Monday, May 2, 2011



375g all purpose flour (plain flour)
1 1/2 teaspoons double-action baking powder
1/4 teaspoon salt
1 1/2 tablespoons caster sugar
2 teaspoons instant dry yeast
200ml lukewarm water, adjust as necessary
2 teaspoons shortening or oil
Baking paper or cup cake paper


If you are using the baking paper as bases for the steamed buns, cut the paper into small square (18-20 pieces for standard-size buns). Set aside.

Sift flour, baking powder, salt and caster sugar onto the working surface. Add instant dry yeast and stir into the flour mixture; mixing well. Form the flour mixture into a well. Gradually add just enough lukewarm water to form into a slightly sticky, soft dough. Knead for 10 minutes, adjust with more flour or water if the dough feels too wet or too dry.

Knead in shortening until incorporated. Form the dough into a round ball and let it rise until double in size in a large greased bowl, cover with cling film (should take about 1 hour in warm weather).

Punch down, knead briefly and form into a rough log shape. Then divide the dough into 30g each (should get about 18-20 pieces). Form each piece into balls and let rest for 15 minutes, covered loosely with cling film


2OO gm chicken meat, or any
meat cut into small pieces
150 gm Chinese yam bean
(sengkuang) cut into small pieces
1 tbsp ginger, garlic & shallots juice
Salt to taste
1 tbsp Chinese cooking wine
1 ½ tbsp  light soy sauce
½ tsp sugar
¼ tsp white pepper
½ tsp chicken stock granules
2 tbsp water
1 tsp sesame oil
1 tbsp fried shallot or garlic oil
2 tbsp diced spring onion
 1 tbsp corn flour

Mix all ingredients, stirring in one direction,
chill for 3-4 hours before using.


 Roll out each ball into a circle. Put 1 tbsp of prepared fillings in the center of each circle and wrap dough around filling. Place seams down onto baking paper squares or paper cups let it stand until double, about 30 minutes

In the meantime, start boiling water in a steamer, adding about 1 teaspoon white vinegar (this is optional, but wisdom is that it will help to whiten the colour of the buns) to the water.

Steam the buns for about 10-15 minutes over moderate heat. 

Serve hot.


You can choose any fillings as u like, spicy dry
curry, sweet coconut, vegetables etc, etc


  1. Looks beautiful and delicious.

  2. First time here..u hv a wonderful space with mouthwatering recipes n pics...
    Visit mine as time permits...
    And this looks so yummy n filling.

  3. Thanks Malar & Sanyukta for yr comments,
    this Pau's are very tasty, loved by everyone from young to old, we can get from almost all Chinese food corner's in Malaysia, this is one of popular dish in Malaysia