Banh Bao - Vietnamese Sticky Buns

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 228.1
  • Total Fat: 8.7 g
  • Cholesterol: 76.1 mg
  • Sodium: 88.2 mg
  • Total Carbs: 25.2 g
  • Dietary Fiber: 0.8 g
  • Protein: 10.4 g

View full nutritional breakdown of Banh Bao - Vietnamese Sticky Buns calories by ingredient
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Number of Servings: 20


    1 lb ground pork
    1 smoked pork sausage
    2tbsp corn starch

    4 cups self-rising flour
    1/2 cup sugar
    1.5 cup goat's milk (whole)

    Parchment paper.


Hard boil 5 eggs, cut into quarters.
Combine pork, sausage (grated) and corn starch. Do not cook.
Make a meatball using 1/4th of an egg and 1/20th of the meat mixture. Set aside on a foil-lined pan.
Make dough - combine flour, sugar, and milk, mix together well. Let rest for 5 minutes so that the dough can rise.

Using 1/20th of the dough, roll flat into a circle. Place one meatball into the center and pull sides up over the top of the meatball, creating a wrapping around the whole meatball.

Cut 20 pieces of parchment paper into squares about 3" across. Place each bun onto a piece of parchment paper.
Place bun on paper into steamer (I use a pot of water and a collapsible vegetable steamer) for 15 minutes. Be careful when removing - they will be HOT. I usually have to refill my pot in between batches - make sure your pot does not boil dry.

Makes 20 Bao.

Number of Servings: 20

Recipe submitted by SparkPeople user ALYSANIA.

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