PenangTime.com: Recipe Guide
BROWN SUGAR BUN
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- Dough: 300g Pau Flour (low gluten), 1 tsp Instant Yeast, 150ml Water, 60g Brown Sugar (Gula Merah), 1 tbsp Shortening/Oil, 1 tsp Baking Powder.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Dissolve: Dissolve brown sugar in warm water. Let cool slightly.
- Mix: Mix flour, yeast, and baking powder. Pour in sugar water. Knead into a rough dough.
- Knead: Add shortening. Knead until smooth (10-15 mins).
- Proof: Let rise for 45 mins (double in size).
- Shape: Punch down. Divide into small balls. Round them smoothly. Place on paper squares. Proof again for 15 mins.
- Steam: Steam over high heat for 10-12 minutes.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- Wrap the steamer lid with a cloth to prevent water dripping onto the buns (which causes wrinkles).
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Brown Sugar Bun in Penang and compare flavour profiles.