Recipes Sandwiches Sides Vegetarian

Steamed Coconut Buns

In Jamie Oliver’s new book, the formula from his earlier ’30-minute meals’ is translated into an even faster version: dinner is now prepared in just 15 minutes. While a variety of attempts that have been documented online showed that these fifteen minutes are somewhat infeasible, the meaning and purpose of this new book is clear. Dinner can be fast.

I find the focus on health in ‘Jamie’s 15-minute meals’ also notable: the recipes in this book have nutritional values calculated and (in contrast with his earlier books) Jamie uses ingredients like light coconut milk, cottage cheese and light yogurt. What I really miss in this book are introductions for each recipe (why do I need to make this?) and I have to say I find the strong emphasis on speed a bit wearing. I absolutely love the gorgeous photography and food styling though. Jamie’s team has done another impressive job: all the dishes look colorful, vibrant and mouthwatering, but pretty doable at the same time. I also like the simple solutions for otherwise extensive recipes and these steamed buns are a great example of that.

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The buns are soft, a little chewy and fluffy: just the way steamed buns should be. These have a light coconut taste and are absolutely delicious paired with the hoisin chicken from Jamie’s original recipe.

These coconut buns are made of just two ingredients: self-raising flour and coconut milk. Jamie uses a food processor to mix the two, but I find sifting the flour over the milk (and then mixing with a fork) works just as fine. You can steam the buns in a bamboo steamer, but Jamie advises to use a steamer basket. What I do: just put a pan with boiling water on medium heat, place a colander with the buns inside (don’t let it touch the water) and cover with a lid. Works brilliantly!

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8 buns (or 12 smaller buns) |  Recipe from Jamie Oliver

INGREDIENTS

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

INSTRUCTIONS

1. 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.

2. 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.

3. 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.

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39 Comments

  • Reply
    Cook Snap Savour
    09/01/2013

    This sounds fabulous I think my husband would love it! Thank you!

    • Reply
      Denise | TLT
      09/01/2013

      My pleasure!

  • Reply
    Ilva
    09/01/2013

    Truly beautiful photo, Denise and YES we should try to meet up this year, it would be great!

    • Reply
      Denise | TLT
      09/01/2013

      Looking forward already!

  • Reply
    Maria Trader
    09/01/2013

    I saw this recipe at foodgawker and now I’ve just spent the last half hour admiring your recipes and photos. You are extremely talented!

    • Reply
      Denise | TLT
      09/01/2013

      That’s a huge compliment, thank you Maria!

      • Reply
        Maria Trader
        09/01/2013

        …and it’s been another half hour of admiring and pinning 🙂

  • Reply
    jaime @ sweet road
    09/01/2013

    Wow, this actually looks pretty easy. I imagine these buns taste as angelic as they look!

    • Reply
      Denise | TLT
      10/01/2013

      It’s just as easy (and good) as it looks, Jaime!

  • Reply
    Shea
    11/01/2013

    please say there is a way to make these gluten free??? they look so light, fluffy and delicious…

    • Reply
      Denise | TLT
      11/01/2013

      I would suggest using GF self-raising flour instead of the regular version. Haven’t tried it myself, but my guess is this would work. Let me know, Shea!

      • Reply
        shea
        13/01/2013

        i didn’t even know there is such a thing! i usually use coconut flour when i bake and the ratio is completely different (no 1:1 substitution). but i will look for this, try it and let you know. if i feature it on my blog i’ll be sure to list you and yours so my NON GF foodies can check you out! thanks again. 🙂

  • Reply
    Sarah
    12/01/2013

    Hi Denise! This recipe seems amazing and I’m going to try to make it. I was wondering when you say “double paper muffin cases.” do you mean two layers of the paper cupcake pan liners people use to make cupcakes with?

    If so, do you find that using colored cupcake cases stains the bun?

    • Reply
      Denise | TLT
      12/01/2013

      Yes, that’s exactly what I mean, Sarah. I used colored cupcakes cases without any staining issues, but if you want to be completely sure, I would recommend using blank cases. Good luck!

      • Reply
        Sarah
        12/01/2013

        Thanks Denise! I will try making these soon.

  • Reply
    Miriam Calleja
    17/01/2013

    I love your site. So clean and calming. I will definitely be trying out some of your recipes.. mmmm, these buns sound great.

  • Reply
    Jaclyn
    27/02/2013

    Hi, do you think this would work if I flattened the rolls into discs, stuffed a ball of pork filling inside, and wrapped it up like a Chinese baozi or a Vietnamese banh bao, then steamed it?

    Thanks!

    • Reply
      Denise | TLT
      27/02/2013

      I haven’t tried it myself, but my guess is that would work Jaclyn. Let me know!

  • Reply
    Austen
    18/04/2013

    Could you cook these in a steam oven?
    Cheers

    • Reply
      Denise | TLT
      18/04/2013

      Haven’t tried that myself, but my guess is that would work. Let me know!

  • Reply
    | recipe post two | | | jonelle orozco |
    16/09/2013

    […] Steamed Coconut Buns […]

  • Reply
    Kimi
    25/09/2013

    This recipe looks AMAZING!!! I’m not sure what 2 empty coconut tins as a measurement for flour means though…It seems like such a simple recipe but I’m a little confused. Thanks I can’t wait to try this recipe!!

    • Reply
      Denise | TLT
      26/09/2013

      Hi Kimi, you just fill the empty coconut tins (after using the coconut milk in them) with flour. Hope that helps, good luck!

  • Reply
    Jess
    08/10/2013

    can you use a metal steamer?

    • Reply
      Denise | TLT
      09/10/2013

      Haven’t tried that myself, but my guess is you could. Let me know how it turned out!

  • Reply
    Laura
    29/01/2014

    Thank you for posting in measurements I can follow. I have the 15 minute meals cookbook, but needed the translation. I made this in a metal steamer – worked great. Super easy. For those who don’t have self rising flour on hand: http://allrecipes.com/recipe/self-rising-flour/
    I am looking forward to making this with a filling. I had custard buns in San Francisco last weekend, and think this would work well. Vanilla curd? Lemon Curd? Plum jam? Many possibilities.

    • Reply
      Denise | TLT
      29/01/2014

      My pleasure, Laura! That’s great to hear!

  • Reply
    Mikyung Kim
    13/05/2014

    Thanks for sharing the recipe of these lovely buns! I can’t wait to cook them myself^^

  • Reply
    NHS
    06/07/2014

    This recipe looks amazing. I live in Switzerland and they do not sell self raising flour in supermarkets. Can I add bicarb to plain flour?

    • Reply
      Denise_TLT
      06/07/2014

      I think you could. Baking powder would be my suggestion (self raising flour is a mixture of flour and baking powder). Let me know how it goes!

  • Reply
    misha
    23/01/2015

    “2 empty coconut tins of self rising flour”. Can you provide other measurement for this? Maybe in cups or grams…..i can’t figure what 2 empty coconut tins means and the size would probably vary. Thank you so much.

    • Reply
      Denise_TLT
      24/01/2015

      Hi Misha, it means that you fill the empty tins/cans/packages of coconut milk with the same amount of flour. Hope that helps!

  • Reply
    aims
    03/02/2015

    can i substitute coconut milk with something else like skimmed milk?

    • Reply
      Denise_TLT
      03/02/2015

      I’m not sure, since I haven’t tried it myself, but it might work! The coconut milk adds a great flavor, though!

  • Reply
    Sans
    06/01/2016

    Just viewed Jamie making this recipe. Looks yummy, but any suggestions to substitute the S R Flour (gluten intolerant)..! Thx..

    • Reply
      Denise_TLT
      06/01/2016

      I never tried that myself, but a mixture of several GF-flours usually works best. Maybe a mixture of rice flour and corn flour? Good luck!

  • Reply
    Michelle
    08/02/2016

    can you add filling inside the buns?

    • Reply
      Denise_TLT
      08/02/2016

      You can, Michelle. I haven’t tried it myself, but I’m sure that would be possible. Let me know of you tried it!

  • Reply
    Owen Ho
    16/04/2016

    I’ve just discovered that I am allergic to eggs, milk and yeast, which has decimated all my breakfast recipes… I tried baking yeast and milk-less bread, and it might as well be forming brickwork for a builder. thanks to you (and Jamie!) I can now enjoy some fluffy white again!!

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