Sorghum “Buns” in Banana Pudding – Brickfields, Kuala Lumpur, Malaysia

I’m still tweaking this recipe, but it certainly will hit the spot for a fun dessert that’s sweet and easy to make (if you have a steamer). We found our little steamer at a store in Kuala Lumpur within Nu Sentral (a big shopping mall with all sorts of stuff). We can use it to cook just about anything, since it’s a pretty diverse little steamer that’s basically like a pot with a steam basket on top. So, I was able to cook some steamed “buns” in it. And, I could’ve cooked the banana pudding in the pot down below after steaming the “buns”, but I had a different pot, so I used that instead.

But anyway. This is a relatively simple recipe again with easily accessible ingredients. Sorry if it’s not the most beautiful… I’ll get into the groove soon. 🙂

Sorghum “Buns” in Banana Pudding – Brickfields, Kuala Lumpur, Malaysia

Yield: 14 Buns

Sorghum “Buns” in Banana Pudding – Brickfields, Kuala Lumpur, Malaysia


    Sorghum "Buns"
  • 1 Cup Sorghum Flour
  • 1/4 Cup Coconut Shreds/Desiccated Coconut
  • 1/8 Cup Black Sesame Seeds
  • 1/2 Cup Oats
  • 1 Tsp Himalayan Pink Sea Salt
  • 1 Tsp Stevia
  • 1 Tsp Baking Soda
  • 2-3 TBSP Cornstarch
  • 1 Tsp Vinegar
  • 1/2-3/4 Cup Non-Dairy Milk (I used almond milk)
    Banana Pudding
  • 1 Banana, chopped
  • 1 1/2 Cups Non-Dairy Milk (I used almond milk)
  • 1 Tsp Stevia Powder
  • 1/2 Tsp Himalayan Pink Sea Salt
  • 2 TBSP Cornstarch


    Sorghum "Buns"
  1. Mix all ingredients for the buns together in a bowl. Depending on the brands of sorghum and coconut that you use, more or less milk may be necessary (water can also be used).
  2. When the dough reaches a consistency that can be molded, roll the dough into balls of about 1 - 1 1/2 inches in diameter. Put in the steamer with a bit of space between each dough ball.
  3. Let steam for 20 - 30 minutes, or until buns are firm to the touch. Remove from the steamer after the buns have cooled.
    Banana Pudding
  1. Before heating, mash the bananas with a spoon and mix wellwith the other ingredients for the pudding.
  2. Turn on the heat for the pot you're using. Stir the mix continuously until it thickens, then take off heat and let cool slightly.
  3. Serve the pudding and "buns" warm/hot.
  4. NOTE: The sorghum "buns" are excellent travel foods, since they keep their form and aren't very crumbly. Consider adding some more stevia and some cinnamon (or another spice that you like) to make them a sweet travel snack. For a more savory travel snack, add some more salt and (if desired) a savory spice of your liking.
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