Sticky Jackfruit Bao Buns

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22 March 2022

Reading Time: 2 minutes

Many of us are looking for alternatives to meat meals these days. Try these vegan Bao Buns a beautiful Thai dish from Auckland’s East restaurant executive chef Harmeet Singh – it is sophisticated and full of flavour, yet relatively easy to recreate at home.

Serves 2


  • 2 bao buns (find these in the freezer at the supermarket)
  • 1⁄2 cup (120g) jackfruit, sliced (canned jackfruit is fine, see notes)
  • 1 teaspoon salted peanuts, crushed
  • 1⁄4 cup cornflour
  • Oil for frying
  • 1⁄2 cup hoisin orange glaze (see below), or use hoisin sauce
  • 1⁄4 cup shredded red cabbage
  • 1⁄4 cup bean sprouts
  • 3 red and 3 green chillies, sliced
  • 2 sprigs coriander leaf
  • 2 wood skewers

Hoisin orange glaze

  • 1⁄2 cup hoisin sauce
  • 1/3 cup pure orange juice
  • 1⁄2 teaspoon chilli flakes


Hoisin orange glaze

1. Mix glaze ingredients in a saucepan and bring to the boil. Let simmer and reduce down to a thick consistency, about 5 minutes, before removing from the heat. Set aside to cool.

Bao buns and filling

1. Steam your bao buns for 5 minutes, according to packet instructions. We love the Tefal Airfryer for steaming.

2. While steaming the buns, dust jackfruit with cornflour. Add 2cm oil to a large pan over a medium-high heat. Add jackfruit and shallow fry for 2-3 minutes (Alternatively, deep fry for 2 minutes in hot oil at 180°C). Remove and toss jackfruit in 1⁄2 cup of the sticky hoisin orange glaze.

3. Place steamed bao on serving plate and brush insides with hoisin orange glaze or hoisin sauce.

4. Fill bao with the hoisin-glazed jackfruit and top with cabbage, bean sprouts, chilli and coriander. Insert wooden skewer through the bao to hold together. Sprinkle crushed peanuts on the filling.


Canned jackfruit can be bought from many supermarkets. It’s quite bland so needs lots of flavour added, but has a meaty texture that’s similar to pulled pork.

Related article: A Busy Girls Life Saver: The Tefal Airfryer

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