TARO COCONUT PAUS

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.
   
   
   

 

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