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Lotus Paste Bao
Lunch • Singapore
How to Make Lotus Paste Bao (Traditional & Healthy Version)
Lotus Paste Bao, or 'Lian Rong Bao' (莲蓉包), is a beloved staple found in many Singaporean kopitiams and hawker centres. This classic Chinese steamed bun is filled with smooth, fragrant lotus seed paste and is enjoyed by all ages, especially during breakfast or as a light lunch. In Singapore, the humble bao has evolved through fusion influences, with chefs and home cooks alike creating healthier, lighter versions that cater to modern dietary preferences. Biting into a freshly steamed Lotus Paste Bao, you’ll experience the subtle sweetness of the lotus paste, a tender and fluffy bun, and a taste of Singapore’s rich multicultural food tapestry. Lotus Paste Bao is deeply rooted in Chinese heritage but has found a special place in Singapore’s diverse food scene, where it stands alongside other popular dim sum items. Often enjoyed with a cup of kopi or teh in bustling kopitiams, these baos offer a nostalgic connection to Singaporean childhoods and communal breakfasts. Health-conscious Singaporeans have embraced wholemeal flours and reduced sugar fillings, making it a great choice for those who want an authentic taste with a modern, wellness-focused twist.
Ingredients(for 2 medium baos per serving)
- 1/2 cup Lotus seed paste (Lian rong; use low-sugar variety for health)
- 1 cup Wholemeal flour (healthier alternative to plain flour)
- 1/2 cup Plain flour (for softness)
- 1 tsp Baking powder
- 1 tsp Instant yeast
- 1.5 tbsp Fine sugar (use less for lower calories)
- 1/2 cup Warm water
- 1 tbsp Vegetable oil (use canola or sunflower)
- 1/8 tsp Salt
Instructions
- 1
In a mixing bowl, combine wholemeal flour, plain flour, baking powder, instant yeast, salt, and sugar. Mix well to ensure even distribution.
3 minutes
Sift flours for a lighter, fluffier bao texture.
- 2
Add warm water and vegetable oil to the dry ingredients. Mix with a spatula until a dough forms, then knead by hand for about 5 minutes until smooth.
5 minutes
Use the heel of your hand for a smooth, elastic dough.
- 3
Cover the dough with a damp cloth and let it rest in a warm area for 30 minutes, until slightly risen.
30 minutes (while prepping filling)
Resting allows the gluten to relax and improves bao texture.
- 4
Divide the rested dough into 4 equal portions. Flatten each into a round disc about 8cm wide.
4 minutes
Use a rolling pin for even thickness.
Why This Dish is Healthy
This healthier Lotus Paste Bao recipe leverages wholegrain flours and reduced sugar, making it rich in dietary fibre, complex carbohydrates, and essential minerals. It is low in saturated fat and contains no cholesterol. By using a plant-based filling and steaming the buns, the dish supports heart health and stable blood sugar levels—perfect for anyone mindful of their wellness or tracking calories in Singapore.
Lotus Paste Bao made with wholemeal flour offers more dietary fibre and micronutrients such as B vitamins, iron, and magnesium compared to traditional white flour buns. Lotus seeds are a good plant-based source of protein, potassium, and antioxidant compounds. This recipe uses less sugar and oil, making it lower in calories and saturated fat, and suitable for a balanced vegetarian diet. Steaming as a cooking method retains nutrients and avoids the need for added fats, making this a light and nutritious choice.
Pro Tips
- 💡Tip 1: Use low-sugar lotus paste for a healthier filling without sacrificing flavor.
- 💡Tip 2: Don’t rush the resting and proofing steps—proper fermentation is key to fluffy baos.
- 💡Tip 3: Always steam over high heat and avoid opening the lid mid-steam to prevent collapsing.
Storage & Serving
Store steamed Lotus Paste Bao in an airtight container in the fridge for up to 3 days. Re-steam for 5 minutes before serving to restore softness. For longer storage, freeze baos individually and steam from frozen for 10-12 minutes.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 210.0 kcal |
