Monday, October 26, 2015

COCONUT BUTTER CUSTARD PAUS

These are soft, fluffy and light paus with aromatic, tasty coconut fillings.
The pau skin dough is soft, smooth and pliable. Very easy to handle and pleat. The grated white coconut cooked with butter yields an aromatic, moist and buttery filling. The sweetness is just nice for me.
The original recipe makes 12 pieces but I could make up to 16 paus from this recipe.
Recipe adapted from Coco Kong’s book on ‘Paus’ [slightly modified]
Ingredients for Filling
250 gm freshly grated white coconut
60-80 gm castor sugar
100 gm butter
50 ml water
A pinch of salt
For Filling – Place all the ingredients in a non-stick wok. Stir fry and toss to mix constantly until it turns a pale yellow and almost dry but still moist.  
Dish up and set aside to cool. The filling can be prepared earlier and refrigerate until required. 
Divide filling into 12-16 equal portions before use.
Ingredients for Pau Skin
[makes 12-16]
250 gm pau flour
40-60 gm icing sugar
20 gm shortening
¾-1 tbsp instant yeast [I used ¾ tbsp]
125 ml water
A little yellow colouring for dotting
  1. Knead all the ingredients for pau skin [except shortening] until soft. Add in shortening and continue to knead until soft and pliable. The dough is soft, smooth and pliable.
  2. Shape into a ball, dust with some plain flour, cover to rest for 20-30 minutes or until double in size.
  3. Punch down and divide dough into 2 equal portions. Shape into round and divide each portion into 8 equal portions. Roll into a ball, then flatten each one into a flat disc.
  4. Wrap filling with dough and pleat the dough to seal the edges well or shape into round ball and create design with the use of a pincer.
  5. Place on paper casing on a steaming tray. Use the end of a chopstick to make a dot of yellow colouring on top of pau.
  6. Leave to proof for 20-30 minutes or double in size, steam over high heat for 10-12 minutes. 
  7. Remove to serve immediately or cool on wire rack.

I am submitting this post to
Little Thumbs Up Event - October 2015 Theme - Coconut organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess of Bakericious



I am also submitting this post to Cook Your Books Event#27 - October 2015 hosted by Joyce of Kitchen Flavours

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8 comments:

  1. Karen LuvswesavoryOctober 26, 2015 at 9:19 PM

    Hi Kimmy,
    I could only drool over all these yummy coconut custard fragrance steamed pau.

    ReplyDelete
  2. KimmyOctober 27, 2015 at 11:37 AM

    Hi Karen, this filling can also be used for baked buns too. Simple and easy to prepare.

    ReplyDelete
  3. PHOctober 27, 2015 at 4:53 PM

    Kimmy, you are very generous with the coconut filling. Coconut lovers would enjoy your paus to the max!

    ReplyDelete
  4. KimmyOctober 28, 2015 at 4:17 PM

    Hi Phong Hong, this portion of filling is too much for the pau skin portion. I had some leftovers which I used to make longevity buns for my mum's birthday. So far no complaints. I think they loved it.

    ReplyDelete
  5. ZoeOctober 29, 2015 at 12:17 PM

    Hi Kimmy,

    This pau filling reminds me of the coconut filling of those yum cha tarts. Must be very fragrant to eat with fluffy pau skin.

    Zoe

    ReplyDelete
  6. KimmyOctober 29, 2015 at 1:40 PM

    Hi Zoe, yes I do think that this filling can be used for tarts. Probably, I'll give it a try.

    ReplyDelete
  7. mui muiOctober 31, 2015 at 9:45 PM

    Hi Kimmy,

    I bet this coconut filling must be full of flavor.
    Pairing coconut and butter sound so delicious. Drooling!!!
    Looking forward to see this filling used in tarts :D

    mui

    ReplyDelete
  8. KimmyNovember 1, 2015 at 10:57 AM

    Hi Mui Mui, this coconut filling is easy to prepare. I'll try it with tarts too but there are lots of goodies to do in my must do list, hahaha!.

    ReplyDelete