Vegan Steamed Pumpkin Rose Bun Dessert – Step by Step

Different colored and shaped steam buns have become more and more popular on social media. Today, I gave making vegan steam pumpkin rose buns dessert a try. Fluffy soft rose with tinted sweetness, who wouldn’t love some rose? The concept of buns is inspired by Asian recipes of ‘mantou’. Traditional mantou is plain with no taste and is often served as a replacement for rice. If a chef is feeling inspired, they will make stuffed buns, known as baozi.

Rose buns are the perfect deliciously edible dessert for holiday occasions to impress your guests, a low-cost present for your loved ones orValentine’s Day dessert. Or simply just treat yourself to some roses just because! These pretty roses are guaranteed to be a hit, they look so pretty it’s almost a shame to eat them!

What I love about rose buns is you can pretty much make any color you want or you can be creative and make multi-colored roses. The color will be based on what color puree, jam or juice you use.

For example:

For orange petals:

Carrot juice

Pumpkin puree

For white petals:

Milk
Condense milk

For purple petals:

Purple sweet potato
Blueberry jam

For red petals:

Strawberry jam
Watermelon juice

What I also loved about steamed roses is its steamed! Unlike traditional baked goods like cookies and brownie that is loaded with butter (fat), steamed goods are light and fluffy. It is much lower in fat content while loaded in fiber. That is if you use puree.

Storage and shelf life:

As with any steamed buns, you can freeze any leftovers once they are steamed. To reheat, simply steam again from the frozen state. Alternatively, you can place frozen buns on a plate, cover with a wet paper towel, and microwave until soft and fluffy again.

Nutritionals:

**The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.**

 

Print Recipe
Vegan Steam Pumpkin Rose Bun Dessert
Course Dessert
Cuisine Asian
Prep Time 4 hours
Cook Time 15 mintues
Servings
roses
Ingredients
  • 1 Packet Active dry yeast
  • 1 cup Water Lukewarm
  • 1 tablepoon Vegetable oil
  • 2 cups All-purpose flour Additional flour may be needed.
  • 1/2 teaspoon salt
  • 3 tablespoon sugar
  • 1 cup pumpkin Or any kind of puree
Course Dessert
Cuisine Asian
Prep Time 4 hours
Cook Time 15 mintues
Servings
roses
Ingredients
  • 1 Packet Active dry yeast
  • 1 cup Water Lukewarm
  • 1 tablepoon Vegetable oil
  • 2 cups All-purpose flour Additional flour may be needed.
  • 1/2 teaspoon salt
  • 3 tablespoon sugar
  • 1 cup pumpkin Or any kind of puree
Instructions
  1. If you are using fresh pumpkin, steam the pumpkin until softened. Then smash it.
  2. Mix lukewarm water with flour, puree, yast, salt and sugar. Knead until dough comes together until smooth.
  3. Place the dough in a large, greased bowl, covered and let it sit for 2-3 hours
  4. Once the dough has doubled in its size, punch down te risen dough. Turn onto a floured surface again and kead few strokes.
  5. Divide the dough into two to three pieces and roll it into a long logs about an inch in diameter. Cut the dough into inch wide pieces.
  6. At this point, you have a ping-pong size pieces of dough and roll into a flat circle that is about 3 inch in diameter. Stack 4-6 pieces halfway on top of each other.Then roll up the dough. Cut the roll in half. Note, if you are making a multi-colored rose, alternate stacking colors.
  7. Fill a wok (or pot, or rice cooker) with about an inch or two of water and bring the water to simmer over medium heat. After the water has begun to simmer, set the basket over the water, covered and steam for about 15 minutes. Then turn off the head and leave the lid on for 5 minutes. Make sure to refill the water in between batches.