Lunch 🤖 AI Generated

Chili Crab Bao – Singapore-Style, 40% Fewer Calories

Pillowy steamed bao buns cradling a glossy, spiced chili crab filling that tastes authentically indulgent. Our Fat Switch swaps full-fat condensed milk and excessive oil for light coconut cream and aquafaba, slashing 230 calories per serving while keeping every drop of umami and heat.

25m

Prep Time

35m

Cook Time

Servings

348

Calories

22g

Protein

🛒 Ingredients

✓ 300g all-purpose flour
✓ 1.5 tsp instant yeast
✓ 2 tbsp caster sugar
✓ 1 tbsp milk powder
✓ 1/4 tsp salt
✓ 120ml whole milk, warmed
✓ 1.5 tbsp vegetable oil
✓ 8-10 bao buns (from dough above)
✓ 400g fresh crab meat (or 350g canned, drained)
✓ 1 tbsp vegetable oil
✓ 3 tbsp chili paste (sambal oelek or sriracha)
✓ 2 tbsp tomato concentrate
✓ 1/4 cup light coconut cream
✓ 1 tsp honey
✓ 2 tbsp aquafaba (liquid from canned chickpeas)
✓ 1 tbsp cornstarch mixed with 2 tbsp water
✓ 2 cloves garlic, minced
✓ 1 tbsp fresh ginger, minced
✓ 2 green onions, sliced
✓ 1 tsp soy sauce
✓ Pinch white pepper

👨‍🍳 Instructions

1. Activate Yeast & Proof: In a small bowl, whisk warm milk, yeast, and 1 tsp sugar. Let sit 5 minutes until foamy, signaling active yeast.

2. Mix Dry Ingredients: In a large bowl, combine flour, remaining sugar, milk powder, and salt. Create a well in the center.

3. Combine & Knead: Pour yeast mixture and oil into the well. Mix with a wooden spoon until a shaggy dough forms. Knead by hand for 8–10 minutes until smooth and elastic.

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4. First Rise: Place dough in an oiled bowl, cover with a damp towel, and let rise in a warm place for 60–90 minutes until doubled.

5. Shape Buns: Punch down dough, divide into 8 equal pieces. Roll each into a ball, then flatten gently into a 3-inch disk. Fold in half slightly to create the characteristic 'open' bao look. Place on parchment squares.

6. Second Rise: Cover shaped buns with damp towel and rest 30–40 minutes until puffy and light.

7. Prepare Filling Base: Heat 1 tbsp oil in a wok or wide pan over medium heat. Add minced garlic and ginger; stir-fry for 30 seconds until fragrant.

8. Build the Sauce: Add chili paste and tomato concentrate; cook 2 minutes, stirring constantly to deepen color and remove raw paste taste. Pour in light coconut cream and honey; stir to combine.

9. Thicken & Finish Filling: Gently fold in crab meat, soy sauce, and white pepper. Create a slurry with cornstarch and water; drizzle in while stirring gently until sauce coats crab and thickens (about 2–3 minutes). Fold in aquafaba at the end for extra gloss. Keep warm; taste and adjust seasoning.

10. Steam Buns & Serve: Bring water to a rolling boil in a steamer pot. Place buns (still on parchment) on steamer tray in a single layer. Steam for 10–12 minutes until buns puff and turn glossy-white. Serve immediately, spooning warm chili crab filling into the slightly opened top of each bun. Garnish with sliced green onion and sesame seeds if desired.

📊 Nutrition per Serving

Calories348 kcal

Protein22g

Carbohydrates50g

Fat10g

🏷️ Tags

#Singapore chili crab recipe#steamed bao buns filling#healthy chili crab lighter version

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