In a large bowl, sift together the flour and sugar.

Add the instant dry yeast and mix well.

Pour in the lukewarm milk, vegetable oil, and salt. Using a wooden spoon or spatula, mix until a dough forms.

Turn the dough out onto a flat surface and knead for about 5 minutes. Avoid adding more flour, as this could make the bread too dense.

If the dough is sticky, oil your hands to prevent it from sticking. If it’s too dry, add a bit of oil.

Place the dough in a greased bowl and cover it with plastic wrap or a clean kitchen towel. Let it rise for 30 minutes to an hour, or until it has nearly doubled in size.

Prepare the filling by combining desiccated coconut, brown sugar, coconut milk, water, butter, and vanilla extract in a pan. Heat over low until simmering.

Cook until the liquid is mostly absorbed. If you’d like a stickier filling, add the dissolved flour after most of the liquid has evaporated. Stir regularly until thick and sticky.

Remove the filling from heat and let it cool slightly.

Gently deflate the dough, then tip it onto a flat surface. Roll into a log and cut it in half.

Take each half and cut it into two pieces. Divide each piece into 6 equal parts, giving you a total of 24 pieces.

Cover the pieces with a kitchen towel and let them rest for 3-5 minutes.

Flatten each piece of dough with your hand. In the center, place about 1 tablespoon of the coconut filling. Pinch the corners together to fully enclose the filling.

Arrange the filled dough seam-side down on a baking sheet, leaving about an inch between each piece.

Using a fork, poke small holes in the center of each filled dough. Cover with a clean kitchen towel and let them rest for another 20-30 minutes.

Bake in a preheated oven at 340°F (170°C) for 10 minutes.

Remove from the oven and brush the tops with the beaten egg. Return to the oven and bake for another 5 minutes or until golden brown.