MATCHA GUA BAO BURGER WITH PULLED JACKFRUIT

Matcha Gua Bao Burger with Pulled Jackfruit – Burger with a difference!

With our recipe for the Matcha Burger you can bring Asian flavours into your kitchen. The KISSA Matcha Gua Bao Burger with pulled jackfruit is not only vegan, but also a unique treat that is perfect for your detox regime. The fresh ingredients of the Matcha Gua Bao Burgers provide an exciting taste experience, and preparing the Matcha Gua Bao Burger is easier than you think. Whether on cold autumn and winter days or as a light snack in between meals - this burger is a real highlight!

Ingredients Matcha Gua Bao Burger

Ingredients for 15 buns:

MATCHA BAO BUN

• 2 tsp KISSA Matcha Basic or KISSA Matcha Beauty
• 500g flour
• 50g powdered sugar
• 3g salt
• 4g baking powder
• 5g dry yeast
• 145ml lukewarm water
• 145ml soy drink
• 15ml sesame oil plus extra for preparing the buns

PULLED JACKFRUIT

• 450g canned jackfruit
• 2 small spring onions
• 4 teaspoons grated ginger
• 3 cloves of garlic
• 3-4 tsp tamari / soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoons hoisin sauce plus extra for serving
• 2 teaspoons vegetable oil
• 1 teaspoon Chinese five spices

ASIDE FROM THAT

• oyster mushrooms, fried
• 1/2 cucumber, cut into thin strips
• radishes, cut into thin strips
• peanuts, chopped
• spring onion, finely chopped
• bunch of fresh coriander

Preparation Matcha Gua Bao Burger

1. Mix flour, sugar, KISSA Matcha Basic or KISSA Matcha Beauty, salt, baking powder and yeast in a bowl.
2. Add water and soy milk and knead the dough with your hands until it is smooth and no longer sticks to your hands. If the dough becomes too firm, add a little more soy drink.
3. Cover the dough in the bowl with a cloth and leave to rest for about 60 minutes. Once the dough has doubled in size, you can place it on a wooden board and then shape it into a roll. It is best to use a little sesame oil here so that the dough does not stick.
4. Using a knife, cut 60g pieces from the roll and form them into a ball. The balls are then flattened and rolled out slightly with a rolling pin to form even circles (10cm diameter). To give the buns their typical shape, a stick is placed in the surface and the dough is folded in half.
5. The buns need to rest covered on a baking tray for another 30 minutes.
6. The buns can either be steamed in a steamer at 100% humidity and 100 °C (10-15 mins) or in an Asian bamboo steamer lined with baking paper (3-5 mins).
7. Take the jackfruit pieces out of the can and break them up with your fingers so that the pieces fall apart easily and the individual strands become visible - this makes it easier to absorb the sauce.
8. Heat 2 tablespoons of oil in a medium-sized pan.
9. Lightly fry the spring onions until they become soft.
10. Add the chopped garlic and ginger and fry until fragrant.
11. Mix in the Chinese five spices and fry on low heat for 1 minute. Add all the other ingredients for the sauce: tamari/soy sauce, hoisin sauce and rice vinegar. Finally, add the jackfruit pieces.
12. Mix everything together well so that the fruit can absorb the maximum amount of sauce.
13. Now all buns can be filled with pulled jackfruit, fresh vegetables, herbs, mushrooms and some hosin sauce.

Get KISSA Matcha Basic or KISSA Matcha Beauty now and try this extraordinary recipe yourself!