
The first is the tradition of cleaning one’s house from floor to ceiling to rid the home of ill fortune. I’m quite the clean freak, so I’m all for this one.
The second tradition I like most is making yummy food, like these delicious Chinese Coconut Buns, or cocktail buns, as they’re called in some circles.
Okay, making cocktail buns isn’t necessarily a tradition for Chinese New Year, but if you plan on celebrating with food, this is a perfect way to do it. Despite how complicated they may seem to make, these soft, sweet, coconut-filled buns are really very easy to make – and all it takes is a couple of hours (most of which is spent lounging around waiting for the dough to rise).
Placing filling in bread can be a daunting process, but over time I’ve learned that even if the outcome isn’t perfect (i.e. half the filling spills out onto the baking sheet in an unavoidable gooey mess), the result will still be delicious. Plus, many recipes call for extra filling anyway to account for the losses.
So don’t be afraid to make this recipe just because there’s coconut filling inside the bun. Trust me – it’s worth the effort. With a light, buttery pillow of bread surrounding a creamy coconut center, all topped off with crunchy sesame seeds, these buns are a tasty way to ring in the New Year – er, Chinese New Year, that is.