Black Sesame Rabbit Buns

These black sesame rabbit buns will bring joy to everyone young and old. Black sesame buns are a nostalgic delight that appears in Chinese bakeries, dim sum restaurants, and street food vendors. There is something hearty and fulfilling about molten sesame paste, oozing out of a fresh-steamed bun. These make great breakfasts, a sweet to wrap up a meal, or a snack on the go. I make these by the batch and stock them in the freezer for cravings such as the above.

Black Sesame Rabbit Buns

Makes 12  buns

INGREDIENTS

Black sesame filling

  • 110 grams of cane sugar 

  • 180 grams, black sesame seeds, toasted

  • 100 grams of butter, warmed and melted in the microwave

  • A pinch of salt

1 Portion Steamed bun dough recipe

INSTRUCTIONS

  1. Make your dough: Refer to this steamed bun dough recipe. I like to make the filling while I wait for the dough to rise. Alternatively, you can prep the filling ahead to save time. 

  2. Make the sesame filling: Add the sugar to a powerful blender or food processor. Blitz until the sugar turns to powder. Add the sesame seeds and blitz again until finely processed. Add the butter, a pinch of salt and blend again until evenly combined. The paste should be thick and molten. Cool the filling until it’s firm enough to handle, then scoop it directly onto a steamed bun wrapper. If your paste is too firm, warm it for a few seconds in the microwave.

  3. Pleating the Bun: Line your steamers with steamer paper.* Place the wrapper in one hand and scoop a heading tablespoon of filling into the center.  The filling should weigh around 30-40 grams. For beginners, start with a minimal amount of filling to help the pleating process. Flatten the filling with a spoon and follow the steps below. Swap hands if you are left-handed.
    - With your right forefinger and thumb, firmly pinch an edge of the wrapper to make the first fold.
    - Continue pinching folds with your right index finger and thumb. Rotate the wrapper with your left hand as you go, pinching until the whole bun is pleated. While pleating, use your left thumb to press down the filling so the dough comes over the filling. Your right thumb should never leave the bun.
    - Seal the bun with a series of pinches to form the pointy top of the bun. Repeat with the remaining dough and filling. Place all pleated buns in the steamer. 

  4. For rabbit buns:  Follow the recipe until step 3. When you are finished pleating the bun, flip it upside down and shape the bun into a long oval, making one side pointier for the rabbit face. Using scissors, make two small snips on either side of the rabbit's face to create the ears. Wet the rabbit face and add two black sesame seeds (or cranberry pieces) for the eyes. Continue onto step 4 for the second rising. 

  5. Second Rising*: Transfer your buns to the steamer, leaving 1-2 inches of space between the buns. Cover, and let them sit for 20-30 minutes. The 2nd rising will allow the buns to be pillowy and soft. You’ll know the buns are ready when they have expanded in size and are fluffy and light to the touch. 

  6. Steaming the bun: Over high heat, bring a pot of water to boil. Place the steamer on top and immediately turn the heat to medium. Steam for 12 minutes and let sit for 3-5 minutes before taking the lid off. This will ensure your buns do not deflate with the quick temperature change. Serve immediately, or let cool and refrigerate.

Cooking Tips:
1. The sesame filling will keep in the fridge for 2 weeks.

2. To speed up the rising, place your pleated buns in the oven with a plate of boiling water underneath (Aim for 38 C/100 f). That should speed the first rising to 25 mins and 5-10 mins for the second rising.