Description
Perfect for merienda, these trending Buko Rolls are soft, fluffy bread filled with sweet and creamy coconut (buko) filling. A tropical Filipino snack, they combine pillowy bread with luscious buko for a treat that’s comforting, indulgent, and perfect with coffee or tea.
Ingredients
-
- Buko Filling:
- 4 cups buko (young coconut), strips
- 2 1/2 cups coconut juice
- 1/2 cup white sugar
- 1/2 can condensed milk
- 1 cup cornstarch (dissolved in water)
- 1/2 cup powdered milk
-
- Dough:
- 4 cups all-purpose flour
- 6 tbsp white sugar
- 1 tsp salt
- 3 tsp instant dry yeast
- 1 1/8 cups water
- 1/4 cup evaporated milk
- 4 egg yolks
- 1/3 cup margarine (or butter)
- Egg Wash:
- 1/2 cup egg white
- 2 tbsp water
Instructions
- In a saucepan, combine buko, coconut juice, sugar, and condensed milk. Bring to a boil.
- Stir in dissolved cornstarch and powdered milk. Cook, stirring, until thickened. Let cool completely.
- In a large bowl, mix flour, sugar, salt, and yeast.
- Add water, evaporated milk, egg yolks, and margarine. Knead until smooth and elastic.
- Cover and let rise for 1 hour, until doubled in size.
- Punch down dough, divide into 12–15 portions. Flatten each portion, fill with cooled buko filling, and roll tightly.
- Arrange rolls on greased tray. Let rise for another 30 minutes.
- Preheat oven to 325°F (160°C). Brush rolls with egg wash.
- Bake for 20–25 minutes or until golden brown. Cool before serving.
Notes
- Replace margarine with butter for richer dough.
- Add cheese to the filling for a sweet-savory twist.
- Top with desiccated coconut before baking for texture.
- Use fresh coconut water for best flavor.
- Can also be steamed for a softer finish instead of baked.
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 roll
- Calories: 270
- Sugar: 14g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
