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# Jīwěi Bāo (鸡尾包)
- URL: https://onesandwich.com/jiwei-bao/
- Published: 2026-05-18T04:29:59.000Z
- Updated: 2026-05-26T11:45:46.000Z
- Description: Cocktail bun; sweet bun filled with shredded coconut and sugar mixture.
- Author: Andrew Lekashman
- Tags: China, Pocket Sandwiches, Baozi, #auto-imported

**🇨🇳 China** · Family: [Baozi](https://onesandwich.com/tag/baozi/) · Region: Hong Kong · Heat: Baked · Bread: enriched-bun

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Ingredients

enriched bun · coconut · sugar · butter

*Jīwěi Bāo (鸡尾包)* is the cocktail bun, a soft sweet roll filled with a paste of shredded coconut bound in sugar and butter, baked into a long torpedo shape and finished with a thin sesame-flecked stripe down its top. The name translates as cocktail bun, a label for the way leftover trimmings of sweet dough were once folded back into a coconut filling rather than wasted. The angle is the filling and how it sets. This is a bakery bun whose whole character turns on a sweet coconut core that has to stay moist and aromatic inside a tender enriched crumb, neither drying to grit nor leaking into a greasy seam.

The build is an enriched dough wrapped around a worked paste. The base is a milk-and-sugar yeast dough, the same soft cha chaan teng family that gives the *bōluó bāo* and the milk roll their pillowy crumb, proofed light and rolled out flat. The filling is desiccated coconut creamed with sugar, butter, and a little flour and egg so it holds together rather than scattering, sometimes scented with vanilla or a touch of custard powder. A portion is spread across the dough, which is then rolled and tapered into an oval, proofed again, brushed with egg wash, and marked with a piped line of a thin flour-and-sugar batter that bakes into a pale crisp seam, often dusted with sesame. Good execution shows a bun that is soft and faintly sweet with an even crumb, a coconut core that is moist, fragrant, and fully bound so it neither crumbles dry nor runs, and a top stripe that is set and lightly crisp against the tender dome. The failure modes are specific. Under-proofed dough bakes dense and tight around the filling so the contrast collapses; too little fat or sugar in the paste leaves the coconut sandy and dry; too much butter and it weeps a greasy slick that soaks the crumb and splits the seam; over-baked, the crust hardens and the coconut dries to a stiff plug.

It shifts mostly by the richness of the coconut paste and the finish on top. Some bakeries lean the filling sweeter and wetter for a softer, almost custard-like core, others keep it drier and more shredded for texture and bite. A scatter of extra sesame, a stronger vanilla note, or a thin custard layer alongside the coconut are common house tweaks. The pineapple bun and the various custard and red-bean sweet rolls of the same bakery tradition share the soft-dough logic but carry their own fillings and shapes, and each is a separate preparation that deserves its own article rather than being crowded in here. What keeps *jīwěi bāo* its own entry is the sweet coconut core in a tapered enriched roll, marked with its single crisp sesame stripe.

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## More from this family

Other [Baozi](https://onesandwich.com/tag/baozi/) sandwiches in China:

- [Bāozi (包子)](https://onesandwich.com/baozi/)
- [Cài Bāozi (菜包子)](https://onesandwich.com/cai-baozi/)
- [Cháshāo Bāo (叉烧包)](https://onesandwich.com/chashao-bao-2/)
- [Cháshāo Bāo (Open) (叉烧包开口)](https://onesandwich.com/chashao-bao-open/)
- [Chāshāo Bāo (叉烧包)](https://onesandwich.com/chashao-bao/)
- [Gōngzǎi Bāo (公仔包)](https://onesandwich.com/gongzai-bao/)
- [Kǎo Bāozi (烤包子)](https://onesandwich.com/kao-baozi/)
- [Liúshā Bāo (流沙包)](https://onesandwich.com/liusha-bao/)

[See all Baozi sandwiches →](https://onesandwich.com/tag/baozi/)