Banh Bao Ngot (Sweet Steamed Buns with Coconut), Sweetened with Monk Fruit

Method

1. Make the filling: mix 200g shredded coconut, 45g kOBE Monk Fruit Blend, 1/4 teaspoon salt and 100ml coconut milk in a small pan, cook over low heat and stir until dissolved and thickened. Mix 10g cornstarch with a little water, pour it in and stir until the filling is smooth. Turn off the heat, add 1 teaspoon vanilla, let it cool, then divide it into small balls.
2. Activate the yeast: dissolve 10g instant yeast in 100ml oat milk warmed to about 35 to 40 degrees C, add 1 teaspoon kOBE Monk Fruit Blend and leave it 10 minutes.
3. Mix 500g all purpose flour, the remaining kOBE Monk Fruit Blend, 1/2 teaspoon salt and 5g baking powder in a large bowl, make a well in the middle and pour in the yeast milk, 50g melted unsalted butter and the remaining 150ml oat milk.
4. Knead for 10 to 15 minutes until the dough is soft, smooth and no longer sticky.
5. Put the dough in an oiled bowl, cover it with a damp cloth and proof it in a warm place for 1 to 2 hours until doubled.
6. Knead again for 2 to 3 minutes to knock the air out, divide the dough into 50 to 60g pieces, roll each one out, add the filling and seal it into a ball.
7. Arrange the buns on a lined tray 2 to 3cm apart, cover with a damp cloth and proof a second time for 30 to 45 minutes.
8. Steam over boiling water for 15 to 20 minutes with a clean cloth under the lid so no water drips onto the buns. Turn off the heat and leave them in the pot 5 minutes before lifting them out.

Tips

• The water for the yeast should be only 35 to 40 degrees C, since hotter kills it and colder leaves it sluggish.
• Toasted sesame can go into the coconut filling as well.
• Lay a clean cloth under the lid while steaming so drips do not pit the buns.
• Turn off the heat and leave the buns in the pot 5 more minutes before lifting the lid, since opening early shrinks the tops.
• Let the coconut filling cool completely before rolling and wrapping, as warm filling wets the dough and stops it rising.