According to Wikipedia, PappaRoti which means “Father of the Bun” originally from Malaysia. Its brand “PappaRoti has been bought by Rasha Al Danhani (Rasha Sharif Al Dhanhani). She is an Emirati businesswoman and entrepreneur, who is the founder of the PappaRoti cafe chain.
Nowadays, this bun is very famous and available in many parts of the world such as Malaysia, Philippines, Qatar, South Korea, Pakistan, United Arab Emirates, Indonesia, Australia, Egypt, United Kingdom, Singapore, Dubai, Vietnam Canada and US. I have come up with this keto version of PappaRoti bun thanks to my subscriber’s request.
I was so lucky with only 1 trial, I was able to come up with this copycat of Papparoti and share with you all. And I had tried to make second batch by stuffing more filling, the buns bursted. So stick to my first recipe here.
KETO / GLUTEN FREE PAPPAROTI / MEXICAN COFFEE BUN/ ROTI BOY
Ingredients
Filling
- 15 g Cream cheese
- 15 g Salted Butter
Dough
- 30 g Oat Fiber
- 28 g Almond Flour
- 2 g Coconut Flour
- 9 g Psyllium Husk
- 30 g Heavy Cream
- 30 g Melted Butter
- 31 g Egg White
- 40 g Warm Water
- 25 g Erythritol Sweetener
- 1 tsp yeast
Crusty top
- 26 g Almond Flour
- 6 g Unsweetened Homemade Peanut Butter
- 5 g Butter room temperature
- 18 g Egg
- 30 g Erythritol Sweetener
- 1 tsp Coffee
- ½ tsp Unsweetened Cocoa Powder
