Brown Rice Pork and Bamboo Steamed Buns

Serves 12 buns
Time 25 minutes



1 packet dry yeast (1 packet contains 7 grams of dry yeast)

2 tbsp. lukewarm water

1 tsp. brown sugar

1 1/2 cup tapioca starch

½ – ¾ cup brown rice flour

1 tsp. baking powder

1/2 cup warm milk

2 tbsp. virgin coconut oil, slightly melted

2 tablespoons brown rice flour (for dusting)


Bun Filling

300g pork mince

4 green onions, chopped

2 garlic cloves, crushed

1/4 cup bamboo shoots, chopped

2 tsp. Chinese rice wine

¼ tsp. white pepper

¾ tsp. sesame oil



¼ cup soy sauce

2 tbsp. coriander leaves, finely chopped,

(mix together in a small bowl)



In a hot pan, combine sesame oil, mince, onion, garlic, bamboo shoots, rice wine vinegar, white pepper, sea salt, and set aside once cooked.

For the dough start by proofing the yeast: Place the yeast, 2 tbsp. of warm water, and a teaspoon of sugar in a small bowl. Let sit until the yeast doubles in size and gets a foamy appearance. In a separate bowl, combine the warm milk and warm water.

In a medium sized bowl, whisk together the tapioca starch, brown rice flour, and baking powder. Mix in the coconut oil and the proofed yeast mixture to the dry ingredients, slowly add the warm milk mixture, a little at a time until you have a soft, pliable dough. The dough should cracks slightly around the edges, but it doesn’t fall apart.

Place the dough in a large bowl, cover with plastic and leave in a warm place for about an hour, or until the dough has nearly doubled in volume. In a large bowl combine mince, onion, garlic, bamboo shoot, rice wine, white pepper, gently combine.

When the dough has risen and the filling is cool, get ready to assemble the buns. Set up a metal steamer basket with a lid, or bamboo steamer over boiling water and line with baking paper, poke holes in the paper. Take the dough out of the plastic bag and divide into 12 even pieces. Roll each piece of dough into a ball, dust your hands with flour to prevent the dough from sticking.

Take 1 ball of dough and flatten it in your palm to form a approx. 10cm circle. Place about 1-2 tablespoons of pork filling in the centre of the circle, then cup your palm around the filling to bring the dough up the sides of the filling. Use the fingers on your opposite hand to pinch the dough together and twist and pinch the dough at the top to seal the filling into the bun. Place the bun onto the baking paper.

Steam for 10-12 minutes, or until the buns are firm and the bread is cooked through, light, and fluffy. Serve with chopped coriander and soy sauce.