Non-Traditional Mandarin Duck Bun

Non-Traditional Mandarin Duck Bun

Indulge in these irresistible coconut-filled glutinous rice balls, a perfect blend of crispy sesame coating and soft, chewy dough with a luscious coconut filling. This recipe combines butter, shredded coconut, and milk for a rich, creamy center, while glutinous rice flour creates a tender, stretchy dough. The secret? Letting the coconut soak up the milk for 15 minutes, ensuring a plump, flavorful filling. Coated in sesame seeds and fried to golden perfection, these treats are crispy on the outside and delightfully sweet inside. Ideal for dessert or a snack, they’re fried at just the right temperature for a light, non-greasy finish. A small pot ensures even frying, while corn oil keeps the dough smooth and easy to handle. Serve warm for the ultimate melt-in-your-mouth experience!

15 Minutes
Advanced
4 servings
Recipe Main Course

Ingredients

Metric US
4 serving

Main Ingredients

🥩
glutinous rice flour
200g
🥩
shredded coconut
100g

The aromatics

🧅
butter
50g
🧅
egg
1 large
🧅
milk
100ml
🧅
corn oil
50ml (for frying)
🧅
water
100ml
🧅
sesame seeds
2 tbsp
🧅
baking powder
1 tsp

The sauce & seasonings

🧂
white granulated sugar
60g

Instructions

1. Step 1

Step 1
Prepare the ingredients, and soften the butter in advance at room temperature.

2. Step 2

Step 2
Use an egg beater to mix the softened butter and white granulated sugar until well combined.

3. Step 3

Step 3
Add about half of the egg liquid and mix well, then add shredded coconut and mix until combined.

4. Step 4

Step 4
Finally, add milk and mix well with an egg beater. Let it sit for 15 minutes to allow the coconut to fully absorb the milk, making the coconut filling more plump.

5. Step 5

Step 5
Pour glutinous rice flour into a large bowl, and add a small spoonful of baking powder. Mix well.

6. Step 6

Step 6
Heat 200ml of water to a warm temperature, add white granulated sugar, and stir to dissolve. Then, gradually add the sugar water to the glutinous rice flour while stirring. Add 30ml of corn oil and knead the dough until smooth.

7. Step 7

Step 7
Divide the kneaded dough into 10 equal pieces. Also, divide the coconut filling into 10 equal pieces. Take one piece of dough, wrap it around the filling, and slowly close the opening.

8. Step 8

Step 8
Coat the wrapped dough with sesame seeds in a plate, and gently press them onto the dough to prevent the sesame seeds from falling off during frying.

9. Step 9

Step 9
Pour an appropriate amount of oil into a small pot. It is recommended to use a small pot as it has an advantage at this stage.

10. Step 10

Step 10
When frying, the oil temperature should be about 60% hot. Add the dough and fry over low heat. When the dough slowly floats to the surface, it can be removed.

11. Step 11

Place the fried dough on absorbent paper to absorb excess oil on the surface before serving.

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