Hot & Spicy Jackfruit Bao

Posted by Keejays Limited on

Made with our aromatic Hot & Spicy Curry Sauce, our Jackfruit Bao are a delicious vegan version of a filled 'Chinese Roll' with a kick. While not an every day meal, this is the perfect recipe for when you want to take a bit more time over your next meal and have some fun in the kitchen. 

Goldfish Brand Jackfruit Bao

Makes: 10 
Prep time: 2 and half hours (including proving time) 
Cooking time: 40 minutes 
Chef's tip: When cooking the jackfruit, break up and mixing the fruit from time to time with a wooden spoon to create a 'pulled' texture. 


For the bao:

  • 250g plain flour 
  • 100g rice flour / gluten-free self-raising flour 
  • 2 tsp dried yeast 
  • 1/4 tsp salt 
  • 1/2 tsp bicarbonate of soda 
  • 1 tsp baking powder 
  • 1 tbsp sunflower oil 
  • 1 tbsp caster sugar 
  • 50ml milk, warmed 
  • 100ml tepid water 

For the filling: 

  • 50g Hot & Spicy Curry Sauce 
  • 1 tin jackfruit, drained 
  • 1 tbsp groundnut oil 
  • 400ml hot water 
  • 2 spring onions, cut into julienne 
  • 2 tsp Togarashi (can be swapped with sesame seeds or nigella seeds mixed with a little cayenne powder)
  • 2 tbsp roasted peanuts, roughly chopped  


To make the dough: 

  • Add the milk and water to a bowl. Sift in the bicarbonate of soda and the baking powder. Then sift in both flours, salt, caster sugar and dried yeast, before finally adding the sunflower oil. 
  • If using a mixer, fit the dough hook and mix for 10-12 minutes or until the dough is smooth and elastic. Alternatively, combine and knead by hand until the same texture is achieved. 
  • Place in a lightly oiled bowl, cover with cling film and leave to prove for around one hour, or until the dough has doubled in size. 

To form the bao: 

  • Tip your dough onto a lightly floured work surface, roll into a log and cut into 10 equal portions. 
  • Roll each portion of dough into a ball and using a rolling pin roll each into a small oval, lightly oiling the top of each. 
  • Lightly oil four chopsticks and fold each oval over the chopsticks on a lightly oiled baking tray.
  • Wrap the tray and bao in a lightly oiled layer of clingfilm and leave to prove again for one hour, or until doubled in size. 

To make the filling: 

  • While the bao are proving, make the jackfruit filling. Add one tbsp of oil to a medium-sized frying pan over a medium heat and add the jackfruit. Fry until lightly golden brown around the edges. 
  • Mix the Hot & Spicy Curry Sauce with hot water and pour into the pan with the jackfruit. 
  • Cook until the sauce has reduced by about half, and the jackfruit is stick and fully coated in the sauce. 

To cook the bao: 

  • Cut 10 squares of baking parchment, small enough to fit under each of the bao. 
  • Place the bao on the baking parchment into a steamer and steam for 10 minutes until puffed up and cooked through. 
  • Once cook, open each bao in the center and spoon in some of the jackfruit filling. Add a little spring onion to each for garnish, and sprinkle with the Togarashi and roasted peanuts to serve. 

Buy our Hot & Spicy Curry Sauce here:


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