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Mexican Coffee Bun (Rotiboy) http://rasamalaysia.com/mexican-coffee-bun-rotiboy/
August 01st, 2011 59 Comments

Mexican Coffee Bun (Rotiboy)

Mexican Coffee Bun (Rotiboy)
Mexican Coffee Bun (Rotiboy) pictures (2 of 5)

I have long heard about the legendary Mexican coffee bun or Rotiboy, a made-in-Malaysia bun with a crusty coffee topping and butter filling. The word “Mexican” might be misleading but this bun originated from a bakery in Bukit Mertajam, Penang, and now Mexican coffee bun is famous all over Asia, with many bakeries and copycat bakeries selling this popular Mexican coffee bun. I finally had a chance to taste this aromatic and wonderful bun when I was home in Penang earlier this year. For the Mexican coffee bun recipe, I turned to my contributor Siew Loon. Check it out and hope you get to try this bun soon. 

Contributor: Ho Siew Loon

Recently an old friend of mine who has migrated to Australia started a small Malaysian bakery called Papparoti selling coffee-flavoured buns which happens to be one of my daughter’s favorite. This has inspired me to revisit this Mexican coffee bun recipe and get to work. The aroma of this Mexican coffee bun bun is really tantalizing and makes you just want to eat it piping hot.

Mexican Coffee Bun (Rotiboy)

Mexican Coffee Bun is a bun stuffed with butter and has a very crispy coffee pastry topping. It is made popular by this Malaysian bakery called Rotiboy and now this bun is commonly known as “Rotiboy” in Malaysia and throughout Asia. This coffee bun is also a very popular snack in Singapore, Indonesia, Thailand, and even Korea. Mexican coffee bun is best eaten when it’s just off the oven and fresh. The joy of baking this Mexican coffee bun or rotiboy is as fun as the joy of eating it hot and fresh.

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59 comments... read them below or add one

  1. NYMY says:

    I’ve tried coffee bun that looks like your pictures at Korean bakeries. Didn’t know that it came from Malaysia…

    • SJ says:

      i also thought it was from Korea coz when i was in Seoul recently & tried it (since i saw it from a Korean drama) i just fell for their roti bun or roti boy! i’ve been craving for these yummies once in a while! just addictive i must say!

  2. Rita says:

    I love Rotiboy! I’m going to try making this very soon. Thks for sharing, Bee Yinn.

    W/Rgds, Rita

  3. Indu says:

    The description of the bun is as tempting as the pics. I can almost feel its softness in my mouth, and smell the aroma. Would love to try this one out.

  4. zurin says:

    whata coincidence! I am planning ot make these too. My son loves roti boy and I was s pleased to find a recipe for it several days back. And now you have one too :)) Looks beautiful :)

  5. Amelia says:

    Delicious rotiboy, yum yum. Love the coffee aroma during baking.

  6. Sonny Minx says:

    Ohhhhhh I love these. They’re very popular in Taiwan now too. I can’t wait to try the recipe.

  7. Rosa says:

    Those must taste divine! I love the topping.

    Cheers,

    Rosa

  8. kl_changs says:

    Rottttiiiiibbboyyyyy!!!

    The whole family loves this, but it’s not available in Perth. I want to hug both of you :)

    Thanks, Bee Yinn & Siew Loon.

  9. Interesting! The Roti Boy that we get here is generally not so ‘bready’ inside. Inside is more hollow. The crust looks fabulous, though.

  10. jjag66 says:

    Thanks for sharing this recipe. I am tempted to make this but unsure about a couple of ingredients. Would appreciate if you could provide a little bit more info.

    1) What is powdered sugar? Normally, I use caster sugar in my baking. Could I substitute it with icing sugar?
    2) What is cake flour? Is this the same as self raising flour?

    Thank you.

    • siewloon says:

      1. Yes powdered sugar is icing sugar.
      2. Cake flour is superfine flour or you can just use all purpose flour.

  11. Carol says:

    Being pinched for time, any chance of a translation from metric to U.S. measuremnts? (I’m referring to the Mexican Coffee Bun recipe.) …and all others.

    • Peter Pantry Raider says:

      Just Google ” recipe conversion metric to US ” anytime you want to calculate measurements for recipes.You should bookmark the site to ease future requirements to convert.

  12. This bread and the ingredients looks very similar to the Mexican pastry referred to as a concha. Instead of a coffee topping, however, they have sugar coating and are enjoyed with a cup of coffee or dunked into coffee. They are not an overly sweet pastry, consistent with Mexican pastries.

  13. I love rotiboy! I’ve never tried making it on my own though. I may have to change that. This recipe is enticing me to try it!

  14. sharon says:

    I live in Sydney and just looked up Paparotti and found there is a store I can travel to and try the Mexican Coffee Bun!

  15. Dorach says:

    Your friend owns Paparoti? You mean the one in Glen Waverley, Melbourne? It is really quite good!

  16. Never would have imagined that this bun actually originated from Penang of all places! Good post, and definitely one of my favourite. Pappa Rich serves a pretty good one too.

  17. su kim says:

    thanks! will def. be making this… it costs too much in Melbourne. AUD2.50 for one!!!!!!!!!

  18. Violet says:

    I just half make the rotibun up to the point you have to let it rest for the second 45 mins. I was planning to have this for breakfast tomorrow but not sure if I pack the cream away in a Tupperware it will still be good tomorrow? Also not 100% sure what do you mean by “wrap” it up? Just making it back to the original round shape? This is what I did anyway… Will see how it turn out! Thanks for sharing the recipe! Always love rotti boy that’s why I had to make it tonight!

  19. Rosa says:

    These look beautiful.

  20. gopeepee says:

    Nom Nom Nom! Just had one at papparoti in glenny. I’m going to make these tomorrow. How many would this recipe make?

  21. Carolina says:

    My husband made your Mexican Roti Bun today, and it turned out pretty good. Wasn’t the first time we made this, and your recipe was the very best. Thank you, thank you, thank you.

  22. Nami says:

    Hi, I tried this recipe and my buns don’t inflate. I proofed it the right time and was accurate with everything else, oven time and temperature, also. What could have gone wrong?

  23. Gimmmeeemorrre says:

    Hi Rasa Malaysia,

    When you wrote “Put the cream topping into a pipping bag and pump out the cream in circles around the bun,” does this mean that the cream is NOT piped onto the bun like how you would pipe frosting on a cupcake? The word ‘around’ is throwing me off. Please clarify.

  24. Mylene says:

    Hi!:) Can I ask if you use instant yeast or active dry yeast? Thank you!:)

  25. Lisa says:

    I would also like to know the answer written by Gimmmeeemorrre on December 27, 2011. You direction raised a good question that if the cream is piped around the dough, how does the final product get encased with the cream?

  26. sabrina says:

    I weighed everything correctly and the dough came out sticky in the end before proofing..is it suppose to be that way or should the dough come together into one clean big lump?

  27. zahur ali khan says:

    bee yin, i love ur recipes!i m goin 2 try all of them

  28. MariaAna says:

    When I was in Malaysia, I fell in loved with Roti boy. ilove the smell that you can smell from a few meters away… mmmm

    Then when i left and moved to china, i craved for it. and i was just sooo overjoyed to find one here, but its called “roti bun”.. I will write an entry about it.

    Thanks for posting this. ;-)

  29. Srishti says:

    Hi, I love Roti Buns, but i’ve become somewhat vegan/vegetarian…is there anything I can do to make these eggless? If anyone has an idea, please let me know. Thanks!

    • Kina says:

      Hello, I’m not sure if this will work too well- but if you search for egg substitutes usually people use ground flaxseed (which will give it a flaxseed flavour maybe though! :o) or chia seeds.
      I think it’s best to search the web for the most suitable substitutes but I don’t think you can do this without the eggs. :)

    • bdt says:

      @Srishti I use a product called Ener-G Egg Replacer. It works well in the place of eggs in baked goods. I got it at Whole Foods.

  30. FoodLover says:

    Hello, I tried the recipe and those buns tasted amazing. However, my buns did not have the “signature” crust on top of them. It seems that “all” of the topping ran down to the bottom of the buns during baking. Any ideas why? I followed the recipe to the T. Do I have to chill the topping before piping it on top of the buns, maybe? Thanks!!

  31. zayn says:

    any else ….
    mexican vanilla, mexican strawberry and mexican pandan ….

    hmmmm .
    so delliciouss :)

  32. Anand says:

    I enjoyed these at Papparoti in Strathfield, Sydney. Might be the same old friend’s bakery that you are referring to!! Stuff of dreams!

  33. Amanda:) says:

    Hello:)Is it ok to knead it by hand? I dont have a dough hook:/

  34. ant says:

    Hi, can I ask how many buns can this yield?

  35. Sydneysider says:

    Fantastic recipe! Exactly like Rotiboy! I don’t have travel back to KL for it :). One commentcomment though … topping portion seems to be too much …. I only used half of it.

  36. Atihcnoc says:

    Rotiboy is the Mexican Conchas with a different topping, they write this in their web page… “the one and only “rotiboybun”, which has since become the generic name of the Mexican bun recipe it was based on”. I try Rotiboy in Jakarta and love it! I’m glad I found your page by accident as I was looking for the recipe for a very long time. Thank you for sharing.

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