Black Sesame Buns

Mix the yeast and sugar into the warm water and let the yeast bloom.

In the meantime, make your black sesame paste by first blending seeds with sugar, then add in coconut oil at the end.

Blend until it forms a paste, then add in water to help thin it out slightly.

Place in the freezer to firm up.

Add the water yeast mixture to the flour, then stir until shaggy dough forms.

Knead the dough for at least 10 minutes.

Cut the dough into 6 equal pieces (or more if you like smaller buns) and cover with a damp cloth.

Roll black sesame paste into 6 balls and keep in the fridge to stay firm.

Roll out the dough balls into a circle, then add black sesame ball in the middle. Fold the edge up so the dough encases the black sesame paste.

Place in the steamer basket with lid on for another 1-2 hours or until buns double in size.

Bring water to a boil, add steamer basket on top, then steam for 12 minutes.

Once done, make sure to lift the lid without water getting onto the buns. Set aside to cool, then enjoy!

These can keep for a few days. To warm them up, just pop them into the microwave for 30 seconds wrapped in a damp paper towel.