Coconut Bao (Steamed Buns) Recipe

Introduction

Coconut Bao, or steamed buns, are soft, fluffy bread filled with a flavorful pork mixture infused with lemongrass and spices. These delicate buns offer a perfect balance of savory and subtle sweetness, making them a delightful treat for any meal or snack time.

Ingredients

• 200g self-raising flour
• 170g coconut yoghurt
• 200g pork mince
• 1 lemongrass stalk, bashed and finely chopped
• 2 garlic cloves, finely chopped
• 3 spring onions, finely chopped
• 3 tablespoons light soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon sugar
• 1 tablespoon gochugaru flakes
• Spring onions, finely chopped (for garnish)
• Chilli oil (for serving)

Instructions

1. Step 1: In a large bowl, pour in the self-raising flour. Gently add the coconut yoghurt and stir with chopsticks or a wooden spoon in a clockwise motion until a rough dough begins to form.
2. Step 2: Knead the dough gently in the bowl a few times until combined.
3. Step 3: Lightly flour your work surface and knead the dough for about 5 minutes until it becomes soft and bouncy. If the dough sticks to your hands, sprinkle on a little more flour.
4. Step 4: Cover the dough and set it aside to rest while preparing the filling.
5. Step 5: In another bowl, mix the pork mince, lemongrass, garlic, spring onions, light soy sauce, sesame oil, sugar, and gochugaru flakes until you get a smooth and moist paste.
6. Step 6: Divide the dough into 4 equal pieces.
7. Step 7: Take one piece of dough and flatten it into a circle about half an inch thick and 3 inches in diameter using your fingers.
8. Step 8: Spoon a generous amount of filling into the center of the dough circle. Bring the edges up around the filling and pinch them together to seal. Turn the bun over so the seam is on the bottom and set aside.
9. Step 9: Repeat the shaping and filling process with the remaining dough pieces.
10. Step 10: Brush the base of your steamer with vegetable oil to prevent sticking. Place the buns inside, cover with the lid, and steam over medium-low heat for 15 minutes.
11. Step 11: Once the buns are fluffy and cooked through, remove them from the steamer. Serve topped with chopped spring onions and a drizzle of chilli oil.

Tips & Variations

• For a vegetarian version, substitute the pork mince with finely chopped mushrooms or tofu seasoned similarly.
• Adjust the amount of gochugaru flakes to control the heat level of the filling.
• Ensure the steamer base is well oiled to prevent the buns from sticking during cooking.
• Using coconut yoghurt adds a subtle sweetness and tenderness to the dough, but plain yoghurt can be used as a substitute.

Storage

Store any leftover bao in an airtight container in the refrigerator for up to 2 days. Reheat by steaming again for about 5–7 minutes until warmed through, which helps maintain their soft texture. Avoid microwaving to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the coconut bao?

Yes, you can freeze steamed bao before cooking. Place them on a tray to freeze individually, then transfer to a freezer bag. Steam directly from frozen, adding a few extra minutes to the cooking time.

What can I use instead of lemongrass?

If you don’t have lemongrass, a small amount of lemon zest combined with a pinch of ginger can provide a similar citrusy aroma and flavor to the filling.

Coconut Bao (Steamed Buns) Recipe

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4.8 from 141 reviews

This recipe for Coconut Bao features soft and fluffy steamed buns made with coconut yoghurt, filled with a flavorful pork mince mixture infused with lemongrass, garlic, spring onions, and Korean gochugaru flakes. The buns are steamed to perfection, creating a light, slightly sweet, and aromatic treat perfect for appetizers or light meals.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 bao buns 1x
• Category: Appetizer
• Method: Steaming
• Cuisine: Asian Fusion

Ingredients

Scale 1x2x3x

Dough

• 200g self-raising flour
• 170g coconut yoghurt

Filling

• 200g pork mince
• 1 lemongrass stalk, bashed and finely chopped
• 2 garlic cloves, finely chopped
• 3 spring onions, finely chopped
• 3 tablespoons light soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon sugar
• 1 tablespoon gochugaru flakes

For Serving

• Spring onions, finely chopped
• Chilli oil
• Vegetable oil (for greasing steamer)

Instructions

1. Make the dough: In a large bowl, add the self-raising flour. Gently pour in the coconut yoghurt and stir with chopsticks or a wooden spoon in a clockwise motion until a rough dough forms.
2. Knead the dough: Begin kneading the dough inside the bowl for a few times to bring it together. Then, flour a clean surface and knead the dough there for about 5 minutes until it becomes soft and bouncy, not sticky. Add flour if necessary.
3. Rest the dough: Cover the dough with a cloth or plastic wrap and set it aside while preparing the filling.
4. Prepare the filling: In another bowl, mix together pork mince, bashed and finely chopped lemongrass, chopped garlic, chopped spring onions, light soy sauce, sesame oil, sugar, and gochugaru flakes until well combined into a smooth, moist paste.
5. Divide the dough: Cut the rested dough into 4 equal pieces.
6. Shape the buns: Take one piece of dough and flatten it into a circle approximately 3 inches in diameter and about half an inch thick using your fingers.
7. Add filling and seal: Place a generous spoonful of the pork filling in the center of the dough circle. Bring the edges up to enclose the filling and pinch to seal the bun. Turn the bao over so the seal is facing down. Repeat for remaining dough pieces.
8. Prepare the steamer: Brush the base of a steamer with vegetable oil to prevent sticking. Arrange the bao buns inside, leaving some space between them.
9. Steam the buns: Cover with the steamer lid and steam on medium-low heat for 15 minutes until the buns are fluffy and fully cooked.
10. Serve: Remove buns from the steamer. Sprinkle with finely chopped spring onions and drizzle with chilli oil before serving.

Notes

• Using coconut yoghurt adds moisture and a subtle coconut flavor to the buns while keeping them tender.
• Make sure the sealing edges of the buns are tightly closed to prevent filling from leaking during steaming.
• You can customize the filling to be vegetarian by replacing pork with mushrooms or tofu and adjusting seasonings accordingly.
• If you don’t have gochugaru flakes, substitute with chili flakes or omit for less spice.
• Steamer should be well-oiled to avoid sticking; use parchment paper or cabbage leaves as alternative liners.
• Serve warm for the best texture and flavor experience.

Keywords: Coconut bao, steamed buns, pork bao filling, Asian steamed buns, lemongrass pork buns