If we can have char siew bao (BBQ pork buns), why can't we have char siew cupcakes, right? The idea has been floating around in my head for a while, and finally, last weekend, I did it!
Did it work? Well, subtly sweet cupcakes with sticky-savoury-sweet-rich-and-hearty BBQ pork filling and topping?
It worked like magic, just like conditioner on my frizzy tangled hair :D
Plus, making these cupcakes should be wayyy easier than making char siew bao.
PS. Not that I know how to make char siew bao...saw it on TV, and believe that I wouldn't be able to do it >.<
PS II. Crazy me. Why would I even think of making char siew bao? I live in HONG KONG for freak's sake :D
Anywayyy....
Recipe
I simply reduced the sweetness of a basic muffin recipe and tried to recreate the flavors of char siew bao filling.
The Char Siew Filling & Topping
- 1/2 lb of store bought BBQ pork or char siew, diced, not too finely, we still want a bit of a bite (about HK$10 and you'll have some leftover, buy HK$20 and you can keep some for lunch/dinner)
- 2 shallot, thinly sliced
- oyster sauce, dark soy, sugar, olive oil
- water (not hot), corn starch
If char siew is not something that's easily available in your area, then you're doomed. Kidding! Simply replace it with BBQ chicken/other meat ala you....or if you wanna make your own char siew, go for it, plenty of recipes are available online. Unfortunately, since I haven't tried any of the recipes, I can't recommend one :(
If you have char siew, we're ready to rumble!
Saute shallot in olive oil until fragrant and softened, add diced char siew, add oyster sauce, just a little dark soy, and a few tsp of sugar. Keep tasting until you reach a balance of savoury and sweet. Thicken the filling with about 3 tsp of corn starch in a bit of water. We want the filling and topping to be pretty thick, not runny, so that it won't leak when placed in or on top of the cake.
The Cake
- 1 cup of self raising flour (or 1 cup all purpose flour + 1 tsp baking powder)
- 5 tbsp sugar
- 1/2 tsp chicken stock powder (or a pinch of salt)
- 1 egg, beaten
- 1/2 cup milk
- 1/4 cup olive oil
Preheat oven to 175C. In a mixing bowl, mix dry ingredients, make a well, and pour wet ingredients which has been mixed in another bowl. Whisk until just combined, pour 1 big tbsp of cake batter into muffin tray lined with paper cups, add about 1.5 tsp char siew filling, top with cake batter until the paper cup is almost full. Bake for 10 minutes, add about 1 tsp of char siew filling on top of each cake, continue to bake for 10 more minutes or until a toothpick inserted in the cake comes out clean.
Hmmm~ breakfast...with a cup of hot tea.
Speaking of char siew cupcakes, I'm not the only crazy one. A good friend of mine, Jason Bonvivant made his version of char siew cupcakes too! Check it out la~
Did it work? Well, subtly sweet cupcakes with sticky-savoury-sweet-rich-and-hearty BBQ pork filling and topping?
It worked like magic, just like conditioner on my frizzy tangled hair :D
Plus, making these cupcakes should be wayyy easier than making char siew bao.
PS. Not that I know how to make char siew bao...saw it on TV, and believe that I wouldn't be able to do it >.<
PS II. Crazy me. Why would I even think of making char siew bao? I live in HONG KONG for freak's sake :D
Anywayyy....
Recipe
I simply reduced the sweetness of a basic muffin recipe and tried to recreate the flavors of char siew bao filling.
The Char Siew Filling & Topping
- 1/2 lb of store bought BBQ pork or char siew, diced, not too finely, we still want a bit of a bite (about HK$10 and you'll have some leftover, buy HK$20 and you can keep some for lunch/dinner)
- 2 shallot, thinly sliced
- oyster sauce, dark soy, sugar, olive oil
- water (not hot), corn starch
If char siew is not something that's easily available in your area, then you're doomed. Kidding! Simply replace it with BBQ chicken/other meat ala you....or if you wanna make your own char siew, go for it, plenty of recipes are available online. Unfortunately, since I haven't tried any of the recipes, I can't recommend one :(
If you have char siew, we're ready to rumble!
Saute shallot in olive oil until fragrant and softened, add diced char siew, add oyster sauce, just a little dark soy, and a few tsp of sugar. Keep tasting until you reach a balance of savoury and sweet. Thicken the filling with about 3 tsp of corn starch in a bit of water. We want the filling and topping to be pretty thick, not runny, so that it won't leak when placed in or on top of the cake.
The Cake
- 1 cup of self raising flour (or 1 cup all purpose flour + 1 tsp baking powder)
- 5 tbsp sugar
- 1/2 tsp chicken stock powder (or a pinch of salt)
- 1 egg, beaten
- 1/2 cup milk
- 1/4 cup olive oil
Preheat oven to 175C. In a mixing bowl, mix dry ingredients, make a well, and pour wet ingredients which has been mixed in another bowl. Whisk until just combined, pour 1 big tbsp of cake batter into muffin tray lined with paper cups, add about 1.5 tsp char siew filling, top with cake batter until the paper cup is almost full. Bake for 10 minutes, add about 1 tsp of char siew filling on top of each cake, continue to bake for 10 more minutes or until a toothpick inserted in the cake comes out clean.
Hmmm~ breakfast...with a cup of hot tea.
Speaking of char siew cupcakes, I'm not the only crazy one. A good friend of mine, Jason Bonvivant made his version of char siew cupcakes too! Check it out la~
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23 comments:
That's way too cute :) Love the idea of a savory, meaty cupcake!
This is genius! I can't wait to try them... I have a Char Siu supply just up the street, luckily! (Or maybe unluckily as I might be making these too often!).
Interesting! I think they look really pretty too. The idea of having char siew with cupcakes is refreshing :)
Your creativity juice is overflowing, Rita. Love the idea!
I LOVE char siew bao but am pretty sure there is no way I am ever going to make it. These cupcakes, I think I can handle. They look absolutely amazing and like a great way to get my dim sum fix!
Great idea! Those baked honey-glazed buns are "sweet" anyway! This is so much easier. I think I'm going to steal your idea. ;D
I just found your blog..and I LOVE IT! all of your recipes are pretty simple....which is amazing for a lazy college student like me. :) Keep up the great work!!! and I'm definitely going to try these cupcakes :)
Oh I love those buns!!! I have made some before and they take a lot of time, the cuties seem like the perfect solution! I will definitely try them, thank you for sharing!
Marysol
www.sheeatsbears.blogspot.com
Savory cupcake for me...anytime!
I wonder how Char Siew Chocolate Cupcake will taste like? lol
SMART! So pretty too!
I'm amazed at how cheap Char Siu is in HK. I've forgotten already! In California it costs about 3 times more per pound.
Awwesommemeee!!! New twist on piggy cupcakes hee hee
OMG! Char siew cupcakes!!!??? Hahaha! You're one unpredictable gal! I'd never on earth think of that ... those savory cupcakes! *Faint*
Oh wow! Who would have thought of char siew cupcakes. But in a way, it does sound pretty yummy! Sweet and salt .. I guess if HK has the bo-lo-bau, why not cupcake style. Great recipe.
This is so crazy, i love it!!
Such an interesting combination, glad it worked out for you. The char siew looks really yummy.
You rock with an idea like this!
they are lovely!
Awesome idea! A cupcake us meatlovers can enjoy :)
What a superb idea! This looks so much cuter than the usual char siew pao. yay for savoury foods lovers ^^
how funky!!! I like!
love charsiew in everything!!! yours looks too cute to be eaten tho... *drool
Wow~ My husband would love love this - so very original
awesome! love this idea, now i am toying to replicate :)
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