Make This: Club House for Chefs’ Banoffee Pie Bao with Caramel Sauce
Soft, steamed buns are typically served as a savoury snack in China. But, with a simple dough and classic pie fillings, you can create the ultimate handheld dessert—like a banoffee pie bao with bananas, cream, cinnamon and toffee.
1 c Thai Kitchen Coconut Milk
½ c sugar
2 tbsp coconut oil
2 tsp Club House Pure Vanilla Extract
3 1/3 c self-rising flour
Banoffee Pie Filling & Caramel Sauce
¾ c sugar, divided
2 tsp Club House Ground Cinnamon
3 bananas, sliced 1/2-inch thick on the diagonal
4 tbsp butter, divided
1 tsp Club House Pure Vanilla Extract
½ c Thai Kitchen Coconut Milk
8 oz cream cheese, softened
¼ c heavy cream
¼ c Biscoff cookies, crumbled
Mix Thai Kitchen Coconut Milk, sugar, coconut oil and Club House Pure Vanilla Extract in medium bowl. Gradually stir in flour until combined. Work in flour by hand as dough gets stiffer. Form into a ball. Cover and let rest for 30 minutes. Roll out dough on lightly floured surface ¼-inch thickness. Cut out 16 rounds (3-3 ½-inches in diameter) with cutter. Re-roll scraps and cut out rounds just once. Brush dough rounds lightly with additional coconut oil. Fold over each round without pressing down. Cover with damp kitchen towel. Let rest for 10 minutes. To cook the bao buns, pour 1-inch of water into large pot. Bring to boil. Line a steamer basket with parchment paper. Place some of the bao buns in steamer basket. Insert steamer basket in pot. Steam on medium heat for 10 minutes or until buns have expanded. Transfer buns to wire rack to cool. Repeat with remaining bao buns.
Banoffee Pie Filling and Caramel Sauce
Mix 2 tablespoons of sugar and Club House Ground Cinnamon in small bowl. Coat banana slices in cinnamon sugar mixture. Heat 2 tablespoons of the butter in large skillet on medium-high heat. Add bananas; cook until lightly browned, turning once. Remove bananas. Add remaining butter, remaining sugar and Club House Pure Vanilla Extract to same pan, stirring to melt sugar. Cook for 5 minutes or until caramel is golden brown. Gradually add Thai Kitchen Coconut Milk while stirring. Remove caramel sauce from heat. Beat cream cheese and ¼ of the caramel sauce in large bowl with mixer on medium until smooth. Gradually beat in heavy cream. Beat on medium-high speed for 2 minutes or until fluffy. Gently stir crumbled cookies into banoffee pie filling.
Gently split bao buns. Dollop a spoonful of banoffee pie filling into each bao bun. Top each with banana slices and drizzle with caramel sauce. Serve immediately.