STEAMED PAUS-PUMPKIN SKIN-PANDAN TAOYUNG FILLING

Very fluffy, soft paus with pumpkin puree. This recipe is suitable for those who have experience in making paus before as the portion of water to add depends on the wetness of the pumpkin puree. First the pumpkin puree is mix with all the dry ingredients into a rough dough. If it is too dry, gradually add in water as you knead into a soft dough. Then add in the shortening and continue to knead until the dough is smooth and pliable. The dough is ready for proofing and shaping.

The pau skin is not sweet as the filling used is a sweet Pandan Taoyong Paste. The sugar added is to help ferment the skin dough.

Ingredients 

[makes 10 paus]

350 gm pau flour

80 gm pumpkin puree

25 gm castor sugar

3 gm instant yeast

some water

1 tsp shortening

some cornstarch for coating

Filling - Pandan Taoyong Filling [mix with some toasted sesame seeds] or any sweet filling of your choice

1. Combined the flour and sugar in a big bowl [except yeast and shortening].  Make a well in the centre, add in the yeast, pumpkin puree then mix with some flour.    Use your hand to gather the flour into a dough.   Gradually add in some water if the dough is too dry as you knead into a rough dough.  Cover and leave to rest for about 5 minutes.
2. Knead the dough for a further 5-7 minutes.  Add in shortening and continue to knead until soft, smooth and pliable.  Shape into a round ball, cover with lid to proof for 20 minutes or until double in size.
3. Press your index finger into the dough, if it does not shrink then the dough is ready for shaping.  Punch down and knead into a smooth ball.  Divide into 8 or 10 equal portions, shape into round.
4. Take a portion, roll into a circle, flatten the edges.  Add in prepared filling and shape into a pleated pau.  Place on parchment paper.  Finish doing the same for the remaining ingredients.
5. Leave to proof for 20-30 minutes or until double in size.
6. Steamed paus over boiling water for 10-12 minutes.  Off heat, leave for 5 minutes before removing.
7. Serve immediately or remove to cool on a wire rack before storing.

STEAMED PUMPKIN BUNS WITH RED BEAN PASTE

Didn't know that this recipe is so good. It is easy and simple to make but the result is awesome. The pumpkin buns with red bean paste filling looks good and it is also good to eat immediately. It is soft and fluffy, not too sweet. Great to have for breakfast or tea time with hot Chinese tea. 

Advisable to steamed for 5-10 minutes over high heat before serving if eating the next day.

Ingredients

160 gm steamed pumpkin puree

3 gm yeast

1 small egg

20 gm caster sugar

280 gm low protein flour or plain flour

Filling

100 gm red bean paste [store bought]

1. Peel the pumpkin skin, cut into big pieces, scrape off the seeds, sliced about 160 grams pumpkin and steamed for 15 minutes. Drain off excess liquid, mesh the steamed pumpkin while hot.
2. Add in 20 grams of sugar, stir to dissolve. Continue to stir, then add in 1 egg when cool to room temperature. Keep stirring before adding 3 grams yeast.
3. Continue stirring until yeast dissolves. Then gradually add in 280 grams plain flour [can use pau flour or low protein flour]. Stir into a rough dough, then knead with hands into a smooth dough.
4. Add 20 gm corn margarine, continue to knead it again until dough is soft, smooth and pliable. Roll into a ball, then divide into 9 equal portions then roll into small balls.
5. Roll each into a circle, wrap with some red bean paste [1/2 tbsp], seal well and roll into a smooth ball. Place on a greased 7 inch cake tin [I used a loose bottom tin] as shown in the picture.
6. Cover with cling wrap to proof until double in size. Lightly glaze with beaten egg yolk. Sprinkle toasted white and black sesame seeds.
7. Steamed over high heat for 30-35 minutes. Off heat, leave in steamer for 5 minutes before removing.
8. Invert to remove bun from mould, Serve with a hot beverage.

STEAMED PUMPKIN RAISIN/CRANBERRIES BUN

Didn't know that this recipe is so good. It is easy and simple to make but the result is awesome. 

The pumpkin raisin bun looks good and it is also good to eat immediately or reheat to serve on the next day. It is soft and fluffy, not too sweet. 

Great to have for breakfast or tea time with hot Chinese tea. I made this by hand kneading from stretch. It is not difficult or tiresome.

Recipe adapted from several You-tube videos with modifications

Ingredients

300 gm pumpkin puree

25 gm castor sugar

1 egg

4 gm yeast

400 gm pau flour

25 gm margarine

1/2 cup raisins/cranberries [rinsed and drained]

some toasted black and white sesame seeds

Beaten egg yolk for glazing

1. Peel the pumpkin skin, cut into big pieces, scrape off the seeds, sliced about 300 grams pumpkin and steamed for 15 minutes.
2. Drain off excess liquid [reserve to add to dough if too dry], mesh the steamed pumpkin while hot. Add in sugar, stir to dissolve.
3. Continue to stir, then add in egg. Keep stirring before adding yeast. Continue stirring until yeast dissolves.
4. Gradually add in flour [can use pau flour or low protein flour].  Stir with a spatula into a rough dough, then knead with hands into a soft, smooth dough.  Shape into a round ball.
5. Add oil/shortening/butter, knead it again until dough is soft, smooth and pliable. Roll into a ball, then press to flatten.  
6. Roll out into a rectangular shape. Spread raisins all over dough, lightly press them into dough. Roll up into a Swiss roll shape, seal the edges well. Roll into a long slender roll tightly. then roll from one end into a spiral bun shape. Push the end under the dough as shown in the picture.
7. Place dough into a greased baking tray [7 inch tray].  Cover to proof until double in size. Lightly glaze with beaten egg yolk.
8. Sprinkle toasted white and black sesame seeds. 
9. Steamed over high heat for 40 minutes. Off heat, leave in steamer for 5 minutes before removing. Invert to remove bun from mould.  Cut into wedges to serve.

STEAMED PUMPKIN RICE WITH MUSHROOMS

Another tasty and yummy One Dish Meal during Malaysian MCO, 'Steamed Pumpkin Rice with Mushrooms'.  The original recipe is for vegetarians but I have modified it a little with addition of some minced meat and dried prawns.  I did that because it is for my family and just to avoid my hubby asking why there is no dried prawns in the rice.  

 If you wish to go meatless, just omit the dried prawns and minced meat.  It is as yummy-licious.  The rice is light,  fluffy, whereas the pumpkin is naturally sweet and blends well with the mushrooms that tastes savoury.  The rice is extra fragrant with the fried shallots.  Tastes good.

Recipe adapted from Irene Yong's You-tube Video [with modifications] - 南瓜香菇燜飯|Pumpkin & Shiitake Stewed Rice

I am happy that this rice turned out yummy and I was able to share a portion with my neighbour [a widower] during MCO as he has to get his meals from the food stalls.

Ingredients

[serves 3-4]

2 cups rice - wash and drain [I used the plastic rice cup]

2 cups water 

300-350 gm pumpkin - skinned and cut small chunks

3 dried shiitake mushrooms - soaked and cut strips

30 gm or 1 tbsp dried prawns [omit if vegetarian]

50-70 gm minced meat [omit is vegetarian]

4-5 shallots - peeled and sliced thinly 

1 tbsp chopped ginger

3 tbsp cooking oil

some chopped Chinese celery and some cut small red chillies

Seasoning

1 tbsp light soy sauce [good quality]

1 tsp salt

1/2 tsp white pepper

1 tsp dark soy sauce

1. Using a non stick fry pan, fry shallots in oil until golden brown and crispy.  Dish up and set aside.
2. Add in mushrooms and ginger to fry pan, fry until aromatic.  Add in dried prawns and minced meat if using.  Continue to fry until meat turns white.  Add in seasoning and pumpkin.  Stir fry to mix for a minute.
3. Add in the rice and dark soy sauce [if using],  stir fry to mix the ingredients.  Add in fried shallots, stir to combine with the rice.
4. Dish up into a steaming tray, spread out evenly and pour in water.  Bring fried ingredients to cook by steaming in a steamer for 35-40 minutes over medium high heat.
5. If not steaming, cook in a rice cooker as normal.  Fluff up rice when cooked.  Garnish with chopped Chinese celery and cut chillies.
6. Dish up to serve.