Sweet bao with mango bean paste and coconut

Ingredients

• 250 g Wheat flour (type 45) (For the bao dough)
• 80 g White sugar (50 g for the dough, 30 g for the filling)
• 2 g Salt (A pinch)
• 5 g Baking powder (About 1 tsp)
• 10 g Fresh yeast (or 3 g dry yeast)
• 200 ml Water (Room temperature)
• 20 ml Sunflower oil (For the bao dough)
• 200 g Mango bean seeds, shelled (Dry before cooking)
• 50 g Grated coconut (Unsweetened, for the filling)

Instructions

1. Prepare the bao dough

   Mix the flour, sugar, salt, baking powder and fresh yeast in a large bowl. Add 200 ml of water and knead for 2 minutes. Incorporate the sunflower oil then knead for 6‑7 minutes until a supple dough forms. If the dough is too soft, add a little flour.

   Time: PT10M

2. Let the dough rise

   Shape into a ball, cover with a damp cloth and let rest 1 hour at room temperature until it doubles in volume.

   Time: PT1H

3. Cook the mango bean seeds

   Rinse the seeds, drain them then place in a pot with 800 ml of water. Bring to a boil, cover, reduce heat to minimum and let simmer for 20 minutes.

   Time: PT25M

   Temperature: Medium heat

4. Check the tenderness of the seeds

   After 20 minutes, press the seeds between fingers. They should crush easily. If not, continue cooking for a few minutes.

   Time: PT5M

5. Mash and dry the bean paste

   Mash the seeds using a potato masher. Return the paste to low heat and dry it while stirring continuously for 5 minutes. Add the sugar and salt, mix for an additional 2 minutes, then incorporate the grated coconut.

   Time: PT8M

   Temperature: Low heat

6. Cool the filling

   Spread the paste in a dish, level the surface, place parchment paper on top and let cool for 10 minutes.

   Time: PT10M

7. Divide the filling into portions

   Divide the bean paste into 8 equal parts and shape balls to set aside.

   Time: PT5M

8. Divide the bao dough and shape the discs

   After rising, deflate the dough, lightly flour it, divide into 8 balls. Flatten each ball with a rolling pin to obtain discs 12 cm in diameter.

   Time: PT10M

9. Fill and seal the bao

   Place a ball of filling in the centre of each disc. Gently lift the edges with a finger, then fold the dough around the filling and pinch firmly to seal.

   Time: PT10M

10. Rest before steaming

    Place each bao on a square of parchment paper, space them in the steamer basket and let rest 10‑15 minutes.

    Time: PT12M

11. Steam cooking

    Heat water in a wok or pot, place the steamer basket on top and steam the bao over medium heat for 15 minutes.

    Time: PT15M

    Temperature: Medium heat

12. Post‑cooking rest

    Remove the basket, let the bao rest for 5 minutes before serving to avoid thermal shock.

    Time: PT5M

Nutrition Facts

Calories

200

Protein

4 g

Carbohydrates

35 g

Fat

5 g

Fiber

3 g