There’s something magical about bao buns, those fluffy little pockets of joy that hold a world of flavor within. One sunny afternoon, while wandering through a local market, I stumbled upon a stand overflowing with vibrant tropical fruits and the delicate aroma of matcha. It sparked an idea that combined both worlds: a delightful bao filled with a luscious mango coconut cream. The result was a burst of flavors that transported me to a beach paradise, even while cooking in my cozy kitchen.
Ingredients
For the Bao Buns:
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon instant yeast
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup warm water
1 tablespoon vegetable oil
1 tablespoon matcha powder
For the Mango Coconut Filling:
1 ripe mango, diced
1/2 cup coconut cream
2 tablespoons honey or maple syrup
1 teaspoon lime juice
A pinch of salt
Instructions
Begin your journey by preparing the bao dough. In a large mixing bowl, combine the all-purpose flour, sugar, instant yeast, baking powder, salt, and matcha powder. Whisk these dry ingredients together, allowing the vibrant green matcha to blend beautifully with the flour. In a separate bowl, mix the warm water and vegetable oil, then gradually pour this mixture into the dry ingredients.
Stir until a shaggy dough forms, then knead it on a lightly floured surface for about 5 to 7 minutes, until the dough becomes smooth and elastic. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
While the dough is rising, prepare the mango coconut filling. In a mixing bowl, combine the diced mango, coconut cream, honey or maple syrup, lime juice, and a pinch of salt. Mash the mixture with a fork until smooth yet slightly chunky, allowing the sweetness of the mango to shine through. Set this aside, letting the flavors meld together as the bao dough rises.
Once the dough has risen, punch it down and divide it into small, equal portions (about 10 to 12 pieces). Roll each piece into a ball, then flatten it into a disc about 4 inches wide. Place a tablespoon of the mango coconut filling in the center of each disc. Carefully fold the edges of the dough over the filling, pinching them together to seal the bao securely.
Prepare your steamer by lining it with parchment paper to prevent sticking. Arrange the sealed bao buns in the steamer, leaving space between them to allow for expansion. Cover and steam the buns over boiling water for about 15 minutes, or until they are fluffy and cooked through.
Once the bao buns are ready, gently remove them from the steamer, allowing them to cool slightly. These heavenly matcha bao buns, filled with a tropical mango coconut cream, are best enjoyed warm. Serve them on a beautiful platter, and watch as your guests marvel at the presentation and the delightful aroma that wafts through the air.
As you take your first bite, the fluffy bao gives way to the sweet and creamy filling, transporting you to that vibrant market once again. Each bite is a celebration of flavors, where the earthiness of matcha meets the tropical sweetness of mango and coconut. Enjoy this unique culinary creation, and let it remind you of the beauty of blending cultures and flavors in your cooking.