Ingredients
To activate the yeast:
10 g instant yeast
15 g coconut sugar
2-4 tbsp warm water
Dry Ingredients:
250 g tapioca flour (set 30-40 g aside to dust your buns later)
100 g rice flour
90 g glutinous rice flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp turmeric (optional for coloring and flavoring)
1/2 bunch fresh basil (optional for coloring and flavoring)
Wet Ingredients:
Approx. 150 ml water (start with about 60 ml of it and gradually add as you need)
50 ml olive oil
Instructions
1. Start by activating the yeast. In a bowl, add the instant yeast, 15 g of coconut sugar, 2-4 tbsp water. Mix together. Let it sit for 8-10 minutes. The mixture should be foamy and bubbly.
2. Meanwhile, in a mixing bowl, mix the tapioca, rice flour, baking soda, salt, turmeric if using and glutinous rice flour together.
3. If you are using basil, put fresh basil in a blender, mix with a little bit water, then strain using a strainer. Transfer the mixture to the flour mixture. Add the foaming mixture to the flour mixture as well. Combine together.
4. Knead the dough in the bowl. The dough should moist and a bit wet but not sticky. If the dough feels dry add a bit of liquid.
5. Place the dough in a lightly oiled bowl and cover with cling film. Leave the dough in a warm place for an hour or until the dough has doubled in size.
6. Put a small cup of water next to you in case you need it to help you shape the dough. Divide the dough into equal sized small pieces and roll each ball between your hands before flattening it and pressing it into an oval shape and folding it over. Repeat with the remaining dough balls.
7. Set the shaped buns in a warm area for a second rise, allowing them to expand to roughly 50% beyond their starting size (they won’t fully double). This rise tends to be quicker around 20 to 35 minutes but try not to judge by the clock. What matters is the feel; the dough should seem lighter when you pick up a bun and appear about half again as puffy.
8. Place each bun on a piece of baking parchment paper and place in a bamboo steamer.
9. Steam for about 10- 12 minutes, or until the buns have puffed up and are firm and cooked through.
10. Take them off the baking parchment, open its lid and fill with desired fillings. We filled with fishless vegan fillets (see the recipe below) + avocado mayo + onions, tomatoes, basil and microgreens.
TIP: These buns also freeze very well. Just pop and heat in the oven at 200 C for 5-6 minutes before serving.
Vegan Fishless Fillets
Ingredients
400 g oyster mushrooms
1/2 cup brown rice flour
1 tbsp tapioca
1 tsp pink himalayan salt
1 tsp seaweed powder (kelp, nori, wakame)
1 tbsp lemon juice
1/2 cup gluten-free breadcrumbs for coating (use packaged one or scratch-made recipe can be found in our FOOD WE LOVE cookbook)
Olive oil for frying in the pan
Instructions
1. Shred the mushrooms and transfer them to the food processor along with the salt, seaweed, and lemon, mix together.
2. Add the rice flour and tapioca, pulse it two-three times. Shape them you prefer then coat them with the gf bread crumb.
3. Fry them in a little bit hot oil, for 2 minutes per side on medium heat.
4. Serve them in the buns along with red onions, tomatoes, microgreens and avocado mayo.