Bawan is a Taiwanese street food, consisting of a translucent dough made of sweet potato starch, filled with a savory stuffing, and served with a sweet and savory sauce. The stuffing varies widely according to different regions in Taiwan, but usually consists of a mixture of pork, bamboo shoots, and shiitake mushrooms.
Thank you Peng for the recipe.
- 150 gm pork fillet, finely diced
- 50 gm bamboo shoot, finely diced
- 6 dried shiitake mushroom, softened & finely diced
- 2 tbsp fried shallots
- 1 tbsp light soy sauce
- 1 1 tbsp sugar
- 1/2 tsp pepper
- 1/2 tsp five spice powder
- 50 gm rice flour
- 150 gm sweet potato starch
- 275 ml water
- 2 tbsp sweet chilli sauce
- 1 tbsp miso paste
- 4 tbsp Hai Shan sauce
- 1 tbsp sugar
- 100ml water
- 2 tbsp cornstarch water
- Heat 2 tbsp oil in pan, add mushroom and sauté until fragrant.
- Add in bamboo shoots and pork fillet. Fry until meat turns white.
- Add in seasoning and fried shallots and mix evenly. Remove from heat and set aside.
- Combine flour with water in a small mixing bowl, stir until well dissolved.
- Bring a pot of water to a simmer. Place the bowl of flour batter over the pot. Stirring constantly and cook till batter turns thick.
- Grease 4 small bowls with corn oil. Scoop some cooked batter into each bowl. Lightly grease your fingers and press out the dough to cover the base of the bowl. Fill in meat filling. Top with another layer of cooked dough covering the fillings completely. Using greased fingers to smoothen out the edge and surface.
- Steam the meatballs over preheated steamer over high heat for 10mins. Cool down for 10 minutes.
- Heat some oil in pan, remove the meatballs from the bowl and pan fry them until lightly brown on both sides. Drain well and serve with sauce immediately.
Combine all ingredients, except cornstarch, and bring to a simmer. Add in cornstarch water to thicken the sauce.