Hakka Radish Buns

Hakka Radish Buns

In some places, Hakka radish buns are affectionately called zhulong ban (pig cage rice cakes). They’re one of the most beloved Hakka treats. The dough is made the traditional way, using a natural starter called ban mu, giving the skin a soft, springy texture. The filling is fresh, flavorful, and never greasy. With their cute, bite-sized shape and perfectly balanced portions, each bun is filled with the comforting taste of home. Whether for breakfast, an afternoon snack, or a moment of nostalgia, they’re easy to make and always heartwarming to enjoy.


What is “Ban Mu” (粄母)?

“Ban mu” is an essential element in traditional Hakka rice-based snacks. A small portion of glutinous dough is boiled first, then kneaded into the raw dough. This gives the final bao a chewier, more elastic texture and prevents sticking.


Watch step by step recipe video below:

 

 

Ingredients

 

Filling (makes 16 buns)

  • 2 (~950 g shredded) white radishes (daikon) 
  • 150 g pork
  • 6 dried shiitake mushrooms (soaked until soft)
  • 30 g dried shrimp (soaked until soft)
  • 30 g garlic chives
  • Salt, 1 tsp (salting radish); ½ tsp (seasoning)
  • 1 tsp white pepper
  • 1 tbsp fried shallots 
  • ½ tsp sugar 
  • 3 tbsp cooking oil

 

 

1. Wash and peel the radish. (If the radish is old, peel a little deeper to remove the tough outer layer.)

 

2.  Shred the radish with a julienne grater, mix with 1 tsp salt, and let sit for 20 minutes. Squeeze out excess liquid and set aside.

3. Cut softened shiitake into thin strips, chop dried shrimp, mince garlic chives, dice the fatty part of the pork, and cut the lean part into thin strips.

4. Heat a pan with 3 tbsp oil. Sauté the diced fat until it releases oil, then add mushrooms, shrimp, lean pork, fried shallots, and garlic chives. Stir-fry until fragrant. Add pepper, ½ tsp salt, ½ tsp sugar, and shredded radish. Stir-fry over low heat until well mixed. Remove and let cool completely.

 

 

Dough (outer skin)

 

 

  • 400 g glutinous rice flour
  • 100 g rice flour 
  • 35 g sugar 
  • 1 tbsp cooking oil 
  • ~ 360 g water (adjust depending on flour absorption)

 

Others

  • 8 bamboo leaves , cleaned, wiped dry. (Or use parchment paper)
  • Some cooking oil for brushing

 

1. Make the “ban mother” (粄母): From the 400 g glutinous rice flour, take 40 g and mix with 30–35 g water to form a small dough. Flatten it and boil in about 3 cups of water until it floats. 

 

2.  In a large bowl, combine the remaining glutinous rice flour, rice flour, the cooked “ban mother,” sugar, and oil. Gradually add water while mixing into a dough. Transfer to a kneading mat and knead until smooth. Divide into 16 equal pieces, roll into balls, and cover with plastic wrap to prevent drying.

3. Flatten each dough ball into a small bowl shape, fill with radish filling, brush lightly with oil, shape neatly, and place on an oiled bamboo leaf.

4. Arrange the buns in a steamer. Bring water in the pot to a boil, place the steamer on top, and steam over high heat for 10 minutes. Briefly lift the lid to release excess steam (to prevent the surface from collapsing), then cover again and steam for another 3–5 minutes. Brush the cooked buns with oil to keep them soft and moist.

 

 

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