MUI CHOY MUNG BEAN PASTE PAUS

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. 
   
   
   
   
   
   

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