Ingredients

DOUGH:
• 1 cup (100 grams) sticky rice/glutinous rice flour
• 3/4 cup (180 grams) boiling water
• 1 1/2 cup + 1 tbsp (200 grams) bread flour
• 1 large egg
• 1/2 tbsp light brown sugar
• 1 1/4 tsp instant dry yeast
• 1/4 tsp salt
• 1 tbsp (14 grams) unsalted butter
SHREDDED COCONUT MIXTURE:
• 2/3 cup (33 grams) dried shredded coconut
• 1/4 cup (43 grams) light brown sugar
• 4 tbsp (56 grams) unsalted butter
• 1/2 beaten egg (save the rest for egg wash)
PALM SUGAR COCONUT MILK GOO:
• 4.5 oz (127 grams) dark shade palm sugar/gula malacca, see note*
• 2 1/4 cups (540 ml) coconut milk
• 3/4 tsp fine sea salt
• 3 tbsp (42 grams) unsalted butter
PORK FLOSS:
• 2 loosely packed (95 grams) pork floss, see note**

Instructions

1. MAKE DOUGH: In a stand-mixer bowl with a dough-hook attachment, add sticky rice flour and directly pour the boiling water on top. Mix on low speed until the mixture comes into a sticky, runny goo. Let it cool down slightly for 5 minutes. Add bread flour, egg, light brown sugar, instant dry yeast and salt. Mix on low speed until the a cohesive dough comes together, then increase to medium speed and knead for a couple minutes until the dough becomes even and elastic. Add unsalted butter, then continue to knead on medium-high speed for about 10 minutes. The dough should be very sticky, sticking to the sides and bottom of the bowl even when the machine is running, but looks very smooth and shiny on the surface and feels elastic. Cover with plastic wrap and let rise at room-temperature until doubled, about 1 to 1:30 hour. Meanwhile…
2. MAKE SHREDDED COCONUT MIXTURE: In a skillet over medium-low heat, toast the shredded coconut while stirring frequently until it’s lightly browned and smells aromatic. Transfer it into a food-processor (or large bowl), along with light brown sugar, unsalted butter and beaten egg, and mix until even. Add 2 tsp of water to the remaining egg as egg wash. Set aside until needed.
3. MAKE PALM SUGAR COCONUT MILK GOO: Place the palm sugar blocks in a zip-lock bag and wrap in a kitchen towel, then mash them into small pieces with a hammer. In a small pot, combine the palm sugar, coconut milk and sea salt, and bring to a simmer. Continue to cook for about 20 minutes until the mixture is reduced down by 1/3. Stir in the butter until even. Set aside until needed.
4. MAKE THE STICKY BUNS: Transfer the dough onto a lightly floured surface, and roll it out into a 12″x12″ (30×30 cm) square sheet. Spread the shredded coconut mixture across the entire surface, then evenly distribute the pork floss on top. Roll the sheet into a log, then cut off about 1/2″ (1cm) margin on each ends (I just like everything straight and even), then cut into 8 equal segments (depending on the size of your moulds, you could cut it smaller or larger).
5. I like to bake these in individual 3 1/2″ wide x 2 1/2 ” tall (9 x 6.5 cm) moulds (or you can use enamel mugs approx the same size) instead of a large baking pan. Because it allows me to apply the brulee effect all around (each bun is coated in goo on all sides). But you can also bake everything together in a 9″ (23 cm) cake pan. Now, butter the insides of the moulds especially the rims because if the doughs stick to the sides, you will not get a good oven spring, then evenly divide the palm sugar goo into each mould (or mugs), or all at once into a cake pan if using. Place each rolled bun into it, pressing it down gently so the bun sits closer to the bottom of the moulds. Cover with plastic wrap and let rise again at room-temperature for 1 to 1:30 hour until doubled again. Or you can let them slow-rise in the fridge overnight (if your environment is warm, chill the buns in the freezer for 20 minutes before moving to the fridge).
6. Preheat the oven on 400 F/200 C (or 375 F/190 C if baking in a pan). Brush the top surface of the buns with remaining egg wash. Place the moulds or pan inside the oven over a rack with a parchment paper underneath, NOT a baking sheet. I want the bottom of the moulds/pan to be thoroughly heated. Place another sheet of parchment over the top (to prevent over-browning the top) and bake for 20 minutes (or 25~30 min for pan) until golden browned.
7. While still hot, score the sides of the mould with a butter knife then invert the moulds/pan to release the buns. If there are goo remaining inside the moulds, scoop it out onto the buns. If you are making individual buns, use a brush to spread the goo all around the sides of the buns. With a blow-torch, slowly caramelize the goo that is coating the surfaces of the buns (or just on the top if using a pan) until shiny and gorgeous. Best served warm.

Notes