Jicama bao

"Inspired by the Oscar nominated @pixar short film 'Bao' and Chinese New Year celebration, I made these fluffy baos or steamed buns for my family to enjoy. These warm steamy dough brought back lots of childhood memories, especially at dim sum restaurants. Hot steamy baos served on bamboo steamer pair with Chinese tea - so satisfying!"
-- @woon.heng
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  • Recipe Card
Prep time 40mins
Cook time 40mins
Serves or Makes: 12

Recipe Card


  • 2 medium jicama, shredded
  • 2 medium carrot, shredded
  • 2 teaspoons avocado oil
  • 3 tablespoons chopped cilantro
  • Salt and white pepper to taste
  • 1 pack bao flour


  • Step 1

    In a heated pan with 3 tsp avocado oil, sauté carrot until oil turns orangey, add jicama, and stir fry until jicama is soft. Season with salt and pepper and add cilantro. Set aside to cool. You may refrigerate this overnight until ready to use.

  • Step 2

    Prepare 12 3X3 square parchment paper. Make bao according to package instruction.

  • Step 3

    Fill a heaping 2 tbsp of jicama in the middle, pleat to seal the bao. Place on parchment paper. Repeat until you have all the baos ready. Cover the bao with a partially wet paper towel to avoid dryness while you are working on the dough. Boil water in steamer, steam bao for 20 mins.

  • Step 4

    To get the crusty look, I pan fried them with some sesame seeds until golden brown.