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Monday, December 4, 2017


This recipe is a slight variation of the original recipe [Mui Choy Lotus Paste Paus].  I had to replace the Lotus Paste for making these paus with Mung Bean Paste as I was advised by the store owner that the former is unavailable.  It seems that lotus seeds are rather expensive these days, thus will be the paste.  These days suppliers are using mung beans as substitute.  Looks like I have no choice but  to use mung bean paste as I don’t intend to make the lotus paste myself [it’s too tedious].

Anyway, I am happy with the substitution which tastes savoury and sweet.  The pau skin dough is pliable, easy to handle and shape.  
These paus are light and fluffy, though I found the size a bit small.  You can make less to get bigger size paus [maybe 16 pieces will do].

Note - The savoury mui choy must be properly rinsed to remove the sand and grit.  Rinsing it with salt helps to dispel excess savoury taste.
Recipe adapted from the book ‘Paus By Coco Kong’ with modifications
Ingredients for Skin Dough
250 gm pau flour
30 gm icing sugar
½ tsp double action baking powder
1 tsp instant yeast
135 – 150 ml water
20 gm shortening
Ingredients For Filling
250 gm Mung Bean paste or Lotus paste for paus
60 gm savoury mui choy [preserved savoury vegetable] – rinsed with some salt, drained and chopped
20 small size paper cases [flattened]
  1. For Filling – heat a non stick wok without oil, dry fry chopped mui choy till dry.  Turn off the heat,  mix it with the paste.   Dish up to cool and divide into 20 equal portions [14 gm] for the filling.
  2. For Skin – Combine all the dry ingredients in a mixing bowl.  Gradually, add in the water and knead at low speed until well combined.  Add in the shortening and knead at medium speed until dough is soft, smooth and shiny.  Shape into a ball, cover with a damp cloth and leave to proof for 20-30 minutes or double in size.  Gather the dough before dividing it into 20 equal portions [22 gm].
  3. To Shape – Make [2] into a round and flatten it, ensuring that the center is thicker than the sides.  Place a piece of filling in the centre, pull the centre up to seal edges.  Roll into a round ball or shape it according to your preference.  Place on flattened paper case in a steamer. Proof for 20-30 minutes.  Notes: For this shape, make the lines with a thick string, then use tip of a chopstick to make the holes in between the lines.
  4. Bring water to a rapid boil, place steaming tray over boiling water, cover and steam for 10-12 minutes.  Off heat and leave the paus in the steamer for another 2-3 minutes before removing the lid and paus. 
Cookbook Countdown
I am sharing this post with Cookbook Countdown Event #24 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively  


eddie ng said...

nice looking paus and i am sure it tastes great
quick question Kimmy - if you go to a potluck party...what is your favourite thing to bring? Just like to pick on your brains



Kimmy said...

Hi Eddie, I'll consider several factors before deciding. Try to find out what others are bringing, potluck gathering attendees [age groups], time and place. All these to prevent too much of same type of food. Then, I'll decide what to bring.

eddie ng said...

good flow of thoughts! i do the same too.

kitchen flavours said...

this is very interesting. I have never had a pau with savoury and sweet filling mix together. I agree with you, that lotus paste made from scratch is a lot of work!

Kimmy said...

Hi Joyce, out of curiosity I tried this pau and no regrets. The pau skin and filling are both good. I am sure that I will make this often. Great combination.

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