By Dr. Leah Alexander | Published on October 11, 2023 | Last Updated on October 11, 2023
If you’re a fan of Asian cuisine, you’ve probably encountered the irresistible allure of the humble panada. No, not the adorable black and white creature, but the versatile, comforting, and utterly delicious dish that is a staple in many Asian households. Whether it’s for breakfast, lunch, or dinner, a well-prepared panda can be your ticket to a culinary adventure that blends tradition, innovation, and pure gastronomic pleasure.
So, are you ready to embark on this journey? Grab your apron, sharpen your knives, and prepare to learn how to make your panda at home. Let’s dive into the world of flavors and textures that this incredible recipe has to offer.
What is Panada?
Panada, also known as pandan or pan de pando, is a type of steamed bun that originated in China and has since gained popularity throughout Asia. It is made from a simple dough of flour, yeast, sugar, and water, and then filled with various savory or sweet fillings such as pork belly, vegetables, red bean paste, or custard. The buns are then steamed until fluffy and moist, resulting in a soft, pillowy texture that is perfect for soaking up delicious sauces.
The exact origins of panada are unclear, but it is believed to have been created during the Song Dynasty (960-1279 AD) in China. It was initially used as a portable meal for travelers and soldiers due to its convenient size and filling ingredients. Over time, panada spread throughout Asia, with each region adding their unique touch to the recipe.
Today, you can find various versions of panada in countries such as Japan (known as nikuman), Korea (called jjinppang), Indonesia (known as siomay), and many others.
Why You’ll Love This Panada?
There are countless reasons why you’ll fall in love with Panada, but here are just a few:
- Versatility: The beauty of panada lies in its ability to be filled with both savory and sweet ingredients. This allows for endless combinations and experimentation in the kitchen.
- Convenience: Panada can be eaten on the go, making it a perfect snack or meal for busy days or while traveling.
- Health benefits: Unlike fried foods, panada is steamed, making it a healthier option. Plus, the fillings can be customized to suit your dietary needs and preferences.
- Delicious flavor and texture: The combination of soft and fluffy dough with flavorful fillings creates an explosion of flavors in every bite. From savory to sweet, there’s a panada for everyone.
- Cultural significance: Panada is deeply rooted in Asian culture and has been enjoyed for centuries. By making it at home, you’ll not only indulge in delicious food but also learn about the rich history and traditions behind this dish.
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The Ingredients
For the dough:
- Flour: The foundational ingredient for any type of bread or pastry, flour provides the structure. In this recipe, it creates the base for our buns.
- Coconut milk: This adds richness, moisture, and a tropical flavor note to the dough.
- Caster sugar: Sugar not only sweetens the dough but also feeds the yeast, helping it to activate and cause the dough to rise.
- Active dry yeast: Yeast is a raising agent that creates carbon dioxide gas when it ferments, causing the dough to rise and become fluffy.
- Eggs: Eggs contribute to the structure and color of the dough. They also add moisture and can help leaven or lift the dough.
- Melted butter: Butter adds richness and flavor to the dough, and also helps in creating a tender crumb.
- Salt: Salt enhances flavor and stabilizes the yeast fermentation process.
For the filling:
- Tuna fillet: The star of the filling, tuna provides protein and a distinct seafood flavor.
- Vegetable oil: Used for sautéing the ingredients, oil carries flavors and prevents food from sticking to the pan.
- Lemongrass, ginger, kaffir lime leaves: These are aromatic ingredients that infuse the tuna with a refreshing, tangy, and spicy flavor.
- Tamarind paste: Tamarind adds a unique sweet and sour taste to the filling, enhancing its complexity.
- Red onions and garlic: Both are fundamental aromatics in many cuisines, providing a savory depth to the filling.
- Bull horn peppers and bird’s eye chilies: These hot peppers bring heat to the filling, adding an exciting spicy kick.
- Salt: Just like in the dough, salt enhances all the other flavors in the filling.
Step by Step Instructions
Step 1: Make the dough
- Combine flour, yeast, and sugar in a large bowl.
- In a separate bowl, mix coconut milk and eggs.
- Gradually pour wet ingredients into the dry mixture while stirring with a wooden spoon until well combined.
- Add melted butter and salt to the dough and continue kneading until it becomes smooth and elastic.
- Cover the dough with a clean kitchen towel and let it rise in a warm place for about an hour.
Step 2: Prepare the filling
- Heat vegetable oil in a pan over medium heat.
- Sauté garlic, onions, lemongrass, ginger, kaffir lime leaves, and red chilies until fragrant.
- Add tuna fillet to the pan and cook until it flakes easily with a fork.
- Mix in tamarind paste, salt, and bird’s eye chilies.
Step 3: Assemble the panada
- Roll out the dough into small circles using a rolling pin.
- Place a spoonful of filling onto one half of the circle and fold over the other half to create a semi-circle shape.
Crimp the edges to seal the filling inside.
- Place the panadas onto a steamer basket lined with parchment paper and let them rise for another 10 minutes before steaming.
Step 4: Steam and serve
- Bring water to a boil in a large pot or wok.
- Place the steamer basket on top, cover with a lid, and steam for about 10 minutes.
- Once done, remove the panadas from the steamer and let them cool for a few minutes before serving with your favorite sauce or dipping.
Notes
- If you don’t have coconut milk, you can substitute it with regular milk or water.
- To make the dough rise faster, place it in a warm oven (turned off) with a bowl of hot water to act as a humidifier.
- Make sure to crimp the edges tightly to prevent the filling from leaking out during steaming.
- Experiment with different fillings and get creative with your flavors. Some popular options include chicken, pork, beef, vegetables, and even sweet fillings like chocolate or fruit.
Nutrition Information
How to store Panada?
Panada can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply steam or microwave until heated through. You can also freeze panada for longer storage. Make sure to wrap them individually with plastic wrap before placing them in a freezer-safe bag or container. When ready to eat, thaw and reheat as desired. Panada can also be enjoyed cold as a snack or in a bento box for lunch.
Variations
- Vegetarian option: Substitute tuna with your choice of vegetables such as mushrooms, bell peppers, or tofu.
- Gluten-free option: Use a gluten-free flour blend instead of regular flour for the dough.
- Baked panada: If you don’t have a steamer, you can bake the panadas in a preheated oven at 375°F for about 20 minutes or until golden brown.
- Mini panada: Make smaller, bite-sized panadas by using a cookie cutter to cut out circles from the dough and fill them with a teaspoon of filling before sealing.
Panada Recipe
Ingredients
For the dough:
- 8 cups sifted flour
- 2 ½ cups of coconut milk keep it at room temperature
- 4 tbsp caster sugar
- 4 tsp active dry yeast
- 2 beaten eggs
- 4 tbsp melted butter or margarine if you prefer
- 2 tsp salt
For the filling:
- 32 oz. of canned tuna fillet
- 2 tsp tamarind paste you can also use lime juice as a substitute
- 2 stalks of chopped lemongrass
- 8 cloves of garlic
- 2 tbsp of fresh ginger chopped
- 6 kaffir lime leaves
- 4 small red onions
- 2 bull horn peppers
- 8 tbsp vegetable oil
- 8 bird’s eye chillies
- Additional vegetable oil
- Salt to taste
Instructions
- Combine flour, yeast, sugar, coconut milk, eggs, melted butter, and salt in a bowl. Let the dough rise for an hour.
- Sauté garlic, onions, lemongrass, ginger, kaffir lime leaves, and red chilies in oil. Add tuna, tamarind paste, salt, and bird’s eye chilies. Cook until done.
- Roll out the dough into circles, add filling, fold, and seal. Let them rise for 10 minutes on parchment paper.
- Steam for about 10 minutes, then serve with sauce or dip.
Notes
- If you don’t have coconut milk, you can substitute it with regular milk or water.
- To make the dough rise faster, place it in a warm oven (turned off) with a bowl of hot water to act as a humidifier.
- Make sure to crimp the edges tightly to prevent the filling from leaking out during steaming.
- Experiment with different fillings and get creative with your flavors. Some popular options include chicken, pork, beef, vegetables, and even sweet fillings like chocolate or fruit.
FAQs
1. What if I don’t have tamarind paste? Is there an alternative?
If you don’t have tamarind paste, you can use lime or lemon juice as a substitute. Both provide the tartness that tamarind paste contributes to the filling. However, keep in mind that the flavor will not be identical, as tamarind has a unique sweet-sour taste.
2. Are bull horn peppers and bird’s eye chilies essential for the recipe?
Bullhorn peppers and bird’s eye chilies add heat to the filling, making it spicy. If you’re not a fan of spicy food, you can reduce the quantity or omit them entirely. Conversely, if you love a good kick, feel free to add more!
3. The dough didn’t rise as expected. What could be the reason?
There could be several reasons why your dough didn’t rise. The yeast could be outdated, or the liquid (coconut milk in this case) might not be at the right temperature. Too hot, and it can kill the yeast; too cold, and it may not activate the yeast. Also, factors like altitude and humidity can affect how the dough rises.
Wrapping Up
There you have it, a delicious and versatile recipe for panada that you can easily make at home. With its rich history, cultural significance, and endless flavor possibilities, this dish is truly a delight to experience. So why not give it a try and add your unique touch to this beloved Asian snack? We promise you won’t be disappointed! Happy cooking!
Also, please share your own experiences and variations in the comments below. We would love to hear from you! Enjoy your homemade panadas anytime, anywhere!
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.
