Barb’s Steamed Buns

It was such a pleasure to receive these pics in the email three days ago. Barb D, of Midwest USA, made some steamed buns after reading my previous post on Chinese paus. Doesn’t it look good? And it was her very first time making such buns too! Impressive!

She had written, asking where to find the buns and how to make them. I wasn’t any help at all. But then again, it looks like she didn’t need any, really.

And look what she and her friends did…

They didn’t want to make the red bean paste or tau sar from scratch (I wouldn’t either – it’s a heck of a lot of work… a lot of standing at the stove, stirring and stirring), so they cooked a lovely raspberry filling, using fresh raspberries, sugar and cornstarch. I just think that is so creative. And it is perhaps a perfect example of internationalization at work. A Chinese comfort food crosses the Pacific and pairs up with a distinctively Western fruit, and it looks good. The flavors would have been interesting too - the sweet yet slightly tart and tangy flavors of the raspberries with the bland and fluffy bun.

Traditionalists may balk at the idea, but I’m thoroughly intrigued. A lighter, healthier, fruitier pau. Why not?

I love the colors – bright and cheery. And coincidentally, they are the national colors of Singapore. Hmmm… a perfect candidate for a National Day pau?? (Barb, remember to ask for royalties if that happens )

The buns rose beautifully with a nice fluffy texture. I’m so impressed. Now, I’m all inspired to try and make my own steamed paus from scratch.

It sounded like they had a lot of fun at their little “pau-making” party. And now I want to organize one of my own.

Thanks again, Barb, for coming back and sharing and for sending the photos. It’s always so heart-warming to hear back about the experiments and experiences of readers. Thank you for brightening my day.

The pictures in this post were edited, with permission, from photographs taken by Barb D. All Rights Reserved.