RICE FLOUR BAO RECIPES

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BANH BAO RECIPE | ALLRECIPES



Banh Bao Recipe | Allrecipes image

I'm a Vietnamese living in Indiana who had to find a recipe for one of my favorite Vietnamese snacks, banh bao. They are a variation on the Chinese cha siu bao (Chinese pork buns). I would like to thank Houston Wok for providing Ms. SkimmyJeans' moist filling recipe and Miss Adventure[at]home for a tasty bun recipe. Combined, this is my ultimate banh bao recipe.

Provided by capri3p

Categories     Main Dishes    Dumpling Recipes

Total Time 1 hours 30 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 18 buns

Number Of Ingredients 11

1 pound ground pork
2 shallots, minced
2 tablespoons fish sauce
1?½ tablespoons oyster sauce
1 tablespoon soy sauce
4?½ cups self-rising flour
1?½ cups milk
¾ cup white sugar
3 links Chinese sausages, sliced on the diagonal
4 hard-boiled eggs, peeled and quartered
waxed paper

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.

Nutrition Facts : Calories 276.8 calories, CarbohydrateContent 34.6 g, CholesterolContent 65.1 mg, FatContent 9.6 g, FiberContent 0.9 g, ProteinContent 12.9 g, SaturatedFatContent 2 g, SodiumContent 736.4 mg, SugarContent 9.7 g

SIOPAO (FILIPINO STEAMED DUMPLINGS) RECIPE | ALLRECIPES



Siopao (Filipino Steamed Dumplings) Recipe | Allrecipes image

Warning - this recipe is not easy, but well worth the effort. This is a Filipino dish with Chinese roots. A steamed, almost sweet, yeasty bun filled with delicious chicken filling can also be made with shredded pork. You will need a bamboo steamer.

Provided by MCCACJ

Categories     Main Dishes    Dumpling Recipes

Total Time 1 hours 55 minutes

Prep Time 45 minutes

Cook Time 30 minutes

Yield 15 pieces

Number Of Ingredients 14

1 tablespoon active dry yeast
1?½ cups lukewarm water
¼ cup white sugar
4?½ cups rice flour, divided
½ cup solid vegetable shortening, divided
1 teaspoon vegetable oil
1 large onion, diced
1 clove garlic, chopped, or to taste
1?½ pounds shredded cooked chicken meat
¼ cup soy sauce
2 teaspoons white sugar
½ cup diced green onion
1 pinch salt and black pepper to taste
1 teaspoon cornstarch, if needed

Steps:

  • Dissolve yeast in the water; stir in the sugar and beat in 2 1/2 cups of rice flour to make a soft sponge. Set aside in a warm place to double in bulk, about 40 minutes. Mix in 2 more cups of rice flour and 1/4 cup of shortening and place the dough on a greased work surface; knead in the remaining 1/4 cup of shortening to make a smooth dough. Cut the dough into 15 equal-sized pieces; form each piece into a ball.
  • Heat the vegetable oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until translucent, about 5 minutes. Stir in the chicken, soy sauce, 2 teaspoons of sugar, green onion, salt, and pepper. If the mixture is juicy, add cornstarch to thicken.
  • Working on a lightly greased work surface, flatten a dough ball into a circle about 4 inches in diameter with the heel of your hand. Place about 1 tablespoon of filling into the center of the dough ball, bring the edges of the dough together at the top, and pinch and twist to seal in the filling. Place each filled dumpling onto waxed paper with the pinched seal at the bottom while you finish the rest of the dumplings.
  • Spray a multi-layered bamboo steamer with cooking spray, place the steamer on top of a large saucepan, and pour in water to several inches below the steamer. Bring the water to a boil.
  • Working in several batches, place 3 or 4 filled buns into each steamer layer without letting the buns touch each other or the edge of the steamer, cover the steamer, and let the buns steam over medium-low heat until puffy and the dough is springy, about 15 minutes per batch. Serve warm.

Nutrition Facts : Calories 345.8 calories, CarbohydrateContent 43.9 g, CholesterolContent 34 mg, FatContent 11.2 g, FiberContent 1.6 g, ProteinContent 16 g, SaturatedFatContent 2.9 g, SodiumContent 270 mg, SugarContent 4.5 g

More about "rice flour bao recipes"

BANH BAO RECIPE | ALLRECIPES
I'm a Vietnamese living in Indiana who had to find a recipe for one of my favorite Vietnamese snacks, banh bao. They are a variation on the Chinese cha siu bao (Chinese pork buns). I would like to thank Houston Wok for providing Ms. SkimmyJeans' moist filling recipe and Miss Adventure[at]home for a tasty bun recipe. Combined, this is my ultimate banh bao recipe.
From allrecipes.com
Reviews 4
Total Time 1 hours 30 minutes
Category Main Dishes, Dumpling Recipes
Calories 276.8 calories per serving
  • Steam buns until puffed up, about 30 minutes.
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