Step 1

Lightly grease Varoma dish and tray with oil, then set aside.

Step 2

Place spinach and milk into mixing bowl, then blend 30 sec/speed 7. Using a fine-mesh sieve, strain spinach milk into a jug, then return to mixing bowl.

Step 3

Add sugar, yeast, baking powder and oil, then mix 30 sec/37°C/speed 2.

Step 4

Add flour and salt, then knead Dough /2 min. Place dough on a silicone bread mat or lightly floured work surface. Using a rolling pin, roll into a rectangle (approx. 30 x 20 cm). Starting from a long edge, roll up dough into a log shape, then cut into 12 equal portions.

Step 5

Divide dough portions between greased Varoma dish and tray, placing them cut-side up. Cover with Varoma lid and leave in a warm place to prove until doubled in size (approx. 1 hour). Meanwhile, continue with the recipe.

Step 6

Place spring onions/shallots, carrot and oil into mixing bowl, then chop 2 sec/speed 7 and cook 3 min/100°C/speed 1. Set aside in mixing bowl for 5 minutes to cool before continuing with the recipe.

Step 7

Add all remaining patties ingredients and mix 10-15 sec//speed 4, with aid of spatula, until just combined.

Step 8

Wearing food handling gloves or using clean, damp hands, divide mixture into 12 equal portions (approx. 80 g each, see Tips) and shape into patties. Place on a plate, cover and refrigerate for 30 minutes to firm up.

Step 9

Place carrot, capsicum and spring onion/shallot into mixing bowl, then chop 2-3 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Step 10

Add cabbage, mayonnaise and Sriracha® sauce (optional), then combine 2 sec//speed 4. Place in an airtight container, sprinkle with black and white sesame seeds and refrigerate until needed.

Step 11

Carefully place boiling water into mixing bowl. Place Varoma with bao buns into position and secure Varoma lid, then steam 10-15 min/Varoma/speed 1 or until buns are cooked through.

Step 12

Meanwhile, heat a little oil in a large non-stick frying pan over medium-high heat. Working in batches, fry patties for 3 minutes on each side or until browned and cooked through. Drain on paper towel.

Step 13

Cut warm bao buns in half, layer each base with a patty and coleslaw, then sandwich together with bun lids. Serve immediately.