Mexican Coffee Bun (Rotiboy)
Mexican Coffee Bun (Rotiboy) – Sweet bun with coffee topping and butter filling. It’s popular in Malaysia and Asia. Easy Mexican coffee bun recipe.
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 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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Based on 30 Review(s)
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Trang Huynh via Facebook
Oooohhhh…. I can’t wait to try this recipe! Yummmm….
NYMY
I’ve tried coffee bun that looks like your pictures at Korean bakeries. Didn’t know that it came from Malaysia…
SJ
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!
Swapan Sikder via Facebook
hi goodmorning friend,,,,i like…this recipe……..
Rita
I love Rotiboy! I’m going to try making this very soon. Thks for sharing, Bee Yinn.
W/Rgds, Rita
Hendra Gunawan via Facebook
iLIKEit … thanksRM :)
Hendra Gunawan via Facebook
iLIKEit … thanksRM :)
Protocolo De Kyoto via Facebook
RM!! You touched my sweet memories!!! :O!!!!! Gracias!!! Mucho Mucho!!! :*
Sri Sams via Facebook
Omg!! I’m in Johor now and had this yesterday. Was wondering whether I could bake it myself when we go back to the states next week!! Thks!!
Chef Eli
This reminds me a Mexican sweet bun named “concha” (shell) and the receipe is very similar, but in Mexico the popular conchas are vanilla or chocolate, I think somebody tried to make a Concha and the result was this “Rotiboy”, now very different but still similar to the original product, If anybody interested I can send the Conchas recipe, I’m sure you will love them.
Rasa Malaysia
Hi Chef Eli, please send me the recipe of concha. :)
Smita Shukla
Hi Chef,
Please send me conchas recipe. Thank you
Pam
Hi
Chef I would love the Concha recipe!
Indu
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.
zurin
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 :)
Amelia
Delicious rotiboy, yum yum. Love the coffee aroma during baking.
Sonny Minx
Ohhhhhh I love these. They’re very popular in Taiwan now too. I can’t wait to try the recipe.
Rosa
Those must taste divine! I love the topping.
Cheers,
Rosa
Vivie Song via Facebook
I love coffee, i love bread, this combo in a bun is simply outrageously good!
Rd Wipe via Facebook
Our favourite bun. Too many steps and lots of waiting. Probably that’s why they taste so nice
kl_changs
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.
siewloon
Nurlia, Pls try it. It is amazing. Stuff butter into the bun.
shirley@kokken69
Interesting! The Roti Boy that we get here is generally not so ‘bready’ inside. Inside is more hollow. The crust looks fabulous, though.
jjag66
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
1. Yes powdered sugar is icing sugar.
2. Cake flour is superfine flour or you can just use all purpose flour.
Rudy Garcia via Facebook
Got to try this. Any changes necessary for high altitudes?
Carol
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
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.
Andrea @ Fork Fingers Chopsticks
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.
Russell at Chasing Delicious
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!
sharon
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!
Dorach
Your friend owns Paparoti? You mean the one in Glen Waverley, Melbourne? It is really quite good!
siewloon
His is in Warrigal Square in Brisbane.
Kina
Omg! Hahaha, I go there every afternoon to buy one it’s truly addictive! The manager and his wife are super friendly; it’s awesome that you’re friends wow *0*
Cheng Looi Quah via Facebook
oooo … my fav Rotiboy bun .. love it
J2Kfm (Malaysian Food & Travel Blog)
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.
su kim
thanks! will def. be making this… it costs too much in Melbourne. AUD2.50 for one!!!!!!!!!
Violet
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!
Rosa
These look beautiful.
gopeepee
Nom Nom Nom! Just had one at papparoti in glenny. I’m going to make these tomorrow. How many would this recipe make?
Carolina
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.
Nami
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?
Rasa Malaysia
If it doesn’t rise, it’s probably the yeast. Did you have the right yeast? Maybe you can try proofing longer as this recipe is made in Malaysia, with warm temperature so easier to proof.
Nami
I used DCL, a French active yeast brand. I will try another one. Thanks for the reply.
Gimmmeeemorrre
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.
Mylene
Hi!:) Can I ask if you use instant yeast or active dry yeast? Thank you!:)
Lisa
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?
siewloon
The cream is piped in circle motion on the top of the bun. It will melt when baked and the final product get encased with the cream.
siewloon
https://www.facebook.com/photo.php?fbid=101514693200594&set=t.100002349205644&type=1&theater
Please refer to the link on top for the topping.
sabrina
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?
zahur ali khan
bee yin, i love ur recipes!i m goin 2 try all of them
MariaAna
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. ;-)
Srishti
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
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
@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.
FoodLover
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!!
zayn
any else ….
mexican vanilla, mexican strawberry and mexican pandan ….
hmmmm .
so delliciouss :)
Anand
I enjoyed these at Papparoti in Strathfield, Sydney. Might be the same old friend’s bakery that you are referring to!! Stuff of dreams!
Amanda:)
Hello:)Is it ok to knead it by hand? I dont have a dough hook:/
ant
Hi, can I ask how many buns can this yield?
Sydneysider
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.
Atihcnoc
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.
Rasa Malaysia
Thanks for sharing the information.
Betty
Jus wondering can i use this recipe using breadmaker?
Bisuzs Coffee
Rotiboy is the perfect coffee bun for coffee lovers! Great bun for a lovely breakfast the morning.
XY
Hi how many buns will this recipe make? Can I hand knead the pastry?
Steven
Please send me a picture of your famous Chinese sweetc cocktail bun recipe
mhh
thanks for the recipe. will try it soon.
Gulfi
Is there any substitution for eggs… as I’m vegetarian, I do not consume eggs… is there anything else that I can instead of eggs
Rasa Malaysia
No.
Vina
Hi RM,
Do I need to melt the butter for the dough? Or just softened in room temp?
And I can use salted butter or must be unsalted butter? Thanks!
Mia
how to get the recipe? i want to try it
Rasa Malaysia
Click on the red bar “CLICK HERE FOR RECIPE.”
Izzy
I tried the recipe twice, both times my dough turned out rather sticky so I added about 15% more dough. Not sure if my measurements were off to begin with, but the end product was still delicious!
Thank you for this!