Gai Mei Bao (Hong Kong Coconut Cocktail Buns)
Pillowy sweet buns rolled around a buttery coconut filling that goes golden and chewy as it bakes.
- Time2 hr 30
- LevelMedium
- Costabout £0.30 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the bread flour, sugar, yeast, salt, milk and 1 egg into a dough. Knead in the 30 g butter, then knead for 10 minutes until smooth. Cover and prove for 1 hour until doubled.
60 min - 2
For the filling, beat 60 g butter and 60 g sugar together until pale. Beat in 1 egg, then stir in the coconut and plain flour to make a thick paste.
- 3
Divide the dough into 10 pieces. Roll each into a long oval about 15 cm across. Spread a heaped tablespoon of filling over each, leaving a gap at one end.
- 4
Roll up each oval from the filled end like a swiss roll, then place seam side down on lined trays. Cover and prove for 45 minutes until puffy.
45 min - 5
Heat the oven to 180°C (160°C fan). Brush the buns with the beaten egg.
- 6
Bake for 15 to 18 minutes until deep golden brown. Cool on a rack. Best eaten the same day, while soft.
16 min 40 s
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.