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!
1 pack (500g) Adzuki / Red Mongo Beans
3-1/2cups Plain Flour
2-1/4tsp Dried Yeast
1-1/4cups warm water
- Boil the beans as packet instruction and add sugar when the beans are soft.
- Reduce the syrup till its thick.
- Mix the yeast with sugar and water. Leave for about 5 minutes. It should have a frotty texture.
- Add the oil and set aside.
- Mix the flour and salt together.
- Add the yeast mixture to the dry ingredients and mix.
- Knead the dough from 5 to 10 minutes.
- Put the dough in a large bowl and cover with tea towel. Allow to rise for 2 hours in a warm dry place.
- Punch the dough to let the air out. Divide the dough in 10 equal parts.
- Roll one dough and add about 2 tablespoons of filling.
- Close and pinch the top to close the bun. Then add paper.
- Steam for 12-15 minutes until the bun has expanded.
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!