In Jamie Oliver’s new book, the formula from his earlier ’30-minute meals’ is translated into an even faster version: dinner is now prepared in just 15 minutes. While a variety of attempts that have been documented online showed that these fifteen minutes are somewhat infeasible, the meaning and purpose of this new book is clear. Dinner can be fast.
I find the focus on health in ‘Jamie’s 15-minute meals’ also notable: the recipes in this book have nutritional values calculated and (in contrast with his earlier books) Jamie uses ingredients like light coconut milk, cottage cheese and light yogurt. What I really miss in this book are introductions for each recipe (why do I need to make this?) and I have to say I find the strong emphasis on speed a bit wearing. I absolutely love the gorgeous photography and food styling though. Jamie’s team has done another impressive job: all the dishes look colorful, vibrant and mouthwatering, but pretty doable at the same time. I also like the simple solutions for otherwise extensive recipes and these steamed buns are a great example of that.
The buns are soft, a little chewy and fluffy: just the way steamed buns should be. These have a light coconut taste and are absolutely delicious paired with the hoisin chicken from Jamie’s original recipe.
These coconut buns are made of just two ingredients: self-raising flour and coconut milk. Jamie uses a food processor to mix the two, but I find sifting the flour over the milk (and then mixing with a fork) works just as fine. You can steam the buns in a bamboo steamer, but Jamie advises to use a steamer basket. What I do: just put a pan with boiling water on medium heat, place a colander with the buns inside (don’t let it touch the water) and cover with a lid. Works brilliantly!
Ingredients
- 1 14oz (400 gr) can of coconut milk
- 2 empty coconut tins of self-raising flour
- good pinch of salt
- You also need: a wok (or pan) with water on medium heat, a steamer basket (or colander) and muffin cases
Instructions
- Pour the coconut milk into a food processor. Use the empty tin to measure out the self-raising flour. Add the flour and salt to the food processor and process until a smooth dough.
- Place the dough on a lightly floured surface and form into a large roll. Cut out 8 equal parts (note: I make 12 smaller ones) and place these balls into double paper muffin cases.
- Place muffin cases in a single layer into a steamer basket. Fill a wok with boiling water, put the steamer basket (with lid) on top and leave to steam hard for about 10 minutes.
Notes
Recipe from Jamie Oliver
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I work with:
This sounds fabulous I think my husband would love it! Thank you!
My pleasure!
Truly beautiful photo, Denise and YES we should try to meet up this year, it would be great!
Looking forward already!
I saw this recipe at foodgawker and now I’ve just spent the last half hour admiring your recipes and photos. You are extremely talented!
That’s a huge compliment, thank you Maria!
…and it’s been another half hour of admiring and pinning
Wow, this actually looks pretty easy. I imagine these buns taste as angelic as they look!
It’s just as easy (and good) as it looks, Jaime!
please say there is a way to make these gluten free??? they look so light, fluffy and delicious…
I would suggest using GF self-raising flour instead of the regular version. Haven’t tried it myself, but my guess is this would work. Let me know, Shea!
i didn’t even know there is such a thing! i usually use coconut flour when i bake and the ratio is completely different (no 1:1 substitution). but i will look for this, try it and let you know. if i feature it on my blog i’ll be sure to list you and yours so my NON GF foodies can check you out! thanks again.
Hi Denise! This recipe seems amazing and I’m going to try to make it. I was wondering when you say “double paper muffin cases.” do you mean two layers of the paper cupcake pan liners people use to make cupcakes with?
If so, do you find that using colored cupcake cases stains the bun?
Yes, that’s exactly what I mean, Sarah. I used colored cupcakes cases without any staining issues, but if you want to be completely sure, I would recommend using blank cases. Good luck!
Thanks Denise! I will try making these soon.
I love your site. So clean and calming. I will definitely be trying out some of your recipes.. mmmm, these buns sound great.
Hi, do you think this would work if I flattened the rolls into discs, stuffed a ball of pork filling inside, and wrapped it up like a Chinese baozi or a Vietnamese banh bao, then steamed it?
Thanks!
I haven’t tried it myself, but my guess is that would work Jaclyn. Let me know!
Could you cook these in a steam oven?
Cheers
Haven’t tried that myself, but my guess is that would work. Let me know!