20 minutes in the steamer. It is odd to have baked, unleavened bread dough look as white before the cooking process as it did after. But these were completely cooked through, puffy with natural rise and the filling was exceptionally hot.
The sugar in the dough lended a stiffness I was not prepared for. I had to use my French rolling pin for each of these. The dough was not soft nor pliable enough to shape by hand which is the preferred method to get the rounded cup shape for the filling.
I do not have a bamboo steamer. I do have an aluminum steamer stock pot that I purchased in Singapore. Plenty of space for all 16 to cook. I lightly oiled the insert racks to prevent sticking. Picture above is the raw dough encasing the filling and waiting for the water to come to a boil.