These buns are really simple, fluffy steamed buns that you can enjoy with some soup, stews, or your favourite spreads.
Check out my the full recipe video to see how I made these:
These are somewhat like Chinese mantou but I just had a bit of fun shaping these and adding some purple sweet potato/ube (in Filipino) powder to give them this beautiful purple colour.
You’ll only need 6 basic ingredients plus some purple sweet potato powder if you want some of that colour! 🙂
You can find the full recipe below!
Are you looking for more delicious, vegan recipes? Check out my latest Vegan Kitchen eBook, that has over 95 recipes (and a whole section for Asian recipes!) that are packed with flavour and made with simple and easily accessible ingredients! Also, two trees (instead of 1!) will be planted for every download of my eBook through non-profit organisation One Tree Planted.?
Find out more about my reforestation initiatives here.
You can also check out this Pan-Fried Scallion and Toasted Sesame Buns recipe video:
Fluffy Steamed Flower Bread Buns
Makes 16 buns, plus one twisted bun!
1 cup warm soy milk or other non-dairy milk 1 tbsp neutral oil
3 cups (375g) all-purpose flour
2 tsp instant dry yeast**
1/4 cup (55g) sugar (I used white sugar)
1/2 tsp salt 2 tbsp purple sweet potato powder, optional
Notes **You can store opened packages of yeast in the freezer to make sure they’re still good for future use!
Preparing the dough
- In a large bowl, mix together all dry ingredients.
- Mix warm soy milk and oil. Pour it in the flour mixture while mixing. I used wooden chocksticks and a spatula to mix everything together. Keep mixing until a dough is formed.
- Shape the dough into a ball. You can use your hands! Knead for a few minutes, around 20-30 times.
- Brush the bowl with some oil then place in the dough. Cover it with a towel and let it rest in a warm place for at least 2 hours to let the dough rise.
Making the buns
- Divide the ball of dough into half for easier handling. Leave your other ball of dough covered so it doesn’t dry out.
- Flour your surface. Roll out the ball of dough into a large circle or square—the shape won’t really matter! Until it’s evenly thin and laid out. With a circle cookie cutter or any cup/bowl, that’s around 3-4” in diameter, cut as many circles on your laid out dough. Remove the excess dough and set aside with the other ball of dough. See video above for a better idea.
- Take 4 circles and slice into a half, making 8 halves. Place them alternately above each other. Press down in the middle with the blunt side of your knife. Press the ends together until you have a shape similar to a heart. Set aside in a covered tray. Repeat for the remaining circles and remaining dough.
- Set aside the buns to proof and continue to rise for another 30 minutes before steaming.
Cooking the buns
- Place the buns with enough space beside each other since they will still expand when cooking.
- Place in a steamer and steam for 12-15 minutes. Leave the buns to sit in the steamer for 10 minutes before taking out the lid. Enjoy!
- You can reheat your buns from the refrigerator by steaming.
- You can freeze steamed buns. Steam the buns from frozen until cooked and fluffy.