Gluten-Free Bunny Buns Recipe for Kids in Bali, Indonesia

Step 1: Activate the Yeast

In a small bowl, combine warm water, a pinch of palm sugar, and yeast. Let it sit for 5-10 minutes until foamy. This step ensures your yeast is active and ready to help the dough rise.

Step 2: Prepare the Dough

In a large mixing bowl, sift together the gluten-free flour, xanthan gum, and baking powder to ensure even distribution of ingredients.

Add grated palm sugar and salt, mixing thoroughly.

Gradually pour in the coconut milk and pandan extract while stirring the mixture to form a dough. Add the activated yeast mixture and continue mixing until a cohesive dough forms.

Knead the dough gently for about 5-7 minutes. If the dough feels sticky, dust with a little extra gluten-free flour. Incorporate the coconut oil to enhance elasticity and flavor.

Step 3: Shape the Buns

Divide the dough into 8 equal portions (2 buns per child). Roll each portion into a smooth ball.

To shape the bunny ears, pinch one end of each ball into an elongated oval, then use scissors or a sharp knife to create a slit at the top for the ears.

Step 4: Decorate the Buns

Place black sesame seeds as eyes and raisins for noses. Position them securely into the dough to avoid falling off during baking.

Step 5: Bake the Buns

Preheat your oven to 180°C (356°F) and line a baking tray with parchment paper.

Arrange the shaped buns on the tray, leaving enough space for them to expand.

Bake for 20-25 minutes or until the buns are lightly golden and firm to the touch. Rotate the tray halfway through baking for even cooking.

Step 6: Cool and Serve

Transfer the baked buns to a wire rack to cool slightly. Serve warm with a coconut milk-based dip or a tropical fruit jam to complement the Balinese flavors.