I made the coconut steamed buns and honestly the jury is out! Hubby really disliked them and said they reminded him of heavy suet dumplings!
One possible reason they didn't taste as good as Jamie said they would could be the lack of self raising flour as specified in the recipe. I used plain flour and added baking powder as self raising flour is not so easy to get hold of here.
I may try these again, when hubby goes out (he will only pull that face if I try and cook them again for him!) and see if I can get them a little lighter in texture.
Just goes to show, not everything in cooking and baking works out and I thought I should share my fails as well as my highs. I would hate you to think you were alone when you are chucking the contents of the just baked item into the rubbish bin- it happens in this house too!
- 1 14oz (400 gr) can of coconut milk
- 2 empty coconut tins of self-raising flour
- good pinch of salt
- You also need: a wok (or pan) with water on medium heat, a steamer basket (or colander) and muffin cases
- Pour the coconut milk into a food processor. Use the empty tin to measure out the self-raising flour. Add the flour and salt to the food processor and process until a smooth dough.
- Place the dough on a lightly floured surface and form into a large roll. Cut out 8 equal parts (note: I make 12 smaller ones) and place these balls into double paper muffin cases.
- Place muffin cases in a single layer into a steamer basket. Fill a wok with boiling water, put the steamer basket (with lid) on top and leave to steam hard for about 10 minutes.
If you try and make them too, let me know how you get on...........