MUAZI BUNS [STEAMED BUNS WITH MOCHI FILLING]

This steamed bao recipe is quite similar to my Carrot Tau Sar Mua Chee Pau which has cooked glutinous rice flour as filling.

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.

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]

 

 

1. Combine all the ingredients in a large bowl.
2. Mix into a pliable dough.
3. Cover and rest for about 10 minutes.
4. Divide dough into 12 equal portions [about 35 gm].  Roll each into a ball.  Wrap up sweet paste.  Seal well.
5. Place in a steaming tray.  Steam over high heat for 8-10 minutes or until cooked through
6. 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]

 

 

1. Combine all the ingredients [except oil], mix into a soft dough.
2. Add in oil/shortening and knead until smooth and elastic.
3. Cover to proof for about 30 minutes or double in size.
4. Punch down and divide dough into 12 equal portions.  Roll into ball, flatten and wrap up prepared muazi filling.
5. Seal well in round or pleated buns according to own preference.  Place on paper cases.
6. Proof for 30 minutes or 45 minutes after making the last pau.
7. Steam over high heat for 12 minutes.  Off heat and leave for a further 3 minutes before removing from steamer.
8. 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)
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