Vietnamese Steamed Bao Buns

Just a simple Bao that can be filled with a beautiful pork or beef filling if you so choose, or just leave it solid and pull apart to eat like I do when I am when I am craving a good simple Bao bun!

Prep: 15 min

Rest Time: 1 hr 10 min total

Steam Time: 10 min

Makes 12


200 mL coconut milk

100 grams granulated white sugar

3 grams instant yeast

400 grams self-rising flour (sift)

2 tablespoons vegetable oil


In a microwave-safe bowl, heat milk for one minute. Add sugar to the warm milk and stir until dissolved.

Add yeast and give it a gentle stir. Let it rest for 10 minutes.

Once yeast mixture is frothy, transfer it to a bowl of a stand mixer. Add flour and mix with a hook attachment on medium-low until dough comes together loosely. Add vegetable oil. Continue to mix on low until oil is fully incorporated and most of the dough pulls cleanly away from the sides of the bowl.

Cover the bowl with Saran-wrap and transfer it to a warm spot. If you don’t have a warm spot, you can place the bowl inside the oven with the lights on. Allow the dough to proof/rest for 1hour.

Divide the dough into 12 equal pieces. Shape dough piece into a ball. Place Bao dough onto parchment paper or cupcake liners and transfer them to a steamer basket, leaving about 1 inch room all around for expansion.

Add vinegar to the water in the steamer (this makes the buns white) and wrap the lid of the steamer in a large kitchen towel to catch water from falling onto the buns. Steam for 10 minutes.

Time to eat!

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