Coconut Banana Buns

In a heavy bottom saucepan, mix coconut milk, water and flour without any lumps. Heat it on low flame for 4-5 minutes. Let the mixture become thick. Turn off the heat. Allow the tangzong to cool well.

In a bowl, mix flour, tangzong, mashed banana, instant dry yeast, sugar, salt , fresh creamand milk powder well.

Add water.

Knead the dough for 6 mins. Add melted butter.

Add 2-3 tbsp of water if the dough is too stiff.

Shape the dough into a ball.

Knead for another 4-5 minutes until the dough is smooth, shiny and elastic.

Place the dough into a well oiled bowl. Cling wrap the bowl. Let it rise.

Allow the dough to double in volume.

Meanwhile let us prepare the filling.

Heat a heavy bottom non stick pan on low flame. Heat coconut, raisinsand sugar on very low flame for 3-4 minutes. Turn off the heat. Add tonovin essence. Let it cool.

Grease and dust a 8” square aluminium tin. Keep it aside.

Now check if the dough has doubled in volume.

Punch the dough gently.

Knead for a minute. Divide the dough into 9 equal parts.

Fill each portion of dough with 1 1/2 tbsp of filling. Seal the edges. Shape it into a ball.

Transfer the balls into the prepared pan.

Cover the tin with cling film. Let it double in volume. It takes around 15- 20 mins.

Pre heat the oven at 180 degrees C with the top and bottom rods on.

Cover the baking tin with aluminium foil. Make a tent with aluminium foil.

Place it into the oven. Bake for 20 minutes.

Take the tin out of the oven. Discard the aluminium foil.

Apply salted butter/ eggwash the buns. Place the tin back into the oven. Bake for 8-10 minutes with the top rod alone on. Bake until the crust is golden brown in colour.

Turn off the oven.

Remove the buns from the tin. Apply butter liberally. Let it cool well.