I do not know what do these buns call in english but i remember Sonia from Nasi Lemak Lover called this Ki Ka Ku..i think in Hokkien. I like eating this bun or kueh as some may refer as..soft and a little chewy but surprisingly this bun is not really widely sold at local kueh stalls. It usually comes in 2 flavours, one is plain that usually in pink colour and the other one is pandan flavour which comes in green colour. In fact i just found out that one of my uncle and aunt have not tried this before. So aunt may, here's the recipe that you wanted...simple ingredients and i think shouldnt be a problem getting it there. If you cant get the pandan leaves, just leave it although this actually gives the kueh more fragrant
Ingredients: ( adapted from Traditional Koh Kuih, Lap Mei & Cokies )
70gm plain flour
1/2 tsp instant yeast
100gm caster sugar
2 blades pandan leaves ( knotted )
80gm plain flour
50gm glutinuous rice flour
1/2 tbsp cooking oil
Dash of red colouring
1. Place ingredients for started in a big mixing bowl, mix evenly and cover. Let it ferment for 1-2 hours.
2.Bring ingredient A to a boil. Remove pandan leaves and cool solution.
3.Sieve flour and glutinuous rice flour of ingredient B. Add into (1) which has left fermented and mix in oil.
4.Pour in the cooled sugar syrup from (2) , colouring and combine properly.Cover and ferment for 1-4 hours. ( i let mine ferment for almost 4 hours )
5.Spread into greased small plates.Cover and proof for 20-40mins and steam for 10mins.