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Hi All

This time I made Char Siu Bao for Gluten Free.
This recipe doesn’t need time for the dough to rise and uses the same pork belly bites again so saving time and effort.

Tips for this recipe
For the filling will give you enough for 10-12 Gluten free Char Siu Bao.
The dough recipe will produce 5-6 Gluten free bao so if you want to make 10-12 each of gluten free Char Siu Bao, please double amounts.
When you steam Char Siu Bao, cover the lid with kitchen towel so don’t drop excess moist on Char Siu Bao.
Using pudding moulds and put muffin or cupcake cups in the moulds to hold Char Siu Bao in shape.
If you don’t have a steamer, use deep frypan. (Check the video how to)

How to make Gluten Free Char Siu Bao

This recipe doesn’t need time for the dough to rise and uses the same pork belly bites again so saving time and effort.

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Prep Time 15

Cook Time 15

Course Bread

Cuisine Gluten free

Servings 5 people

Equipment

1 Steamer if you don't have one, use deep frypan

Ingredients

For Char Siu Bao filling

250 g Pork belly bites From Coles
½ each Onion
95 g Spring onion
1 tsp Garlic Grated
1 tsp Gigner Grated
1 tbsp Sugar
1 tbsp Honey
1.5 tbsp Tamari
1 tbsp Sake
1 tbsp Olive oil
½ tbsp Starch
1 tsp Water

For Gluten free Bao

150 g Gluten free self raising flour
200 ml Rice oil
30 g Raw sugar
1 tbsp Rice oil

Instructions

Chop the spring onion and onion fine.
Grate garlic and ginger (I often use already grated ones from a jar or tube)
Remove the pork skin and chop the pork small pieces.
Add sesame oil into a frypan and turn heat to mid.
Cook the onion and spring onion until soft.
Add the ginger and garlic and stir.
Add the pork and cook until it soft.
Add sugar, honey, sake, and Tamari and stir.
Put the starch into a bowl. Add the water and mix well. This is starch mixture.
Pour the starch mixture on the pork and stir until it thickens.
Pour the pork mixture on a tray and let it cool down.
Making gluten free Bao, pour the rice milk into a bowl. Add rice oil and sugar and mix well.
Add the gluten free self-raising flour into the bowl and mix well.
Put muffin cupcake cups into pudding moulds.
Fill the mould halfway with the gluten free Bao mixture.
Put the pork mixture onto the Bao mixture.
Cover the pork mixture with the remaining Bao mixture.
Place the moulds into the steamer.
Fill the bottom of the steamer with water and bring to the boil.
Cover the steamer’s lid with towel. (If you are using a bamboo steamer, you don’t need a towel.)
Steam Char Siu Bao for 12-15mins.
After 12mins, remove char Siu Bao from the steamer and let them cool.