With a sweet and savory “meat” filling and soft and fluffy bread, these steamed, delicious buns are perfect any time of the day!
Recipe by: Mabi David and Karla Rey of “Me & My Veg Mouth”
Photos by: Deborah Svoboda of Out of the Shadows Media
- 2 kutsarang mantika
- 1 cup small button mushrooms, diced
- 1 small onion, diced
- 2 cups green jackfruit
- 1 ½ cup of tubig
- 2 kutsarang tapioca flour diluted in ¼ cup of tubig
- 2 kutsarang toyo
- 2 kutsarang ketchup
- 1 clove garlic, peeled, and minced
- ¼ tasa ng asukal
- 2 cups self-rising flour
- 1 tablespoon salt
- ½ kutsaritang baking powder
- 1/8 cup mantika
- ¾ cup of lukewarm tubig
- Flour for dusting/kneading
In medium to high heat, fry the mushrooms in oil, for about a minute or two. Remove.
In same pan, caramelize onions until translucent and fragrant.
Add the jackfruit and keep covered for 3 minutes.
In a bowl, mix the water, soy sauce, ketchup, garlic and sugar. Add into the jackfruit. Boil to further soften the flesh, until most of the water has evaporated. Pull apart using two forks. Add the mushrooms.
Add the tapioca flour to thicken the mixture. Set aside and let cool.
In a bowl, combine first 3 ingredients by creating a well in the middle. Pour the liquids into the well. Mix well and knead for about 10 minutes.
Sprinkle flour onto a clean surface. Roll into a log of about 2 inches in diameter. Let sit for 5 minutes.
Cut into 12 pieces. Use a rolling pin to flatten each piece into a circle (dust the surface with flour as necessary).
Put a heaping teaspoon of filling in the middle.
Gather the ends towards the middle from one side until you reach the other end closing the filling in. Pinch and twist to seal the ends together on top.
Repeat with the remaining dough balls.
Put a piece of parchment paper (or use the pop out bottoms of non-stick tart pans as liners).
Steam for 10 minutes.
Let cool for 5 minutes before serving.