Tibet

Tingmo

Soft, swirled steamed buns. Tibet's fluffy partner for any spicy stew.

90 minTime

7 gProtein each

mildSpice

Make it your way

Grandma's wayYeasted dough, layered and steamed.

The original

278kcalsame

7 gproteinsame

2 gfibresame

90minutessame

Classic tingmo.

Per serving, worked out from the ingredient table.

Maida (all-purpose flour, plain flour)3¼ cups

Instant dry yeast1½ tsp

Baking powder1 tsp

Sugar1 tsp

Cooking oil (vegetable oil)1½ tbsp

Water1 cup, warm

Salt½ tsp

4 steps

1Mix flour, yeast, baking powder, sugar and salt. Add warm water and knead to a soft dough. Rest until doubled.
2Roll into a large thin rectangle, brush with oil, fold into layers and cut into strips. Stretch and twist each strip into a knot or flower.
3Rest 15 minutes, then steam on oiled plates.
4Turn off heat and wait 5 minutes before opening the lid.

Serve it like this

Serve warm in a steamer basket next to a spicy stew, chilli sauce or dal.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.