How to Make Delicious Pumpkin Sesame Whole Wheat Rice Buns at Home?

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

Instructions:

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.