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.