Salapao is a classic Chinese staple and every Chinese ethnic group has its own recipes and styles. I make Teochew style steamed buns. It’s different from how people in Hong Kong make it. The Cantonese like their Salapaos filled with BBQ pork, red bean and custard. It has a fluffy texture while the Teochew version is gummier. We also add sweet potato to give the steamed buns a softer texture.
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