Method

• In a large bowl, combine water, yeast, oil and sugar. Mix with a spoon until well combined.
• Sift in flour and salt into the liquid mixture and stir with a wooden spatula to combine. When it becomes hard to stir, start kneading dough with hands until smooth for about 2 to 3 minutes.
• Lightly coat the bowl with oil spray, put dough, turn once to coat with oil, cover and leave it in warm area for about 40 minutes or until doubled in size. (For faster rising, place the bowl in a larger bowl filled with warm water)
• Knead the dough for about a minute to remove air, cover and leave it again for another 30 minutes.
• Meanwhile, in a medium size pan combine coconut, sugar, salt and cook over medium low heat stirring frequently until sugar is melted for about 2 to 3 minutes. Remove from heat and let it cool completely.
• Place cupcake liners 1 inch apart on the rack of a steamer and keep aside.
• Take dough and divide into 8 equal portions. (Keep unused dough covered to prevent from drying out.)
• On lightly floured surface, roll each portion into approximately 4 inch circles leaving center thicker than edges.
• Take a heap tablespoon (or 1/8) of filling and place in middle of the circle. Gather the edges of the dough and conceal the filling by pinching and sealing the edges while forming pleats. Twist ends off to seal and close; and place it in prepared steamer rack.
• Continue rolling and filling rest of the dough, cover and let it rise for 20 minutes.
• Steam the buns for 20 minutes, covered and undisturbed.
• Turn off the heat, remove buns from steamer and serve.