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