Saturday, August 19, 2006

Hakka Cheen Loong Pau

Ingredients for the skin:

200 gm. Hong Kong flour
1/2 tsp. baking powder
1 tsp. Instant Yeast
35 gm. castor sugar
40 gm. shortening
100 ml. water (if dough is too dry, add a little bit more water)

Ingredients for filligns:

Mix all together:

100 gm. roasted groundnuts - blend
1 Tbsp. sesame seeds - roasted
30 gm. castor sugar
a pinch of salt
some water

Red bean paste - make into small round balls - 30 gm.


(1) Mix all the skin pau ingredients into a mixer and beat till you get a smooth pliable dough. If it's too dry, add in a little bit water.
(2) Scale into a round ball and let it rest for 1 hour.
(3) Scale proved dough into 40 gm. portions and then wrap with fillings of your choice. You can either wrap with peanut fillings or red bean paste. Press lightly to flatten the surface.
(4) Leave to proof for another 45 mins.
(5) Heat up frying pan with some oil (not too much) and fy the paus until golden brown on both sides.


^cherie said...


For red bean paste, do you use the ready made ones or make them from scratch?

yochana said...

You can either your own or buy from the shop. I'm too lazy to cook. I bought it from Sun Lik.


Amrita said...

the BAKE KING brand one is kind of greasy though

Anonymous said...

hi yochana....

how many paus can this recipe yield? izzit possible to half it 'coz if too many, i have prob getting my family to finish it!


yochana said...


I can't remember exactly how many it yields. But I roughly remembered it's about 9 pcs. Of course you can half the recipe.

Happy trying!!

Anonymous said...

hi yochana,

Can i use split bean paste instead?


Anonymous said...

hi yochana,

Can you share your Red Bean Glutinous Rice Kueh recipe?


yochana said...

Hi Jess,

yes...any kind of fillings can be used.


delia said...

I made these pau yesterday. It was really delicious. Not enough for every one. So I made another batch again later in the evening. I used red bean paste which I made last week. This recipe is definitely a keeper.

yochana said...

Hi delia,

I love these too, can use coconut fried with gula melaka. it will taste very good.


Anonymous said...

Hi Yochana,

If I do this recipe manually, do I knead until it's elastic (like bread dough) or just until the dough comes together and is smooth?

During the first 1 hour proof, it should actually double in size right? My kitchen is quite cool, so I think 1 hour is not enough if it should double in size.

Thanks for your guidance.


yochana said...

Hi sarah,

Yes you can knead with your hands but no need to knead till the gluten forms like the bread. It will expand beautifully even if your kitchen is cool. The most important thing is that your yeast must be fresh and active.


Anonymous said...

Hi, I'm a Hakka clan. I tried your Hakka Cheen Loong Pau yesterday. In stead of a sweet filling, I switch it with Suet Li Hoong (a kind of northern pickle vegetable like our haem choy) and minced pork. It is very nice. Thank you.


yochana said...

Hi okina,

Wow...I love savoury food.

Thumhs Up!!


Anonymous said...

hello! i am very interested in making this since it is not readily available here. But from another receipe it says HK flour? Isn't hk flour a high protein flour? Pls advise. TQ in advance

Anonymous said...

hello! i am very interested in making this since it is not readily available here. But from another receipe it says low protein flour? Isn't that the opposite of hk flour? Pls advise. TQ in advance.

*sorry about the error in my prev comment.pls ignore

Aunty Yochana said...

hi anonymous,

hong kong flour is low protein flour.