Delicious Rendang with Steamed Buns

CategoryCooking MethodTagsDifficultyIntermediate
Yields1 Serving
Yields1 Serving

For this recipe, we’re paired soft and fluffy buns with lamb rendang – the hit of spicy and creamy rendang with the soft buns is sure to be a crowd-pleaser!

Ingredients

TO MAKE STARTER DOUGH
 150 g Hong Kong flour
 170 g warm water
 2 g instant yeast
 4 g sugar
TO MAKE THE DOUGH
 300 g starter dough
 2 g instant yeast
 2 g baking powder
 30 g sugar
 90 g Hong Kong flour
 20 g corn starch
 90 g wheat starch
 15 g cooking oil
TO MAKE LAMB FILLINGS
 2 pieces lamb shoulder meat
 50 ml palm oil
 100 g + 50 gram ready to use rendang paste
 100 g bamboo shoot, diced (optional)

Instructions

1

Mix together and keep aside for 3 – 4 hours. Covered.

TO MAKE THE DOUGH
2

Add starter dough into a KENWOOD Chef Titanium (fitted with a K-paddle).

3

Add in sugar, instant yeast and baking powder. Keep mixing until sugar is dissolved.

4

Add in Hong Kong flour, corn starch, wheat starch (change to dough hook).

5

Turn up the speed a little bit, add in oil until the dough becomes soft and pliable.

6

Shape the dough into a log and divide into 12 – 15 pieces. Using a rolling pin, roll it out flat to about 4″ round about 5 cm thick. Fill with 2 tablespoons of filling, pinch pleat all the way around. Repeat with rest.

7

Repeat with rest. Make sure that you cover any dough that you aren’t currently using and cover the bao buns with a towel to prevent drying.

8

Steam the bao buns immediately for 10 – 15 minutes on high pressure. Enjoy!

TO MAKE LAMB FILLINGS
9

Marinate lamb shoulder with rendang paste overnight.

10

Grill over hot stove.

11

Dice the lamb meat.

12

Cooked with diced bamboo shoot and add more rendang paste.

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This recipe uses Kitchen Machines