Recipe using Rendang Paste

Cooking Time

30 Minutes

Serving Time

10 Minutes

Serving Size

6-8 Persons

What You Will Need

For Pau Dough

500 gram

Pau flour, sifted

2 1/2 teaspoons

Active dry yeast

100 ml

of warm water

125 gram

Caster sugar

5 teaspoons


2 1/8 teaspoons

Baking powder

1/4 teaspoons


115 ml

of water

For Chicken Filling

250 gram

Skinless, boneless, chopped chicken breast

100 gram

Cheffaro® Rendang Paste

1 teaspoon

Chopped shallot

1 teaspoon

Chopped garlic

Oil for frying
Delicious steamed dough filled with spicy rendang chicken mixture.

How To Make It

Steamed Chicken Rendang Bun

1) Heat wok over medium heat. Pour in oil, then stir in garlic and shallot. Add Cheffaro® Rendang Paste then add chicken. Stir fry over moderate heat until mixture thickens and chicken fully cooked. Remove the mixture from the heat. Set aside to cool to room temperature.

2) In a medium bowl, mix yeast and warm water. Stir well.

3) In a large mixing bowl, mix flour and yeast mixture. Allow to stand for 15 minutes.

4) Mix in the remaining flour, baking powder, sugar, salt, shortening and water. Knead until dough surface is smooth and elastic. Cover with a damp cloth and let it rise in a warm place for 1 1/2 hours or until doubled in bulk.

5) Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

6) Divide dough and shape into balls. Roll each out into a circle. Put 1 tablespoon of prepared rendang chicken mixture in the centre of each circle and wrap dough around filling. Place pau on wax paper squares. Let stand covered until doubled, about 30 minutes.

7) Bring water to a boil in steamer and reduce heat to medium; the water should still be boiling. Transfer as many paus on wax paper as will comfortably fit onto steamer and leave 1 to 2 inches between the pau. Cover steamer with lid. Steam pau over boiling water for 15 minutes.

8) Ready to serve.

Recipes for This Paste

Rendang Chicken

Steamed Chicken Rendang Bun

Rendang Calzone

Rendang Beef Satay

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