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    Home » Recipes » Breads & Buns

    Coconut Buns (Chinese Cocktail Buns) 雞尾包

    Published: Nov 10, 2020 by Michelle · 42 Comments

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    These Chinese Cocktail Buns (Coconut Buns) are a Chinese bakery staple: soft yeasted dough filled with a sweet coconut and butter filling.

    A cut coconut bun revealing filling on a stack of coconut buns on marble trivet.
    Coconut Buns (Chinese Cocktail Buns) are one of my favourite Chinese bakery items.

    Along with egg tarts, swiss roll cakes, pineapple buns, wife cakes.... and the list goes on. I love my carbs!

    What are cocktail buns?

    The name "cocktail buns" is literally the English translation from Chinese, "gai mei bao," or "cock/chicken-tail-bun."

    They sweet buns originated from Hong Kong in the 1950s, alongside other bakery items such as pineapple buns (bo lor bao).

    Originally, the filling for the cocktail buns were made by blending day-old buns and sugar, as a way to avoid wasting buns that were still perfectly edible.

    However, modern day cocktail buns have strayed away from using old buns in the filling.

    A cut coconut bun revealing filling on a stack of coconut buns on marble trivet, cup of tea in background.
    What are in cocktail buns?

    Coconut Cocktail Buns have you guessed it... coconut!

    They are a baked, soft rectangular yeasted bun with a filling of:

    • shredded coconut
    • sugar 
    • butter 

    The bun itself is slightly sweet, with a topping of butter and sugar, as well as sprinkling of sesame seeds.

    Egg wash makes the buns nice and golden brown, and a final sugar syrup glaze adds some shine and sweetness.

    Two coconut buns on a marble trivet, coconut flakes and sesame seeds in small bowl.
    How to make them

    There are 4 components to the cocktail buns:

    • coconut filling
    • bun dough
    • butter topping
    • sugar glaze

    Make the coconut filling

    My coconut cocktail buns have the perfect ratio of filling to bun. I find that many recipes have a stingy amount of filling. You won't have that problem with my recipe. Every bite will have the perfect amount of coconut goodness.

    I personally use the thin dried coconut flakes, but you can use the larger flakes. It won't matter too much since we'll blitz them slightly in a coffee grinder.

    Note: If you use sweetened coconut flakes, be sure to decrease the amount of sugar by a bit.

    Once the coconut flakes are ground up (not too finely), add that to a bowl, along with the beaten egg, sugar, butter, coconut and vanilla extract.

    For a matcha version: Add matcha powder to the coconut flakes, egg, sugar, butter, coconut and vanilla extract.

    Give the mixture a stir to combine, and then cover with a lid.

    Place into the fridge to firm up, about 20-30 minutes.

    Divide the filling into 12 equal portions.

    A cut matcha coconut bun revealing filling on a stack of coconut buns on marble trivet, cup of tea in background.
    Make the dough

    Make the tangzhong first by combining bread flour and water in a small saucepan. (If you don't have bread flour, all-purpose will work).

    Bring a low simmer and constantly whisk until the mixture becomes gluey and paste-like.

    Remove from heat and let it cool to room temperature.

    In a bowl, combine the warm coconut milk with the active dry yeast and let it foam up and become bubbly.

    In a stand mixer bowl fitted with a dough hook attachment, add the flour, sugar, salt, egg, oil, tangzhong and the yeast mixture and knead until the dough becomes shiny and elastic.

    Transfer the dough to a lightly greased bowl, cover, and let it double in size.

    Make the topping

    For the topping, combine the butter, cake flour, and powdered sugar in a small bowl.

    Transfer the mixture into a small piping bag, fitted with a round tip.

    Place it in the fridge for 15-20 minutes if the butter mixture oozes a bit and is too warm.

    Note: If you don't have salted butter, you can use unsalted butter, just add a little pinch of salt.

    Coconut buns on marble trivet, coconut flakes, sesame seeds in bowl, cup of tea in background.
    Assemble the buns

    Once the dough has risen, divide the dough into 12 equal portions.

    Roll the dough out into a long oval about 6" in length and 2" wide.

    Place a portion of coconut filling along the centre of the dough, leaving a small border on each side.

    Pinch the long edge seam together and tuck in the ends.

    Place the buns seam-side down on a large baking tray lined with parchment paper.

    Repeat with the remainder.

    Cover the buns with a slightly damp cloth and let them rise in a warm location, until slightly puffy.

    Bake the buns

    Preheat oven to 350F.

    Once the buns have risen, make an egg wash by beating 1 egg in a small bowl.

    Lightly brush the tops of the buns with egg wash and sprinkle sesame seeds on top.

    Squeeze two "lines" of butter topping (about 1" from both the top and bottom edges) on the buns.

    Bake the buns at 350F for 18-20 minutes, until lightly golden in colour.

    Make the glaze

    Combine 1 tablespoon of water with 1 tablespoon of sugar in a small bowl. Set aside.

    Remove the buns from the oven and use a clean pastry brush to brush the top of each bun with the sugar glaze.

    Turn off the oven and pop the buns back into the oven for 1-2 minutes to set the sugar glaze.

    Remove the buns from the oven and transfer them to a cooling rack to cool.

    Coconut buns on marble trivet, coconut flakes, sesame seeds in bowl, cup of tea in background.
    How to store & reheat

    These Coconut Buns are best enjoyed fresh and slightly warm out of the oven.

    Store the buns in an airtight container at room temperature for up to 3 days.

    Alternatively, you can individually wrap and freeze them for up to 3 months.

    To reheat, microwave the buns for approximately 1 minute, 30 seconds until heated through.

    Other recipes you may like

    If you liked these buns, be sure to check out my other Chinese bakery-style recipes:

    Matcha Pineapple Buns

    Wife Cakes

    Homemade Chinese Egg Tarts

    Coconut Cream Buns

    Perfect Swiss Roll Cake

    Pumpkin Bacon & Corn Buns

    Let me know if you try out the recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below! I love seeing your re-creations!

    A cut coconut bun revealing filling on marble trivet, cup of tea in background.

    Print Recipe
    4.85 from 19 votes

    Coconut Buns (Chinese Cocktail Buns)

    A recipe for a Chinese bakery classic: Soft and sweet coconut-filled buns that will keep you coming back for more.
    Prep Time1 hr
    Cook Time20 mins
    Resting Time1 hr 30 mins
    Total Time2 hrs 50 mins
    Course: Breakfast, Dim Sum, Snack
    Cuisine: Asian, Chinese
    Servings: 12
    Calories: 322kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    Coconut Filling:

    • 100 g dried coconut flakes
    • 80 g beaten egg
    • 80 g granulated sugar
    • 40 g unsalted butter room temp
    • ¼ teaspoon coconut extract
    • ⅛ teaspoon vanilla extract

    Matcha variation:

    • 20 g matcha

    Bun Dough:

      Tangzhong:

      • 25 g bread flour (or all-purpose)
      • 120 ml water

      Dough:

      • 120 ml coconut milk or whole milk, warmed
      • 5 g active dry yeast
      • 330 g all-purpose flour
      • 40 g granulated cane sugar
      • pinch of salt
      • 1 large egg + extra for egg wash
      • 40 ml avocado oil or vegetable oil

      Butter Topping:

      • 35 g salted butter room temp
      • 25 g cake flour
      • 15 g powdered sugar

      Garnish:

      • 1 tablespoon sesame seeds

      Sugar Glaze:

      • 1 tablespoon water
      • 1 tablespoon granulated cane sugar
      Metric | US Customary
      Prevent your screen from going dark

      Instructions

      Make the coconut filling:

      • Add the coconut flakes to a coffee grinder and blitz a few times, until it's ground up. (Be careful not to over pulse).
      • Combine the coconut flakes with the beaten egg, sugar, butter, coconut and vanilla extract.
      • If making a matcha version: add matcha powder to the coconut flakes, egg, sugar, butter, coconut and vanilla extract.
      • Give the mixture a stir to combine, and then cover with a lid.
      • Place into the fridge to firm up, about 20-30 minutes.
      • Divide the filling into 12 equal portions.

      Make the bun dough:

      • First, make the tangzhong by combining 25g flour and 120ml water in a small saucepan.
      • Bring a low simmer over medium heat and constantly whisk until the mixture becomes gluey and paste-like.
      • Remove from heat and let it cool to room temperature.
      • In a bowl, combine the warm coconut milk with the active dry yeast and let it foam up and become bubbly.
      • In a stand mixer bowl fitted with a dough hook attachment, add the flour, sugar, salt, egg, oil, tangzhong and the yeast mixture and knead until the dough becomes shiny and elastic.
      • Transfer the dough to a lightly greased bowl, cover, and let it double in size in a warm location.

      Make the butter topping:

      • Combine the butter, cake flour, and powdered sugar in a small bowl and give it a mix.
      • Transfer the mixture into a small piping bag, fitted with a round tip.
      • Place it in the fridge for 15-20 minutes if the butter mixture oozes a bit and is too warm.
      • Note: If you don’t have salted butter, you can use unsalted butter, just add a little pinch of salt.

      Assemble the buns:

      • Once the dough has risen, divide the dough into 12 equal portions.
      • Roll the dough out into a long oval about 6″ in length and 2″ wide.
      • Place a portion of coconut filling along the centre of the dough, leaving a small border on each side.
      • Pinch the long edge seam together and tuck in the ends.
      • Place the buns seam-side down on a large baking tray lined with parchment paper.
      • Repeat with the remainder.
      • Cover the buns with a slightly damp cloth and let them rise in a warm location, until slightly puffy.

      Bake the buns:

      • Preheat oven to 350°F.
      • Once the buns have risen, make an egg wash by beating 1 egg in a small bowl.
      • Lightly brush the tops of the buns with egg wash and sprinkle sesame seeds on top.
      • Squeeze two “lines” of butter topping (about 1″ from both the top and bottom edges) on the buns.
      • Bake the buns at 350°F for 18-20 minutes, until lightly golden in colour.

      Make the sugar glaze:

      • Combine 1 tablespoon of water with 1 tablespoon of sugar in a small bowl. Set aside.
      • Remove the buns from the oven and use a clean pastry brush to brush the top of each bun with the sugar glaze.
      • Turn off the oven and pop the buns back into the oven for 1-2 minutes to set the sugar glaze.
      • Remove the buns from the oven and transfer them to a cooling rack to cool.
      • Enjoy the freshly made buns.

      Nutrition

      Calories: 322kcal | Carbohydrates: 39g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 27mg | Potassium: 110mg | Fiber: 2g | Sugar: 13g | Vitamin A: 240IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 2mg

      The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

      Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
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      Reader Interactions

      Comments

      1. Christie

        November 12, 2020 at 9:53 pm

        5 stars
        These really remind me of the good old days when I would go with my mom to the Chinese bakery! Just delicious!

        Reply
        • Michelle

          November 13, 2020 at 6:59 am

          These buns sure hold a lot of nostalgia! Thanks Christie! 🙂

        • Stacey

          March 08, 2022 at 5:22 am

          3 stars
          The recipe is great, but it’s extremely hard to read with an ad every 2 ingredient items. It’s better to have the ads apart from the actual written recipe.

      2. David @ Spiced

        November 13, 2020 at 4:18 am

        5 stars
        One of my favorite activities whenever we travel is to stop by a local bakery and just look at all of the treats - I always find new things that I want to try! I haven't had the opportunity to visit a Chinese bakery, but I know these coconut cocktail buns would be on the list of things I need to try. They look amazing!

        Reply
        • Michelle

          November 13, 2020 at 7:00 am

          I agree, local bakeries are such gemstones! You'll have to try out these buns one day, David! 🙂

      3. Dawn - Girl Heart Food

        November 13, 2020 at 10:49 am

        5 stars
        Love all the details! Plus, they look like a real treat! I love love love coconut so I know these would be devoured in no time at all 😉

        Reply
        • Michelle

          November 13, 2020 at 1:54 pm

          Thanks Dawn! They are definitely delicious! 🙂

        • Jamela Khan

          November 29, 2020 at 5:28 am

          Hi
          Looks very tempting and delicious. Can you please tell me at what stage is the egg added for the filling? I cant seem to see it in the instructions:)

        • Michelle

          November 29, 2020 at 8:25 am

          The egg is added in with the coconut flakes, butter, and sugar mixture.

      4. Katherine | Love In My Oven

        November 17, 2020 at 12:58 pm

        5 stars
        These are beautiful little buns, Michelle! I have never had anything like this but I already know I'd certainly enjoy it!

        Reply
        • Michelle

          November 17, 2020 at 1:31 pm

          Thanks Katherine! They're such a Chinese bakery classic, you'd love them for sure! 🙂

      5. 2pots2cook

        November 18, 2020 at 9:59 am

        5 stars
        So beautiful ! So pinned !

        Reply
        • Michelle

          November 18, 2020 at 10:43 am

          Thank you so much! 🙂

      6. Josiah - DIY Thrill

        November 18, 2020 at 11:58 am

        These coconut buns look so soft and delicious!

        Reply
      7. Phil

        December 30, 2020 at 9:58 am

        4 stars
        I just made this recipe and could add 2 items of interest:

        1. I couldn’t find where in the recipe to add the Tangzhong and forgot about it until I realized the dough was not coming together properly.
        2. For the bun topping, I ended up melting the butter as room temperature butter was not allowing the filling to come together smoothly.

        Reply
      8. Rob

        January 03, 2021 at 5:18 am

        Hi Michelle,

        Great recipe! I tried the recipe, but my buns didn’t come out quite as fluffy as I would have liked, any suggestions? Does this mean I under/over kneaded the dough?

        Reply
        • Michelle

          January 03, 2021 at 8:28 am

          Hi Rob, did you make any substitutions to the recipe? Doughs with tangzhong quite reliably produce a soft and fluffy dough. An under-kneaded dough and under-proved dough could your issue.

        • Victoria

          January 26, 2021 at 9:58 pm

          My kids are very excited to try this recipe! We’ve moved to Europe from the US and definitely miss our trips to the Chinese bakery. However, I don’t have a stand mixer here. Any recommendations on how long we should knead the dough by hand?

        • Michelle

          January 27, 2021 at 7:11 am

          Knead the dough until it is smooth and elastic; when you pinch off a small piece of the dough, it should stretch and form a small "windowpane." (Meaning that it can stretch without tearing). That's when you know the dough is ready to go. Hope that helps.

      9. Kermit R Johnson

        February 19, 2021 at 12:15 pm

        5 stars
        What is the secret to sealing the buns. I think they are sealed and on the second rise some of the filling oozes out. They are fantastic and I don't want to loose the buttery filling.

        Reply
        • Michelle

          February 20, 2021 at 9:08 am

          Try to pinch the seams of the dough really tightly. Some of the filling may ooze out (especially if your kitchen is really warm) -- you could add an additional 1 Tbsp of flour to the filling to help prevent future leakage. Hope that helps.

      10. Linsey

        March 26, 2021 at 2:37 pm

        5 stars
        I just made some cocktail buns with tangzhong, I like the soft bread and they remain soft after three days.

        Reply
      11. Pam

        March 29, 2021 at 3:19 pm

        5 stars
        Those buns are just gorgeous! I've never tried them, but I'm always anxious to try recipes from different cultures than my own.

        Reply
      12. Devy

        March 29, 2021 at 4:11 pm

        5 stars
        Oh my god, this bun recipe reminds me of my childhood. Coconut in a sweet bread bun was the best. I must try this recipe. Save it for the coming weekend. Can't wait to try.

        Reply
      13. Claudia Lamascolo

        March 29, 2021 at 4:22 pm

        5 stars
        I know these coconut buns must be fabulous because they look so good on the list of things I need to try

        Reply
      14. Cynthia | What A Girl Eats

        March 29, 2021 at 6:02 pm

        5 stars
        My dad started taking us to dim sum in the late 60s. We thought it was so fun to watch the trolleys come over loaded with all sorts of delicious tidbits! My favorite has always been the char siu bao. I'll bet these are just as fantastic!

        Reply
      15. Biana

        March 29, 2021 at 6:04 pm

        5 stars
        These buns sound amazing. So perfect for a spring brunch.

        Reply
      16. Hilary

        April 01, 2021 at 2:01 pm

        Hello, can I use bread flour instead of all-purpose flour for the dough ingredients?

        Reply
        • Michelle

          April 01, 2021 at 2:52 pm

          Yes you can absolutely use bread flour.

      17. cassandra

        June 05, 2021 at 6:23 am

        approximately how long does it take for the dough to double and how long does the second rise usually take?

        Reply
        • Michelle

          June 05, 2021 at 8:05 am

          It really depends on how warm your kitchen environment is. Rather than look at the time, look at the dough. During the rise, you poke the dough, it should bounce back slightly. If the indentation stays, it's overproofed, and if the indentation fills back in, it needs more time. Generally, the second rise is faster than the first rise. On warm days, my dough can go through its first rise in 45 minutes, but on cold days, it can take 2 hours. Hope that helps.

      18. Aysha

        June 09, 2021 at 6:07 am

        5 stars
        Wow! This was so amazing! I ended up using this recipe instead of your other coconut cream buns, and my family loved it! All buns gone within the day, thank you! Will be making so many more batches.

        Do you think I would be able to sub your taro paste using this same dough recipe? Would the cook time stay the same?

        Reply
        • Michelle

          June 09, 2021 at 7:50 am

          Hi Aysha, I'm happy to hear that you and your family enjoyed it!

          Yes, you can sub the taro paste for this recipe. The cook time will remain the same. Let me know if you try it out! 🙂

        • Vanessa

          July 07, 2021 at 1:59 am

          For the dough, what kind of oil should I use? Is it ok to substitute with butter?

          Thanks! They look delicious! 😋

        • Michelle

          July 07, 2021 at 9:20 am

          Hi Vanessa, you can use any light vegetable oil, or substitute with melted butter.

      19. Anita

        September 25, 2021 at 8:06 am

        5 stars
        Always love a good Chinese cocktail buns since it has been a firm favorite since my grandma was still alive. Oh, and I love the variation with matcha in it. That was a new experience, but will be a repeat for sure.

        Reply
      20. Tavo

        January 23, 2022 at 11:39 am

        5 stars
        I love dim sum buns! These were so yummy! Just like the ones I have had on my favorite dim sum spot!

        Reply
      21. Savita

        March 08, 2022 at 8:11 am

        5 stars
        This recipe idea sounds too good, need to try it out.

        Reply
      22. Juliane

        May 22, 2022 at 4:31 pm

        5 stars
        Omg we loved this! Just tried this with my mom!

        Reply
        • Michelle

          May 25, 2022 at 8:22 am

          Thanks for trying out the recipe, Juliane!

      23. Veronica

        August 02, 2022 at 8:05 pm

        can you make a recipe for hong kong style egg custard tarts蛋撻 and coconut tarts 椰撻, seeing how you have so many asian style desserts, really want to try those 2 things that I absolutely love!

        Reply
        • Michelle

          August 03, 2022 at 12:32 pm

          Hi Veronica, I have a recipe for Chinese style egg tarts here: https://www.siftandsimmer.com/homemade-chinese-egg-tarts/

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