Tai Pao/Da Bao (大包) means “big pao”. As per its name, the size of Tai Pao/Da Bao is about 2 to 2.5 times of normal pao. This version of pao is more common in Malaysia and Singapore, the rich and juicy filling usually comprises of pork, chicken, jicama and hard-boiled egg.

Check out other popular pao recipes from us: Pao recipes collection

CHINESE VERSION: 鲜肉大包 (星马版)-内馅鲜嫩多汁

Malaysia Tai Pao/Da Bao/Big Pao
 

Tai Pao/Da Bao (Big Chinese Steamed Bun) | MyKitchen101en

Yields: 4

Ingredients for raw meat filling: (Yields: 430 g)

  • 150 g pork fillet (sliced)
  • 150 g chicken fillet (sliced)
  • 80 g jicama/yam bean (sliced)
  • ½ tsp ground white pepper
  • ¼ tsp fine salt
  • ½ tsp chicken stock powder
  • 25 g fine sugar
  • 1 ½ tsps cornstarch
  • ¼ tsp minced ginger
  • ¾ tsp dark soy sauce
  • 1 tbsp oyster sauce
  • 20 g plain water

Other filling ingredient:

  • 2 eggs (cleaned, at room temp.)

Ingredients for yeast dough:

  • 140 g pao flour
  • 1 tsp instant yeast
  • 25 g fine sugar
  • 100 g plain water

Ingredients for pao dough:

  • 70 g pao flour
  • 90 g wheat starch
  • ¼ tsp fine salt
  • 25 g fine sugar
  • 35 g plain water
  • 20 g vegetable oil

For filling:

1 For raw meat filling: Steam jicama for 10 minutes until softened, set aside to cool. Put pork fillet, chicken fillet and cooled jicama in a large bowl, add in the remaining ingredients, mix well. Cover the bowl, keep refrigerated to marinate. Take out marinated filling from fridge 45 minutes before using, divide into 4 portions (each about 108 g). Set aside at room temperature.

Malaysia Tai Pao/Da Bao/Big Pao
 

2 For hard boiled eggs: Put eggs into saucepan, add in water (water level should be higher than eggs), bring to the boil. Reduce heat to low, cover and cook for 10 minutes. Dip cooked eggs in plain water until cooled. Remove the egg shells and cut each into half.

Malaysia Tai Pao/Da Bao/Big Pao

For pao dough:

1 Prepare yeast dough: Combine water, instant yeast and sugar, stir until dissolved. Add in pao flour, mix into a dough. Cover the dough. Put a large cup of hot water in cooler bag (or microwave oven/oven), put in yeast dough, zip the bag and proof for 3 hours.

Malaysia Tai Pao/Da Bao/Big Pao
 

2 Pao dough: Combine pao flour, wheat starch, salt and sugar, add to yeast dough, mix well. Add in water, mix well. Add in oil, mix into a dough.

Malaysia Tai Pao/Da Bao/Big Pao

3 Use stand mixer with hook attachment, knead over “Speed 2” for 5 minutes, until a smooth dough is formed. (Reminder: Knead for 6-7 minutes if do it manually.)

Malaysia Tai Pao/Da Bao/Big Pao

4 Wrap dough with cling wrap, set aside to rest for 10 minutes.

Malaysia Tai Pao/Da Bao/Big Pao

5 Divide rested dough into 4 portions (each about 125 g), shape into balls. (Reminder: Cover with cling wrap to prevent from drying.)

Malaysia Tai Pao/Da Bao/Big Pao

Making Tai Pao/Da Bao:

1 Coat dough with pao flour, roll out into slightly round shape, make the sides slightly thinner. Turn the flatten dough over, put in 1 portion of filling and egg, wrap filling with dough, then put onto a piece of paper.

Malaysia Tai Pao/Da Bao/Big Pao

2 Arrange paos in bamboo steamer racks, set aside at room temperature to proof for 15 minutes.

Malaysia Tai Pao/Da Bao/Big Pao

3 Bring water of steamer to the boil, put in paos, steam over medium heat for 20 minutes. (Reminder: You may keep Tai Pao/Da Bao refrigerated, best served in 2 days, steam again before serving. It is not suggested to freeze it as the texture of the hard boiled egg will change when defrosted.)

Malaysia Tai Pao/Da Bao/Big Pao
Malaysia Tai Pao/Da Bao/Big Pao
Malaysia Tai Pao/Da Bao/Big Pao

Malaysia Tai Pao/Da Bao/Big Pao

Tai Pao/Da Bao (Big Chinese Steamed Bun)

Tai Pao/Da Bao (大包) means “big pao”. As per its name, the size of Tai Pao/Da Bao is about 2 to 2.5 times of normal pao. This version of pao is more common in Malaysia and Singapore, the rich and juicy filling usually comprises of pork, chicken, jicama and hard-boiled egg.
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Prep Time 1 hr 15 mins
Cook Time 20 mins
Proofing Time 3 hrs 15 mins
Total Time 4 hrs 50 mins
Course pao/pau
Cuisine Chinese
Servings 4 large pieces
Calories 526 kcal

Ingredients
  

Ingredients for raw meat filling: (Yields: 430 g)

  • 150 g pork fillet sliced
  • 150 g chicken fillet sliced
  • 80 g jicama/yam bean sliced
  • ½ tsp ground white pepper
  • ¼ tsp fine salt
  • ½ tsp chicken stock powder
  • 25 g fine sugar
  • 1 ½ tsps cornstarch
  • ¼ tsp minced ginger
  • ¾ tsp dark soy sauce
  • 1 tbsp oyster sauce
  • 20 g plain water

Other filling ingredient:

  • 2 eggs cleaned, at room temp.

Ingredients for yeast dough:

  • 140 g pao flour
  • 1 tsp instant yeast
  • 25 g fine sugar
  • 100 g plain water

Ingredients for pao dough:

  • 70 g pao flour
  • 90 g wheat starch
  • ¼ tsp fine salt
  • 25 g fine sugar
  • 35 g plain water
  • 20 g vegetable oil

Instructions
 

For filling:

  • For raw meat filling: Steam jicama for 10 minutes until softened, set aside to cool. Put pork fillet, chicken fillet and cooled jicama in a large bowl, add in the remaining ingredients, mix well. Cover the bowl, keep refrigerated to marinate. Take out marinated filling from fridge 45 minutes before using, divide into 4 portions (each about 108 g). Set aside at room temperature.
    Malaysia Tai Pao/Da Bao/Big Pao
  • For hard boiled eggs: Put eggs into saucepan, add in water (water level should be higher than eggs), bring to the boil. Reduce heat to low, cover and cook for 10 minutes. Dip cooked eggs in plain water until cooled. Remove the egg shells and cut each into half.
    Malaysia Tai Pao/Da Bao/Big Pao

For pao dough:

  • Prepare yeast dough: Combine water, instant yeast and sugar, stir until dissolved. Add in pao flour, mix into a dough. Cover the dough. Put a large cup of hot water in cooler bag (or microwave oven/oven), put in yeast dough, zip the bag and proof for 3 hours.
    Malaysia Tai Pao/Da Bao/Big Pao
  • Pao dough: Combine pao flour, wheat starch, salt and sugar, add to yeast dough, mix well. Add in water, mix well. Add in oil, mix into a dough.
    Malaysia Tai Pao/Da Bao/Big Pao
  • Use stand mixer with hook attachment, knead over “Speed 2” for 5 minutes, until a smooth dough is formed. (Reminder: Knead for 6-7 minutes if do it manually.)
    Malaysia Tai Pao/Da Bao/Big Pao
  • Wrap dough with cling wrap, set aside to rest for 10 minutes.
    Malaysia Tai Pao/Da Bao/Big Pao
  • Divide rested dough into 4 portions (each about 125 g), shape into balls. (Reminder: Cover with cling wrap to prevent from drying.)
    Malaysia Tai Pao/Da Bao/Big Pao

Making Tai Pao/Da Bao:

  • Coat dough with pao flour, roll out into slightly round shape, make the sides slightly thinner. Turn the flatten dough over, put in 1 portion of filling and egg, wrap filling with dough, then put onto a piece of paper.
    Malaysia Tai Pao/Da Bao/Big Pao
  • Arrange paos in bamboo steamer racks, set aside at room temperature to proof for 15 minutes.
    Malaysia Tai Pao/Da Bao/Big Pao
  • Bring water of steamer to the boil, put in paos, steam over medium heat for 20 minutes.
    Malaysia Tai Pao/Da Bao/Big Pao

Video

Notes

The size of Tai Pao/Da Bao is quite big, you can further cut each pao into 3 to 4 portions.
You may keep Tai Pao/Da Bao refrigerated, best served in 2 days, steam again before serving. It is not suggested to freeze it as the texture of the hard boiled egg will change when defrosted.

Nutrition (per serving)

Calories: 526kcalCarbohydrates: 84gProtein: 26gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 130mgSodium: 594mgPotassium: 442mgFiber: 3gSugar: 20gVitamin A: 134IUVitamin C: 5mgCalcium: 31mgIron: 4mg
Keyword big Chinese steamed bun, da bao, tai pao
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