What You Need to Know
The saturated steam maintains a constant temperature of 100 °C until all water evaporates, ensuring uniform heat transfer through the porous bamboo walls. Starch gelatinization begins at 60–70 °C, softening the wrapper, while pork or shrimp proteins denature in the same range, yielding tender, safe fillings. The bamboo’s lignin also provides a mild antimicrobial barrier, contributing to food safety.
The Science
Primary Reaction
Starch gelatinization and protein denaturation