Make Your Own Bakpao As Travel Supplies Or Can Be Used As A Selling Business

Bakpao is a traditional Chinese food. Bakpao, which is a loanword from the Hokkien language, is translated Pao which means package and bak means meat, so bakpao means package containing meat.

Bakpao in Hakka is called nyukppao / yugppao which means the same thing, namely wrapped meat. In the North Sulawesi region, bakpao is known as biapong, and is used as a side dish when drinking coffee.

Bakpao filling: Initially the most commonly used filling was meat. But as time goes by, Bakpao itself can be filled with other ingredients such as chocolate, cheese, vegetables, fruit jam, green bean butter, red bean butter, and so on according to taste.

Bakpao skin is made from wheat flour dough with yeast as a dough improver. After adding the filling, the bun dough is fermented until it expands and steamed until cooked. To differentiate the contents of the buns, usually a colored mark is placed on the buns.

If you want to make your own to sell or as stock, here is a simple recipe for making delicious and soft buns.


• 300 grams of all-purpose flour

• 2 tablespoons granulated sugar

• 1 tablespoon of powdered milk

• 1 teaspoon of instant yeast

• 150 ml warm water

• 1 tablespoon of vegetable oil

Fillings according to taste (minced meat, cheese, chicken, vegetables, chocolate, nuts, etc.)

Steps to Make:

1. Dissolve instant yeast and a little granulated sugar in 2 tablespoons of warm water. Wait until it foams.

2. Mix flour, granulated sugar, and powdered milk in a bowl.

3. Add the activated yeast to the flour mixture. Mix well.

4. Pour warm water little by little into the dough while continuing to stir using your hands or a wooden spoon.

5. After the mixture is thoroughly mixed, add vegetable oil. Knead again until the dough is soft and elastic. If it's too sticky, you can add a little flour.

Initial Fermentation Process:

Cover the dough with a clean cloth or plastic wrap, then let the dough rise for 1/2 hour in a warm place until it has doubled in size.

Forming and Filling:

After expanding, remove the dough and deflate it by kneading briefly to release air.

Divide the dough according to the desired size for each bun.

Form the dough into a ball, flatten it by hand, then place the filling in the middle.

Fold the dough into a semicircle and seal the edges together, making sure the dough is sealed so the filling doesn't come out.

Final Fermentation Process:

Place the filled dumplings on a baking sheet lined with parchment paper.

Let the buns rise again for 1/2 hour.

Steaming Process:

Heat the steamer or steamer pot. Steam the buns for about 15-20 minutes until cooked. Make sure the water in the steamer remains boiling.

Serving method:

Once cooked, remove the dumplings from the steamer and allow them to warm before consuming or selling them. Bakpao cakes are ready to be sold or consumed alone with the family.

It's easy to make dumplings yourself. Good luck.. Keep trying.