Cute Bunny Rabbit Steamed Bun With Peanuts & Black Sesame Fillings 萌兔花生黑芝麻包子 【Easy Blender Recipe】

Happy Lunar New Year! May your year of the rabbit be full of happiness, good health and luck! 祝你兔年幸福安康！

These soft and fluffy steamed buns are filled with peanuts and black sesame paste, shaped into cute little bunnies to usher in the year of the rabbit in the Chinese Zodiac.

Watch the making of Bunny Steamed Bun video/ tutorial 萌兔包子制作视频:

Ingredients: 

90g Cold Milk 冷牛奶 

20g Sugar 细砂糖 

1 tsp Oil 花生油

150g Plain Flour/ Pau Flour 中筋面粉/包粉 

1/2 tsp Instant Dry Yeast 即溶酵母 

Peanuts & Black Sesame Fillings 黑芝麻馅：

40g Toasted Black Sesame Seeds 炒香黑芝麻 

40g Toasted Peanut 花生

85g Castor Sugar 细砂糖 

50g Salted Butter (or use ground nut oil/ lard with some salt, adjust the amount accordingly)  含盐牛油／花生油/ 猪油 

Bunny steamed buns for breakfast🐰💕 

Compared with the one I made at the end of rabbit year, they are happier getting off work😍  

认真工作了一整年，兔兔开开心心地准备下班咯！希望大家也一样愉悦地迈进甲辰龙年🐲

Photo updated: Jan 2024

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission from Miki's Food Archives. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤

1. Process the black sesame seeds and peanuts separately in a grinder, follow the steps in the video tutorial. Mix all filling ingredients to form a paste, add more oil if needed. 

黑芝麻和花生搅碎，与馅料食材混合。冷藏后揉成小球备用。

2. Chill the paste then divide and roll into small balls. 

3. Meanwhile, prepare the dough. Place the dough blade into the processor pitcher. Add in all the dough ingredients. Select the DOUGH function to knead the dough.
将其它材料放进搅拌机搅拌成团。

I used the spice & coffee grinder to grind the black sesame seeds and finely chopped the peanuts

4. When the dough is ready, transfer the dough onto the floured tabletop, knead for a few minutes till smooth. Divide dough, roll into small balls. Roll out the dough, wrap in fillings and shape into bunny rabbit.
取出面团加少许面粉揉至光滑。分割，包入馅料后造型。

5. Let it proof for about 50 minutes or double in size. Steam for 15 minutes. When it's done, turn off the heat. Let it sit for 5 minutes before removing the lid. 

做好后发酵50分钟或双倍大。蒸15分钟。 蒸好后熄火，待5分钟才把包子拿出。待凉后即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to favourite my pages if you wish to see my post on your news feed. 

Bunny Rabbit Coconut Jelly 萌兔椰奶果冻

These cute bunny rabbit jellies are delicately sweet and delicious, made with coconut cream infused with the fragrance of the Pandan leaves. It's the perfect dessert to mark the festivities and "wow" your family and friends during this year of the rabbit! 

Let's all HUAT 兔-gether! Wishing you happiness, success and good health… 兔来运转旺全年，万事如意迎新年。欢庆除夕共聚一堂㊗️大家平安喜乐、阖家幸福✨

Ingredients: 
中文食谱：请在网页的右边点击Translate,然后选择中文翻译

250g Konnyaku Premix Jelly Powder

200ml Coconut Cream/ Coconut Milk

1150ml Water

2-3pcs Pandan Leaves 

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 

1. Heat water and pandan leaves. Gradually stir in jelly powder and bring to a boil. Reduce the heat and stir in coconut cream. 

2. Turn off the heat and continue stirring for a minute. Scoop out a small portion and mix with rose syrup or pink food colouring. Fill the rabbit ears then chill to set. 

3. Fill the body of the rabbit with the remaining pandan coconut jelly liquid. Refrigerate until set, unmould and serve chilled.

若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to "FAVOURITE" the pages if you wish to see my post on the news feed. 

Conpoy/ Dried Scallops & Mushrooms Pork Ribs Rice 干贝香菇排骨饭

I love cooking pork ribs rice using a rice cooker because it's simple to make and delicious to eat. The meat is tender and the rice is full of Umami flavour with the combinations of Conpoy aka dried scallops, Shiitake mushrooms and Chinese sausage. 

Ingredients: 2 servings

中文食谱：请在网页的右边点击Translate, 然后选择中文翻译

150g Pork Ribs

1 cup Rice

1 & 1/2 cup Water, plus the water used to soak scallops

4 Fresh Shiitake Mushrooms, sliced

1 thumb-size Ginger, sliced

4 Conpoy/ Dried Scallops, soak and reserve the water

1/2 Chinese Sausage, sliced

Marinade: 

1 tbsp Oyster Sauce

1 tsp Light Soy Sauce 

1 tsp Tapioca Flour

1 tsp Sesame Oil

1/2 tbsp Shao Xing Hua Tiao Wine 

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Combine the pork ribs and marinade ingredients, let marinate overnight. Heat some oil, sauté ginger, Chinese sausage and mushrooms, season with salt and pepper. 

2. Place all ingredients into the inner pot of the rice cooker. Cover with double lids set <RICE> mode. I'm using Song Cho Claypot Rice Cooker.

3. When the cooking has completed, garnish with spring onion, and serve warm.

若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to favourite my pages if you wish to see my post on your news feed. 

Enjoy!