Ma yung bao

Ma yung bao

Steamed sweet bean buns

By
From
The Complete Asian Cookbook
Makes
10
Photographer
Alan Benson

These steamed buns are a snack rather than a dessert.

Ingredients

Quantity Ingredient
255g tinned sweet bean paste
1 tablespoon sesame oil, for brushing
1 quantity Dai bao, see recipe for ingredients and method

Method

  1. Put a teaspoonful of bean paste in the centre of each circle and mould, then steam the buns following the directions for dai bao. Serve warm or at room temperature.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again