Introduction

Coconut Bao are soft, fluffy steamed buns filled with a flavorful pork and lemongrass mixture. The addition of coconut yoghurt in the dough adds a subtle sweetness and tenderness, making these buns irresistible as a snack or part of a meal.

Coconut Bao (Steamed Buns) with Pork Mince and Lemongrass Recipe - Recipe Image

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

Step 1: In a large bowl, combine the self-raising flour and coconut yoghurt. Stir gently using chopsticks or a wooden spoon in a clockwise motion until a rough dough forms.
Step 2: Knead the dough a few times within the bowl to bring it together, then transfer it to a floured surface.
Step 3: Knead the dough for about 5 minutes until it becomes soft and bouncy. Add more flour if the dough sticks to your hands.
Step 4: Cover the dough and set aside while preparing the filling.
Step 5: In another bowl, mix the pork mince, lemongrass, garlic, spring onions, soy sauce, sesame oil, sugar, and gochugaru flakes until a smooth, moist paste forms.
Step 6: Divide the dough into 4 equal pieces.
Step 7: Flatten one piece into a circle about half an inch thick and 3 inches in diameter using your fingers.
Step 8: Spoon a generous amount of filling into the center of the dough circle. Bring the edges up and seal the bun, then turn it over so the seal is on the bottom. Set aside.
Step 9: Repeat the shaping and filling process for the remaining dough pieces.
Step 10: Prepare a steamer by brushing the base with vegetable oil to prevent sticking. Place the buns inside, cover with the lid, and steam on medium/low heat for 15 minutes.
Step 11: Once cooked and fluffy, remove the buns from the steamer. Serve warm, garnished with chopped spring onions and a drizzle of chilli oil.

Tips & Variations

For a vegetarian version, substitute pork mince with finely chopped mushrooms or firm tofu mixed with the same seasoning.
Adjust the amount of gochugaru flakes according to your preferred spice level.
Use plain yoghurt instead of coconut yoghurt for a less coconut-forward flavor.
Ensure the steamer lid remains closed during cooking to prevent loss of steam and uneven cooking.

Storage

Store leftover steamed buns in an airtight container in the refrigerator for up to 2 days. Reheat by steaming again for 5–7 minutes until warm and fluffy, or microwave covered with a damp paper towel to maintain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 12 hours. Allow it to come to room temperature before shaping and filling the buns.

What can I use if I don’t have a steamer?

If you don’t have a dedicated steamer, you can use a large pot with a metal rack or a heatproof plate set on a trivet. Place the buns on parchment paper and cover tightly with a lid or foil to trap the steam.

Coconut Bao (Steamed Buns) with Pork Mince and Lemongrass Recipe

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★★★★★

4.9 from 132 reviews

These Coconut Bao are soft, fluffy steamed buns filled with a savory mixture of pork mince, lemongrass, garlic, and spices. The dough is enriched with coconut yoghurt for a subtle coconut flavor and tender texture. The bao are steamed to perfection, making a delicious Asian-inspired appetizer or snack served with spring onions and chili oil for an extra kick.

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

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

To Serve

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

Instructions

Make the Dough: In a large bowl, combine the self-raising flour and coconut yoghurt. Stir gently with chopsticks or a wooden spoon in a clockwise motion until it forms a rough dough.
Knead Dough in Bowl: Knead the dough a few times inside the bowl to bring it together before transferring it to a floured surface.
Knead on Surface: Knead the dough on the floured surface for about 5 minutes until soft, bouncy, and no longer sticky. Add flour if necessary.
Rest Dough: Cover the dough and set it aside while you prepare the filling.
Make Filling: In another bowl, mix together pork mince, chopped lemongrass, garlic, spring onions, light soy sauce, sesame oil, sugar, and gochugaru flakes until you have a smooth and moist paste.
Divide Dough: Slice the rested dough into 4 equal pieces.
Shape Wrappers: Take one piece of dough and flatten it with your fingers into a circle about half an inch thick and 3 inches in diameter.
Add Filling and Seal: Place a large spoonful of filling in the center of the dough circle. Bring the edges up around the filling and seal the bun. Turn the bun over so the seal is on the bottom and set aside.
Repeat for All Buns: Repeat the shaping and filling steps for all 4 buns.
Prepare Steamer: Brush vegetable oil onto the base of your steamer to prevent sticking.
Steam Buns: Place the buns in the steamer with space between them. Cover with the lid and steam over medium-low heat for 15 minutes until fluffy and cooked through.
Serve: Remove the buns from the steamer and garnish with chopped spring onions and a drizzle of chili oil. Serve warm.

Notes

Ensure the dough is not sticky before shaping; add a little more flour if necessary.
You can substitute pork mince with ground chicken or tofu for a different protein.
Adjust the amount of gochugaru flakes or chili oil for your preferred spice level.
If you do not have a steamer, you can use a steaming basket over a pot of boiling water.
The buns are best eaten fresh but can be reheated in the steamer or microwave.

Keywords: Coconut Bao, steamed buns, pork mince filling, Asian appetizer, coconut yoghurt dough, lemongrass pork buns, steamed pork buns