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Tuesday, December 12, 2017


For this pau recipe, the Taro Filling is easy to prepare, fragrant and tasty, but I am not too happy with the look of some of the triangular paus after steaming. I think, I took too long to wrap the paus thus over proofing some of the paus. 

The pau skin recipe below is 50% more of the original recipe.  I should have use the actual recipe and make only 16 small paus.  Anyway, the pau skin is chewy with a QQ texture.  Doesn't look pretty but overall they taste good for home consumption.
I have added some toasted sesame seeds to the filling.
Recipe adapted from the book ‘Paus By Coco Kong’ with modifications
Ingredients for Skin Dough
[makes 20 paus]
300 gm pau flour
45 gm wheat starch [tang mian flour]
150 gm steamed taro – mashed while still hot
50 gm icing sugar
1½ tsp double action baking powder
3 tsp instant yeast
120-160 ml water [depending on the steamed taro]
1½ tsp vinegar
30 gm shortening
Ingredients For  Taro Filling
200 gm steamed Taro [yam]  mashed while still hot till smooth
65 gm castor sugar
½ tsp salt
40 ml corn oil
80 ml coconut milk
20 paper cases – flattened
  1. For Filling – combine filling ingredients in a non stick pan.  Stir fry until mixture has a  thickened consistency [takes about 15-20 minutes].  Turn off the heat, stir until smooth.   Dish up to cool.
  2. For Skin – Combine all the dry ingredients and steamed taro in a mixing bowl.  Gradually, add in the water and knead at low speed until well combined. 
  3. 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 [35 gm].
  4. To Shape – Make [2] into a round and flatten it, ensuring that the center is thicker than the sides.  Place a piece of filling [about 1 tbsp] in the centre, pull the centre up to seal edges.  Hand shape it into triangular pieces with the sealed edges facing up.  Use a chopstick to dot the side surfaces with some colour dots. Repeat process.
  5. Place on flattened paper case in a steaming tray. Proof for 20-30 minutes.
  6. 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   


kitchen flavours said...

Taro is another of my favourite ingredient. You are very hardworking and good at making pau. I bought a pack of pau flour about two months ago and it is still unopened in my pantry! I need to use it up soon!

Kimmy said...

Hi Joyce, most of the paus were made and given to my mum, mother in-law and siblings. This pau fillings is nice, really has the taste and aroma of yam without any colouring. Most store bought ones with add a little purple colouring. I kept a few to understand the pau texture and taste so that I can share the info with blogger friends.

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