To make the chicken filling, pre-heat the oven to 170’C
Toss the chicken in the soy sauce in an oven proof dish and bake for 20-25 minutes until cooked through.
In the meantime, blend together the ingredients for the satay and set aside until needed.
Once the chicken is cooked, remove and leave to cool slightly before bashing with a rolling pin and pulling apart.
Mix it together with 6 tbsp of your satay and the remaining ingredients and set aside while your prep your buns.
To make your buns, lightly oil 12 paper cake cases with the sesame oil
Whiz together your flour and coconut milk until you have a smooth dough.
Flour your hands and divide the mixture into 12 balls, rolling in a little flour if you need to.
Press each ball flat and lay in the oiled case.
Divide your filling into the cases and then seal the dough around the filling with a good pinch. Turn your buns around so that the seal is facing the bottom and you have a nice smooth dome over the top.
Carefully arrange the buns in each level of your bamboo steamer and place the lid on top.
Heat a saucepan with water until steaming and the place your bamboo steamer on top. Reduce the heat to a medium and steam for 15 minutes (swapping the buns half way through). Test to see if the buns are cooked by cutting on open slightly, if the bun still looks sticky then return it for a little longer.
Once cooked, sprinkle over your sesame seeds, chilli and coriander and serve with your satay sauce and a crunchy salad or slaw.