Pairs well with Black Sesame Mochi Bao
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Black Sesame Mochi Bao
10.4K views • 26d ago
290
5
2.8% engagement
Fluffy steamed bao with a chewy mochi center and rich roasted black sesame filling, combining soft texture and nutty flavors in one bite.
00:15:00 total
Serves 6
medium
Sides / Appetizer
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Ingredients
- Hong Kong flour - 125g (for dough)
- all purpose flour - 95g (for dough)
- milk - 115g (for dough)
- sugar - 60g (for dough)
- instant dry yeast - 3g (for dough)
- baking powder - 6g (for dough)
- black sesame seeds - 80g (for filling)
- sugar - 25g (for filling)
- brown sugar - 25g (for filling)
- salt - 1/4 tsp (for filling)
- butter - 55g (for filling)
- glutinous rice flour - 45g (for mochi)
- sugar - 25g (for mochi)
- milk or water - 90g (for mochi)
- cornstarch - watch the video to see (for dusting and preventing sticking)
Instructions
- Prepare the dough: Mix Hong Kong flour, all purpose flour, sugar, instant dry yeast, baking powder, and milk to form a dough. Knead until smooth and elastic.
- Make black sesame filling: Roast black sesame seeds until fragrant. Grind them finely and mix with sugar, brown sugar, salt, and softened butter to form a rich filling.
- Prepare mochi filling: Combine glutinous rice flour, sugar, and milk or water. Microwave the mixture until it forms a sticky mochi dough. Portion into 6-8g pieces.
- Assemble baos: Dust hands with cornstarch to prevent sticking. Flatten dough balls, place a portion of black sesame filling and a piece of mochi in the center. Seal the dough tightly by pinching the seam to prevent leakage.
- Cook baos: Instead of steaming, cook the baos using a microwave method to save time. Ensure the baos are fluffy and cooked through.
