This was my first pao or bakpao in Indonesia. For so long I though that it was difficult to make a bakpao. At least it required special flour (pao or tang mien flour) and white butter (shortening) that are not easy to find around. Then I saw this pao in mba Hesti's blog. She just used all purpose flour and oil. I was so happy and decided to give it a go.
The ingredients and methods were similar to those at bread making, only that at the final step we steam the pao rather than bake it. I form some pao into buns and some others into the rose like what was described in wendy inkk's blog. I fill the bun with chocolate rice and the rose with Indonesian style red kidney bean paste. Unlike other red bean paste, Indonesian style used red kidney bean not red bean and coconut milk.
I think my pao was a bit over - fermented. The roses bloomed sooo big ... ha ha... but they were so soft. I packed some of them in Rachel's snack box and she shared them with her friends. All of them said this pao was so00 good. I felt like making pao again soon :)
