Steamed buns with filling - a childhood favorite.

With its soft outer layer and rich, sweet, and delicious filling, steamed buns are not just a snack, but also a cherished memory. Back then, it wasn't uncommon to see grandmothers and older sisters carrying trays of steamed buns, calling out, "Who wants steamed buns...?"

Photo: CL

The school year is over, and to avoid a "summer break" filled with children glued to their phones and TVs, mothers can join their children in the kitchen to make steamed buns.

Typically, steamed buns only have fillings such as mung bean, coconut, sesame, and peanut. However, depending on preference, these can be replaced with fillings like durian, lotus seeds, taro, etc.; in addition, the dough can also be flavored with coconut milk, green tea, purple sweet potato, etc., to enhance the taste and color of the dish.

Among the various fillings for steamed buns, coconut filling is the simplest. The ingredients include grated coconut, roasted peanuts (shelled and crushed), roasted sesame seeds, and the appropriate amount of sugar and salt to taste. First, put the grated coconut and sugar in a bowl, add a pinch of salt, mix well, and let it sit for 30-60 minutes so the coconut absorbs the sugar. When the coconut strands become translucent, heat a pan on the stove, add 1 teaspoon of cooking oil, and stir-fry the filling over medium heat. Once the filling is hot, sprinkle in a little tapioca starch to create a binding effect, stir well for a few more minutes until the filling becomes slightly sticky and the coconut is cooked, then turn off the heat. Add the roasted peanuts (shelled and crushed) and roasted sesame seeds, and mix well. For the mung bean filling, after the mung beans have been shelled and cooked, mash them finely (while still hot). Add sugar and grated coconut, and mix well. Roll the filling into small, evenly sized balls. This step is sure to be a hit with little "little chefs."

Next, mix 200g glutinous rice flour with 35g wheat starch, 50g sugar, and 1 tablespoon of cooking oil. Add 300ml of water and stir well (you can substitute water with unsweetened fresh milk). Cover the bowl of flour and milk mixture with plastic wrap, leaving a small gap for air to escape. Microwave on medium-high for 3-5 minutes, or steam for about 20 minutes until the dough is cooked. Remove and let cool completely. Sprinkle some tapioca starch or roasted rice/glutinous rice flour on a flat surface to prevent sticking. Take the entire dough from the bowl and roll it into a long cylinder. Then cut into small pieces about 3cm thick. Roll out each piece of dough, place the filling in the center, and shape it into a ball. Note that the dough is very sticky, so sprinkle with flour after each step. After shaping, roll the cakes in a layer of finely grated coconut to complete the process and enjoy!

Source: https://baocamau.vn/banh-bao-chi-mon-an-tuoi-tho-a44595.html