Black Sesame Steamed Buns

Black sesame steamed buns are a combination of soft buns with a sweetly rich, nutty black sesame filling. Instead of an inside filling these are spread evenly on the bun and assembled so the filling is layered and each bite will have a nice kick of sweet black sesame filling.

Black sesame (zhi ma) is commonly used in many Asian desserts. Its nutrient-rich and gives off a lovely roasted flavor to any dessert. One of my favorite Asian flavored ice creams is black sesame ice cream. Anytime I see black sesame on the menu at any Asian dessert restaurant I’m immediately drawn to it. 

These black sesame steamed bun is the perfect breakfast or snack sized treat that will be loved by everyone. It is great to make a batch and save it for breakfast for those busy weekday mornings with the kids. You can pop them in the microwave or steam them for 3-5 minutes while you are getting their lunches ready in the mornings. They can enjoy it during their car ride to school. So easy!

Why make this?

Only requires a handful of ingredients. This recipe only needs a handful of common pantry items to make. The most uncommon ingredients will be black sesame seeds. However, they have become such a common ingredient that it’s fairly easy to get your hands on.

Taste great. The sweet black sesame filling really elevates this steam bao. It adds a subtle nutty flavor that is not easy to mimic with any other ingredient.

Easy recipe. Growing up my mom would make a big batch of steamed bao or mantou. She would easily be able to make enough to fill large Ziploc bags and hand them out to family and friends. They freeze well and are easy to re-heat.

Why we love this recipe?

Easy to scale up or down. This recipe is easy to make a large batch to freeze or if you only want 6 buns.

Kids will devour them. Kids love steamed bao. It is just a fact. It is easy to warm them up and plate them and you will know that they will enjoy eating them. There is no fuss or nagging to finish it. That’s why I love to make a big batch for breakfast on Sunday and these are ready to warm up for them.

Easy to add more or less black sesame. The recipe is versatile and it allows you to adjust how much black sesame seeds you would like. I use 4 tablespoon cause if there is too much filling it starts to fall out while assembling. 

If you like a sweeter filling. This recipe can be adjusted to be less or more sweet by reducing or adding more sugar to the filling. Adjust by 1 teaspoon at a time so if you prefer a sweeter filling add 1 tsp.

What is black sesame?

Black sesame seeds are black versions of white sesame seeds. They are rich and nutty flavor and are commonly used in many Asian desserts. They are visually appealing since the super black seeds are a great addition as a garnish or to add rich flavors to many dishes. I’ve used black sesame in my Black Sesame Glutinous Rice Balls for lunar new year.

Check out my other recipes that also incorporate black sesame seeds like in my Black Sesame Brownies, black sesame mantou, black sesame mochi and black sesame waffles.

What is steamed bao? Is it different than mantou?

Steamed bao is traditionally made with fillings and enjoyed for breakfast or a snack. Mantou are buns with no filling and is a steamed bao. Mantou is easier to make as there is no filling and forming a bun is super easy. 

Steamed buns are inexpensive to make and all you really need is some all-purpose flour, sugar, baking powder, salt and yeast and you can make a perfect bun.

Ingredients, variations, adjustments

all-purpose flour. Weighing the all-purpose flour will help get an accurate amount of flour. If you don’t have a scale use the scoop and measure method.

warm water. The warm water will activate the yeast while it is being kneaded in the stand mixer. I like to add about 1/2 cup first and then slowly add more as the mixer is working. You want the dough to be a smooth texture once its don’t knead.

sugar. A little bit goes along was with the steam buns.  Adds a little bit of sweetness to the steamed buns. I use granulated sugar.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                

baking powder. Will help create fluffier buns. 

active yeast. I use regular yeast for this recipe and not the instant type. This helps keep the dough flat longer while you are assembling the baos with the filling. The proofing will be done inside the steamer after the baos have been assembled. 

black sesame seeds. Black sesame seeds can e commonly found in Asian supermarkets in large bags. Around Chinese New Year I will see a large bag on sale and will buy it in bulk so it will last me for the next year. Usually, the black sesame seeds are not toasted, but you can find toasted black sesame seeds or even finely ground toasted sesame seeds. It would be easier and will save time. It is easy to toast and throw into a food processor.

sugar. The sugar is needed to sweeten the filling. It also helps with keeping the black sesame grind held together when you are spreading it over the dough.

salt. Helps elevate the black sesame flavor. 

unsalted butter. The unsalted butter is needed to keep the black sesame filling sticking to the dough. I found when I didn’t use it when I was assembling the buns the filling would fall out. Room temperature or soften butter will make it easier to spread evenly.

Kitchen Equipment for this Recipe

Kitchen scale. When it comes to baking or any recipe where I need to use flour a kitchen scale is a must. Using one will make sure you are not using too much flour. Creating a very dense and unpleasant textured bun.

KitchenAid Stand Mixer. Using a stand mixer helps create a well-mixed dough and reduces a lot of the hard work of kneading by hand. Knead on the machine needs about 8 minutes so if you are doing it by hand it would probably require double the amount of time.

Steamer. I have a 2 layer steamer that comes in handy to steam up to 6 baos at a time. For smaller size you can probably steam about 8-10 buns. This one is the perfect size for making this recipe. It also comes in handy if you want to steam and warm other foods like dim sum.

Rolling pin. A good rolling pin a necessary in any household. This one is simple and functional for any time of rolling of dough or pasta. 

How to make Black Sesame Steamed Rolls

The DOUGH

In the standing mixer’s inner mixing bowl combine the flour, ½ cup water, sugar, baking powder, yeast and salt. Use the dough hook and knead for 8 minutes. If the dough is dry add 1 tbsp of water at a time. Mix until the dough is 

The FILLING

In a small frying pan toast the black sesame seeds over medium heat. Toast until fragrant and stir frequently. The sesame seeds should be slightly rounded once toasted. Remove from heat.

In a food processor pulse with sugar and salt until the seeds release oil and all the ingredients form a paste.

Rolling the dough

Take the dough and roll it into a rectangle (15-inch X 10-inch).

Take the softened butter and spread it over the rectangular dough.

Take the filling and spread it evenly over the rolled-out dough. 

Folding and cutting the dough

Using both hands take the bottom corners and fold the edge up 1/3 of the way. Now take the top corner and fold it down 1/3 of the way.

Take a sharp knife and cut the folded dough into 12 equal rectangular pieces.

Assemble and proof bao

Take 2 rectangular pieces. Stack one on top of another. Using a chopstick press is down lengthwise. Take the ends and pull to stretch it out a bit.  Folding down the ends. Stick the chopsticks under the bend and twist 45 degrees and press the bao down on the flat surface.

Repeat until all 6 baos are done.

Place in the steamer and proof for 1 hour. They won’t double in size but should be more puffier.

Steam

Turn the stove and let the water boil. Set time for 10 minutes. Turn the heat off and remove the lid. Let it cool and enjoy.

Success Tips for making the best Black Sesame Steamed Rolls

Grind the black sesame finely. The black sesame filling should be finely ground to help bring out as much of the flavor as possible. In the food processor if you have ground it down enough the oils from the sesame seeds will come out. In the food processor, the ground black sesame will begin to build up on the side of the food processor. I use a spatula to scrape it down and 

Use a chopstick to assemble the buns. The chopstick will help lif the pleats up and also when you create the twist near the end it will help you press the bun down to hold the shape. 

Proof for at least one hour. The buns to proof double in size. Once it reaches the size you can start steaming.

Recipe FAQs

Why are my buns not proofing inside the steamer?

The buns require a little bit of humidity in order to proof. Before adding the buns to the steamer you can add warm water to the bottom of the steamer. The alternative is to turn the stove on for 2-3 minutes or until the inside of the steamer is slightly warm.

Why are my buns not pleated and pretty?

Assembling the bun require practice and patience. It will take a couple of tries before you become a pro bun making and with the black sesame filling it does create a bit of a mess. So keep practicing and in no time the buns will look so pretty you won’t even want to eat them. If its your first time making them don’t worry it will still taste great regardless of what they look like.

How will I know if the black sesame is toasted?

When toasting the black sesame its challenging to see if it is toasted or not since the seeds are black. The best way to ell is using your nose and eyes. What you are looking for is the seeds will puff up slightly and become more rounded versus flat when it’s not toasted.

If you have some white sesame seeds you can toss in a small pinch and they can be good indicators when you see them turning slightly brown around the edges.

How do I get the beautiful white color steamed buns?

The secret to getting a nice white steam bun is to add vinegar to the steamer water. Similar to my Vietnamese banh bao where I added some white vinegar to help achieve a nice pure white color bun.

How to serve

These nutty and flavorful baos are perfect for breakfast or as a mid-day snack. Serve this up with a cup of coffee or hot tea.

How to store

The buns will keep in the refrigerator for up to 5 days in an airtight bag or container.

How to reheat

Use a steamer to warm these up. I would steam them for 3-4 minutes once the water is boiling.

If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.

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