Panko Bao Filled With A Scoop Of Ice Cream + Sauce Recipe

Thaw and prepare buns

If using frozen bao, thaw according to package directions until pliable but not soggy (typically refrigerate or steam briefly). Pat buns dry with a paper towel to remove surface moisture so breading adheres better.

Create dredge station

In a shallow bowl combine the flour and cold water to make a slightly loose paste (this acts like a wet-dredge). Place beaten egg in a second shallow bowl. Put panko breadcrumbs in a third shallow bowl and season with 1 tsp fine salt; stir to distribute.

Coat buns

Working one at a time, gently press each bao to flatten slightly (about 1/2 the original thickness) so it will hold a scoop of ice cream later. Dredge each flattened bao in the flour paste, then dip in beaten egg, then press into the panko so the exterior is evenly coated. Set coated buns on a rack for 5 minutes to help the crust set.

Fry buns

Pour oil into a heavy skillet or shallow pot to a depth of about 1/2 inch (or use a fryer) and heat to 350°F (175°C). Fry coated baos in batches 1–2 at a time so they don’t touch, turning once, until deep golden brown and crisp, about 2–3 minutes per side. Use a slotted spoon and transfer to a paper towel–lined tray to drain. Let cool completely to room temperature (crust must be cool and crisp before filling with cold ice cream).

Scoop and slightly soften: Keep ube ice cream in the freezer until nearly serving time. Just before assembly, let it sit at room temperature 3–5 minutes. If it’s very hard, stir 2 tablespoons milk into the ice cream to make it scoopable but still cold and dense. Use a 2-tablespoon scoop (or small ice cream scoop) to portion scoops about 1.5–2 tablespoons each.

Cook cherries

In a small saucepan combine pitted cherries, 3 tbs sugar, and 1 tsp lemon juice. Cook over medium heat, stirring occasionally, until the cherries release juices and the mixture begins to simmer, 4–6 minutes.

Thicken and finish

Mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Stir slurry into the simmering cherry mixture and cook for 1–2 more minutes until sauce thickens slightly. Remove from heat and stir in 1 tsp vanilla extract. Taste and adjust sweetness with a pinch more sugar if desired. Let sauce cool to warm or room temperature before using (it should not be piping hot when paired with ice cream).

Hollow the bao (if desired): Using a small spoon or melon baller, carefully remove a small portion from the center of each fried bao to create a cavity for the ice cream scoop. Alternatively, simply press the scoop into the flattened center — ensure crust remains intact.

Fill with ice cream: Place a single 1.5–2 tablespoon scoop of chilled ube ice cream into the cavity or gently press it into the center of each cooled bao. Work quickly so ice cream doesn’t melt; keep remaining scoops in the freezer between fillings.

Sauce and garnish: Spoon 1–2 teaspoons of the cherry-vanilla sauce over each filled bao (or serve sauce on the side for dipping). Sprinkle a pinch of toasted sesame seeds over the top and garnish with a small mint leaf if using.

Serve immediately: Serve assembled panko baos immediately so the contrast of warm-crisp exterior and cold ice cream is preserved. If you need to make ahead, keep fried bao crisp at room temperature in a single layer for up to 1 hour and keep ice cream frozen; assemble just before serving.