Pairs well with Black Sesame Mochi Bao

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Black Sesame Mochi Bao

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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

  1. Hong Kong flour - 125g (for dough)
  2. all purpose flour - 95g (for dough)
  3. milk - 115g (for dough)
  4. sugar - 60g (for dough)
  5. instant dry yeast - 3g (for dough)
  6. baking powder - 6g (for dough)
  7. black sesame seeds - 80g (for filling)
  8. sugar - 25g (for filling)
  9. brown sugar - 25g (for filling)
  10. salt - 1/4 tsp (for filling)
  11. butter - 55g (for filling)
  12. glutinous rice flour - 45g (for mochi)
  13. sugar - 25g (for mochi)
  14. milk or water - 90g (for mochi)
  15. cornstarch - watch the video to see (for dusting and preventing sticking)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cook baos: Instead of steaming, cook the baos using a microwave method to save time. Ensure the baos are fluffy and cooked through.

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