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Lunar New Year Recipes | Kim-Joy

Vegan Tangzhong Ox Buns & Ox Pineapple Tarts by Kim-Joy


The Year of the Ox has arrived, and to celebrate we have partnered with Great British Bake Off Star Kim-Joy to create two delicious Year of the Ox inspired recipes for all to enjoy. 

If you’re feeling ox-perimental, try making these adorable Vegan Tangzhong Ox Buns for yourself, or keep scrolling for an ox-cellent recipe to recreate Kim-Joy’s Ox Pineapple Tarts.

Share your creations with us on Instagram by tagging @chinatownlondon and using the hashtag @StrongAsAnOx.


Kim-Joy, Vegan Tangzhong Ox Buns


Tangzhong paste:

  • 25g warm water
  • 100g strong white flour


  • Tangzhong paste
  • 125g plant-based milk
  • 80g melted vegan butter (between 70 to 80% fat for the best results!)
  • 10g white sugar
  • 1tsp salt
  • 350g strong white flour
  • 7g fast action instant yeast


  • Pink gel food dye
  • Brown gel food dye
  • Black gel food dye
  • Golden syrup
  • A few blanched almonds
  • Extra plant-based milk for brushing!



  • Make the tangzhong paste first. Add the flour and the water to a pan, stir until smooth, and then heat until thickened and paste-like. Put in a bowl, cover with cling film and chill in the freezer.
  • Meanwhile, whisk together all the liquid ingredients for the dough. Then remove the chilled tangzhong and add it into the wet ingredients, then whisk again. 
  • Add the dry ingredients and knead until it becomes a smooth ball and passes the windowpane test. Cover and leave to rise until doubled in size. 
  • Reserve 60g of the dough, then shape the remaining dough into nine balls and arrange in a 20cm square tin. 
  • Use the reserved dough to add ears to dough balls, attaching them well so they don’t fall off later! 
  • Dye the remaining dough pink using gel food dye. Use this to create the noses. Brush with extra plant-based milk (adding a squeeze of golden syrup just to sweeten and help the dough colour). 
  • For the darker-brown patches, mix the soy milk with a little brown food dye, and then paint in random splotches. 
  • Bake for 20 mins at 180°C (fan), covering with foil towards the end to prevent excessive browning. Then, leave to cool. 
  • Add eyes using black food dye mixed with a little water. Stick in blanched almonds for the horns. Enjoy and happy Lunar New Year!


Ox Pineapple Tarts Recipe



  • 500g tinned pineapple
  • 2tbsp caster sugar


  • 150g plain flour
  • 75g salted butter (or use vegan butter close to 80% fat)
  • 45g white sugar
  • 1 tsp baking powder
  • 3 to 4 tbsp cold water


  • A few blanched almonds
  • Ping gel food dye
  • Brown gel food dye



  • First make the filling, add the tinned pineapple (including the juice) to a pan, and cook over medium heat, stirring regularly. When the liquid has evaporated, add the sugar and then keep stirring until you get a deep golden colour. Chill in the fridge.
  • For the pastry, rub the butter into the flour using your fingertips. stir through the sugar and baking powder. Add just enough water to form a ball of pastry.
  • Add food dye to dye a small amount of the pastry pink as well as brown. Divide the plain coloured pastry into 11-12g balls. 
  • Roll the chilled pineapple paste into 8g balls. Encase each ball of filling with the plain pastry, so that the top is smooth. 
  • Shape pink snouts and use a little water to adhere. Add brown patches using brown dough. Add ears using more plain pastry. 
  • Bake for 15 mins at 170°C (fan). Leave to cool. 
  • Then paint on face features using black food dye mixed with a little food dye. Add small slivers of blanched almonds for the horns.


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