COCONUT WHOLEMEAL PURPLE SWEET POTATO BAOS

This bao skin is made with sweet potato and the ratio of pau flour to wholemeal flour is 50:50. Can be considered a healthy bao skin but the bao surface looks rough. This is because the wholemeal flour portion in the dough .

However, the bao skin is soft, moist and chewy. 

Coconut Filling – recipe adapted from Nyonya Flavours

Ingredients for Filling

90 gm palm sugar [Gula Melaka]

1 tbsp sugar

50 ml water

1 pandan leaf – knotted

200 gm grated white coconut

1 tsp cornflour

1. Bring to boil, palm sugar, sugar, water and pandan leaf until sugar dissolves and fragrant. Strain and discard the pandan leaf.
2. Transfer syrup to a non-stick pan, add in coconut and cornflour. Stir fry to mix for a few minutes until filling is thick but still moist. Dish out in a bowl, set aside.
   
   
   

Ingredients from Purple Sweet Potato Wholemeal Baos

[Total Dough weight 850 gm - makes 16 baos]

200 gm pau flour

200 gm wholemeal flour

50 gm sugar

1 tsp yeast

½ tsp salt

200 gm steamed purple sweet potato puree

140 ml water [depending on the puree]

30 gm corn oil or shortening

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 will look slightly rough because of the wholemeal flour.
2. Shape into a ball, dust with some plain flour, cover to rest for 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 seal the edges well. Place on paper casing on a steaming tray. Create design with the use of a pincer or just make round paus.
5. Leave to proof for 40 minutes or double in size, steam over high heat for 10-12 minutes.
6. 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