Swicy Sesame Jackfruit Bao (Printable Version)
Steamed bao buns packed with glazed jackfruit, pickled carrot, cucumber, and sesame for street food flavor.
# The Ingredients You'll Need:
→ For the Bao Buns
01 - 2 cups (250 g) all-purpose flour
02 - 1 tablespoon sugar
03 - 1 teaspoon instant yeast
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon salt
06 - 3/4 cup (180 ml) warm water
07 - 1 tablespoon neutral oil, plus extra for shaping
→ For the Swicy Gochujang-Honey Jackfruit
08 - 2 cans (400 g each) young green jackfruit in brine, drained and rinsed
09 - 2 tablespoons neutral oil
10 - 1 medium onion, finely chopped
11 - 2 cloves garlic, minced
12 - 2 tablespoons gochujang (Korean chili paste)
13 - 2 tablespoons soy sauce
14 - 2 tablespoons honey or maple syrup for vegan option
15 - 1 tablespoon rice vinegar
16 - 1 tablespoon toasted sesame oil
17 - 1 teaspoon grated fresh ginger
18 - 1 tablespoon toasted sesame seeds
→ For the Pickled Carrots
19 - 1 large carrot, julienned
20 - 1/2 cup (120 ml) rice vinegar
21 - 1 tablespoon sugar
22 - 1/2 teaspoon salt
→ Additional Fillings & Garnish
23 - 1/2 cucumber, thinly sliced
24 - 2 scallions, thinly sliced
25 - Fresh cilantro leaves
26 - Extra toasted sesame seeds
# Step-by-Step Instructions:
01 - In a small bowl, combine rice vinegar, sugar, and salt. Stir until dissolved. Add julienned carrot, toss to coat, and let marinate while preparing the rest of the recipe.
02 - In a large bowl, mix flour, sugar, yeast, baking powder, and salt. Add warm water and oil, mixing until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic. Cover and let rise in a warm place until doubled, about 45 minutes.
03 - While the dough rises, pat jackfruit pieces dry and shred them with your hands or forks, removing any seeds or tough core pieces.
04 - Heat oil in a large skillet over medium heat. Add onion and cook until translucent, about 4 minutes. Add garlic and ginger, cook 1 minute more. Add shredded jackfruit, gochujang, soy sauce, honey (or maple syrup), rice vinegar, and sesame oil. Cook, stirring, for 10-12 minutes until the jackfruit is well-coated, slightly caramelized, and sticky. Stir in toasted sesame seeds. Keep warm.
05 - Punch down the dough and divide into 8 pieces. Roll each piece into an oval (about 4 x 3 inches), brush one half lightly with oil, then fold over to form the classic bao shape. Place each bun on a parchment square. Cover and let rest for 10 minutes.
06 - Bring water to a boil in a large steamer. Place bao (on parchment) in the steamer basket, cover, and steam for 8-10 minutes until puffed and cooked through. Work in batches if necessary.
07 - Gently open each bao, fill with a generous spoonful of gochujang jackfruit, pickled carrots, cucumber slices, scallions, cilantro, and a sprinkling of sesame seeds. Serve immediately.
# Additional Tips::
01 -
- Uses wholesome plant-based ingredients easy to find at most grocery stores
- Ready in about an hour with make-ahead options for parties or weeknights
- Balanced sweet and spicy flavor from gochujang and honey or maple syrup
- Soft homemade bao turns every bite into a treat
- Endlessly customizable with your favorite veggies or toppings
02 -
- Bao can be frozen after steaming and re-steamed without losing fluffiness
- Jackfruit makes an amazing meatless substitute and absorbs all the saucy flavors
- Pickled carrots add needed crunch and brightness to balance sweet and spicy
03 -
- Steam buns just after shaping so they do not dry out or lose their rise
- Toast sesame seeds at the last minute for the biggest aroma and crunch
- For the best bao texture always use fresh yeast and measure flour by weight if you can