How to Make Steamed Pumpkin Flower Rolls

by Huang Kitchen

A type of Chinese steamed buns, Steamed Pumpkin Flower Rolls are without filling and are normally eaten plain. They are pretty, incredibly light, moist and fluffy in texture and they are so delicious.


  • 1 Kilogram pau flour
  • 260 Grams sugar
  • 2 Teaspoons double action baking powder
  • 2 Tablespoons instant yeast
  • 300 Grams pumpkin paste
  • 2 Tablespoons vegetable shortening
  • 200 Grams water
  • Instructions

    Step 1

    Pre-measure all ingredients needed to make these buns.

    Step 2

    In a large bowl, mix well all the DRY ingredients.

    Step 3

    Transfer the DRY flour ingredients to a large mixing bowl of a stand mixer and add in mashed pumpkin paste. Using a dough hook and on low speed, mix everything together.

    Step 4

    While mixing, slowly add in water and stir until mixture forms a slightly sticky dough. The amount of water added maybe less depending on how concentrated is the pumpkin paste.

    Step 5

    Next, add in the vegetable shortening.

    Step 6

    Continue to knead until the dough is soft, smooth and pliable (not sticky).

    Step 7

    Turn the dough out onto a lightly floured surface, knead slightly and divide the dough into two equal portions for easy handling.

    Step 8

    For each half of the dough, roll into a long log and cut into small pieces.

    Step 9

    To ensure the buns to be of the same size, weigh each dough to be of the same weight. I weigh the dough to 20g each.

    Step 10

    Roll each cut dough into balls.

    Step 11

    Using a rolling pin, flatten the round balls into round thin shape.

    Step 12

    Then arrange five flattened dough balls in one straight line, overlapping one another.

    Step 13

    Using a fork, press down lightly over the layered circles of dough at the joints to secure in place.

    Step 14

    Then, starting from one end, roll up the dough.

    Step 15

    Roll it into a Swiss roll.

    Step 16

    Once the Swiss roll is formed, just roll a little with the palm of hand to secure the seams.

    Step 17

    Next, using a pastry cutter or sharp knife, cut each Swiss roll into two equal pieces at the centre.

    Step 18

    Repeat to do the same with the rest of the flattened dough. You will have 34 flower rolls.

    Step 19

    Place the rolled flower buns cut side down on paper cases and then place on a tray or bamboo steamer.

    Step 20

    Cover and set aside in a warm place to rise until doubled in size, about 20 to 30 minutes.

    Step 21

    Steam flower rolls, in batches, over high heat, in a large bamboo steamer set over a pan/wok of rapidly boiling water for 15 minutes.

    Step 22

    When done, off the heat but leave buns in the steamer for another 2 to 3 minutes before removing from steamer. This will ensure the buns will not shrink after cooling down.

    Step 23

    Remove the bamboo steamer to cool on wire rack.

    Step 24

    Then quickly transfer the steamed flower rolls to cool on wire rack.

    Step 25

    And we're done! Serve these soft and fluffy flower roll buns warm. For more, see the original recipe on our website at As always, ENJOY!