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Lotus Bao
Hawker • Singapore
How to Make Lotus Bao (Traditional & Healthy Version)
Lotus Bao is a beloved vegetarian lunch option in Singapore, often spotted at bustling hawker centres and kopitiams. This soft, pillowy steamed bun is filled with sweet lotus paste, creating a satisfying balance of textures and flavours. Rooted in Chinese heritage, Lotus Bao has become a staple of Singaporean fusion cuisine, with local chefs adapting the recipe for health-conscious eaters. Its gentle sweetness and aromatic filling make it a popular choice for lunch, especially among those seeking a lighter, plant-based meal. Singapore’s food culture thrives on diversity, and Lotus Bao exemplifies this spirit. While traditionally enjoyed during festive occasions, you’ll now find this bao at modern hawker stalls, sometimes with creative twists like added nuts or seeds for extra nutrition. The recipe here is adapted with wholesome ingredients, making it suitable for calorie-conscious individuals while retaining authentic taste. Whether you’re grabbing a quick bite at your neighbourhood kopitiam or preparing it at home, Lotus Bao delivers both nostalgia and nourishment.
Ingredients(for 2 medium bao per person, typical for Singapore lunch portion)
- 1 cup All-purpose flour (local name: tepung gandum)
- 1/2 cup Lotus seed paste (available at wet markets)
- 1/4 cup Low-fat milk (can substitute with plant milk)
- 2 tablespoons Sugar (use gula melaka for local flavour)
- 1 teaspoon Baking powder (for fluffy buns)
- 1 tablespoon Vegetable oil (healthier oils like canola)
- 1/4 teaspoon Salt (to balance sweetness)
- 1 tablespoon Sesame seeds (optional, for topping) - optional
- 1/4 cup Water (for dough consistency)
Instructions
- 1
In a mixing bowl, combine all-purpose flour, baking powder, and salt. Mix well.
3 minutes
Sift flour for extra fluffiness.
- 2
Add sugar, low-fat milk, vegetable oil, and water. Knead into a smooth, elastic dough.
7 minutes
Knead until dough bounces back when pressed.
- 3
Cover the dough with a damp cloth and let it rest for 10 minutes.
10 minutes
Resting helps gluten relax for softer bao.
- 4
Divide dough into 4 equal portions. Flatten each into a disk.
2 minutes
Use a rolling pin for even thickness.
Why This Dish is Healthy
Choosing Lotus Bao as a lunch option supports weight management and heart health. Its vegetarian ingredients promote digestive wellness, and the absence of deep-frying reduces unnecessary oil intake. By using wholesome, minimally processed local ingredients, this recipe fits seamlessly into a healthy Singaporean lifestyle. The portion control and balanced macros align with calorie tracking goals.
Lotus Bao offers a nutritious blend of complex carbs from flour, plant-based protein from lotus seeds, and healthy fats from vegetable oil. Lotus seeds are rich in fiber, magnesium, and B vitamins. Using low-fat milk or plant-based alternatives reduces saturated fat, while sesame seeds add calcium and antioxidants. The steamed preparation keeps calorie count lower than fried options, making it suitable for balanced diets.
Pro Tips
- 💡Tip 1: Use bamboo steamers for the best bao texture and aroma.
- 💡Tip 2: Prepare lotus paste ahead for convenience and richer flavour.
- 💡Tip 3: Ensure bao are properly sealed to prevent filling from leaking during steaming.
Storage & Serving
Store leftover Lotus Bao in an airtight container in the fridge for up to 2 days. Reheat by steaming for 3-5 minutes before serving. Avoid microwaving to maintain texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
