Hard not to love Cha Siu Bau; lovely chau siu pork filling and a light fluffy bun on the outside…perfect with on their own or even with a bit of soy sauce and chilli oil to dip…
As for the rice cooker’s part in this culinary master-snack…fill the cooking bowl with 3 cups of water, place the buns in the steamer tray and use the “slow cook” function for 10-20minutes depending on whether they’re fresh or frozen, and then enjoy…
I use the “slow cook” function as it creates the fastest boiling water from which to steam…in addition to dumplings, you can steam anything and everything in the rice cooker.
For more information visit:
www.cookjapan.co.uk
1 comment:
Making me so hungry..... nomnomnom!
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