Rice Pudding and Baozi

I went on a little Asian food spree here (and I'm not done yet) but here's what it's produced so far:

First off, my own tropical Asian-inspired creation.  I cooked jasmine rice in coconut milk and cinnamon.  Then, while that was cooling, I made a sweet sauce with white sugar, vanilla, and more coconut milk.  Serve by topping a scoop of rice with fresh mango, then pour the vanilla coconut sauce to taste.

Next, I made some doushabaozi, which are basically steamed white buns filled with sweet adzuki bean paste.   The dough was simple, using only flour, sugar, canola oil, yeast, and baking powder.  I used half cake flour and half all purpose to make a dough with less gluten, which steamed into a lovely puffy bao.  I shaped half of them like this:

And the other half like this:

Because I just couldn't decide what was prettier.  I added the red dot after steaming with a chopstick dipped in red food coloring, and I kept them from sticking to the steamer by sticking the buns to little squares of wax paper.

Mmmmmm.  Delicious.