view our boxes here
We love the products from Mrs Tran's Kitchen, and their bao buns are no exception!
If you love Dinner Twist meals, you would have undoubtedly been exposed to the great products from Mrs Tran's Kitchen. The Mrs Tran’s story originated from the busy streets of Cholon (Ho Chi Minh City’s Chinatown) where sharing amazing food was always part of Mrs Tran’s life.
Forced to move from Vietnam to Australia because of war, Mrs Tran continued her family tradition and passion for sharing food. To this day, Mrs. Tran is never far from her humble kitchen; meticulously preparing raw ingredients to create traditional family dishes to be shared with family and friends.
In 1989, Mr and Mrs Tran followed their passion for authentic Asian flavours, and a dream to contribute to the melting pot of their new home. From here, Mrs Tran's Kitchen was born.
Mrs Tran's Bao Buns are easy to cook and incredibly versatile, so we thought it was the perfect opportunity to give you some sweet filling ideas!
Prepare the Bao Buns
- 1 packet Bao Buns
- Fill a saucepan halfway with water. Add a steamer basket and lid on top and bring to a simmer.
- Add bao buns (in batches if needed) and steam for 5 minutes until soft and fluffy.
- If you don’t have a steamer basket for your saucepan, you can microwave the bao buns instead! Coat each side of the buns with water before microwaving on high for 1 minute.
Sweet Coconut and Grilled Pineapple
- 1 pineapple
- 2 tbsp brown sugar
- 1 lime
- 2 tbsp butter
- 3/4 cup desiccated coconut
- 1/4 cup caster sugar
- 1 tsp brown sugar
- 1/4 cup water
- pinch of salt
- 3 pandan leaves (optional!)
- 10-pack bao buns
- Cut the pineapple into 2cm-thick slices. Remove the core from each slice.
- Add brown sugar, zest and juice from lime and melted butter to a bowl. Mix to combine. Add pineapple slices to bowl and leave to sit.
- Add coconut, sugars, water, salt and pandan to a frypan over medium heat. Cook, semi-covered stirring occasionally, for 10-15 minutes, until mixture deepens in colour, water evaporates and the texture becomes sticky. Remove to a bowl.
- Prepare bao buns as per instructions at top of the page.
- Heat a BBQ or griddle pan over medium heat. Add pineapple and cook for 3 minutes each side until the pineapple is caramelized and soft.
- pan-fry the pineapple or serve fresh by slicing into thinner pieces and squeezing over lime juice.
Want to make this at home? We used Mrs Tran's Kitchen Bao Buns, Pineapple and Raw Food Factory Desiccated Coconut from the Dinner Twist Marketplace.
Quick & Easy Options!
- 10-pack bao buns
- 1 punnet strawberries
- chocolate spread of choice
- your favourite ice cream!
- Prepare bao buns as per instructions at top of the page.
- For chocolate spread and strawberries; slice strawberries. Add chocolate spread to inside of buns, and stuff in as many strawberry slices as you can!
- For ice cream; allow buns to cool down then scoop in your ice cream.
- You could also use your favourite custard, sweetened yoghurt, or drizzle in melted chocolate.
Want to make this at home? We used Mrs Tran's Kitchen Bao Buns, WA Strawberries and CoCoMe Chocolate Fudge Coconut Yoghurt from the Dinner Twist Marketplace.
Matcha Custard & Honeydew Melon
- 2 cups milk
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large egg yolks
- ¼ cup cornflour
- 3 tsp matcha powder, sifted
- 2 tbsp butter
- 10-pack bao buns
- 1/4 honeydew melon
- Add milk, 1/2 cup sugar, and vanilla to a saucepan over medium-high heat. Bring to a simmer.
- Add egg yolks to a large bowl. Add remaining sugar, cornflour and matcha powder. Whisk vigorously to combine.
- Add 1/4 cup hot milk to egg mixture and whisk to combine.
- Pour egg mixture into milk saucepan and return to medium-low heat.
- Whisk consistently until the mixture begins to form large 'blop' type bubbles. Remove from heat and whisk in butter.
- Remove custard to a bowl or container. Cover immediately with cling wrap or baking paper, and press down onto the surface of the custard. Set aside to cool.
- Prepare bao buns as per instructions at top of the page.
- Dice honeydew melon.
- Fill bao buns with matcha custard and melon pieces.
- any leftover custard can be kept in an air-tight container in the fridge for 3-5 days.
- skip making the custard, grab your favourite pre-made custard (we love Cocome Vanilla Coconut Custard) and mix sifted match powder into that.
Want to make this at home? We used Mrs Tran's Kitchen Bao Buns, Bannister Downs Full Cream Milk and Free-Range Eggs from the Dinner Twist Marketplace.
