Naturally Coloured Bao Buns (V)

By Tina Long – Dietitian, Mom, and Founder & Creative mind of Home Bao

Prep 90 mins
Cook 16 mins
Ready-in 106 mins


500g cake flour
20g caster sugar
4g instant yeast
30g corn flour
250ml 100% Rugani Juice (choose different variants for different colours)
20g vegetable oil


  1. Mix all ingredients together – knead well for 10mins using a mixer or 20mins by hand.
  2. Cover the dough with a wet towel or cling wrap. Leave to rest for 45mins or until doubled in size.
  3. Then, work out the air by kneading it for another 5mins. Get the kids to help you with this. You can also use a rolling pin to flatten the dough into a rectangular shape. Fold in half (length way). Roll into rectangular shape again.
  4. Start shaping it into the shapes and sizes of your choice.
  5. Cut paper straws in half at an angle to create a sharp edge. Insert the straws into the bun to create the “cake pop” look.
  6. Let your creations rest for another 30mins.
  7. Steam for 16mins.
  8. Switch off the heat, slide the lid open slightly and rest for 5mins.
  9. Enjoy!

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