Chinese Steamed “Flower Rolls”

I’ve always wanted to (successfully) make steamed buns.  I tried a couple times, but it never turned out the way I want it to, but this was before I started to bake bread.  Now that I have more experience in the bread-making category, I decided to give steamed bread another go.

When coming straight out of the steamer, these were DELICIOUS! However, once cooled, they get kind of tough and chewy, but it’s nothing a little resteaming or microwave-heating won’t fix. 😛
Personally, I like the brown sugar version more than the green onion version (I don’t eat green onions), but I think it also depends on whether you like sweet buns or savory buns. 😛

I need to work on my rolling skills because I can’t roll the dough thin enough to make proper “flower petals”.


Chinese Steamed “Flower Rolls” (adapted from 姨媽‧姑姐‧記事簿)
Ingredients:
300g All-Purpose Flour
100g Water (100g Milk)
1 tsp (3.5g) Baking Powder
1 tsp (3.5g) Active Dry Yeast
1/8 Cup Sugar (1/4 Cup (35g) Brown Sugar)
50g Milk
Canola Oil (Condensed Milk)
Green Onions, diced (optional)
Directions:
1. In the bowl of a stand mixer fitted with the dough hook attachment, mix flour, water, baking powder, yeast, and sugar until clumpy.
2. Gradually add in the milk and mix until a smooth dough forms.
3. Cover with plastic wrap and let rise in a warm/moist area for 1 hour.
4. Place dough on a flat well-floured surface and roll dough to about 1/4-inch thick.
5. Brush dough with canola oil, and sprinkle with green onions.
6. Make 3 folds creating a 4-layer piece of dough. Cut into 6 equal pieces.
7. Place chopstick on the center of each piece so that the opened layers are visible to the left and right of the chopstick.  Gather the layers on either side, stretch it away from the chopstick, twist, and tuck underneath the rest of the roll. (See video below.)  Place tucked-side down onto a small piece of parchment paper.
8. Place rolls in steamer and let rise for 15-20 minutes.
9. Steam over boiling water for 10 minutes.
Enjoy!! 🙂

Malaysia Style Steamed Cake with Salty Duck Egg Yolks

Couple months back, I discovered a Malaysian Steamed Cake recipe that called for Salty Duck Egg Yolks.  Being the biggest fan of this special egg yolk, I had to try this recipe out, and of course, I had to put MORE than the suggested amount of yolk (I quadrupled it to be exact…:P).

I didn’t make this recipe again until last week, and that’s when I realized that I’ve never shared this recipe with you guys, so here I am, introducing you to this yummy dim sum cake.  🙂

As you see in the pictures, I used a 7-Inch bamboo steamer to steam this cake. The bamboo gives the cake a unique taste and fragrance. If you don’t have a bamboo steamer, a 7-inch cake/springform pan would work too, just make sure you seal the bottom seams with foil so that steam/water doesn’t seep into the cake. 🙂

Ingredients:

120g All Purpose Flour
3 Tbsp Custard Powder
1 tsp Baking Powder
1/4 tsp Baking Soda
3 Eggs
180g Sugar
4 Tbsp Butter
1 tsp Instant Dry Milk
2 Tbsp Whole Milk
4 Salty Duck Egg Yolks, cooked (I steam the yolks by themselves to cook them.)
40g Sugar
40g Butter

Directions:

1. In a medium bowl, mix flour, custard powder, baking powder and baking soda together.
2. In the bowl of a hand/stand mixer, whisk eggs for 8 minutes, eggs should appear thick and almost foamy.
3. Add in powder mixture, mix until incorporated.  Let stand for 15 minutes.
4. Meanwhile, line steamer with parchment paper by folding it into a bowl-like shape.  DO NOT cut a circular sheet for the bottom and a strip to line the sides.  There should be no holes/seams for the water to seep into the cake.
5. Melt 4 Tbsp butter and dissolve dry milk in it.  Add butter with dry milk and milk into batter, and mix well.
6. In a 12-13 inch pot, high enough for the steamer plus 1 to 2 inches boiling water, place a steaming rack in the pot and add enough water to reach the top of the rack.  Turn heat to high and bring water to boil.
7. Create the yolk mixture: melt 40g butter, add 40g sugar and mash with egg yolks.
8. Pour 1/3 of the batter into the parchment lined steamer, pour 1/3 of the egg yolk mixture, and alternate until all batter/egg mixture are in the steamer, cover steamer with the lid.
9. Pot of water should be boiling by now.  Place steamer on top of the rack, cover, and steam for 25 minutes.
10. Serve hot.  This cake can be reheated when cool.

Coconut Taro Sago 椰汁芋頭西米露

On February 20th, When we went to John and Nancy’s House-Warming party on February 20th (Congratulations, by the way), Nancy requested that I help her make Coconut Taro Sago (椰汁芋頭西米露). I’ve never made it before, so I quickly found a recipe with my iPhone (thank God for the iPhone). We soaked half a pack of sago because I thought she had one whole (or at least half) taro, but it turned out that we had only about 1/4 to 1/3 of a taro. So…our Coconut Taro Sago was a bit taro-less…

Coconut Taro Sago (adapted from Christine’s Recipes)

1 Taro, peeled and cut into 3/4 inch cubes

1/2 cup Sago

1 can Coconut Milk

Rock Sugar

Water

1. Soak the Sago in about 3 cups of water for an hour, drain. Boil a pot of water (about double the amount of the soaked sago). Once boiling, add the drained sago and cook for 20 minutes, stirring frequently. Remove from heat and cover, set aside for 30 minutes, drain.

2. Boil another pot of water (this is gonna be part of the finished product, so boil more). Add taro and cook until slightly soft. Add coconut milk and enough rock sugar until desired sweetness is reached. Once rock sugar is all dissolved, remove from heat. Add sago and stir until well mixed.

3. Serve hot. Leftovers can be refrigerated and served cold.

Enjoy!!

椰汁馬豆糕 (Coconut Split Pea Jello) vs. 花奶綠豆滑 (Milky Mung Bean Jello-y Pudding)

Elaine sent me a message yesterday asking me if I know how to make “horse bean jello.” I’ve never made it before, but I found her a recipe. It was a hot day yesterday, so I went ahead and made some (using another recipe). I didn’t have any coconut milk or any yellow split peas, so i replaced the coconut milk with additional evaporated milk, and the yellow split peas with shelled mung beans. I’m not sure if it’s because the the coconut milk replacement or the split peas replacement, but the “jello” didn’t set. It set a little bit, but it’s more like pudding. It’s not all pudding though, it’s somewhat dense and it requires some kind of chewing (not melt-in-your-mouth).
But it’s supposed to look like this…

Ingredients:
100g Yellow Split Peas (replaced w/ 200g Mung Beans…I LOVE Mung Beans)
160g Evaporated Milk
280g Sugar
400g Coconut Milk (replaced w/ 400g of Evaporated Milk)
170g Corn Starch
5 Cups Water

Directions:
1. Clean yellow split peas. Place clean split peas in small saucepan, cover with water. Boil until split peas are tender. Drain & set aside.
2. Combine corn starch, evaporated milk and coconut milk.
3. Bring the 5 cups of water to a boil, dissolve sugar in boiling water. Add corn starch mixture to sugar water, stirring constantly. Bring to a boil.
4. Add split peas, mix well.
5. Pour mixture into a lasagna pan and let cool. Once cooled, place in refrigerator to cool completely.

馬拉糕 (Malaysian Style Steamed Sponge Cake) – Trial Two

Steven has been asking me to make the 馬拉糕 for a while now. I felt that the one last time was a little bit dense, so I changed from All-Purpose Flour to Cake Flour (the original recipe just stated “Flour”), separated the egg whites from the egg yolks and whipped the whites first. It is MUCH fluffier!!! I like it much more this time!!


Ingredients:
240g Cake Flour
60g Custard Powder
2 tsp Baking Powder
1/2 tsp Baking Soda
6 Egg Whites
6 Egg Yolks
360g Brown Sugar
1/2 tsp Vanilla Extract
160g Butter, Melted

Directions:
1. Sift together flour, custard powder, baking powder and baking soda, twice.
2. Whisk egg whites in large bowl until soft peaks are formed. Gradually add in brown sugar and whisk until stiff. Fold in Egg Yolks.
3. Add flour mixture 1/3 at a time, mix well after each addition. .
4. Fold butter and vanilla extract into batter, quickly. .
5. Grease and sugar-coat 9″ Springform Pan, and pour in batter.
6. Steam on high heat for 50 minutes, until cooked.