Bao or steamed buns are popular among Malaysians and are usually eaten during breakfast or afternoon tea. They look simple to make but, in truth, it’s not always easy to get the soft texture right.
That said, this recipe is one of the best and easiest to help you create authentic, fluffy pandan-scented buns in your own kitchen. Stuff them with your favourite kaya (why not try making your own?) or other sweet fillings such as red bean or lotus paste.
Ingredients
- 500g low-protein flour or bao flour
- 9g instant yeast
- 2 teaspoon double-action baking powder
- 100g fine sugar (or according to preference)
- 230ml pandan juice, made by blending 6 pandan leaves with water plus 1 teaspoon white vinegar
- 50g shortening
Method
- Mix all ingredients together and knead into a smooth and elastic dough.
- Place the dough in a bowl, cover with a damp cloth, and set aside for 15-20 minutes.
- To make the bao, divide the dough into 50g balls and flatten them with the heel of your palm.
- Use a tablespoon or small ice cream scoop to divide your sweet filling of choice into individual serves.
- Place the filling in the middle of the flattened dough and wrap into a ball, pinching them closed. This will be the top of your bao.
- Allow to rest for 40 minutes or until each bao has doubled in size.
- Place the baos in a steamer and cook for 15 minutes.
- Once the baos are ready, remove from the steamer and let cool slightly. They are best eaten warm.
This recipe can be found in Rasa Malaysia, a food blog run by cookbook author Low Bee Yinn.