Bao Buns 640g
Where to Buy
Bao Buns 640g: Quick Facts
| Pack size | 640g |
|---|---|
| Servings per pack | 16 serves of 40 g |
| Energy per serve | 512 kJ (122 Cal) per 40 g serve |
| Cook from frozen | Yes, no thawing needed |
| Steam | 7–8 minutes |
| Microwave | ½–1 minutes (1000 W) |
| Storage | Keep frozen |
| Where to buy | Woolworths and IGA |
Cooking Instructions
Steam
Do not defrost.
- Steam bao buns over boiling water for 7 – 8 minutes.
Microwave (1000 W)
Heat from frozen.
- Place the buns on a microwave-safe plate, spaced apart, and sprinkle each with water.
- Microwave 1 bun for 30 seconds, or up to 3 buns for 1 minute.
- Leave the buns in the microwave for 2 minutes to soften.
- Open the buns and add your filling.
Serve
Fill with your favourite protein and veggie combo. Visit our recipe page for inspiration.
Ingredients / Allergens
Wheat Flour, Water, Sugar, Vegetable Shortening, Yeast (Emulsifier (491)), Raising agent (500), Whole Milk Powder (Emulsifier (Soy Lecithin)), Sesame Oil.
Contains wheat, gluten, milk, sesame, soy.
Nutritional Information
Servings Per Package: 16
Serving Size: 40 g
Serving Size: 40 g
| Average per serve | Per 100 g | |
|---|---|---|
| Energy | 512 kJ | 1280 kJ |
| Protein | 5.9 g | 7.4 g |
| Fat - Total | 1.4 g | 3.4 g |
| - Saturated | 0.8 g | 1.9 g |
| Carbohydrate | 25.0 g | 61.0 g |
| - Sugars | 4.0 g | 10.0 g |
| Sodium | 27 mg | 67 mg |
Bao Bun Inspiration and Filling Ideas
Soft and pillowy bao buns make a versatile base for both savoury and creative fillings. These related recipes highlight a range of filling ideas — from hearty meats to playful dessert twists — giving inspiration for how to enjoy or adapt your bao buns with bold flavours and texture contrasts.
Used as a shell for deep-fried ice cream bao buns for a fun, dessert-style treat.
Paired with crispy prawn cocktail elements for a textured seafood bun twist.
Used as a vessel for Mexican fusion beef flavours for bold, cross-cultural taste.
Paired with hoisin & ginger pulled pork for a sweet-savory flavour match.
