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
Step-by-step instructions
Step 1 · In a mixing bowl
In a mixing bowl, combine wholemeal flour, plain flour, baking powder, instant yeast, salt, and sugar. Mix well to ensure even distribution.
Step 2 · Add warm water and vegetable oil to the dry ingredients
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.
Step 3 · Cover the dough with a damp cloth and let it rest in a warm area fo...
Cover the dough with a damp cloth and let it rest in a warm area for 30 minutes, until slightly risen.
Step 4 · Divide the rested dough into 4 equal portions
Divide the rested dough into 4 equal portions. Flatten each into a round disc about 8cm wide.
Step 5 · Spoon about 2 tbsp of lotus seed paste into the centre of each disc
Spoon about 2 tbsp of lotus seed paste into the centre of each disc. Gather edges and pinch to seal, shaping into a smooth ball.
Step 6 · Place each bao seam-side down on parchment paper
Place each bao seam-side down on parchment paper. Cover and rest for another 10 minutes for a final proof.
Step 7 · Arrange the baos in a steamer
Arrange the baos in a steamer, leaving space between each. Steam over boiling water for 12-15 minutes until puffed and cooked through.
Why this recipe 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.
A note on tradition
Lotus Paste Bao is a cherished treat in Singapore, especially among Chinese communities. It is often served at breakfast in kopitiams or as part of a dim sum spread during family gatherings. During festive periods such as the Lunar New Year, these baos may appear alongside other traditional snacks, symbolising unity and sweetness in life. The widespread availability of this snack at hawker centres and bakeries across the island highlights its integral role in Singapore’s multicultural culinary landscape.