AUNTY YOCHANA SHOWS YOU HER GOODIES...

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Tuesday, January 30, 2007

Steam Glutinous Rice Pau



Fillings:

200 gm. Glutinous Rice
3 nos. chopped mushroom
2 coves Garlic - chopped
2 nos. shallot - shredded
100 gm. Char Siew - cut into cubes
200 ml. Water

Seasoning:

1/2 Tbsp. Dark Soya Sauce
1/2 Tbsp. Light Soya Sauce
1 tsp. salt
1/2 Tbsp. Oyster Sauce
1/4 tsp. Pepper
1 Tbsp. Sugar
2 Tbsp. Water
1/2 tsp. sesame oil

Ingredients for pau:

400 gm. Hong Kong flour
1 tsp. Baking powder
1 tsp. Instant Yeast
1/4 tsp. salt
50 gm. Castor sugar
50 gm. shortening
225 ml. Water

Method:

(1) For fillings: Soak glutinous rice for 3 hours. Drain it ,add 200 ml. water and then steam for 30 mins. or till cooked.
2) Fry shallots ad garlic with 3 Tbsp. oil until aromatic. Add in mushrooms and char siew and stir fry.
(3) Add in steamed glutinous rice and seasoning and mix till well combined.
(4) For pau dough: Mix water sugar and yeast together and stir till dissolved. Mix pau flour,salt, baking powder and shortening together.
(5) Mix yeast mixture with flour mixture till a soft dough forms. Rest for 5 mins.
(6) Divide to 10 portions and roll flat into rectangle, fill in glutinous rice and roll up. Seal the opening tightly. Place onto a piece of greaseproof paper.
(7) Rest for 40 mins.
(8) Steam for about 15 mins.

8 comments:

Cranberry said...

Lucy, this looks interesting!I have nvr seen it before. Yours look really good. Thanks for sharing the recipe.

Anonymous said...

2-in-1. Abit too much on carbo, but I love it. Thanks for the recipe!!

I wonder who finish all your bakes everyday. They look so yummy, I would love to bake them too but my family is so small (just me, my hb and my young son), can't finish the food unless we have them for breakfast, lunch, dinner and snacks...heeheehee

yochana said...

Do give it a try cranberry.

rgds

Alice said...

Hi Aunty,
Thanks for the recipe :) I've researched some of the Pau recipe. Most uses all-purpose flour, while you use Hong Kong Flour? What is the difference? Is it the colour of the pau?

yochana said...

Hi Alice,

Hong Kong flour makes the pau softer and more white than plain flour.

rgds

Anonymous said...

Hi Aunty Yochana,

I love to try making this pau but
I don't know what hongkong flour is, does the packaging indicates hongkong flour, is there any substitute for it? Thanks a lot.

Joy
Vancouver, Canada

Aunty Yochana said...

Hi Joy,

It's Pau flour, any superfine flour will do.

rgds

CN said...

Hi Yochana i know this is not the place to ask you but not sure if you can advice where i can buy nice shou tao (longetivity peach) for birthday? Preferable they can package/decorate it nicely. I need them this sunday, not sure in time to order.

Thank you very much!

cn