WORLD FARE

My grandmother made the most delicious steamed siopao. We’d eat them piping hot, right out of the bamboo steamer.

Filipino Ube Siopao

Makes 16 siopao

¾ cup full-fat canned coconut milk
1¼ cups steamed ube (see “Prep School”)
1 teaspoon vanilla extract
1 cup sugar
1 cup fresh shredded young coconut mea (see “Prep School”)
¼ cup sliced sweetened jackfruit (see “Prep School”)
Basic Chinese Bao Dough (see recipe)

1. Into a high-speed blender, add milk, ube, vanilla, and sugar, and blend until just combined, being careful not to over-blend. In a large bowl, add ube mixture, and fold in shredded coconut and jackfruit.

2. Divide prepared dough in half and cut each half into 8 equal portions, forming each into a ball. On a lightly floured surface, roll ball into a 4-inch circle using a rolling pin, keeping dough balls covered. Place 1 tablespoon of filling in center, pull up sides, and pinch and twist to seal. Place each bun, sealed side down, onto a parchment paper-lined baking sheet while finishing remaining buns.

Spray a steamer basket with cooking spray. In a large pot over high heat, add several inches of water and place steamer on top, and bring water to boil. Working in batches, place 3 or 4 buns into each steamer about an inch apart. Cover steamer and lower heat to medium-low. Steam buns until puffy and dough is springy, about 15 to 20