Bakpao Ayam

Hello!

Do you like steamed buns? They are China origin but you can find them all over Asia 😀

I believe in the Philippines they are called Siopao but in Indonesia it is called Bakpao. The origin word of bak means pork, but in Indonesia all sorts of fillings are available from chicken, beef, chocolate, mung beans, etc, and they are called BAKpao, so no longer for pork only 😀 It is not easy to find pork filling steamed buns in Indonesia, I believe, since the majority are Muslims.

Today am sharing you the chicken filled ones 😀

Because these are chicken filled, I thought to shape/decorate them as chicken :DI include the video should you like to see more of how I prepared these buns 😀

Skin

• 1 1/4 c milk
• 1 tbsp icing sugar
• 1 tsp active dry yeast
• 3 c flour
• 1 tsp salt

Method

1. Heat milk to lukewarm, stir in icing sugar, then yeast. Let stand 5 mins to bloom
2. Mix flour and salt in a bowl, pour in yeast, knead
3. Let rest 30 mins in warm area
4. Divide into balls, flatten each and add 2 tbsp filling in center
5. Shape into rounds, let rest for 15-20 more mins
6. Then steam on preheated steamer for 15-20 mins

Filling

Ingredients

• 600 g skinless boneless chicken breast 3 pieces
• 4 garlic
• 1/2 medium onion
• 3 candlenut
• 2 c chicken broth
• 1 can of coconut milk
• 2 kafir lime leaves
• 2 Indonesian bay leaves daun salam
• Salt ground white pepper, European Vegeta powder to taste
• 2 tbsp olive oil

Instructions

• Pour broth in a pan, add in chicken, bring to boil
• Take out 1/4 c broth, pour into a blender, add in garlic, onion, candlenut, process until smooth, pour paste into nonstick pan
• Shred boiled chicken or best, pour broth and chicken into a blender, process to smooth, then pour mixture into pan along with onion paste
• Add bay leaves and lime leaves, plus coconut milk, cook in medium-low heat. Season with salt, white pepper and Vegeta, cook until no moisture.
• Set aside

If you like Sriracha hot sauce, by all mean, have them warm buns with the hot sauce, yuuuum!

Print Recipe

Bakpao Ayam

Chicken Steamed Buns

Ingredients

• 600 g skinless boneless chicken breast 3 pieces
• 4 garlic
• 1/2 medium onion
• 3 candlenut
• 2 c chicken broth
• 1 can of coconut milk
• 2 kafir lime leaves
• 2 Indonesian bay leaves daun salam
• Salt ground white pepper European Vegeta powder to taste
• 2 tbsp olive oil
• 1 1/4 c milk
• 1 tbsp icing sugar
• 1 tsp active dry yeast
• 3 c flour
• 1 tsp salt

Instructions

• Pour broth in a pan, add in chicken, bring to boil
• Take out 1/4 c broth, pour into a blender, add in garlic, onion, candlenut, process until smooth, pour paste into nonstick pan
• Shred boiled chicken or best, pour broth and chicken into a blender, process to smooth, then pour mixture into pan along with onion paste
• Add bay leaves and lime leaves, plus coconut milk, cook in medium-low heat. Season with salt, white pepper and Vegeta, cook until no moisture.
• Set aside
• Heat milk to lukewarm, stir in icing sugar, then yeast. Let stand 5 mins to bloom
• Mix flour and salt in a bowl, pour in yeast, knead
• Let rest 30 mins in warm area
• Divide into balls, flatten each and add 2 tbsp filling in center
• Shape into rounds, let rest for 15-20 more mins
• Then steam on preheated steamer for 15-20 mins

Video