Big Pau
Lunch • Singapore
How to Make Big Pau (Traditional & Healthy Version)
Big Pau is a beloved classic in Singapore’s vibrant hawker scene, often found steaming gently behind glass at your neighbourhood kopitiam. These large, pillowy buns are iconic for their generous fillings and fluffy, white dough. Traditionally, Big Pau is filled with a savoury mix, but vegetarian versions have become increasingly popular, reflecting Singapore's embrace of fusion influences and an evolving health-conscious mindset. The vegetarian Big Pau stands out for its hearty, wholesome filling made from mushrooms, tofu, and vegetables, seasoned with a burst of local flavours. The soft, slightly sweet bun encases a satisfying, umami-packed centre that appeals to all ages. Whether you grab one for lunch on the go or share them at a family brunch, Big Pau is a taste of Singaporean tradition, comfort, and culinary ingenuity – a staple that continues to bring people together at kopitiams across the island. With this healthy recipe, you can enjoy all the nostalgia and flavour, with a nutritious twist suitable for modern lifestyles.
Ingredients(for 1 large pau (approx. 120g each))
- 1 1/2 cups All-purpose flour (plain flour)
- 1 tsp Instant yeast
- 1 tbsp Sugar (for dough)
- 2/3 cup Warm water
- 1 tbsp Vegetable oil
- 100g Firm tofu (cubed)
- 4 pieces Shiitake mushrooms (rehydrated and diced)
- 1/2 medium Carrot (finely diced)
- 1/2 cup Cabbage (shredded)
- 1 tbsp Light soy sauce (low sodium)
- 1/2 tsp Sesame oil - optional
- 1/4 tsp White pepper - optional
Instructions
- 1
Prepare the dough: In a large bowl, mix flour, yeast, and sugar. Gradually add warm water and vegetable oil, kneading until a soft, elastic dough forms.
5 minutes
Ensure the water is lukewarm, not hot, to avoid killing the yeast.
- 2
Cover dough with a damp towel and let it rise in a warm place until doubled in size.
30 minutes
Use your oven's proofing setting or a warm corner of your kitchen.
- 3
Prepare the filling: Sauté mushrooms, tofu, carrot, and cabbage in a non-stick pan with a splash of oil. Add soy sauce, sesame oil, and white pepper. Stir fry until fragrant and dry. Let cool.
8 minutes
Drain excess moisture to prevent soggy buns.
- 4
Divide the risen dough into 2 equal portions. Flatten each into a circle about 10cm wide.
3 minutes
Keep unused dough covered to prevent drying out.
Why This Dish is Healthy
By using fresh vegetables and tofu instead of processed meat, this Big Pau recipe reduces saturated fats and cholesterol, making it heart-friendly. Steaming preserves nutrients and keeps calories in check, making it a smart choice for those watching their weight or seeking healthier hawker fare. The filling is high in fibre and protein, helping you feel full for longer and supporting healthy digestion.
This vegetarian Big Pau recipe is an excellent source of plant-based protein from tofu and shiitake mushrooms, while the cabbage and carrot add dietary fibre, vitamins A and K, and important minerals. Using low-sodium soy sauce and minimal oil keeps sodium and fat content low. The steamed dough means no added fats from frying, and the use of all-purpose flour can be swapped for wholemeal for extra fibre. Overall, this dish delivers balanced, wholesome nutrition in every bite.
Pro Tips
- 💡Tip 1: Knead the dough well for a lighter, fluffier pau.
- 💡Tip 2: Use a hot, steady steam to cook evenly and avoid dense buns.
- 💡Tip 3: Add a slice of parchment paper under each pau to prevent sticking.
Storage & Serving
Store cooked Big Pau in an airtight container in the refrigerator for up to 2 days. To reheat, steam for 5 minutes until soft and heated through. Not recommended for freezing as texture may change.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 350.0 kcal |
