Chef Dan Cheung from Nourish Cafe + Cooking School shares his recipe for Veggie Stuffed Bao Bun.
Ingredients
– 1 can (400g) coconut milk
– 500g or 2 filled coconut milk cans of flour, plus extra for dusting
– 7 tsp Baking Powder
– Pinch of Sea Salt
Method
1. Fill half a large pot with water and heat to boil. This pot will be used with a steamer.
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2. Add flour, baking powder, and a good pinch of salt into a bowl and toss well. Add the coconut milk to a food processor with the S-blade, and and then the flour mixture. Whiz to a dough, then transfer to a flour-dusted surface and roll into a thick sausage. Dust with flour as needed to make sure it doesn’t stick to your surface or your hands.
3. Cut into 12 equal-sized pieces, roll each piece flat, roughly ½ cm thick.
4. Water should be boiling steady on a medium heat. Place dough on parchment paper to prevent sticking, and put in steamer. Cover and steam buns for 12 minutes.
5. Once your buns are ready, place on a plate and start building. Start with the mushrooms or chicken, then the veggies, add a little more of the barbecue sauce on the veg and then finish with sesame seeds, herbs and sprouts. Stack it high and make it look pretty.
Suggest garnish
– Shredded carrots
– Quick pickled cucumber
– Chopped red cabbage radish sprouts
– Sliced radish
– Chopped green onion
– Chopped cilantro
– Roasted Sesame Seeds
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