{"id":8095,"date":"2020-07-07T01:37:33","date_gmt":"2020-07-07T08:37:33","guid":{"rendered":"http:\/\/www.kawalingpinoy.com\/?p=8095"},"modified":"2025-01-23T01:25:51","modified_gmt":"2025-01-23T09:25:51","slug":"siopao-asado","status":"publish","type":"post","link":"https:\/\/www.kawalingpinoy.com\/siopao-asado\/","title":{"rendered":"Siopao Asado"},"content":{"rendered":"\n

Siopao Asado <\/strong>recipe is easier to make than you think! With sweet and savory meat filling and soft and pillowy buns, this homemade recipe tastes as good, if not better, than store-bought. Plus,<\/strong> learn the tips on how to make the steamed buns pearly white!<\/p>\n\n\n\n

\"Siopao<\/figure>\n\n\n\n\n\n

If you've been following me on Instagram, you probably saw my photo of my sorry attempt at siopao-making. A #majorfail! They were so hard and dense that they would have put Goliath down to sleep.<\/p>\n\n\n\n

I usually use refrigerated biscuits to make my cheater's siopao<\/a>, but I wanted to up my game and learn how to make the dough from scratch. It was easy enough to tweak the Asado filling to get the right balance of sweet and salty I wanted, but the bun itself proved more difficult.<\/p>\n\n\n\n

I tried the many variations I found online but couldn't find the texture I was looking for. I was ready to throw in my white towel when I saw a tutorial for Vietnamese steamed buns on YouTube, and it looked promising enough to get me back on my siopao quest. And the recipe was indeed spot on! The buns were soft, fluffy, and pearly white, just as I liked.<\/p>\n\n\n\n

Ingredient notes<\/h2>\n\n\n\n
\"pork,<\/figure>\n\n\n\n

The perfect siopao asado has two key components: the pillowy steamed bun and the sweet-savory meat filling, creating a delicious marriage of texture and flavor.<\/p>\n\n\n\n

M<\/p>\n\n\n\n

Dough Ingredient notes<\/h3>\n\n\n\n

The flour and sugar in the dough recipe are in weight, not volume (grams vs cups). I suggest using a kitchen scale to ensure accurate measurements and a more consistent product.<\/p>\n\n\n\n