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.
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!
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.
Cook Snap Savour
09/01/2013 at 5:22 amThis sounds fabulous I think my husband would love it! Thank you!
Denise | TLT
09/01/2013 at 10:17 amMy pleasure!
Ilva
09/01/2013 at 11:40 amTruly beautiful photo, Denise and YES we should try to meet up this year, it would be great!
Denise | TLT
09/01/2013 at 3:23 pmLooking forward already!
Maria Trader
09/01/2013 at 3:04 pmI saw this recipe at foodgawker and now I’ve just spent the last half hour admiring your recipes and photos. You are extremely talented!
Denise | TLT
09/01/2013 at 3:20 pmThat’s a huge compliment, thank you Maria!
Maria Trader
09/01/2013 at 3:36 pm…and it’s been another half hour of admiring and pinning 🙂
jaime @ sweet road
09/01/2013 at 10:32 pmWow, this actually looks pretty easy. I imagine these buns taste as angelic as they look!
Denise | TLT
10/01/2013 at 9:54 amIt’s just as easy (and good) as it looks, Jaime!
Shea
11/01/2013 at 2:56 amplease say there is a way to make these gluten free??? they look so light, fluffy and delicious…
Denise | TLT
11/01/2013 at 9:31 amI 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!
shea
13/01/2013 at 5:26 ami 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. 🙂
Sarah
12/01/2013 at 4:07 amHi 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?
Denise | TLT
12/01/2013 at 10:55 amYes, 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!
Sarah
12/01/2013 at 9:04 pmThanks Denise! I will try making these soon.
Miriam Calleja
17/01/2013 at 1:07 pmI love your site. So clean and calming. I will definitely be trying out some of your recipes.. mmmm, these buns sound great.
Jaclyn
27/02/2013 at 4:33 amHi, 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!
Denise | TLT
27/02/2013 at 9:25 amI haven’t tried it myself, but my guess is that would work Jaclyn. Let me know!
Austen
18/04/2013 at 11:56 amCould you cook these in a steam oven?
Cheers
Denise | TLT
18/04/2013 at 1:12 pmHaven’t tried that myself, but my guess is that would work. Let me know!
| recipe post two | | | jonelle orozco |
16/09/2013 at 4:47 am[…] Steamed Coconut Buns […]
Kimi
25/09/2013 at 10:07 pmThis 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!!
Denise | TLT
26/09/2013 at 6:30 amHi Kimi, you just fill the empty coconut tins (after using the coconut milk in them) with flour. Hope that helps, good luck!
Jess
08/10/2013 at 6:36 pmcan you use a metal steamer?
Denise | TLT
09/10/2013 at 8:42 amHaven’t tried that myself, but my guess is you could. Let me know how it turned out!
Laura
29/01/2014 at 3:31 amThank 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.
Denise | TLT
29/01/2014 at 7:41 amMy pleasure, Laura! That’s great to hear!
Mikyung Kim
13/05/2014 at 6:56 amThanks for sharing the recipe of these lovely buns! I can’t wait to cook them myself^^
NHS
06/07/2014 at 5:54 pmThis recipe looks amazing. I live in Switzerland and they do not sell self raising flour in supermarkets. Can I add bicarb to plain flour?
Denise_TLT
06/07/2014 at 6:35 pmI 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!
misha
23/01/2015 at 10:34 pm“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.
Denise_TLT
24/01/2015 at 8:53 amHi Misha, it means that you fill the empty tins/cans/packages of coconut milk with the same amount of flour. Hope that helps!
aims
03/02/2015 at 7:31 pmcan i substitute coconut milk with something else like skimmed milk?
Denise_TLT
03/02/2015 at 7:35 pmI’m not sure, since I haven’t tried it myself, but it might work! The coconut milk adds a great flavor, though!
Sans
06/01/2016 at 6:05 amJust viewed Jamie making this recipe. Looks yummy, but any suggestions to substitute the S R Flour (gluten intolerant)..! Thx..
Denise_TLT
06/01/2016 at 9:11 amI 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!
Michelle
08/02/2016 at 2:14 amcan you add filling inside the buns?
Denise_TLT
08/02/2016 at 8:33 amYou can, Michelle. I haven’t tried it myself, but I’m sure that would be possible. Let me know of you tried it!
Owen Ho
16/04/2016 at 12:45 pmI’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!!
Tracey
16/07/2018 at 5:10 pmHi I have made the buns they come out wonderful and tasty
Thank you for this receipy
Denise | The All-day kitchen
16/07/2018 at 6:47 pmMy pleasure! Love to hear that, Tracey!