Discover the timeless charm of Vietnamese Banh Bao, cloud-like steamed buns with a touch of sweetness in every bite. This simple dough serves as the heart of these beloved street snacks—soft, airy, and perfectly balanced for any filling you may crave. Traditionally, Banh Bao is filled with savory meat, a slice of egg, or Chinese sausage, but its versatility makes it just as delightful enjoyed plain. These homemade buns are wonderful for sharing, making up to 20 generously sized rounds or about 60 bite-sized treats ideal for gatherings or meal prepping.
Crafting these buns is easier than you think. With just three everyday ingredients, you’ll be amazed by the light, tender texture achieved by steaming. Enjoy these buns for breakfast, a snack, or even as a fun family cooking project. Whether you stuff them with your favorite fillings or savor them unfilled, each bite bursts with authentic flavor and gentle sweetness, evoking the warm comfort of Vietnamese home kitchens.
Fluffy Vietnamese Banh Bao: Pillowy Steamed Buns
Print RecipeIngredients
- 5 cups self-rising flour
- 2 cups milk
- 1 cup white sugar
Instructions
Combine self-rising flour, milk, and sugar in a large mixing bowl. Stir together until a smooth dough forms.
Cover the bowl and let the dough rest in a warm spot for 30 minutes to 1 hour, allowing it to rise.
Once risen, punch down the dough to release air, and divide evenly into 20 portions for large buns or smaller pieces for petite ones. Shape each portion into a smooth ball.
Prepare a steaming setup by adding water to a saucepan, ensuring the level is just beneath the steamer insert. Bring water to a lively boil.
Arrange shaped buns onto the steamer, spacing them apart, and cover with the lid. Steam for approximately 15 minutes, or until the buns are puffed and cooked through.
Notes
Tips:
For ultra-fluffy buns, allow the dough plenty of rising time to develop air pockets—don't rush this step. To prevent sticking, line your steamer with parchment or a lightly oiled cloth. If you wish to add fillings, flatten each dough ball, place your chosen filling in the center, and pinch the edges closed before steaming.
No Comments