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Tuesday, 15 November 2016


Hainan Bao
is commonly sold in stalls by the road side,
in front of coffee shops
or in the wet markets

If you like light, fluffy and springy bao
you will like Hainan Bao

Hainan Baos
 are normally white
and come with filling of various kind,
like tau sar and kaya

I made these Hainan bao with pumpkin
used the remaining pumpkin 
to make the filling

Hainan Bao
350g bao flour
1 tsp yeast
1 tsp baking powder
40g sugar
10g oil
200g water (can replace partly with mashed pumpkin)

1) all ingredients into the bread machine, dough cycle to knead for 10-15min, until smooth
2) let rest for 15min
3) divide dough into 12 portions, shape into balls, press flat & wrap filling
4) leave to rest for 20min
5) put into steamer filled with cold water, cover & turn on fire to medium & steam for 20min
6) when ready, leave in steamer for 3-5 min before opening the cover & removing the bao

340g mashed pumpkin
100g sugar
40g oil
2 tsp pandan juice

1) put 1/2 the sugar into the wok & add oil, heat up without stirring
2) when the colour of sugar turns light brown, mix well
3) add the remaining sugar, pumpkin & pandan juice
4) stirring at low heat until the mixture thickens 
5) let cool in fridge before using

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