Name: Coconut Bao (Steamed Buns) with Pork and Lemongrass Filling Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
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; Chilli oil

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Introduction

Coconut Bao are soft, fluffy steamed buns filled with a fragrant pork mince mixture. These homemade buns combine subtle coconut flavors with spicy and savory notes, making them perfect for a comforting snack or meal.

The image shows four steamed buns placed closely on a white plate. Each bun is round and smooth with a pale beige color. On the top of each bun, there are small drizzles of red chili oil and tiny black sesame seeds scattered. Fresh, sliced green onions sit neatly on top of the chili oil for a fresh green contrast against the light dough. The plate is set on a white marbled surface, making the colors of the buns and garnishes stand out. photo taken with an iphone --ar 4:5 --v 7

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 garnish)

Instructions

Step 1: In a large bowl, combine the self-raising flour and coconut yoghurt. Stir gently in a clockwise motion with chopsticks or a wooden spoon until a rough dough begins to form.
Step 2: Knead the dough in the bowl a few times, then transfer it to a floured surface. Knead for 5 minutes until soft and bouncy, adding more flour if it sticks to your hands.
Step 3: Cover the dough and set it aside while preparing the filling.
Step 4: In another bowl, mix pork mince, lemongrass, garlic, spring onions, light soy sauce, sesame oil, sugar, and gochugaru flakes until smooth and moist.
Step 5: Divide the dough into 4 equal pieces. Flatten each piece into a circle about half an inch thick and 3 inches in diameter.
Step 6: Place a large spoonful of filling in the center of each dough circle, then bring the edges up and seal. Turn each bao so the seal is on the bottom and set aside.
Step 7: Brush vegetable oil on the base of your steamer to prevent sticking. Place the baos inside, cover with the lid, and steam over medium-low heat for 15 minutes.
Step 8: Once cooked and fluffy, remove the bao from the steamer. Serve garnished with chopped spring onions and a drizzle of chilli oil.

Tips & Variations

Use coconut yoghurt to give the dough a light, aromatic flavor and keep the buns moist.
Adjust the gochugaru flakes to control the spice level in the filling.
If you prefer a vegetarian option, replace pork mince with a mixture of finely chopped mushrooms and tofu.
Make sure to oil the steamer well to prevent the buns from sticking during steaming.

Storage

Store steamed baos in an airtight container in the refrigerator for up to 2 days. Reheat by steaming again for 5–7 minutes until warmed through. Avoid microwaving to keep the buns soft and fluffy.

How to Serve

The image shows four round steamed buns with a smooth, slightly shiny white surface and faint grill marks on top. Each bun is topped with a small bunch of sliced green chili peppers and light sesame seeds, giving a fresh contrast to the soft bun texture. They are placed close together on a white plate with a simple design, all set on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of coconut yoghurt?

Yes, regular yogurt can be used but coconut yoghurt adds a subtle sweetness and richness that enhances the dough’s flavor.

Can I freeze these bao buns?

Yes, you can freeze the uncooked buns before steaming. 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.