Rice Gua Bao

Name: Rice Gua Bao
Total time: 7200 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: as needed Cilantro,; as needed Peanut powder or black sesame powder,; [Rice Gua Bao Dough]; 3/4 cup all-purpose flour (100 grams); 2/3 cup sweet rice flour (85 grams); 2 tablespoons regular rice flour (15 grams); 1/2 teaspoon dry yeast (2 grams); 1/2 teaspoon salt (2 grams); 2 teaspoons sugar (10 grams); 1/2 cup water (125 grams); [Braised Pork Belly]; 12 oz pork belly strips (350 grams); 1 small piece ginger; 2 green onions; 1 tablespoon rice wine; 3 1/2 tablespoons soy sauce (50 grams); 1 tablespoon rock sugar; as needed Water,

胖仙女 @happycooking365

Today, for the year-end party, I wanted to make gua bao. I happened to have some rice flour left at home, and after seeing a 'Rice Gua Bao' recipe shared on the Pingtung Agricultural website, I decided to make it. I couldn't find peanut powder, so I used black sesame powder I already had at home, along with cilantro. In the past, when making bao dough, I used only all-purpose flour, which made the texture very soft. This time, adding rice flour to the gua bao dough gave it a chewier texture, which was also delicious!

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Ingredients

2 hours

Serves 4 servings

as neededCilantro,
as neededPeanut powder or black sesame powder,
[Rice Gua Bao Dough]
3/4 cupall-purpose flour (100 grams)
2/3 cupsweet rice flour (85 grams)
2 tablespoonsregular rice flour (15 grams)
1/2 teaspoondry yeast (2 grams)
1/2 teaspoonsalt (2 grams)
2 teaspoonssugar (10 grams)
1/2 cupwater (125 grams)
[Braised Pork Belly]
12 ozpork belly strips (350 grams)
1small piece ginger
2green onions
1 tablespoonrice wine
3 1/2 tablespoonssoy sauce (50 grams)
1 tablespoonrock sugar
as neededWater,

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Steps

2 hours

1

Cut the pork belly into long pieces. Sear both sides until browned, then place the pork and the remaining braised pork belly ingredients into an electric pressure cooker. Add enough water to cover the ingredients and cook until tender.
2

Place all the rice gua bao dough ingredients into a bread machine and select the 'dough kneading' mode. Knead for about 15 minutes until a dough forms.
*The original recipe uses 115–120 ml (about 1/2 cup) of cold water. Different brands of flour absorb water differently. I ended up using 125 grams (1/2 cup) of water to form the dough. It's best to hold back a little water at first and add more as needed.
3

Remove the dough and place it on a kneading mat. Knead a few times until smooth, then divide evenly into 4 portions.
4

Roll each portion into an oval shape. Brush a thin layer of oil on top to prevent sticking when folded.
5

Fold each piece in half and place on parchment paper or steamer paper.
6

Let the dough rise for about 1 hour in winter. You can use the oven's proofing function or place the dough in a rice cooker with water in the outer pot and use the keep-warm mode to proof.
7

Add water and a steaming rack to a wok. Once the water is boiling, place the rice gua bao in the steamer, cover, and steam for about 12 minutes.
8

After steaming, turn off the heat and let the buns sit for 1 minute before carefully opening the lid to avoid water droplets falling onto the buns.
9

Fill the buns with braised pork, cilantro, and peanut powder (or black sesame powder) as you like.