Hi,
I really enjoy Chinese buns with the sweet fillings. There are a few
types of sweet filling. I like the coconutty one and the custardy one.
Does any know a recipe for these fillings?

Thanks

On 27 Apr 2006 11:57:24 -0700, "Jade" > wrote:

>Hi,
>I really enjoy Chinese buns with the sweet fillings. There are a few
>types of sweet filling. I like the coconutty one and the custardy one.
>Does any know a recipe for these fillings?
>
>Thanks

I second that request and I'd like to add one of my own.
Long ago I used to really like a steamed bun that had a sweet black
paste in it. Does anyone know what that filling is made of, have a
recipe for it, or even what it's called?

wrote on Fri, 28 Apr 2006
11:11:59 -0400:

??>> Hi,
??>> I really enjoy Chinese buns with the sweet fillings. There
??>> are a few types of sweet filling. I like the coconutty one
??>> and the custardy one. Does any know a recipe for these
??>> fillings?

One possibility is http://www.recipesource.com/ (The SOAR recipe
archive)

Select Chinese, then "Search just this area" for bun. There were
19 recipes.

James Silverton.

James wrote to on Fri, 28 Apr 2006
13:54:57 -0400:

??>>> Hi,
??>>> I really enjoy Chinese buns with the sweet fillings.
??>>> There are a few types of sweet filling. I like the
??>>> coconutty one and the custardy one. Does any know a
??>>> recipe for these fillings?

JS> One possibility is http://www.recipesource.com/ (The SOAR
recipe
JS> archive)

JS> Select Chinese, then "Search just this area" for bun. There
JS> were 19 recipes.

Another thing that came up, via Google, is to look up BAOZI in
Wikipedia. The sweet fillings seem to be red bean paste, lotus
seed paste or custard. I don't doubt that searches will find
recipes for these. There are Chinese bakeries where you can buy
the buns and quite often these are in Chinese supermarkets. A
local example for me is the Kam Sam market in Rockville, MD.

James Silverton.

To make sweet bean fillings used in Chinese sweet buns

Soak the red or green mongo beans in water for a few hours and then
with enough water boil until soft. Drain the cooked beans then chop
then in the food processor until it forms a smooth paste.
Boil a part ( by weight) of cooked beans with two parts( by weight )
of sugar and until it forms a smooth paste. Then for every kilogram of
sugar and bean paste add a spoonful or two of margarine or butter..
Stir it well. You can add shelled pumpkin or water melon seeds to add
some crunch. If you want a firmer paste you can add some dry bread
crumbs to stiffen it until you can easily form a bal of such paste
with your hands.
Use that for filling the steamed bun dougah