The recipe here has glutinous rice flour dough wrapping the sweet tau sar or lotus seed paste, then use as filling for the baos.
Not difficult to make if you are already familiar in making steamed baos or kuih ee.
Not difficult to make if you are already familiar in making steamed baos or kuih ee.
Verdict - the skin dough is soft and easy to handle. The muazi and tau sar filling is soft and chewy if the paus are served immediately after steaming. The pandan aroma is quite distinct.
Recipe Source - Yum Yum Magazine No. 67
Ingredients
[makes 12 paus]
Muazi Dough and Filling
200 gm glutinous rice flour
1 tbsp sugar
a little salt to taste
1 tbsp oil
200 ml pandan juice
120 gm tau sar or lotus seed paste [divide into 12 portions]
- Combine all the ingredients in a large bowl.
- Mix into a pliable dough.
- Cover and rest for about 10 minutes.
- Divide dough into 12 equal portions [about 35 gm]. Roll each into a ball. Wrap up sweet paste. Seal well.
- Place in a steaming tray. Steam over high heat for 8-10 minutes or until cooked through
- Remove from steamer and leave to cool before using.
Pau Dough Ingredients
300 gm pau flour
1 tsp baking powder
50 gm castor sugar
1 tsp instant yeast
180 ml water
40 ml oil [I used 1 tbsp shortening]
- Combine all the ingredients [except oil], mix into a soft dough.
- Add in oil/shortening and knead until smooth and elastic.
- Cover to proof for about 30 minutes or double in size.
- Punch down and divide dough into 12 equal portions. Roll into ball, flatten and wrap up prepared muazi filling.
- Seal well in round or pleated buns according to own preference. Place on paper cases.
- Proof for 30 minutes or 45 minutes after making the last pau.
- Steam over high heat for 12 minutes. Off heat and leave for a further 3 minutes before removing from steamer.
- Serve immediately the muazi filling is soft and chewy.
I'm submitting this post to Cook Your Books Event #17 hosted by Joyce of Kitchen Flavours
This post is linked to Best Recipes for Everyone Event : October 14 (Bun In My Hot Steamer)
Hosted and Organized by Fion
14 comments:
Kimmy, this is so special, mochi inside the bao, looks yummy too!
Kimmy, very nice idea of two-in-one. Fluffy pao and nice chewy muazi as filling is surely very good to eat!
Hi Jess, not too bad, the sweet filling is reduced and the bao is not too sweet. Acceptable, hehehe!.
Hi Phong Hong, the bao is good to eat but not too good for me, hehehe!. I gave some to my relatives and had to tell them that they must steam the baos before eating to enjoy the soft muazi and molten tau sar. There are people who may not steam the baos before eating which is not my 'style' when serving baos.
ooh, this is a very interesting recipe Kimmy. i will love that surprise texture within the pau
Kimmy, I see double ... muazi with fillings and wrapped with bao dough. Yummy ... I like that molten tau sar (eastern style).
Hi Kimmy,
You are very good at making Chinese baos and kuih! These looks soft, and delicious! Very nice for tea-time! Thanks for sharing with CYB!
Hi Kimmy,
I read this in Yum Yum too.
It looks special and I bet it is yum!
Can I have a piece please? Hehe!
mui
Hi Kimmy,your buns are so special with mochi as filling
Thanks for sharing with us^^
Hi Victoria, the baos are heavier than normal baos cos' of the muazi inside. Very good served hot, everything blends so well. Surprise is good description of this bao.
Hi Karen, you are right 'eastern style' molten filling verses 'western style' molten chocolate....
Hi Joyce, thank you but I'm still experimenting and glad that so far the recipes are workable. I had these for breakfast and teatime too with Chinese tea on different days.
Hi Mui Mui, you can help yourself to one. I kept some in the freezer and will steam them before serving. As good as just made.
Oh Kimmy,
It is so kind of you. Thanks ya!
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