For Coconut Burnt Cheese Filling. In a large mixing bowl, whisk cream cheese and sugar together with an electric beater till smooth. Add the rest of the ingredients, except California Raisins, and mix well with an electric beater till smooth. Add California raisins and whisk together till well combined. Fill 10 cupcake moulds with 40g of filling. Cover with cling film and freeze overnight.

For Bread. Mix bread flour, sweet potato powder, instant yeast, egg, and milk all together in an electric mixer with a dough hook on medium speed for about 10 minutes or until dough becomes elastic and smooth. Add in butter, mix well. Add sugar and salt, mix at medium speed for 3 minutes and 2-5 minutes on high speed.

Windowpane test for doneness: cut off a small piece of dough the size of a large marble, use your thumb and fingers to stretch and pull the dough gently. If it can get thin enough to see through without tearing, you are good to go (final temperature of dough is 24-26°C). Otherwise, mix for another 1-2 minutes and test again.

Transfer dough in a large bowl and cover it with cling wrap. Allow to bulk ferment at room temperature (preferably 28°C) for 50 minutes. Degas and divide dough into 30 pieces of 35g each (to make 10 sets). Allow dough to rest for 30 minutes, spray some water and roll the balls of dough in breadcrumbs. Place 3 balls of dough into one 10.5-cm round mould greased with butter.

Unmould the frozen filling. Place each disc of filling on top of each set of bread, aligning it to the center, and press down into the dough. Bake in a preheated oven at 190°C for 14 minutes. Remove from oven and allow to cool down, about 10 minutes. Ready to serve.