Char Siu Bao
Global • Eggetarian
About Char Siu Bao
Steamed bun filled with BBQ pork
How to Make Char Siu Bao (Traditional & Healthy Version)
Char Siu Bao, a beloved staple in Singaporean kopitiams and hawker centres, brings together the best of Cantonese-style barbecue pork and soft, fluffy steamed buns. In Singapore's vibrant food scene, Char Siu Bao is enjoyed as a breakfast treat or a light snack throughout the day, reflecting the country's rich culinary heritage and multicultural influences. The bao's pillowy exterior envelops a savory-sweet char siu (barbecued pork) filling, offering a delightful contrast of textures and flavors that appeal to all ages. Singapore’s version of Char Siu Bao often features a slightly leaner filling, with less fat and a touch of local spices to suit modern, health-conscious diners. In the heart of the city, early risers and office workers grab these buns from bustling kopitiams, savoring every bite with a cup of kopi or teh. The dish’s popularity across generations makes it a key part of the Singaporean breakfast experience, blending tradition with a welcoming spirit of fusion.
Ingredients(for 2 medium buns per serving)
- 1 cup All-purpose flour (tepung gandum)
- 1/2 cup Low-fat milk (susu rendah lemak)
- 1 teaspoon Fresh yeast (yeast segar)
- 1 tablespoon Sugar (gula)
- 100g Lean pork loin (char siu (use lean cut))
- 1 tablespoon Light soy sauce (kicap cair)
- 1/2 tablespoon Oyster sauce (sos tiram)
- 1/2 tablespoon Hoisin sauce (optional for extra flavor) - optional
- 1 teaspoon Cornstarch (tepung jagung, to thicken filling)
- 1 stalk Spring onion (daun bawang, finely chopped)
- 1/2 teaspoon Sesame oil (minyak bijan)
- as needed Water (for dough and slurry)
Instructions
- 1
Prepare the dough by mixing flour, yeast, sugar, and low-fat milk. Knead until smooth, cover, and let rise for 30 minutes.
10 minutes
Ensure milk is lukewarm to activate yeast quickly.
- 2
While dough is rising, dice lean pork into small cubes. In a lightly oiled pan, stir-fry pork until lightly browned.
5 minutes
Use lean pork for reduced fat content.
- 3
Add light soy sauce, oyster sauce, hoisin sauce (if using), chopped spring onion, and a splash of water to the pork. Simmer gently.
5 minutes
Simmer until pork is fully cooked and flavors are absorbed.
- 4
Mix cornstarch with a little water to form a slurry. Pour into the pan and stir until the sauce thickens. Finish with sesame oil. Let filling cool.
3 minutes
Cooling the filling prevents soggy buns.
Why This Dish is Healthy
By choosing lean cuts of pork and low-fat dairy, this Char Siu Bao is lower in fat and calories compared to traditional versions. Steaming as a cooking method retains nutrients and eliminates the need for added fats, making it a heart-friendly breakfast option. The use of natural seasonings and portion control ensures this dish supports weight management and overall well-being.
This healthy Char Siu Bao recipe uses lean pork and low-fat milk, keeping the saturated fat and calorie content in check. The buns provide a good source of complex carbohydrates for sustained energy, while the pork filling offers high-quality protein. Sesame oil and spring onions add micronutrients like vitamin K and antioxidants. The recipe limits added sugar and uses minimal oil, making it suitable for balanced diets without sacrificing authentic taste.
Pro Tips
- 💡Tip 1: Let the dough rise in a warm, draft-free area for best texture.
- 💡Tip 2: Dice pork and vegetables finely for even distribution in each bao.
- 💡Tip 3: Serve immediately after steaming for optimal fluffiness and flavor.
Storage & Serving
Store leftover buns in an airtight container in the fridge for up to 2 days. Reheat by steaming for 5 minutes or microwaving with a damp cloth to retain moisture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
| Protein | 6.0 g |
| Carbohydrates | 28.0 g |
| Total Fat | 5.0 g |
| Fiber | 1.0 g |
