This steamed bun or Bakpao can be filled with meat or vegetarian fillings. I found special bun flour in Asia Store and thought to try with mung beans paste as fillings. Bakpao with beef filling can be seen here.
For steamed bun:
1 kg Bun flour or all purpose flour
1 cup sugar
500 ml warmed milk
2 sachets hefe/yeast or 1 sachet (11 g) fermipan yeast
1 tablespoon salt
4 tablespoons cooking oil
directions: Mix all of ingredients in a food processor or you can stir evenly until the dough is formed using a spiral hand mixer or use your own hand. Put in the oven 50°C (during cold seasons) for about 1 hour . Divide the dough into 24 balls. Fill in mung beans paste and steam for about 20-30 minutes.
For mung beans paste:
200 g peeled mung beans
250 g palm sugar
25 g instant coconut cream powder
directions: soak peeled mung beans in the water for about 2 hours and drain. Steam the beans until soft then grind with palm sugar and coconut cream together.