Coconut Bao (Steamed Buns)

Name: Coconut Bao (Steamed Buns)
Prep time: 30 min
Cook time: 15 min
Ingredients: 200g self-raising flour; 170g coconut yoghurt; 200g pork mince; 1 lemongrass stalk, bashed and finely chopped; 2 garlic cloves, finely chopped; 3 spring onions, finely chopped; 3 tablespoons light soy sauce; 2 tablespoons sesame oil; 1 tablespoon sugar; 1 tablespoon gochugaru flakes; Spring onions, finely chopped; Chilli oil

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These fluffy coconut bao (steamed buns) are filled with a gorgeous lemongrass and pork mixture. The dough only requires two ingredients and is super easy to make.

coconut bao (steamed buns) topped with spring onion and chilli oil.

These soft steamed coconut buns are so delicious. The dough is vegan so you can easily make the filling plant-based too. I've provided some vegan filling alternatives further down this post for you!

If you liked this coconut bao, you might enjoy some of my other steamed bun recipes like my Cheat Bao (Bun) Recipe, Sticky Pork Bao Bun (Gua Bao), or my Vegan Baozi (Chinese Vegan Bao Bun).

Why you'll love this recipe

2-INGREDIENT DOUGH - yes, you heard it right. To achieve a soft and fluffy dough, all you'll need is coconut yoghurt and self-raising flour.
QUICK AND SIMPLE - compared to most yeast doughs, this recipe is fast. Simply combine the coconut yoghurt and self-raising flour until a soft and bouncy ball forms, then set it aside while you make your filling. No need to wait for hours for the dough to rise!

INGREDIENTS

Coconut yoghurt - this plant-based coconut yoghurt is perfect to make these steamed buns to provide a bouncy texture and a lovely coconutty flavour.
Self-raising flour - I always use self-raising white flour for this recipe but feel free to use whole self-raising flour, or you can mix plain flour with baking powder to create the same effect. Just add 2 teaspoons of baking powder for each 150g/6oz/1 cup plain flour.
Pork mince - using a high fat percentage of pork mince (around 20%) is lovely for this recipe as it adds moisture and flavour which is essential for a juicy bao. You could also use chicken mince or beef mince.
Lemongrass - a wonderful plant that has hints of lemon, lime, and ginger all in one. I've used fresh lemongrass stalk and bashed it with the back of my knife to release the flavours...but feel free to use lemongrass paste.
Garlic - finely chop your fresh cloves of garlic or mince them.
Spring onion/scallions - finely chop up your greens and add them into your filling.
Light soy sauce - this adds saltiness, seasoning, and moisture to your filling. Don't use dark soy sauce as this has a higher sodium content and is much darker in colour.
Sesame oil - this adds a nuttiness and earthy taste to the filling.
Sugar - to balance out the saltiness, you want to add a bit of sugar.
Gochugaru flakes - these are Korean red pepper flakes and they have a lovely deep, rich, and smoky flavour to them. If you only have access to regular chilli flakes, make sure to use about a quarter of how much I've suggested for the gochugaru flakes.

HOW TO MAKE COCONUT BAO: STEP-BY-STEP

These Coconut Bao buns are the perfect snack or appetizer for your next dinner party. They're easy to prep in advance and only take 15 minutes to steam!

STEP 1: MAKE THE DOUGH

In a large bowl, pour in your self-raising flour. Gently pour in your coconut yoghurt and begin stirring with chopsticks or a wooden spoon in a clockwise motion.
Once you begin to see a rough dough, begin kneading it in the bowl a few times.
Flour your surface and then knead your dough on there for 5 minutes or until your dough is soft and bouncy. The dough should not stick to your hands, so if it does, then add more flour.
Cover your dough and set it aside while you make your filling.

STEP 2: MAKE YOUR FILLING

In another bowl, combine your pork mince, lemongrass, garlic, scallions, light soy sauce, sesame oil, sugar, and gochugaru flakes. Stir until a smooth and moist paste forms.

STEP 3: FORM YOUR COCONUT BAO

Wrapping up a bao bun with a pork and lemongrass filling.

Get your dough and slice it into 4 equal pieces.
Grab one piece of dough and flatten it out with your fingers into a circle that is around half an inch thick and around 3 inches in diameter.
Place a large spoonful of the filling into the centre of the wrapper and bring each side up and seal. Turn over the bao and set it aside.
Repeat this step for all 4 bao.

STEP 4: STEAM YOUR BAO & ENJOY

Place your bao into a steamer with a drizzle of oil underneat them so they don't stick to the steamer. Place on the lid and steam for 15 minutes on medium/low heat.
Once your steamed coconut buns are fluffy and cooked, remove them from the steamer and serve up with a sprinkling of spring onion and chilli oil.

VARIATIONS AND SUBSTITUTIONS

Make it vegan - if you're wanting to make these bao buns totally vegan, then why not use my vegan aubergine filling recipe? It's simple to make and super delicious.
I don't have self-raising flour! - don't stress! Simply combine plain flour with baking powder to have the same effect. Just add 2 teaspoons of baking powder for each 150g/6oz/1 cup plain flour.
I don't like coconut yoghurt - this recipe also works really well using Greek yoghurt.

FAQ ABOUT THIS COCONUT BAO RECIPE

Can I make these coconut bao ahead of time?

Yes! Feel free to make them a few hours ahead of eating them (but don't steam them), and keep them in the fridge, covered in clingfilm. Then, when you're ready to serve, steam them for 15 minutes.

Is the filling raw before steaming the bao?

Yes. The pork filling is raw when you assemble the dumplings, this is to ensure that they stay as juicy as possible. If you cook the meat before hand, it will be dry and less flavourful.

How long do they last?

You can keep them in an airtight container, in the fridge for up to 3 days.

How do I reheat them?

I would personally resteam them for 5 minutes, or heat them up in the microwave for a couple of minutes until hot.

Did you make this dish? Let me know how much you loved it with a star rating ⭐⭐⭐⭐⭐, review, and/or comment below