lotus leaf clips

How to Make Steamed Lotus Leaf Buns: A Complete Guide

Steamed lotus leaf buns, or "he ye ka" in Chinese, are soft, fluffy, and subtly sweet buns perfect for wrapping meats or veggies. Here’s a simple guide to making them at home.

Ingredients: For 12 buns, you’ll need 300g all-purpose flour, 3g instant yeast, 30g sugar, 150ml warm milk, 15g softened butter, and a pinch of salt. For the classic lotus leaf aroma, add 2 dried lotus leaves (soaked and softened) to the steamer.

Steps:

1. Activate yeast: Mix yeast and sugar in warm milk, let sit for 5 minutes until frothy.

2. Make dough: Combine flour and salt, pour in yeast mixture, and knead into a smooth dough. Add butter and knead until elastic (about 10 minutes).

3. First proof: Place dough in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours until doubled.

4. Shape buns: Punch down dough, divide into 12 equal balls. Flatten each into a 10cm circle, brush with a little oil, fold in half, and press edges to seal.

5. Second proof: Place buns on parchment paper, cover, and let rise for 20 minutes.

6. Steam: Arrange soaked lotus leaves at the bottom of a steamer. Place buns on leaves, steam over high heat for 15 minutes. Turn off heat, let rest for 5 minutes before opening the lid.

Tips: For extra fluffiness, let the dough rise twice. Serve with BBQ pork or stir-fries for a delicious meal!