Q: Can I use store-bought pumpkin puree instead of making it from scratch?
A: Yes, store-bought pumpkin puree can be used as a substitute, but ensure it’s unsweetened and pure.
Q: Is it necessary to soak the rice for exactly 3 hours?
A: Soaking time might vary depending on the rice type. The key is to soak until it can be easily crushed.
Q: Can I steam these buns in an electric steamer?
A: Absolutely, electric steamers work well for steaming these buns. Just follow the steamer’s instructions for time and water level.
Pumpkin Sesame Whole Wheat Rice Buns Recipe
Notes
Ingredients:
- 150g Whole Wheat Flour
- Approx. 120g Pumpkin Puree
- 30g White Sugar
- 200g Rice
- Approx. 100g Sesame Filling
- 400g All-Purpose Flour
- 2g Salt
- 5g Yeast
- Steam the pumpkin until cooked.
- Soak the rice in water for about 3 hours until it can be easily crushed.
- Blend the soaked rice and steamed pumpkin into a puree, adding a little water if necessary to facilitate blending.
- Mix the puree with all-purpose flour, whole wheat flour, yeast, salt, and sugar.
- Mix until it forms a rough dough, then knead until smooth. If the mixture is too wet, add a little more flour. Let it ferment at 35°C for about 1 hour.
- Once the dough has doubled in size, proceed to the next step.
- Divide the dough into small portions and wrap them around the sesame filling.
- Place the filled buns in a pot for a second fermentation for 20 minutes. Once the buns have risen, steam them over high heat for 15 minutes, then let them rest for 5 minutes before serving. Optionally, press a panda imprint onto the buns while they're hot.
- Rich in Carbohydrates
- Contains Dietary Fibers
- Source of Plant-Based Protein
