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Tuesday, May 15, 2012

Pumpkin Paste for Buns/Paus

An easy way to prepare the pumpkin paste for either steamed paus or baked buns.
This quantity is enough for the 12-14 pumpkin buns [300 gm flour]. Please refer to the
Pumpkin Buns [Straight Dough Method] for the Pumpkin Buns recipe.

Ingredients
300 gm pumpkin puree
50 gm brown sugar
1/2 tbsp butter

  1. Steamed pumpkin wedges [more than 300 gm] for 30 minutes or until soft. Cool for awhile. Scrap out the pumpkin flesh into bowl and mash till smooth. Discard the skin. 
  2. Put 300 gm puree and sugar in a non stick pan. Cook on low heat until sugar dissolves [about 5-7 minutes]. 
  3. Continue stirring the paste until almost dry but moist, then add in butter [about 5-7 minutes]. 
  4. Continue stirring until paste is smooth, almost dry and shiny. 
  5. Cool before storing for use.
Note:
Pumpkin paste must be cooked thoroughly otherwise it may not keep long.

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