I had this very good recipe for steamed buns using pumpkin sometime ago from Amy's [cooking crave] blog. That time, I wasn't into posting recipe in my blog. The buns were very soft, light and moist. The colour of the buns were very lovely orange. This time, the colour was light orange, I believed it could be the quality of the pumpkin. The last time, I bought the pumpkin that was from Indonesia. This time, it is the pear shaped time and I have no idea where it is from.
Anyway, I am sharing this lovely recipe of Amy Ong with you. The only doubt I have about this recipe is the quantity of oil used [it is quite a lot]. Never mind, the buns are good.
[makes 18 pieces] - can make up to 24 if you prefer smaller buns]
1 tbsp yeast
1 tsp sugar
125 - 150 ml warm water
- Mix all together and leave to rest for 10-15 minutes or until frothy
500 gm plain flour - sifted
1/4 tsp salt
150 gm mashed steamed pumpkin
100 gm [8 tbsp] sugar
100 ml [8 tbsp] oil
- Mix all the above ingredients [except oil] with yeast mixture and knead on medium speed for about 10 minutes or until soft and smooth.
- Add in oil, continue to knead for another 10 minutes or until dough is soft, smooth and elastic. Shape into a ball and coat with some flour. Cover to proof for 10-15 minutes.
- Divide dough into 18 equal portions [or more if making smaller buns]. Roll into balls and then into circles.
- Wrap each portion with any fillings prefered or shape into any desired shapes [croissant, swiss roll, round, spiral or flower etc] if making plain steamed buns and place on baking paper.
- Proof for 10-15 minutes or until double in size.
- Steam buns over boiling water on high heat for 12-15 minutes. Off fire, leave buns in steamer for a minute before uncovering lid.
- Remove to cool on wire rack or serve immediately.
Here I used Stir Fry Turnip [Popiah Chai] as fillings for the buns. Next time, I will just make them into various shapes without fillings.