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Wednesday, October 31, 2012

Steamed Pumpkin Buns with Green Gram Filling

I got the recipe from nasi lemak lover and I wanted to try these buns immediately since I had some pumpkin puree at my refrigerator. Steamed buns are from Chinese cuisine and these buns are filled with meat or veg. The recipe remains the same except the filling; I used green gram paste instead of lotus paste. These buns are best if served hot.

  • Pumpkin Puree – 150g
  • All-purpose flour – 225g
  • Sugar – 1 tbsp
  • Salt – 1/3 tsp
  • To make yeast water
  • Lukewarm water – 1 tbsp
  • Sugar – 1 tsp
  • Instant Yeast – 1 tsp
  • For Filling
  • Green gram paste (or)Red bean paste(or)Lotus paste[store bought or homemade] – for filling
  • For Stem
  • Pumpkin Skin – cut into small pieces to make pumpkin stem


Mix yeast, sugar and water and set aside for 5 minutes to bloom.

Take a mixing bowl add all-purpose flour, pumpkin puree and yeast water and knead till smooth dough. Cover with damp cloth and rest for 1 hour.

Knock down dough to expel some air, knead the dough for a while on a lightly floured surface.

Divide the dough into 13 equal sized balls and rest for 10 minutes.

Flatten the ball into a disc. Weigh out 15g of green gram paste and lightly shape into ball. Place green gram paste on to center, wrap and pleat up the sides and seal.

Use a butter knife and mark from top and lightly press down towards bottom, leave some space, mark again. Repeat this step by till you finish the whole ball. Place a small piece of pumpkin skin at the middle (place it in the opposite side of pleat area, pleat area should face down) and lightly press down.

Place the pumpkin buns (pleat area should face down) onto a greaseproof paper and place them on a rack for steaming. Cover them with a piece of damp cloth and let them rise for another 10-15 minutes.

Lightly mark the bun with the butter knife again to sharpen the pattern and steam the buns on high heat for 15 minutes. Wait for 2 minutes and remove from steamer.

Serve immediately.


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