How To:

1.Make the bao buns. Mix all purpose flour, coconut milk powder, baking powder and instant dry yeast in a bowl. In another bowl, dissolve the sugar and salt in the warm water. Mix the dry and wet ingredients together. Knead in vegetable oil and knead until the dough is soft, smooth and elastic. Coat with oil, and place in bowl when done. Cover and proof for 60 minutes or until doubled. When done, punch down and cut in half. With one half, roll out until about ½ inch thick. Brush the top with oil to avoid sticking. Cut the dough with round pastry cutter. Brush the top with oil, fold and press the middle with a rolling pin. Place the formed bun on greased 2x2 baking paper. Do this with the rest of the dough until all dough is formed. Proof for another 20-30 minutes. Steam for 12-15 minutes. Set aside.

2.In a saute pan, heat oil. Saute the onion and garlic. Add the unMEAT Tocino and fry until slightly caramelized. Place in bowl and add hoisin sauce, blue agave syrup and soy sauce. Set aside.

3.Make the Asian slaw by combining the rice vinegar, sugar and salt together. Marinade the julliened carrots and cucumber together. Let it chill for at least 30 minutes.

4.To assemble, place Char Siu unMEAT Tocino in between the prepared bao buns. Put prepared Asian slaw on the sides. Top with sliced leeks.