Why We Made These Adorable Piggy Buns
Okay, let’s be real—when your 6-year-old keeps nudging you and going, “Mom, Children’s Day is COMING,” you can’t just ignore that. Especially since it’s right around the corner, and we had a Dragon Boat Festival break to kill. So I thought, why not do something fun together? Enter: these super cute piggy steamed buns. They’re fluffy, slightly sweet, and so fun to make—my daughter was grinning from ear to ear when we pulled them out of the steamer. Trust me, even if you’re not a pro baker, you can nail these.
Ingredients You’ll Need
First things first—grab these simple ingredients. No fancy stuff here, promise:
- 400g all-purpose flour (regular plain flour works too!)
- 2.5g active dry yeast (don’t skip this—we need that fluffy rise!)
- 15g condensed milk (adds a subtle sweetness and makes the buns softer)
- A pinch of red yeast rice powder (for the pink piggy parts—you can find this at Asian grocery stores)
- 190g warm water (not too hot! If it burns your finger, it’s too hot for the yeast)
- Red bean paste (or your favorite filling—lotus seed paste is great too)
- A handful of black sesame seeds (for the piggy eyes)
Step-by-Step Guide to Making Piggy Buns
Let’s break this down into easy steps. My daughter helped with almost all of these—so if a kid can do it, you can too!
Step 1: Gather Your Ingredients
First, lay out all your stuff: flour, condensed milk, yeast, red yeast rice powder. It’s like prepping for a tiny baking party!
Step 2: Activate the Yeast
Pour 190g of warm water into a small bowl, sprinkle the yeast on top, and let it sit for 5 minutes. You’ll know it’s ready when it gets foamy—like a little bubbly mess. If it doesn’t foam? Your yeast might be dead. Oops, better grab a new packet!
Step 3: Mix Condensed Milk into Flour
Tip the flour into a big mixing bowl, then squeeze the condensed milk right into it. My daughter loved this part—she kept saying, “It smells like candy!”
Step 4: Add Yeast Water & Stir
Slowly pour the yeast water into the flour bowl, stirring as you go with chopsticks or a fork. You want to get a shaggy dough—don’t worry about it being perfect yet.
Step 5: Knead the Dough Until Smooth
Now it’s kneading time! Dump the shaggy dough onto a clean counter (no flour needed if it’s not sticky) and knead for about 10 minutes. My arms got a little tired, so my daughter helped press it with her fists—messy, but fun! Stop when the dough feels smooth and elastic, like a soft pillow.
Step 6: Let the Dough Rise
Put the dough back into the bowl, cover it with a damp cloth, and let it sit in a warm spot (like your kitchen counter on a sunny day) until it doubles in size. This took about 1.5 hours for us—pro tip: if your house is cold, pop it in the oven with the light on (no heat!) to speed things up.
Step 7: Punch Down & Divide the Dough
Once the dough is puffy, give it a gentle punch to let out all the air (my daughter thought this was hilarious). Roll it into a long log, then cut it into 12 equal little balls. These will be our piggy bodies!
Step 8: Make the Pink Dough for Piggy Parts
Take one of the small dough balls, add a tiny pinch of red yeast rice powder, and knead it until it’s pink. Start with a little powder—you can always add more if it’s not pink enough. This is the fun part where the piggy magic starts!
Step 9: Roll Out the Dough for Filling
Take one of the plain dough balls, flatten it with your palm, then use a rolling pin to make a circle that’s thicker in the middle (so the filling doesn’t leak out!). Don’t roll it too thin—you want it to hold the red bean paste.
Step 10: Add Filling & Seal the Bun
Put a spoonful of red bean paste in the center of the circle. Then, pinch the edges together to seal it—like wrapping a tiny present. Make sure it’s tight so the filling doesn’t ooz out when steaming!
Step 11: Shape into Piggy Bodies
Flip the sealed bun over so the smooth side is up, then roll it gently into an oval shape. This is the piggy’s body—cute already, right?
Step 12: Line Up the Buns
Place each oval bun on a small square of parchment paper (this stops them from sticking to the steamer). Arrange them on a steamer tray—leave some space between them because they’ll grow a little more!
Step 13: Make Piggy Noses
Take the pink dough, roll it into a thin sheet, then use a small round cookie cutter (or the end of a piping tip, like we did) to punch out little circles. These are the piggy noses!
Step 14: Add Nostrils
Got a straw? Perfect! Press the straw into each pink circle to make two tiny holes—nostrils! My daughter was obsessed with this part—she kept making extra “nosies” just for fun.
Step 15: Cut Piggy Ears
Take a small piece of pink dough, roll it into a thin sheet, then cut out little triangle shapes. These are the ears—make them as big or small as you want (we went with tiny, cute ones).
Step 16: Attach Noses & Ears
Dip a tiny brush (or your finger) in water, then brush a little water on the back of the nose and ears. Press them gently onto the oval bun—water helps them stick so they don’t fall off when steaming. Pro tip: don’t press too hard, or you’ll flatten the bun!
Step 17: Add Eyes with Black Sesame Seeds
Grab two black sesame seeds and press them above the nose—these are the piggy eyes! My daughter kept making some pigs with “crossed eyes” for laughs. Hey, no judgment—imperfect pigs are still cute!
Step 18: Let Them Rise Again & Steam
Cover the steamer tray with a damp cloth and let the pigs rise for another 20 minutes (if it’s cold, wait 30-45 minutes). Then, put the tray in a steamer with boiling water, cover it, and steam on high heat for 15 minutes. Important: don’t open the lid while steaming! Let them sit for 5 minutes after turning off the heat—this stops them from deflating.
Step 19: Watch Your Kid’s Face Light Up!
When we opened the steamer, my daughter screamed, “They’re so FLUFFY!” She grabbed one right away (after it cooled a little) and took a big bite. The sweet red bean paste and soft bun were a hit—she even shared one with her dad (reluctantly).
Step 20: Admire Your Adorable Piggy Buns!
Take a photo—these pigs are Instagram-worthy! We had a few left over, and they tasted just as good the next day (microwave for 10 seconds to warm them up).
Top Tips for Perfect Piggy Buns
- Use warm (not hot) water for yeast—hot water kills yeast, and cold water makes it rise too slow.
- Don’t skip the second rise—this is what makes the buns extra fluffy.
- If you don’t have red yeast rice powder, use a tiny bit of pink food coloring (but red yeast rice is more natural!).
- Store leftover buns in an airtight container at room temperature for up to 2 days, or freeze them for up to 1 month.
Final Thoughts
Making these piggy buns was such a fun activity for Children’s Day. It’s not just about the end result—my daughter learned about measuring, kneading, and patience (sort of). Plus, we got to eat something delicious together. If you’re looking for a fun baking project with your kids, or just want to make something cute for breakfast, give these piggy buns a try. You won’t regret it!
