Ting Mo Recipe (Ting mo:mo, Steamed bread/bun) – Chef Pasang Lama

Ting Mo is an aerated steamed bread/bun from the Tibetan community. Normally made with flour and doesn’t contain any kind of stuffing. But, it can be flavored with fresh herbs, nuts, and seeds, etc. It can be eaten with stew (veg/ non-veg ) or any sort of stir-fried dish.

Time: 1 hour 45 minutes
Portion Size: 3 pax


  • 300g Flour
  • 3g instant yeast
  • 10g Toasted crushed flax seed(opt)
  • ½ tsp Turmeric powder(opt.)
  • 170 ml of warm water
  • 3 g Salt
  • 1 tbsp Sugar
  • 1 tbsp Oil 

Method of Preparation

Note: If you are using active dry yeast then activate by dissolving in warm water with sugar and leave it for 10 minutes until foamy in appearance.

  • Combine flour, salt, yeast, and sugar in a clean mixing bowl.
  • Slowly add warm water and mix it well to create a dough.
  • Transfer the dough on the clean working surface dusted with flour and knead the dough by the following folding and stretching for 10-15 min until soft and smooth in texture.
  • Then put the dough in a bowl and keep covered in a warm place for 45 minutes till double in size.
  • Once the dough is double in size, transfer the dough on the working surface and knead the dough gently for few minutes and leave it on the surface covered for few minutes.
  • Sprinkle some flour on the surface and flatten the dough gently into a rectangular shape using a rolling pin.
  • Mix turmeric powder and oil and apply it on the dough. Also, sprinkle crushed flaxseed on the dough evenly.
  • Roll the dough into a cylindrical shape and slice it up into 9 round shape. You can bake the tingmo as it is or you can shape it into flowery looks by twirling the edges.
  • Grease the steamer with oil and arrange the tingmo nicely leaving a gap in between so that it can rise evenly and leave it covered 10 min for the second proof.
  • Make sure the water is boiling before you going to steam tingmo. Then steam the tingmo approximately for 15 minutes.
  • Once the tingmo is ready, you can serve it with your choice of curry, achar (relish), soup or veggies, etc.

Recipe By: Chef Pasang Lama

Chef Pasang Lama was born and raised in Boudha, Kathmandu, originally from Kavrepalanchok. He completed his diploma in culinary arts from the Academy of Culinary Arts, lagankhel, and began his culinary journey from Dubai in some of the chain and luxury Hotels to Brisbane’s finest steak houses and hotels. He was always keen on cooking from an early age. To continue his passion and dedication he is learning on different cuisine because he believes, every cuisine has a deep meaning and story behind it. As a chef, he loves to develop his knowledge, skills and prepare various projects and create new dishes staying close to the roots with creative plating and presentation.

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