Lingkan Reang
Cook flour and milk into a paste, cool, and set aside.
Activate yeast with warm water and mix with the paste, sugar, milk, egg, and butter.
Combine with flour, knead to sticky dough, proof for 1.5-2 hours, then knead until smooth.
Divide dough, fill with coconut stuffing, seal, and shape into balls.
Proof for 1 hour, brush with egg wash, and bake at 180°C for 25-30 minutes.
Cool slightly and serve warm with milk.