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Thursday, October 23, 2014

Round Mi Koo

I used to make the red mi koo in oblong shape but these days I prefer to make them round.  With this recipe, I can make 12 mi koo using paper casings.  This size is just nice for 1 serving.
 

Plain flour is replaced with pau flour for better texture and colour.  Best to serve hot or warm, the pink outer skin can easily be removed.  Keeps well in the freezer for weeks. Just thaw and steam for another 10-15 minutes before serving, the mi koo is as good as fresh.
Recipe Source - Amy Beh's Book One [modified]
Ingredients
[makes 12 pieces]
600 gm plain flour - sift together with baking powder
1 heaped tsp double action baking powder
1 heaped tbsp vegetable shortening
250 ml warm water
150 gm caster sugar
1/4 tsp salt
2 tbsp coconut milk
1 1/2 tbsp instant yeast
1 tsp rose pink colouring mix with 100 ml water
12 pieces paper cup casings
  1. Mix water together till sugar dissolve.
  2. Add to flour ingredients together with coconut milk in an electric mixer.  Knead until well combine then add in vegetable shortening. Continue kneading until dough is soft and smooth.
  3. Shape into a round ball, cover to proof for about 30 minutes or double in size.
  4. Remove dough from pan onto a floured board. Punch down dough to release air then roll out into a long log and cut into 12 equal pieces [about 85 gm/piece].
  5. Form each piece into a smooth round ball   Place round dough onto paper cup casing. Complete the same for the rest.  Place prepared dough on steaming tray.
  6. Leave to proof till double in size [about 30 minutes]. Before steaming, brush dough with rose pink colour water.
  7. Heat enough water on high heat in wok. When water is boiling, put steaming tray [I use 2 x 14" bamboo steamer] over the water and steamed for 20 minutes [see photo].
  8. Off heat and leave steamed mi koo in steamer for about 3 minutes before uncovering to remove buns to cool on rack. The purpose is to get a smooth skin bun. If using other steamers be careful of water vapour that may drop onto the buns.


Notes:
  • Can substitute warm water with fresh coconut water or pandan water, the buns will be even more fragrant
  • Buns can be eaten fresh after steaming or sliced and spread with butter or to wrap roasted pork [siew yoke] or braised soy sauce pork belly.
  • Can leave the bun skin plain if not for praying purpose.
I'm submitting this post to Cook Your Books Event #17 hosted by Joyce of Kitchen Flavours
Cook-Your-Books


    This post is linked to Best Recipes for Everyone Event : October 14 (Bun In My Hot Steamer)
    Hosted and Organized by Fion

  

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