Total Time
2hrs 30mins
Prep 20 mins
Cook 2 hrs 10 mins

This is the bun that is usually eaten with Kong Bak (Dark Soya Sauced Pork. It is steamed. I grew up eating these buns at my aunt's place where it was served occasionally with her Kong Bak but the buns were store-bought. Got this from The Best of Singapore Cooking.

Ingredients Nutrition

  • 1 12 teaspoons yeast
  • 1 teaspoon sugar
  • 2 tablespoons warm water
  • 12 teaspoon salt
  • 3 tablespoons lard or 3 tablespoons oil
  • 8 tablespoons castor superfine sugar
  • 225 ml warm water
  • 565 g flour, slight warmed
  • flour, for dusting

Directions

  1. Mix first 5 ingredients and leave alone for 5 mins.
  2. Mix next 2 ingredients in another bowl.
  3. Put flour in bowl, make a hole in the middle and pour in first mixture.
  4. Mix.
  5. Pour in second mixture.
  6. Mix and knead dough till smooth.
  7. Should not be sticky.
  8. Put dough in a greased bowl, cover with damp cloth and leave to rise till double.
  9. On a floured surface, divide dough into four portions.
  10. Roll out and divide each into equal (chicken egg sized) portions.
  11. Flatten and shape each into a 0.
  12. 5 by 7 cm circle.
  13. Brush lightly with oil.
  14. Fold into two (a bit like parker house rolls but equal halves) Place on greaseproof paper.
  15. Place apart on trays.
  16. Cover with dry cloth and leave in warm place to rise for 15- 20 mins.
  17. Steam over rapidly boiling water for 7- 10 mins.
  18. Remove from steamer, cool and remove paper.
  19. Open up the bun and stuff the meat in and it's ready to eat!