So I took four Pandan Lotus home and attempted to steam them. I placed them at the bottom of my wok after taking off the white paper at the bottom of the Pandan Lotus. And I added about 1/4 inch of water at the bottom of the wok and turned the heat on then covered it for 15 minutes.
As anyone who has actually steamed these things before knows, my method would prove disastrous. Just wrong. The Pandan Lotus became these gooey mushy messes at the bottom of the wok. I still scraped them out and attempted to eat them, but they were raw-ish. So I got out the package I had in the freezer of Pau Mini Pandan Kaya to check how they should be prepared as I thought they looked to be the same item or similar (as these were frozen, the directions when I used them before was to microwave in plastic wrap which I had did). Well, the package just said to "Steam" them like the guy at the bakery.
http://chowtimes.com/2008/06/14/red-bean-paste-steamed-bun-dao-sar-pau/. Looks like I need to get one of these steamers to heat the Paus. Also, I could use the steamer for vegetables too. By the way, the inside of the Pau I bought at the bakery are Lotus and the package above is Kaya which is coconut based. The inside of both taste really good. I should also look for this Lotus or Kaya Paste which I might be able to use for baking.