Preparing the coconut filling (can be prepared one day ahead):
Mix all the ingredients for the filling. Place this over a medium-size skillet and stir-fry for over medium heat for about 2 minutes or so. The sugar will start to dissolve and the mixture will be "wetter". Stir fry again until the mixture is dry. Sprinkle in 1 Tbsp of all-purpose flour and stir to mix. The filling will be more "sticky" and easier to roll into balls for wrapping later on. Remove from heat and let it cool down completely before wrapping
Preparing the dough with a machine:
Place the flour, instant yeast, salt, sugar, and cooking oil in a mixing bowl. If you are using a stand mixer, use a dough hook attachment. Start on lowest speed an gradually add in milk or water. You may need more than 150 ml or not. Add more teaspoon by teaspoon until the dough comes together. Increase the speed to 2 and continue to knead for 10-12 minutes until the dough is very smooth and stretchy
Preparing the dough by hands:
Place the flour, instant yeast, sugar, and cooking oil in a mixing bowl. Mix until you get a rough dough (it's not going to be smooth yet). Cover and rest it for 15 minutes. Then go back and knead it. You'll be surprised by how easier it is to knead it now. Knead until the dough is smooth and pliable, about 10-15 minutes. At any point during kneading, you can always stop and rest the dough if you find it hard to knead. This is to relax the gluten. Then go back to knead again and you'll be surprised by the difference it makes by just resting the dough before kneading again. It's easier for you too
Resting the dough:
Cover and rest the dough for 15 minutes. This is not to proof the dough. It shouldn't double in size. This is to relax the gluten for easier shaping and rolling the dough
Shaping:
Lightly dust your work surface with cake flour. Not too much. If you use a silicon pastry mat, you may not even need to dust with flour. Divide the dough into 15 equal portions. Keeping the dough covered and work with one dough at a time
Then roll the dough into a smooth round ball in between the palm of your hand or as I did in the video. REALLY make sure the dough is smooth. Flatten the dough with your palm and then use a rolling pin to roll it out to form a circle about 4-5 inches, with a slightly thicker middle part
FOR ROUND SHAPE: Place about 1 to 2 Tbsp of coconut filling in the middle and gather the edge to enclose into a round ball and place the seam side down. Cup the dough with both palms and move the dough in a circular motion to shape it taller. This part is important so your steamed buns come out tall instead of spreading to the side after steaming
Place on a piece of parchment paper. Lightly dab the surface of the bun with some milk using your finger to smooth the surface. Loosely cover with a saran wrapper to prevent drying. Work with another dough and do the same
IF YOU WANT TO CREATE A FLOWER PATTERN: Place the filling in the middle. Create a fold around the edge and then pinch to seal in the middle. Cup the dough with both palms and move the dough in a circular motion to shape it taller. This part is important so your steamed buns come out tall instead of spreading to the side after steaming
Proofing:
Let the dough rise at room temperature or at a warm place. If it's winter where you are, you can use your oven "bread proof" function to let them proof in there, or simply turn on your oven to the lowest temperature and then turn off and after 15 minutes, place the shaped buns in there to let them proof. They won't necessarily double in size, but at least puff up to about 50% of the original size. This may take about 30 mins to 1 hour at a warm temperature. Don't go by the time however. When you gently push on the dough it should bounce back gradually. If it springs right back up, it needs to be proofed a bit longer. The dough should feel noticeably lighter when you lift it up. If you have all these signs, your buns have been properly proofed
Steaming:
Most likely your steamer won't be able to accommodate steaming all buns at one go. You may need to steam in 2-3 batches, which means, the rest of the batches will sit longer and continue to proof while waiting for the steamer. Not good for the buns! Here's what you can do: Make sure the cover them with plastic wrap and then place them in the refrigerator to slow down the yeast activity or halt it all together until they are ready to be steamed
Bring water in the steamer to a boil first, then lower the heat to medium. Wrap the lid of your steamer with a kitchen towel to prevent moisture dripping on your buns creating burn spots. Place the buns inside the steamer. Close the lid but leave about 1/4-inch of gap to let some steam escapes during steaming. Steam for 15 minutes
Turn off the heat. Do not open the lid of the steamer. Let the buns sit there for 5 minutes like this. The buns will not sink or wrinkle due to the sudden change in temperature. Transfer to cooling rack to let them cool down so the bottom of the buns won't be wet and soggy
Storing:
If you make extra and plan to store them, once the steamed buns have cooled down, place them on a baking sheet not touching each other and put them inside the freezer for 1 hour then transfer to a freezer bag
Reheating:
They can be reheated in the steamer without thawing. Steam over high heat for 5 minutes
Notes
You can add more sugar if you like it sweeter
If using dry coconut flakes, add 100-150 ml of coconut milk when you cook the coconut filling