Sri Lankan Snacks

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Sri Lankan Fish Buns (Malu Paan)

A fluffy white dough that encompasses a mouthwatering combination of potatoes, spring onions and mackerel. If you don’t have mackerel then it can easy be replaced by tuna.

Malu Paan
Malu Paan



For the dough (makes 15):

375 g flour
30 g butter
1/2 tbsp caster sugar
1 egg
300 ml warm water
5 g salt
5 g dried yeast

The Filling:

450 g peeled potatoes
2 tins Mackerel
2 tbsp coconut milk powder
1 cinnamon stick
5 thinly sliced spring onions
salt, pepper, nutmeg
1 egg


The dough:

  1. Rub the butter into the flour until it resembles fine breadcrumbs
  2. Add the sugar, yeast and egg, mix together, then add the milk until everything is combined
  3. Knead for about 5 minutes until you’ve got a smooth, elastic dough
  4. Lightly oil a bowl and place the dough into it, cover with a kitchen towel and leave to rise for approx. 1 hour

The Filling:

  1. Mix the coconut milk powder with about 400 ml of hot water
  2. Put the potatoes into a sauce pan, add the coconut milk and top up with water until the potatoes are covered
  3. Add the cinnamon stick and cook until the potatoes are well cooked through
  4. Drain off the liquid and remove the cinnamon stick
  5. Mash the potatoes, add salt and pepper to taste and a pinch of nutmeg
  6. Drain the tins of mackerel and flake into the potato mash
  7. Add the thinly sliced spring onions
  8. Fold in and taste, add more seasoning if required
  9. Preheat the oven to 200°C


  1. Shape the dough into a roll and divide into 15 equal pieces
  2. Shape the pieces into a roughly circular shape, take 1 tbsp of filling and form into a dumpling before placing it into the middle of the dough circle, then pull three edges of the dough over the filling to form a rough round shape
  3. Place on a baking tray lined with baking paper
  4. Brush with egg wash
  5. Bake for approximately 10 – 15 mins until golden brown


Recipe Credits: LINK