Secret of the Lotus Seed Bun

March 8, 2005 6:58 AM

After having a delightful dim sum experience this past weekend, my wife and I are trying to figure out how to make what I believe is called a steamed lotus seed bun.

I've just spent awhile on the Google, trying to find recipes, but haven't had any luck. It's a white bun with a sweet, eggy center. Online and printed recipes are both fine.

posted by picea to food & drink (8 comments total)

Here's a recipe.
posted by monju_bosatsu at 7:08 AM on March 8, 2005

i think you're after chicken tail buns
posted by andrew cooke at 7:12 AM on March 8, 2005

although maybe not, because they're not dimsum, afaik - they have a sweet, yellow, coconuty centre, that i was thinking you might call "eggy".
posted by andrew cooke at 7:14 AM on March 8, 2005

ooohhh... the lotus seed paste buns are FAN-tastic. Personally, because I do err on the side of convenience, I head on down to the local asian market and buy them frozen. You can steam them on your stove, or nuke them in a wet paper towel and they come out great!
posted by indiebass at 7:47 AM on March 8, 2005

to second indiebass, frozen buns are extremely convenient if you live close to an asian market, and what you get is very close to what you would get at a restaurant.

while not hard, making them yourself is a pretty big chore and it may take a few times before you get the recipe down. just sayin'.
posted by scalespace at 10:07 AM on March 8, 2005

Thanks all. I'm thinking you guys are right about the frozen buns and will be hitting the local Asian market.
posted by picea at 12:06 PM on March 8, 2005

Don't get the frozen barbecue pork ones, they just don't taste right.

If the gf's father is any authority (he is a Chinese cook) it is pretty hard to duplicate the steamed bun texture. I can't recall the reason he gave, so maybe I have it wrong...
posted by Chuckles at 12:22 PM on March 8, 2005

The frozen pork ones are still a lot better than the frozen pork and vegetable ones. The vegetable smell is much more unpleasant right out of the microwave.
posted by SoftRain at 8:02 PM on March 8, 2005