‘Char siew’ polo buns from Jackfruit and Blue Ginger by Sasha Gill

Ingredients

• pinch of white pepper
• ¾ cup (60 g) soy chunks, prepared, drained and cut in half
• ¼ teaspoon salt
• 2 tablespoons vegetable oil
• ¼ cup (60 ml) coconut milk
• 2 tablespoons white sugar
• 2 teaspoons white sugar
• ¼ teaspoon almond extract
• ½ cup (125 ml) lukewarm water
• ½ teaspoon vanilla extact
• 1 packet (2½ teaspoons) active dried yeast
• drop of yellow food colouring – optional
• 1 teaspoon sesame oil
• 2 tablespoons plant milk
• 2 teaspoons agave syrup
• 1 teaspoon plain flour
• 1 tablespoon vegetable oil
• 1 tablespoon hoisin sauce
• ¼ cup (60 ml) aquafaba
• 1 white onion, diced
• 2½ cups (375 g) plain flour
• 1 tablespoon aquafaba
• ¾ cup (100 g) plain flour, sifted
• ¼ teaspoon baking powder
• ¼ cup (55 g) white sugar
• 3 teaspoons custard powder
• ¼ cup (50 g) vegan butter, softened
• 1 tablespoon dark soy sauce