• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 45g carrot
  • 80ml evaporated milk
  • 55ml water
  • A tinge of yellow food colouring
  • 300g pau flour, sifted
  • 1/2 tsp salt
  • 5g instant yeast
  • 1 tsp double-action baking powder
  • 60g castor sugar
  • 25g butter
  • 1/2 cup cooked red beans


  1. Shred carrot finely and place into a food processor. Add water and evaporated milk and a tinge of food colouring. Process into a fine carrot milk juice.
  2. Place sifted flour and salt into the bowl of an electric mixer fitted with a dough hook. Add yeast, double-action baking powder, sugar and butter. Pour in carrot milk juice. Process for 15 minutes on low speed until dough is soft and elastic.
  3. Place dough in a lightly oiled bowl. Cover with cling film wrap and leave in a warm place in the kitchen for 30 to 35 minutes or until the dough has doubled in bulk.
  4. Remove dough onto a lightly floured table top. Punch down the dough.
  5. Roll out into a rectangle. Brush the dough with canola oil or melted butter. Spread red beans over the dough. Roll up carefully like a Swiss roll. Pinch the ends to seal up neatly.
  6. Cut into 2cm pieces. Using a sharp knife, cut five deep cuts over the top. (The cuts will open up to form the petals of a flower.) Place the rolls on a small piece of greaseproof paper.
  7. Steam the buns over rapid boiling water for eight minutes.

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