A Chinese-rooted classic of Malaysian streets, pau is a yeasted bun filled with cabbage, carrot and mushroom, then steamed. Cooked without frying and packed with vegetables, it makes a heart-healthy, low-calorie lunchbox choice.
Mix the yeast with the lukewarm milk and sugar, then let it sit for 10 minutes until foamy.
Add the flour and salt to the foamy yeast mixture along with the oil and knead until you have an elastic dough.
Cover the dough in an oiled bowl and let it sit in a warm spot for 20 minutes until it noticeably increases in volume.
Finely chop the cabbage, carrot and mushroom and sauté in oil. Add the grated garlic and ginger, stir in the soy sauce and sesame oil, then remove from the heat.
Divide the dough into six pieces and shape into balls, hollow the centre, fill with the vegetable mixture and seal the edges. Steam for 15 minutes.
Seal the edges of the dough tightly when filling it, or steam will get in and make the inside soggy. Allergens: contains wheat (gluten), soy and sesame.
Leaving the sesame oil out of the vegetable filling altogether makes the flavour lighter, but you lose the dish's characteristic Malaysian aroma.
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