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

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★★★★★

4.6 from 127 reviews

Coconut Bao (Steamed Buns) are soft, fluffy steamed buns filled with a flavorful pork mince mixture infused with lemongrass, garlic, and gochugaru flakes. The dough is made with coconut yoghurt, giving the buns a subtle coconut aroma and tender texture. Perfect as a delicious snack or appetizer, these buns are steamed to perfection and served with a garnish of spring onions and a drizzle of chilli oil for a spicy kick.

Ingredients

Scale

For The Dough

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

For The 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

Garnish

  • Spring onions, finely chopped
  • Chilli oil

Instructions

  1. Make the dough: In a large bowl, pour in the self-raising flour. Gently add the coconut yoghurt and begin stirring with chopsticks or a wooden spoon in a clockwise motion. Once a rough dough forms, knead it a few times in the bowl.
  2. Knead the dough: Flour your work surface and knead the dough for 5 minutes until soft and bouncy. The dough should not stick to your hands; add more flour if necessary. Cover the dough and set aside while preparing the filling.
  3. Prepare the filling: In another bowl, combine pork mince, lemongrass, garlic, spring onions, light soy sauce, sesame oil, sugar, and gochugaru flakes. Stir well until the mixture forms a smooth, moist paste.
  4. Divide the dough: Slice the dough into 4 equal pieces.
  5. Shape the buns: Flatten one piece of dough with your fingers into a circle about half an inch thick and 3 inches in diameter. Place a large spoonful of the filling in the center. Bring the edges up and seal the bun. Turn it over so the seal is on the bottom and set aside.
  6. Repeat shaping: Repeat the shaping and filling process for the remaining 3 pieces of dough.
  7. Prepare the steamer: Brush a layer of vegetable oil onto the base of the steamer to prevent sticking. Place the buns in the steamer ensuring they have space to expand.
  8. Steam the buns: Cover the steamer with a lid and steam the buns on medium/low heat for 15 minutes, until fluffy and fully cooked.
  9. Serve: Remove the buns from the steamer, garnish with finely chopped spring onions and drizzle with chilli oil. Serve immediately while warm.

Notes

  • Ensure the dough is soft but not sticky; add flour gradually during kneading to avoid dense buns.
  • You can substitute pork mince with chicken or a plant-based alternative for a different variation.
  • Steaming over medium/low heat is important to allow buns to cook through without collapsing.
  • Use a clean kitchen towel to cover the buns after shaping if not steaming immediately to prevent drying out.
  • Chilli oil can be adjusted according to your spice preference or omitted altogether.

Keywords: Coconut Bao, Steamed Buns, Pork Bao, Asian Snack, Steamed Pork Buns, Coconut Yogurt Dough, Lemongrass Pork Filling

Find it online: https://trendytasterecipes.com/coconut-bao-steamed-buns-with-pork-and-lemongrass-filling-recipe/