2) Take out dough and divide it into 20-24 pieces.
3) Roll out each piece into about 6 inches discs, should be thinner around the edges. Place about 1 heaping tablespoon of filling on the center of dough. Gather the edges, using the N-S and E-W or the 12 o'clock-6 o'clock and 9 o'clock-3 o'clock fashion. Meaning, take the 2 opposite sides and pinch them together, then the other 2 sides together, then gather the rest of the sides, pinching them altogether to seal well.
4) Oil the bottom of the filled dough before placing them on a piece of paper. You can use 2 1/2 square inch wax paper or parchment paper or just simply use muffin liners. Place the filled siopao smooth side up on the papers.
5) Let the dough rise until doubled in size, about 45 minutes, before putting them in the steamer to steam. (Don't forget to place a clean kitchen towel over the steamer before putting the lid on so the water from the vapor will not drip on the buns).
6) Steam the siopao for 15-20 minutes.
The recipe is really simple as you can see, it has only 3 ingredients and if you want a good workout for your arm, you'll want to try making this dessert.
1 package grated frozen ube, thawed out
1 stick butter
1 can condensed milk
1) Pass the thawed out ube through a sieve because you want this to be really smooth.