Suanne’s Siew Bao

I had wanted to make the Seremban Siew Bao which Ben blogged about during his Singapore-Malaysia trip. But, I just can’t find the recipe from the internet. Finally, today I got down to create this recipe by combining a pastry dough which I learned from Jean and a char siew filling recipe which I have been using for my Char Siew Bao.

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The result is quite satisfactory. The crust was very flaky and the filling is moist, exactly the way I wanted it. However, it does not look as appealing as it should.

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To check out the recipe, just click on the above links on pastry dough and char siew filling. The Siew Bao did not turned out as brown as I wanted even though I did brush the top with egg wash. Perhaps, I should used only the egg yolk with some sugar for the egg wash. I baked the Siew Bao in a 350F preheated oven for 30 minutes.

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This Post Has 0 Comments

  1. Lea

    Excellent!! I am totally making this this weekend!!! I’ve got masses of char siu in the freezer that needs using!! =)

  2. kkama67

    That was some yummy looking food!

  3. Causalien

    Wow, that looks very authentic . Found a treasure.

  4. Chubbypanda

    How did you get the cha shao to come out so rich and brown? It looks amazing. The filling is truly a work of art.

    – Chubbypanda

  5. Suanne

    Hi Chubbypanda,

    The sauces used to make the cha shao filling are the key to the richness and browness.

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