Steamed buns with barbecued jackfruit & pickled cucumber recipe

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  • Yield: 12 to 14


For the Quick Pickled Cucumber
  • ½ cucumber, washed and thinly sliced
  • 3 tablespoons rice vinegar
  • 2 tablespoons caster/granulated sugar
  • 1 star anise, bruised
For the Steamed Buns
  • 3⅔ cups (500 g) strong white bread flour
  • 2 tablespoons caster/superfine sugar
  • 2 teaspoons (7 g) fast-acting dried yeast
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • ⅔ cup (145 ml) lukewarm water
  • ⅔ cup (145 ml) soy milk
  • 1 tablespoon coconut oil, melted
  • vegetable oil, for greasing and brushing
For the Filling
  • 20 oz (1 x 565 g) can green jackfruit, drained and rinsed
  • 4–5 garlic cloves, finely chopped
  • 2 oz (1 x 60 g) piece of fresh ginger, peeled and finely chopped
  • 2 tablespoons vegetable oil
  • 2 tablespoons tomato ketchup
  • 5 tablespoons hoisin sauce
  • 2–3 tablespoons caster/granulated sugar
  • 2 tablespoons dark soy sauce
  • 2 tablespoons rice vinegar
How to Make It
  1. To make the quick pickled cucumber, add all the ingredients to a small bowl and mix well. Set aside.
  2. Mix together all the ingredients for the steamed buns, except the vegetable oil. Knead well using a machine fitted with a dough hook or by hand until it all comes together to make a smooth dough. Place the dough in a well-oiled bowl and cover with clingfilm/plastic wrap. Leave to rest for about 1 hour in a warm place, until doubled in size.
  3. Remove the dough and roll into a giant sausage shape. Divide into approximately 12–14 portions and roll into balls. Using a rolling pin, flatten each ball into an oval. Brush with oil, fold the oval gently in half and place on a well-oiled baking sheet. Rest the buns in a warm place for 30 minutes until risen again.
  4. Prepare the steamer by placing greaseproof paper on the layers and lightly oiling. Put the steamer over a pan of water and bring to the boil. Gently place the buns into the steamer, evenly spaced, and steam for 15–20 minutes. The buns will rise and have a slight bounce when prodded. Set aside.
  5. To make the filling, place all the ingredients in a small pan and bring to a simmer. Cook gently on a low heat for 20–25 minutes until the jackfruit is completely softened. Add a splash of water if the mixture is too dry – it should be soft and sticky-looking. Use a wooden spoon to break up the jackfruit. Fill the buns with a layer of pickled cucumber, a spoonful of jackfruit mixture, spring onion/scallion, coriander/cilantro and a sprinkle of peanuts, if using.

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