Chicken Floss Bun
Makan Tengah Hari • Malaysia
How to Make Chicken Floss Bun (Traditional & Healthy Version)
Chicken Floss Bun, known as Roti Serunding Ayam in Malaysia, is a beloved soft bun filled or topped with savory, fluffy chicken floss. This snack is found in bakeries throughout Malaysia, reflecting the country's multicultural culinary influences, especially from the Chinese and Malay communities. The combination of tender, lightly sweet milk bread and aromatic chicken floss makes it both comforting and satisfying. The subtle umami flavors of ayam serunding, often enhanced with spices and local ingredients like pandan, create a taste experience that's deeply Malaysian. Traditionally enjoyed as a snack or a light lunch, Chicken Floss Bun is a staple for Malaysians on the go, offering convenience and flavor in one package. It's popular among all ages and is often served at gatherings, in lunchboxes, or as a treat during festivities. This healthier, homemade version reduces added sugar and uses lean chicken breast, making it a guilt-free alternative to bakery options. With its balance of protein, carbs, and a unique Malaysian taste, Chicken Floss Bun stands out as a must-try for anyone seeking authentic and wholesome Malaysian cuisine.
Bahan-bahan(untuk 1 large bun per person)
- 1 cup Whole wheat bread flour (for added fiber)
- 1 tsp Instant yeast (yis segera)
- 1/3 cup Low-fat milk (susu rendah lemak)
- 1 Egg (large, for dough)
- 1 tbsp Olive oil (minyak zaitun)
- 1 tbsp Sugar (reduce for health)
- 1/2 tsp Salt
- 100g Cooked chicken breast (finely shredded)
- 1 tsp Low-sodium soy sauce (kicap masin rendah sodium)
- 1 small Pandan leaf (daun pandan, optional for aroma) - pilihan
- 1/4 tsp Black pepper (lada hitam)
Arahan
- 1
Mix whole wheat bread flour, instant yeast, sugar, and salt in a large bowl. Add low-fat milk, egg, and olive oil. Mix until a dough forms.
5 minutes
Use lukewarm milk to help yeast activate faster.
- 2
Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic.
10 minutes
Knead until the dough springs back when pressed.
- 3
Place dough in a greased bowl, cover, and let rise in a warm place until doubled (about 40 minutes).
40 minutes
For faster rising, place in a slightly warm oven (turned off).
- 4
Meanwhile, prepare chicken floss: In a non-stick pan, combine shredded chicken, soy sauce, black pepper, and pandan leaf. Dry-fry on low heat, stirring constantly until floss is dry and fluffy (about 10 minutes). Remove pandan leaf.
10 minutes
Shred chicken very finely for authentic texture.
Kenapa hidangan ini sihat
Choosing whole wheat over regular flour increases dietary fiber, supporting digestive health and prolonged fullness. Lean chicken breast boosts protein intake without excess fat. Olive oil is a healthier fat source, and reduced sugar and sodium align with modern dietary recommendations. Altogether, this Chicken Floss Bun is a wholesome option for a light lunch or snack, especially for calorie-conscious individuals.
This Chicken Floss Bun recipe uses whole wheat flour for extra fiber, lean chicken breast for high-quality protein, and olive oil instead of butter to reduce saturated fat. The moderate use of sugar and reduced sodium keeps the buns heart-healthy. Chicken provides essential B vitamins and minerals, while pandan adds antioxidants. Each serving is balanced and nourishing, making it suitable for those managing their calories and macros.
Petua
- 💡Tip 1: Use freshly cooked and well-shredded chicken for the best floss texture.
- 💡Tip 2: Let dough rise in a warm, moist environment for fluffier buns.
- 💡Tip 3: For extra aroma, infuse milk with pandan before adding to dough.
Penyimpanan & hidangan
Store cooled buns in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate and reheat before serving.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 220.0 kcal |
