Twist up the traditional Chinese savoury bun with a sweet, British-inspired, banoffee pie filling: bananas, cream, Pure Vanilla Extract and Organic Saigon Cinnamon, plus a drizzle of caramel sauce. Hand-held for easy enjoyment, it’s the new cream puff!
30 min
PREP TIME
25 min
COOK TIME
330
CALORIES
16
INGREDIENTS
INGREDIENTS 16 SERVINGS
- Bao Buns
- 3 1/3 cups (825 milliliters) self-rising flour
- 1 cup (250 milliliters) Thai Kitchen® Coconut Milk
- 1/2 cup (125 milliliters) sugar
- 2 tablespoon (30 milliliters) coconut oil
- 2 teaspoon (10 milliliters) Pure Vanilla Extract
- Banoffee Pie Filling & Caramel Sauce
- 3 bananas, sliced ½ inch(1.25 cm)-thick, on the diagonal
- 1 package (250 gram) cream cheese, softened
- 3/4 cup (175 milliliters) sugar, divided
- 1/2 cup (125 milliliters) Thai Kitchen® Coconut Milk
- 1/4 cup (60 milliliters) heavy cream
- 1/4 cup (60 milliliters) crumbled gingersnap cookies
- 4 tablespoon (60 milliliters) butter, divided
- 1 tablespoon (15 milliliters) Pure Vanilla Extract
- 2 teaspoon (10 milliliters) Organic Cinnamon Saigon
Preparation
- 1 For the bao buns, mix coconut milk, sugar, coconut oil and vanilla in a medium bowl. Gradually stir in flour until combined, working in flour by hand as dough gets stiffer. Form into a ball. Cover and let rest 30 minutes.
- 2 Roll out dough on lightly floured surface to ¼ -inch (0.5 cm) thickness. Cut out 16 rounds (3 to 3½ inches / 7½ to 9 cm in diameter) with a cutter. (Reroll scraps and cut out rounds just once. Overworking dough may cause bao buns not to rise properly.)
- 3 Brush dough rounds lightly with additional coconut oil. Fold over each round without pressing down. Cover with damp kitchen towel. Let rest 10 minutes.
- 4 To cook the bao buns, pour 1-inch (2.5 cm) of water into large pot. Bring to boil. Line a steamer basket with parchment paper. Place some of the bao buns in steamer basket. (Do not overcrowd steamer as buns will expand during cooking.) Insert steamer basket in pot. Cover. Steam on medium heat 10 minutes or until buns have expanded. Transfer buns to wire rack to cool. Repeat with remaining bao buns.
- 5 For the banoffee pie filling and caramel sauce, mix 2 tbsp (30 mL) of the sugar and cinnamon in a small bowl. Coat banana slices in cinnamon sugar mixture.
- 6 Heat 2 tbsp (30 mL) of the butter in a large skillet on medium-high heat. Add bananas; cook until lightly browned, turning once. Remove bananas. Add remaining butter, remaining sugar and vanilla to the same pan. Stirring to melt sugar. Cook 5 minutes or until caramel is golden brown. Gradually add coconut milk while stirring. Remove caramel sauce from heat.
- 7 Beat cream cheese and ¼ of the caramel sauce in large bowl with electric mixer on medium speed until smooth. Gradually beat in heavy cream. Beat on medium-high speed 2 minutes or until fluffy. Gently stir crumbled cookies into banoffee pie filling.
- 8 To assemble, gently split bao buns. Dollop a spoonful of banoffee pie filling into each bao bun. Top each with banana slices and drizzle with caramel sauce. Serve immediately.
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9
Test Kitchen Tip:
If you have a traditional bamboo steamer, use it to steam the bao buns. If you own neither a bamboo steamer nor a steamer basket, you can use a metal colander. You can also make a steamer out of a disposable aluminum cake pan. Poke holes in the bottom of the cake pan. Place upside down in large pot with ½ - ¾ -inch (1½ - 2 cm) boiling water. Place parchment paper on the pan. Place some of the bao buns on the parchment paper. Cover and steam as directed.
