As the sun dipped below the horizon, painting the sky in hues of orange and pink, I found myself reminiscing about a trip to Southeast Asia. The bustling street markets, the aroma of spices wafting through the air, and the delightful sight of steaming bao buns filled with exotic flavors inspired me to create my own version of this beloved dish. Combining the sweetness of coconut with a rich curry filling, these bao buns are not only a treat for the taste buds but also a feast for the eyes.
Ingredients
For the Bao Buns:
– 2 cups all-purpose flour
– 2 tablespoons sugar
– 1 teaspoon instant yeast
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 3/4 cup warm coconut milk
– 2 tablespoons vegetable oil
For the Coconut Curry Filling:
– 1 tablespoon coconut oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon ginger, grated
– 1 tablespoon red curry paste
– 1 cup coconut milk
– 1 cup mixed vegetables (carrots, bell peppers, peas)
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Fresh cilantro for garnish
Instructions
Begin by preparing the bao dough. In a large mixing bowl, combine the all-purpose flour, sugar, instant yeast, baking powder, and salt. Stir until well mixed. Gradually add the warm coconut milk and vegetable oil, mixing until a soft dough forms. Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Cover the dough with a clean cloth and let it rise in a warm place for about 1 hour, or until doubled in size.
While the dough rises, prepare the coconut curry filling. In a skillet over medium heat, melt the coconut oil. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. Add the red curry paste, mixing well to combine with the onion mixture. Pour in the coconut milk and bring to a simmer.
Add the mixed vegetables to the skillet, cooking for about 5-7 minutes until tender. Season with soy sauce, salt, and pepper, adjusting to taste. Once cooked, remove from heat and set aside to cool slightly.
Once the bao dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a ball, then flatten it into a circle about 4 inches in diameter. Place a generous spoonful of the coconut curry filling in the center of each circle. Gather the edges of the dough and pinch to seal, forming a bun. Place each bun on a piece of parchment paper to prevent sticking.
Prepare your steamer. If you don’t have a steamer, you can use a pot with a lid and a heatproof plate placed on a trivet. Fill the pot with about an inch of water, making sure it doesn’t touch the buns. Bring the water to a simmer over medium heat. Carefully place the buns in the steamer or on the plate, leaving space for them to expand. Cover and steam for about 15-20 minutes until the buns are fluffy and cooked through.
Once steamed, remove the bao buns from the steamer and let them cool slightly. Serve warm, garnished with fresh cilantro, and enjoy the delightful combination of flavors that transport you to a vibrant market street, filled with laughter and good food.
These fluffy coconut curry bao buns are perfect for sharing with friends and family or as a special treat for yourself. Each bite brings a burst of flavor that will surely leave you craving more.