Yacai Bao with a Malaysian Twist

Ingredients

In this Malaysian adaptation of Yacai Bao, we incorporate Malaysian flavors and spices to enhance the dish. The original Chinese version typically uses plain yacai as the main filling, while our recipe includes minced meat and aromatic spices to create a more robust and flavorful filling. Additionally, we adjust the seasoning to incorporate Malaysian spices, giving the buns a hint of spiciness and a unique Malaysian twist. We alse have the original recipe for Yacai bao, so you can check it out.

• 300g (10.5 oz) all-purpose flour 300g (10.5 oz) all-purpose flour
• 180ml (6.3 fl oz) warm water 180ml (6.3 fl oz) warm water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon instant yeast 1 teaspoon instant yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 200g (7 oz) minced meat (chicken, pork, or beef) 200g (7 oz) minced meat (chicken, pork, or beef)
• 100g (3.5 oz) yacai, finely chopped 100g (3.5 oz) yacai, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon chili paste 1 teaspoon chili paste
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 15g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine the flour, warm water, vegetable oil, instant yeast, and sugar. Knead the dough until it becomes smooth and elastic. Cover the bowl with a damp cloth and let the dough rise for about 1 hour, or until it doubles in size.
2. 2.
   In a separate bowl, mix together the minced meat, yacai, garlic, onion, soy sauce, oyster sauce, chili paste, sesame oil, salt, and pepper. Ensure that the filling is well combined.
3. 3.
   Punch down the risen dough and divide it into small portions. Roll each portion into a small circle, about 10cm (4 inches) in diameter.
4. 4.
   Place a spoonful of the filling in the center of each dough circle. Gather the edges of the dough and pinch them together to seal the filling inside.
5. 5.
   Arrange the filled buns on a steamer lined with parchment paper. Leave some space between each bun to allow for expansion during steaming.
6. 6.
   Steam the buns over high heat for approximately 15-20 minutes, or until the buns are cooked through and the filling is hot.
7. 7.
   Serve the Malaysian Yacai Bao hot and enjoy the delightful fusion of Chinese and Malaysian flavors.

Treat your ingredients with care...

• Yacai — Rinse the yacai thoroughly before chopping to remove excess saltiness. If yacai is not available, you can substitute with pickled mustard greens for a similar flavor profile.

Tips & Tricks

• To achieve fluffy buns, make sure the dough rises in a warm and draft-free area.
• Experiment with different types of minced meat, such as chicken, pork, or beef, to suit your preference.
• Adjust the spiciness by adding more or less chili paste according to your taste.
• Serve the Yacai Bao with a side of chili sauce or soy sauce for dipping.
• Leftover buns can be stored in an airtight container in the refrigerator and reheated by steaming for a few minutes before serving.

Serving advice

Serve the Malaysian Yacai Bao as a snack or as part of a meal. They are perfect for sharing with friends and family. Accompany the buns with a side of chili sauce or soy sauce for dipping.

Presentation advice

Arrange the steamed buns on a bamboo steamer or a plate lined with banana leaves for an authentic touch. Garnish with chopped spring onions or cilantro for added freshness and visual appeal.