Hainanese Black Sesame Buns

Ingredients

In Hainanese cuisine, the traditional Zhi ma bao is typically made with white sesame seeds. However, this adaptation replaces the white sesame seeds with black sesame seeds to give the buns a distinct flavor and appearance. Additionally, the Hainanese version incorporates a touch of butter in the filling to enhance the creaminess and richness of the black sesame paste. We alse have the original recipe for Zhi ma bao, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon active dry yeast 1/2 teaspoon active dry yeast
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 cup (150g) black sesame seeds 1 cup (150g) black sesame seeds
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 2 tablespoons unsalted butter, softened 2 tablespoons unsalted butter, softened

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 2g
• Carbohydrates (total, sugars): 26g, 8g
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a small bowl, dissolve the yeast and 1 teaspoon of sugar in warm water. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, remaining sugar, and salt. Make a well in the center and pour in the yeast mixture and vegetable oil.
3. 3.
   Mix the ingredients together until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
5. 5.
   While the dough is rising, toast the black sesame seeds in a dry skillet over medium heat until fragrant. Let them cool slightly, then grind them into a fine powder using a food processor or mortar and pestle.
6. 6.
   In a mixing bowl, combine the ground black sesame seeds, sugar, and softened butter. Mix until well combined and creamy.
7. 7.
   Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a small circle.
8. 8.
   Place a spoonful of the black sesame filling in the center of each dough circle. Gather the edges of the dough and pinch them together to seal the filling inside.
9. 9.
   Place the filled buns on individual squares of parchment paper and let them rest for 15 minutes.
10. 10.
    Steam the buns in a steamer basket over high heat for 15-20 minutes, or until the buns are cooked through and fluffy.
11. 11.
    Remove the buns from the steamer and let them cool slightly before serving.

Treat your ingredients with care...

• Black sesame seeds — Toasting the black sesame seeds before grinding them enhances their flavor. Be careful not to burn them during toasting.
• Active dry yeast — Make sure the water used to dissolve the yeast is warm, but not too hot, as it can kill the yeast.

Tips & Tricks

• If you prefer a sweeter filling, you can increase the amount of sugar in the black sesame paste.
• To save time, you can prepare the black sesame filling in advance and refrigerate it until ready to use.
• Serve the buns warm for the best texture and flavor.
• These buns can be stored in an airtight container at room temperature for up to 2 days.

Serving advice

Serve the Hainanese Black Sesame Buns as a delightful dessert or enjoy them with a cup of tea or coffee. They are best served warm to fully appreciate their soft and fluffy texture.

Presentation advice

Arrange the Hainanese Black Sesame Buns on a serving platter or individual plates. Dust them with a sprinkle of powdered sugar for an elegant touch. Optionally, you can garnish with a few whole black sesame seeds for visual appeal.