My First Try In Making Steamed Bun With Sweet Red Mongo BeanFilling

Do you have a food that you crave for the longest time but cant get because it is only available in the country that you visited or where you are from? I do and this is it. Steamed Buns locally called Siopao. With diffferent fillings. Sweet and savoury. I always have sweet red mongo (Adzuki) bean in my fridge. Been there the longest time. I always wanted to do this but I dont have steamer. In the Philippines we have rice cooker in every home and that rice cooker doubles as steamer. The craving is just there and I reckon why dont I improvised on the steamer??? Which I did. Not the most perfect but will do for my first try. Since my house is poorly insulated and its getting cold now I also have a problem proving the dough. Hence it did not rise a lot and my bun is not as fluffy as I want it to be. But I will take it.. errr eat it! Its not the most perfect but close to what I usually have in Manila. Here is my recipe for my (not so perfect) sweet steamed buns!

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Ingredients:

Filling:

1 pack (500g) Adzuki / Red Mongo Beans
500g Sugar

Dough:

3-1/2cups Plain Flour
2-1/2tbsp Sugar
2-1/4tsp Dried Yeast
1tsp Salt
1-1/4cups warm water
2tbsp Oil

Procedure:

Filling:

  1. Boil the beans as packet instruction and add sugar when the beans are soft.
  2. Reduce the syrup till its thick.

Dough:

  1. Mix the yeast with sugar and water. Leave for about 5 minutes. It should have a frotty texture.
  2. Add the oil and set aside.
  3. Mix the flour and salt together.
  4. Add the yeast mixture to the dry ingredients and mix.
  5. Knead the dough from 5 to 10 minutes.
  6. Put the dough in a large bowl and cover with tea towel. Allow to rise for 2 hours in a warm dry place.

Bun:

  1. Punch the dough to let the air out. Divide the dough in 10 equal parts.
  2. Roll one dough and add about 2 tablespoons of filling.
  3. Close and pinch the top to close the bun. Then add paper.
  4. Steam for 12-15 minutes until the bun has expanded.
  5. Serve!

Its should really go out fluffy and light. Mine is a bit firm. As again the steamer is not the standard one. But it is yummy nonetheless.

I would do the savory one this weekend and share to you guys my cooking experience!

xx

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