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Monday, October 5, 2015


This bao skin is made with sweet potato and the ratio of pau flour to wholemeal flour is 50:50. Can be considered a healthy bao skin but the bao surface looks rough. This is because the wholemeal flour portion in the dough .
However, the bao skin is soft, moist and chewy. 
Coconut Filling – recipe adapted from Nyonya Flavours
Ingredients for Filling
90 gm palm sugar [Gula Melaka]
1 tbsp sugar
50 ml water
1 pandan leaf – knotted
200 gm grated white coconut
1 tsp cornflour
  1. Bring to boil, palm sugar, sugar, water and pandan leaf until sugar dissolves and fragrant. Strain and discard the pandan leaf.
  2. Transfer syrup to a non-stick pan, add in coconut and cornflour. Stir fry to mix for a few minutes until filling is thick but still moist. Dish out in a bowl, set aside.
Ingredients from Purple Sweet Potato Wholemeal Baos
[Total Dough weight 850 gm - makes 16 baos]
200 gm pau flour
200 gm wholemeal flour
50 gm sugar
1 tsp yeast
½ tsp salt
200 gm steamed purple sweet potato puree
140 ml water [depending on the puree]
30 gm corn oil or shortening
  1. Knead all the ingredients for pau skin [except shortening] until soft. Add in shortening and continue to knead until soft and pliable. The dough will look slightly rough because of the wholemeal flour.
  2. Shape into a ball, dust with some plain flour, cover to rest for 30 minutes or until double in size.
  3. Punch down and divide dough into 2 equal portions. Shape into round and divide each portion into 8 equal portions. Roll into a ball, then flatten each one into a flat disc.
  4. Wrap filling with dough and seal the edges well. Place on paper casing on a steaming tray. Create design with the use of a pincer or just make round paus.
  5. Leave to proof for 40 minutes or double in size, steam over high heat for 10-12 minutes.
  6. Remove to serve immediately or cool on wire rack.
I am submitting this post to
Little Thumbs Up Event - October 2015 Theme - Coconut organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess of Bakericious

Little Thumbs Up
I am also submitting this post to Cook Your Books Event#27 - October 2015 hosted by Joyce of Kitchen Flavours


Karen Luvswesavory said...

Hi Kimmy, this healthier bao must be yummy ... like the fragrance of coconut and palm sugar.

Phong Hong said...

Kimmy, very nice pau! I think the filling is very much like the one for kuih dadar right?

Kimmy said...

Hi Karen, this is healthy. The only problem with too much wholemeal flour is the pau surface looks rough.

Kimmy said...

Hi Phong Hong, you are right this is the filling for Kuih Dadar. I like this cos' it is easy to prepare and not that sweet.

Bakericious said...

the fillings looks moist, yum!

kitchen flavours said...

Hi Kimmy,
Lovely pau! I have not eaten one with coconut filling for ages!
Thanks for linking!

Kimmy said...

Hi Jess, yes the filling is moist. I like it this way.

Kimmy said...

Hi Joyce, this coconut filling is suitable for kuih dadar, paus and baked buns.

Anonymous said...

Hi Kimmy, is the pau in soft texture or hard texture since wholemeal is added?
Thank you.


Kimmy said...

Hi Mixue, these paus are soft, moist and chewy but not as fine as the normal white paus cos' of the wholemeal flour.

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