AuthorKira Love
Combine yeast and warm water in a bowl. Add 1 cup of the flour, cover with a tea towel and let sit in a warm place for 1 hour.
Dissolve the sugar in the hot water and let cool.
Add the sugar mix and remaining flour to the yeast mix. Knead on a lightly floured surface until smooth, then place in a lightly oiled bowl. Cover with the tea towel, place in a warm spot to rise for 1-2 hours- until doubled in size.
Divide mix into 12-15 balls. Flatten with hands or rolling pin into ovals, fold in half over a chop stick. Remove chopstick and place on a small piece of baking paper.
Let buns rise for another 10-15 minutes, then brush with sesame or coconut oil
Steam in a bamboo or metal steamer for 10 minutes, until cooked through. You may need to use a knife to slice some of the buns open again.
Boil sugar, chilli, kaffir leaves and water together to form a light caramel. It should coat the back of a spoon- be careful it is HOT!
Add remaining ingredients to taste. Sweet, salty and sour balance!
Ingredients
Directions
Combine yeast and warm water in a bowl. Add 1 cup of the flour, cover with a tea towel and let sit in a warm place for 1 hour.
Dissolve the sugar in the hot water and let cool.
Add the sugar mix and remaining flour to the yeast mix. Knead on a lightly floured surface until smooth, then place in a lightly oiled bowl. Cover with the tea towel, place in a warm spot to rise for 1-2 hours- until doubled in size.
Divide mix into 12-15 balls. Flatten with hands or rolling pin into ovals, fold in half over a chop stick. Remove chopstick and place on a small piece of baking paper.
Let buns rise for another 10-15 minutes, then brush with sesame or coconut oil
Steam in a bamboo or metal steamer for 10 minutes, until cooked through. You may need to use a knife to slice some of the buns open again.
Boil sugar, chilli, kaffir leaves and water together to form a light caramel. It should coat the back of a spoon- be careful it is HOT!
Add remaining ingredients to taste. Sweet, salty and sour balance!