Preparation

• Whisk together the dry ingredients in a medium non-reactive (glass or plastic) bowl. Add the wet ingredients and whisk until a smooth batter forms. It will be thin but don’t panic! The psyllium husk powder will absorb the excess liquid as it proofs.
• Set aside for one hour or until the dough is puffy and able to be picked up and moulded into a ball.
• While you’re waiting, cut 8 square pieces of baking paper out. They need to be big enough to hold each bao without it spilling off the paper. Cut 8 smaller strips to wedge in the bao as it steams to prevent it from fusing shut.
• Take a large pot and fill the base of it with water. Place a steel colander over the water, ensuring the water doesn’t touch the colander. Have the lid ready to pop on top.
• When the dough is ready and proofed, sprinkle it with tapioca flour to enable easy shaping.
• Divide the dough into 8 even sized balls. Roll the first ball of dough in your hands until it is smooth, round and crack free. Gently press the ball out into a flat circle/slight oval.
• Place the dough onto one of the pieces of baking paper, then place the smaller strip across one half of the dough. Fold the other side of the dough up over the paper to create the bao shape.
• Place as many bao as will comfortably fit inside your steamer basket without touching.
• Steam for 10-15 minutes or until they are slightly translucent but soft.
• Repeat with the remaining bao and stuff with the filling of your choice before serving. Leftovers can be stored in an airtight container and frozen then defrosted.