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This is not just a bun.


Look inside:

It's pagi popo turned inside out! Fluffy white rolls with luscious coconut cream filling.


Use your favourite bread roll (or my pagi popo recipe) and while the dough is rising the first time, make a filling and allow it to cool.


Coconut Milk Filling
(makes enough for 12 rolls)
2/3 cup (130 g) sugar 
1/4 cup (30 g)flour
1 can (14 oz/400 ml) coconut milk 


Whisk everything together in a saucepan until smooth, then cook over low/medium heat until thickened and floury taste is gone.


Coconut Caramel Filling
(makes enough for 12 rolls)
1 cup (200 g) sugar
1 can (14 oz/400 ml) coconut milk
4 Tablespoons (30 g) flour
1/2 cup water
1 cup (70 g) grated coconut


Caramelise the sugar over medium heat until deep golden brown. Add coconut milk and stir until combined. Mix the flour with the water until smooth and add this to the sugar mixture. Simmer over low heat for 30 seconds until thick. Remove from heat and add grated coconut. Mix well.


* Move quickly but carefully when making the coconut caramel filling because the sugar will continue to caramelise as long as it's on the heat and may become bitter if overcooked.


Both the fillings above will thicken upon standing. They should be at room temperature by the time you wish to use them. 


Once your bun dough is ready, divide it into 12 equal pieces. Roll each piece into a ball and then use a rolling pin to flatten into a circle. Scoop a generous tablespoon of filling in the centre of each circle. Gather the edges up and press together to seal. Make sure the filling is completely sealed in because it will ooze out of any holes it can find while baking. 


Place seam side down in a baking pan (12x8x2"/30x20x5 cm) and leave to rise for a second time until doubled in volume. Bake for 35 minutes at 375°F (190°C).


Cool for at least half an hour before serving.