Coconut Steam Buns with Pork Rashers Recipe

Crispy slices of pork rasher enclosed in a soft, coconut flavoured steam bun



Prep Time

30 minutes

Cooking Time

15 minutes


Makes 6-8

Recipe Ingredients

For the buns

  • 1 can SPAR Coconut Milk
  • 500 g SPAR Self-Raising Flour
  • generous pinch of salt

For the rashers

  • 8 pork rashers, halved (make sure all the bones are removed)
  • 3 Tbsp oyster sauce
  • 1 Tbsp soya sauce
  • 1 tsp ginger and garlic paste

For serving

  • Carrot ribbons
  • Shaved cucumber
  • Fresh basil
  • Chilli

Recipe Method

  1. Mix the coconut milk, flour and salt and knead until a smooth dough forms. Set aside to rest for 30 minutes.
  2. Start a steamer by placing a bamboo steamer or metal vegetable steamer over a pot of gently simmering water.
  3. Break the dough into 16 balls of even size. Flatten each ball until it is about the size of your palm and gently fold it once to close. It should resemble a clam.
  4. Place each bun on a small piece of greaseproof paper and then into the steamer. Put the lid on and leave the buns to steam. This should take 15 minutes.
  5. For the pork rashers, mix the oyster sauce, soya sauce, and garlic and ginger paste and place the rashers onto a baking tray, making a single layer.
  6. Grill for 5 minutes per side or until the rashers are cooked.
  7. Serve the buns with carrot ribbons, shaved cucumber, fresh basil, and chilli.

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