Stuck with what to do with your Sunday leftovers? Give these easy sweet chilli steamed buns a go.
My easy sweet chilli steamed buns are perfect if you have some left-over turkey or chicken from the Sunday roast.
Ingredients (serves 6)
400ml can of coconut milk
Self-raising flour, enough to fill the empty can of coconut milk
1 tsp baking powder
A good pinch of salt
Cooking spray/ spray oil
2 tbsp sweet chilli sauce
150g of cooked, shredded turkey or chicken
1 tsp of black sesame seeds
Method
Empty the can of coconut milk into a bowl, then fill the empty can with self-raising flour. Add the baking powder and salt and mix well until it forms a sticky batter.
In a bamboo steamer, lay six cupcake cases around the steamer and spray with oil. To make the job easier (and less messy!), spray an ice-cream scoop with oil then scoop a tablespoon of dough into the cases.
Create a hole in the middle and spoon in a teaspoon of sweet chilli and chicken or turkey. Scoop another tablespoon of dough over the top and gently press around the edges to seal. Spray the top of the buns with oil and scatter with a few sesame seeds.
Pop the bamboo steamer over a pan of simmering water and cook for 10 to 15 minutes until risen and fluffy.
Serve with extra sweet chilli sauce.
Recipe courtesy of Nicola Millbank AKA Milly Cookbook
