BA BAO ZHOU RECIPES

Steps:

• Place rice in a fine wire-mesh strainer; rinse under cold water, stirring rice with your fingers, until water runs clear, about 1 minute and 30 seconds. Transfer rice to a small saucepan; add 1 1/2 cups water. Bring to a boil over high. Stir once; cover and reduce heat to low. Simmer until water is absorbed, 8 to 10 minutes. Remove from heat; let stand, covered, until rice grains are almost tender with a slightly firm center, about 10 minutes. Uncover; stir in brown sugar and butter.  
• While rice stands, fill a large stockpot with water to a depth of 2 1/2 inches. Fit a steamer basket in stockpot, making sure water doesn't touch steamer. Bring water to a boil over high. Generously grease a 6- x 3-inch round cake pan with butter. Press 1 cup candied fruit onto bottom of prepared cake pan, forming a decorative pattern. 
• Spoon 1 1/2 cups cooked rice mixture over fruit in cake pan, 1 spoonful at a time, pressing to form a compact, even layer with fruit anchored in place. Spread red bean paste in an even layer over rice, leaving a 1/2-inch border. Press remaining 1/2 cup candied fruit evenly around edge of cake pan. Spread remaining 1 1/2 cups rice mixture over bean paste, pressing to form a compact, even layer. Cover tightly with aluminum foil. 
• Place cake pan, foil side up, in steamer over boiling water. Cover stockpot; reduce heat to medium, and steam 1 hour.
• Meanwhile, whisk together granulated sugar and cornstarch in a small saucepan over medium. Whisk in remaining 1/4 cup water. Cook over medium, whisking often, until sugar dissolves and thickens into a very light syrup, about 4 minutes. Stir in lemon zest and juice; remove from heat. 
• Remove cake pan from steamer; remove foil, and let cake cool slightly, about 10 minutes. Run a knife along edge of cake to loosen. Place a small cake stand on top of cake pan, and invert; unmold onto stand. Pour lemon syrup evenly over cake. Slice into wedges, and serve. For clean slices, dip knife into warm water and wipe clean between slices.

Steps:

• Mix pork, shallots, fish sauce, oyster sauce, and soy sauce together in a large bowl. Let mixture marinate in the refrigerator, about 30 minutes.
• Combine self-rising flour, milk, and sugar in another large bowl; knead until dough is smooth and no longer sticky. Cover dough with cheesecloth; let rest, about 5 minutes.
• Divide dough into 18 balls. Roll out each ball into a circle with a rolling pin on a floured work surface. Place a spoonful of the pork mixture in the center; top with 2 sausage slices and an egg quarter. Gather the edges of each circle together like a coin purse; twist and pinch to seal the bun.
• Cut waxed paper into eighteen 2-inch squares. Place each bun on a waxed paper square. Arrange 1 inch apart in a steamer; cover with lid.
• Steam buns until puffed up, about 30 minutes.