Ingredients:

  • 200g superfine white rice flour
  • 100g tapioca starch
  • 50g cornstarch
  • 1.5 tsp xanthan gum
  • 2 tbsp sugar
  • 7g instant yeast
  • 1 tsp baking powder
  • 210ml warm water
  • 1 tbsp neutral oil

Instructions:

  1. Bloom yeast. Mix 7g instant yeast and 2 tbsp sugar into 210ml warm water. Note: Wait 5 minutes until it looks foamy and smells like fresh bread.
  2. Whisk dry ingredients. Combine 200g rice flour, 100g tapioca starch, 50g cornstarch, 1.5 tsp xanthan gum, and 1 tsp baking powder.
  3. Combine. Pour the yeast mixture and 1 tbsp neutral oil into the dry bowl.
  4. Knead the dough. Use your hands to work the dough for about 3 minutes until it feels velvety and doesn't stick to your palms.
  5. Divide. Cut the dough into 9 equal portions (roughly 65g each).
  6. Shape. Roll each piece into a smooth ball, then flatten into an oval about 1cm thick.
  7. Fold. Brush a tiny bit of oil on half the oval and fold it over a piece of parchment paper.
  8. Proof. Place buns on individual parchment squares in your steamer and let them rise for 60 minutes until they look puffy and feel light.
  9. Steam. Place the steamer over boiling water for 15 minutes until the surfaces are smooth and bounce back when touched.
  10. Rest. Turn off the heat but keep the lid closed for 5 minutes until the temperature stabilizes.