Saturday, September 1, 2012

Vegetarian Steamed Buns

Adapted from here.


300g plain flour, sifted
90g wheat starch, sifted
2 tsp yeast
50g caster sugar
1/2 tsp lemon juice
180ml lukewarm water
 3 tbsp Rice Bran oil
2 tsp baking powder + 10ml cold water

  • Combine together plain flour, wheat starch, sugar and yeast in the mixing bowl of an electric stand mixer attached with dough hooks.
  • Pour in lemon juice and lukewarm water.  Knead until combined.
  • Add in oil and knead until the dough is soft and smooth.
  • Cover the dough with damp cloth or clingfilm and leave it in a warm place to rise until it is doubled in size.  
  • Dissolve baking powder in cold water and sprinkle over the dough.  Knead well to combine.  (Note:  Make sure that the baking powder is fully dissolved and kneaded well into the dough, otherwise there will be yellowish spots on the steamed buns).
  • Divide the dough into 13 equal portions (about 50g each). Roll each piece into a ball and cover with a damp cloth.  Rest for 10 minutes.
  • Flatten the dough, wrap about a tablespoon of filling in the centre.  Pleat the dough to seal.  Place it on a square baking paper  and rest for 10 minutes before steaming.
  • Arrange buns on a steamer, leaving a gap between the buns.  Spray water mist over buns.  
  • Steam in a preheated steamer on high heat for 12 - 13 minutes. (Note:   Add several drops of white vinegar into the steaming water to produce whiter buns).
  • Remove buns from steamer and cool on a wire rack.


500g jicama (yam bean), juliened
50g dried shrimps, chopped
3 cloves garlic, minced
salt and pepper, to taste
2 tsp cornflour + 1 tbsp water  (thickener)

  • Heat oil and saute the garlic and dried shrimps until aromatic.
  • Add in jicama and fry until soft.
  • Season with salt and lots of white pepper.  Add in cornflour mixture to thicken.
  • Set aside to cool.


  1. Hi Veronica, nice buns. Will make for my MIL. Thanks for the tips. My buns weren't that white esp. when I used plain flour.

  2. Hi
    Your "Chai Pau" looks beautifully done! I loves chai pau but yet to make it. Wanted to make "Char Siew Pau" the last few weeks but have been unwell; that's why didn't post any the past 2 weeks. The only thing I have doubt making pau is the pleating. I am no good at it.

    1. Hope you are feeling better now. I am no good at pleating pau either, that's why you can see they turned out like that. Good luck!

  3. I remember that this used to be my fav "bao" when I was still in the secondary school. Your "bao" looks delicious! Yam bean is very expensive & every time when I buy, I tried to make a medium size only & stir fry with some carrots in oyster sauce, yummy!

    1. Yes, yam bean is very expensive here too and most of the time I would add in julienned carrots as well but this time, I ran out of carrots. As I didn't have enough yam bean fillings for my bao, I stir-fried some french beans (finely chopped) with dried shrimps and garlic. Not bad!

  4. These are my favorite type of buns as they are just much healthier... i could eat a few of yours!

  5. Its a nice change from the meaty ones.

  6. I didn't know can add lemon juice in the bun looks really soft and fluffy. Very healthy and yummy too!

  7. Hi Veronica,
    I am new here in your home(blog).
    I read your 'about me' and i thought you are a brilliant mum to share such a wonderful blog of yours to your daughter and now also to all of us bloggers.
    I love your blog and am following you.

    Your 'chai pau' looks great. i use to add my baking powder into the flour and yours is different. i would like to try this sometime. Thanks for sharing...^^

    1. Hi Mui Mui, thanks for your compliments. You are very kind. I think it is great for us (bloggers) to share what we enjoy so much.

  8. Hi Veronica,
    Yes, I agreed with you :)

  9. Hi Veronica,
    Thanks for visiting my blog earlier. Just saw your vegetable bun recipe and it just reminded me of how long I've not had of my favourite buns and I can also eat a few at one go! :-) Looks good!

    1. Hi Fern, thanks for dropping by. Love your beautiful blog!

  10. Oooo these buns look so soft. I have never try steamed buns.

  11. Minty,
    HELP!!! Just two days ago I made "Char Siew Pau" . After steaming my pau has yellow spots. I have make sure the baking powder did dissolved well in the cold water but end result the pau still has yellow spot. Do think I can opt out the baking powder? Is it a must to have it in the dough? Do you know why it must add in the last process instead of putting in the flour to knead together? I want to try again to make this jicama buns.

  12. Oh dear, because your blog is Minty's Kitchen, I have addressed you Minty instead of Veronica! Thousand apologies! LOL....

    1. Hi Mel, no apologies needed; my Chinese name is Min. As for the yellow spots in your pau, I think the baking powder solution was not properly combined into the dough. I saw some pau recipes whereby they just combined the baking powder into the flour and they still turned out beautifully. Maybe you can try that. Good luck and please let me know the results, okay?

  13. Hi Veronica, I love to try out making boa. But can't find wheat starch. Can replace with corn starch or please advice where you bought it. Thanks Vivan

    1. Sorry, I don't know any substitute for wheat starch (澄麵粉)but I know that the dough won't be the same if you replace with corn starch. Where are you? If you are in Malaysia I am sure you have no problem finding wheat starch.

  14. Hi veronica
    Can I replace Rice Bran oil with Crisco shortening?


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