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Rosewater and marzipan bao bun served
Steamed dessert buns filled with sweet rosewater marzipan paste

Rosewater & marzipan bao buns

Author: Flavelo
Recipes Cakes and Desserts
The neutral taste of steamed bao is the perfect canvas for intense marzipan. During steaming, the marzipan filling heats up and softens, behaving almost like a cream inside the bun. Rosewater counterbalances the marzipan's sweetness with floral notes here, offering a sort of 'edible perfume' experience.
🕒 Prep Time 5 mins
🍳 Cook Time 6 mins
⌛ Total Time 11 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Fusion

Ingredients

Equipment Needed

  • Bamboo steamer
  • Grater

Allergen Information

⚠️ Cereals containing gluten
⚠️ Nuts (Almonds)

Instructions

1 ✓

Filling: Grate the marzipan and knead together with the rosewater. You should get a pliable, soft mass.

Tip: Kneading raises the marzipan's temperature, making it more plastic.
2 ✓

Steaming: Steam the bao buns for 6 minutes over boiling water.

Tip: Wait until the water is boiling vigorously.
3 ✓

Filling: Open the hot buns, flatten thin discs of marzipan, and place inside. The heat of the dough will soften it further.

Tip: Don't put too thick a piece of marzipan in, as it will be very rich and sweet.

Recipe FAQ

The marzipan is too hard to spread.
Marzipan is stiff when cold. Grate it on a coarse grater, or knead it to hand temperature to soften the almond oil.
Can I use almond essence?
Marzipan already contains the flavour. Rosewater is the key. If you don't have it, better to leave it out than replace with essence.

Ingredients

  • 4 whole Bao buns
  • 100 g Marzipan paste
  • 1 tsp Rosewater