Bun In The Shape of Lotus Leaf? Lotus Leaf Buns (荷叶包)



This month is the lunar calendar 7th month and there are lots of big scale praying ceremony in the neighbourhood. My neighbours and my wife’s god mother will participate in the praying ceremony and gave us roast meat and others.


In order to get rid of these roast meats, I have decided to transform it into some braised meat (kong bak ) and ate together with the lotus leaf buns. As what I told members of my Facebook Group, the main actor of the this post is not the braised meat but a type of steamed bun that we ate together with the meat. As it is shaped like a lotus leaf, therefore, it is called a lotus leaf bun.


I will only  share a brief preparation method of Kong bak (扣肉)since I have prepared from roast meat rather than fresh meat.


Preparation is not difficult and homemade lotus leaf buns can easily adjusted to the size that you want.  This recipe yields a soft and fluffy buns. It is slightly sweet and definitely worth a try.




Servings: About 10-12 medium sized steamed lotus leaf buns


  • 250 grams of plain flour
  • 4 grams of instant dry yeast
  • 50 grams of castor sugar
  • 120 grams of lukewarm water
  • 30 grams of vegetable shortening
  • Pinches of salt
  • Some cooking oil for brushing the dough



  • Get ready a steamer with cold water. Grease the steamer tray with some cooking oil.


  • Mix all ingredients and knead in a standing mixer until the dough leaves the sides of the whisking bowl. You can also manual do this until the dough is smooth and not sticky. Shape the dough into a ball and let it proof until double in size. Cover with a clingy wrap or wet towel to prevent moisture loss during the process.


  • After the first proofing, divide the dough equally. For this illustration, i have used 40 grams for my dough since my braise meat is rather big. The commercial sold size should be about 20-30 grams. Shape the ball round and use a rolling pin to flatten it to your desired diameter (for this illustration, it is about 6-7 cm). Brush one half of the dough with a thin layer of oil, cover onto the other half to form a half circle.  Use a skewer to lightly mark the top of the semi circle resembling the veins in the lotus leaves .


  • Use the same skewer to lightly press down and make some dots. Transfer the dough the the GREASED steamer tray. Once the dough reaches 1.5 times of the size, transfer the steamer tray to the steamer with COLD WATER. Bring the water boil under high heat and steam for 12-15 minutes (note that the 12-15 minutes starts from cold water until the end of the steaming).  


  • For simple braised meat, cut the roast pork into big pieces. Add few cloves of garlics, slices of ginger, rock sugar, some five spice powder and dark soya sauce. Add enough water just to cover the meat, Use a rice cooker, select slow cook function and cook until the meat is soft. After one hour, the meat will be soft and aromatic (note that this is preparation from roast pork. For fresh meat, you may need to deep fried the meat first to preserve the shape and braise it for at least 2 cycles)




i am happy with these buns and family have enjoyed eating the bun for last night’s dinner. Size and pattern of the leave will depend on your preference.


Hope you like the post today. Cheers and have a nice day.


  • For more recipes, you can refer to my RECIPE INDEX (updated as at 28 July 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  


This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe



6 thoughts on “Bun In The Shape of Lotus Leaf? Lotus Leaf Buns (荷叶包)

  1. Wow, the buns with the look of a leaf imprint looks very special. I am sure if this is serve to your guests would be very impressed. Though it took some little time and effort to make the print, I am sure you must be pleased with it.

  2. Pingback: RECIPE INDEX ( Updated on 16 AUGUST 2014) | GUAI SHU SHU

  3. Pingback: Special Compilation Of 40 Chinese Steamed Cakes And Kuihs (40种华人蒸糕特备汇编) | GUAI SHU SHU

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