Keke Pua’a (Pork and Coconut Steamed Buns)

Name: Keke Pua’a (Pork and Coconut Steamed Buns)
Yield: 8
Cuisine: Tonga
Ingredients: Plain flour — 500 g (4 cups); Instant yeast — 7 g (2 1/4 tsp); Sugar — 2 tbsp; Salt — 1/2 tsp; Warm water — 250 ml (1 cup); Sunflower oil — 2 tbsp (30 ml); Minced pork — 300 g (10 oz); Small onion, finely chopped — 1; Coconut cream — 100 ml (scant 1/2 cup); Salt (for filling) — 1/2 tsp; Black pepper — 1/4 tsp

The Quirky Foodster Team

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Servings

Ingredients

Plain flour — 500 g (4 cups)
Instant yeast — 7 g (2 1/4 tsp)
Sugar — 2 tbsp
Salt — 1/2 tsp
Warm water — 250 ml (1 cup)
Sunflower oil — 2 tbsp (30 ml)
Minced pork — 300 g (10 oz)
Small onion, finely chopped — 1
Coconut cream — 100 ml (scant 1/2 cup)
Salt (for filling) — 1/2 tsp
Black pepper — 1/4 tsp

Method

Mix the flour, yeast, sugar and salt in a large bowl. Add the warm water and oil, and mix into a soft dough.
Knead for 8–10 minutes until smooth. Cover and let rise for about 1 hour, until doubled.
Meanwhile, combine the minced pork, onion, coconut cream, salt and pepper in a bowl to make the filling.
Punch down the dough and divide into 12 pieces. Flatten each piece into a small disc, place a spoonful of filling in the centre, and gather the edges up to seal into a bun, pinching to close.
Place each bun, seam-side down, on a small square of parchment paper, and let rest for 15–20 minutes.
Set up a steamer over simmering water and steam the buns in batches for 15–18 minutes, until the dough is puffed and cooked through and the filling is hot.
Serve warm.

Introduction: Keke pua'a, meaning 'pork cake,' are soft steamed buns filled with a savoury pork and coconut cream
mixture, resembling Chinese bao buns and reflecting the blending of Chinese and Tongan culinary
traditions.

Cultural Background: Keke pua'a, meaning 'pork cake,' are soft steamed buns filled with a savoury pork and coconut cream
mixture, resembling Chinese bao buns and reflecting the blending of Chinese and Tongan culinary
traditions. They're a popular snack sold at markets and stalls across the islands.

Tips: Seal the buns well so the filling's juices don't leak out during steaming. Leave space between buns in the steamer, as they'll expand while cooking.

Variations: Add a little grated carrot to the filling for extra sweetness and colour. Use finely chopped chicken instead of pork. A vegetarian version can be made using a filling of finely chopped mushroom, onion and coconut cream in
place of the pork.

Vegetarian Keke Pua'a: Replace the minced pork with 300 g (3 cups) finely chopped mushrooms, sautéed
with the onion until softened and most of their liquid has evaporated, then combined with the coconut
cream, salt and pepper. Fill and steam exactly as directed.

Storage: Refrigerate cooked buns in an airtight container for up to 3 days, or freeze for up to a month.

Reheating: Re-steam for 8–10 minutes, or microwave with a damp paper towel over the bun for about 1 minute.

FAQs:

Q: What does 'keke pua'a' mean?

A: It translates to 'pork cake,' describing this steamed bun's savoury pork filling.

Q: How is it similar to Chinese bao?

A: The steaming method and bun shape closely resemble Chinese steamed buns, reflecting historical culinary exchange in the Pacific.

Q: Can I freeze these?

A: Yes, freeze the cooked buns and reheat by re-steaming or microwaving with a damp paper towel.