Xiu Pao

Tested Recipe Adapted from Plilip Yoong’s Pasar Malam Delights

Xiu Pao



2 tbsp oil

½ tbsp chopped garlic & shallot

1 ½ tbsp plain flour

100ml water

300g char xiu / roasted pork, diced


½ tbsp dark soya sauce

1 tbsp sesame oil

1 tbsp oyster sauce

50g sugar



220g plain flour

110g shortening


370g plain flour

2 tbsp custard powder

4 tbsp sugar

1 tsp salt

1 tsp bicarbonate of soda

100g shortening

75g margarine

150ml water

1 egg, mixed with a little salt, beaten, for glazing

Some toasted sesame seeds, for decoration

Preparation Instructions:

  1. Heat up oil, stir-fry chopped garlic and shallot until fragrant. Add plain flour and stir-fry until lightly brown. Add in water, seasoning and stir until thick.
  2. Add in char xiu and mix well. Remove from heat and leave to cool. Keep in the fridge before using.
  3. Skin: Place A into a mixing bowl and mix into a dough. Divide into 20 portions (about 16g each) and shape them into balls.
  4. B: Put plain flour, custard powder, sugar, salt, bicarbonate of soda into another mixing bowl and mix well. Add in shortening, margarine and rub until resembles bread crumbs. Add in water and knead into a smooth dough. Divide into 20 portions (about 35g each).
  5. Wrap A in B and roll into a rectangular shape, roll up neatly. Repeat the same method and then form into balls. Rest for 10 minutes.
  6. Roll the small dough into a flat round and wrap in some filling. Arrange onto a baking tray, glaze the paos with beaten egg and sprinkle sesame seeds on the surface. Bake in a preheated oven (200 degree C) for 25-30 minutes until golden brown. Remove and serve.

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