Vegan Black Sesame Bao Buns
Fluffy steamed bao filled with toasted black sesame paste, nutty and gently sweet. A quietly elegant bun with the deep, roasted flavour that makes black sesame so loved across Asia.
By Farah and Finn
· April 2026
Prep 0.5 hr · Cook 0.5 hr · Rest 1 hr
Makes 6 · 290 kcal per bun
Contains Gluten (wheat), Sesame Allergen detail ↓
Learn how to make black sesame steamed buns with a smooth, nutty filling in a soft and fluffy steamed bun. The sesame seeds are toasted and ground to bring out their aroma, then mixed into a lightly sweet paste. This recipe makes 6 buns.
Let’s cook
Ingredients
Black sesame paste filling
- 120 g black sesame seeds
- 30 g sugar
- 25 g vegan butter
- pinch of salt
Dough
- 180 g all purpose flourI use 9% protein content
- 1.5 tbsp sugar
- 1/2 tsp instant yeast
- 1/2 tsp baking powder
- 90 ml lukewarm water
- 1.5 tsp neutral oil
Black sesame paste filling
Toast the sesame seeds
Add the black sesame seeds to a dry pan over medium to low heat. Toast for about 5 to 8 minutes, stirring continuously to prevent burning.
You'll know they're ready when they become fragrant and start to lightly pop. Do not over-toast as they can turn bitter.
Grind the sesame seeds
Transfer the toasted sesame seeds to a blender or food processor. Blend until you get a coarse, sandy texture.
Avoid over-blending into a paste at this stage.
Mix the filling
Add the vegan butter, sugar, and a pinch of salt to the ground sesame.
Mix until everything comes together into a soft, slightly sticky filling.
Portion the filling
Divide the filling into 6 equal portions, about 20-22g each.
Shape each portion into a ball and set aside for wrapping.
Making the dough
Mix the dry ingredients
Add the all purpose flour, sugar, instant yeast, and baking powder to a large bowl. Stir well so everything is evenly combined.
Add the liquids
Pour in the lukewarm water and neutral oil. Mix with a spoon or your hands until a rough dough forms.
Knead until smooth
Turn the dough out onto a clean surface and knead for 8 to 10 minutes until smooth, soft, and elastic. The dough should feel supple and no longer sticky.
First proof
Place the dough back into the bowl and cover with a damp kitchen towel. Leave to proof at room temperature for about 1 hour, or until doubled in size.
Remove excess air and divide
Once doubled, gently punch down the dough to remove excess air. Divide into 6 equal portions and roll each into a smooth ball.
Shaping and steaming the buns
Fill and shape the bao
Flatten one dough ball into a disc, keeping the centre slightly thicker than the edges.
Place the sesame paste filling in the centre. Gather the edges up and around the filling, pinch to seal, and gently roll to form a smooth bun with the seam underneath.
Line the buns
Place each bun on a small square of parchment paper. This prevents sticking and makes lifting easier.
Second proof
Arrange the buns in the steamer with space between them. Cover and let proof for 20 to 30 minutes until slightly puffy.
Steam
Steam over boiling water for 8 minutes. Once done, turn off the heat and leave the lid on for 2 minutes before opening. This helps prevent the buns from collapsing.
Serve
Enjoy your hot, soft, and fluffy black sesame steamed buns while they are fresh from the steamer.
No talking. Just the making.
3:43 · Farah's Foods on YouTube
Get to know it
The full picture
Always check your own packets; shared processing varies by brand.
Nutrition
An estimate per bun, from the ingredients listed.
Percent daily values based on a 2,000 calorie diet. Values vary with the brands you use.
Notes
- Use finely ground black sesame paste or powder A smooth filling gives the best texture. If using whole seeds, grind them finely.
- Balance sweetness carefully Black sesame has a natural bitterness, so adjust sugar to taste for a balanced flavour.
- Keep the filling thick The filling should be paste-like, not runny, to prevent leaking during steaming.
- Seal the buns tightly Pinch the dough well to fully enclose the filling and avoid opening during steaming.
- Dough should be soft and smooth A slightly soft dough gives fluffier buns. Avoid adding too much flour when kneading.
- Second proof until slightly puffy The buns should feel light before steaming. This helps create a soft texture.
- Do not overproof Overproofed buns may wrinkle or collapse when steamed.
- Steam on medium heat High heat can cause uneven surfaces or wrinkles on the buns.
- Rest before opening the lid Let the buns sit for 2 minutes after steaming to prevent sudden shrinkage.
- Filling sets slightly after cooling The black sesame filling will firm up as it cools while staying soft inside.
Black sesame steamed buns are a classic Asian dessert known for their rich, nutty flavour and soft, fluffy texture. The filling is made from ground black sesame seeds, which have a deep, slightly bitter taste that pairs perfectly with a lightly sweet dough.
When finely ground and mixed into a paste, black sesame develops a smooth and creamy consistency that works well as a bun filling. As the buns steam, the dough becomes soft and airy while the filling warms into a thick, fragrant centre.
The key to a good black sesame bao is balance. The dough should be soft and slightly sweet, while the filling remains rich and nutty without being overpowering. Grinding the sesame seeds finely ensures a smoother texture and prevents a gritty mouthfeel.
Steaming is what gives bao their signature texture. Unlike baking, steaming keeps the buns moist and tender, creating a light bite that contrasts with the dense, flavourful filling inside.
These buns are best enjoyed warm, when the filling is soft and aromatic. They are perfect as a snack, a light dessert, or served with tea. Making them at home allows you to control the sweetness and texture, resulting in a fresher and more natural version than store bought buns.
Questions
Why did my buns wrinkle after steaming?
This usually happens when the lid is opened immediately. Leaving the buns to rest with the lid on allows the temperature to stabilise.
What flour works best?
Plain flour works well. A medium protein flour gives soft buns without becoming chewy.
Can I steam without a bamboo steamer?
Yes. Any steamer setup works as long as the buns are not sitting in water and there is good steam circulation.
Can I freeze steamed buns? How do I reheat frozen black sesame buns?
Yes. Let the buns cool completely after steaming, then place them in an airtight container or freezer bag. Freeze for up to 2 months.
Steam directly from frozen for 8 to 10 minutes until fully heated through. Avoid thawing first, as this can affect the texture.
If microwaving, cover the bun with a damp paper towel and heat in short intervals to prevent drying out.
From our kitchen
