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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/coconut-bao-steamed-buns-recipe/