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| Fluffy, and sweet cocktail buns in Chinatown |
Today we had lunch in a cha chaan teng in Vancouver's Chinatown and for dessert we ate a cocktail bun, something I haven't eaten in quite a while.
It's a fluffy soft milk bread with a filling of desiccated coconut mixed with butter and sugar inside and topped with sesame seeds.
Cocktail buns (雞尾包) is literally translated as "chicken tail bun". But the origin of these pastries apparently dates back to the 1950s when a baker ground up unsold buns from the previous day, added sugar and coconut to make a new filling and inserted into freshly-made buns. They were given the name "cocktail" as the baker mixed the ingredients like a bartender.
Most Chinese bakeries in Chinatown have these buns. But you can make them at home, as there are several recipes online! While this would be fun (and delicious), the dilemma is that once you make a dozen of them, you'd have to eat them all!
