PAU KELAPA / STEAM BUN WITH COCONUT FILLING

This is Chinese steam bun adapted by the Malays.

Some context from Wikipedia on the popular Chinese and Malay breakfast kuih :-

A bāozi or simply known as bao, bau, humbow, nunu, bausak, pow or pau is a type of steamed, filled bun or bread-like (i.e. made with yeast) item in various Chinese cuisines, as there is much variation as to the fillings and the preparations. In its bun-like aspect it is very similar to the traditional Chinese mantou. It can be filled with meat and/or vegetarian fillings.

There are so many variations for making steamed buns, and they vary in their complexity. Some use shortening, others use butter; some require making a dough starter, while others use regular flour. Some add milk, some even use dough softener. Even for the fillings there are a few variations, kaya, red beans, meat, sardine etc......

In many Chinese cultures, these buns are a popular food, and widely available. While they can be eaten at any meal, bao are often eaten for breakfast. Due to the long history of Chinese immigrants in Malaysia, the Malays have adopted these buns as their own. A particularly Malay form of the baozi (called pau in Malay) is filled with potato curry, chicken curry or beef curry that are similar to the fillings of Malay curry puffs. Some variants have a quail egg in the middle, in addition to the curry. Due to the Muslim beliefs of Malays, these buns are usually halal. You can find Malay stalls selling the buns by the roadside, at pasar malams (night markets), highway rest stops and pasar Ramadans (Ramadan food bazaars). - excerpted from Wikipedia.

This was my first attempt. I saw this in Ayu's My Kitchen Colours Blog. Got myself the ingredients and made a try....thank god it turned out well. I used coconut fillings... fillings that we normally used for crepes aka kuih dadar.  

Thank's Ayu Syafieza for sharing the recipe

450 gm pau/hong kong/ water lily flour

225ml warm water

30 g castor sugar

2tspn instant yeast

2tspn double acting baking powder

2sb shortening

2sb dough softener

Coconut for filling

Method

Combine all dry ingredients in a bowl - mix well. Add water or flour accordingly depending on whether the dough is too dry or too wet. 

Mix until you get a smooth dough.Proof the dough for 90 minutes. After 1st proofing, divide dough into smaller individual portion (I used 25g and the pau is cute). 

Round up the dough and rest for another 5 minutes. Roll out dough and add in fillings. Wrap dough up. Leave it to proof the last time for another 15 minutes or double the size. Steam at high temperature for 15 minutes or less, depending on the size.

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Pau atau "steam bun" cukup popular dikalangan masyarakat Melayu dan Cina. Kuih ini sebenarnya asal dari kuih Cina Mautou. Terdapat beberapa variasi dan yang menariknya intinya juga terdapat berbagai jenis. Membuatnya kadang-kadang boleh meragam juga...bahan-bahan yang diguna pun terdapat berbagai jenis, ada guna butter, ada guna softener dan ada guna yis aje.  Apa pun semua bergantung kepada pilihan masaing-masing kerana ada suka kulitnyanya tu lembut dan licin ada suka kasar sedikit dan ada suka yang macam roti. Resipi ini lebih kepada yang agak lembut sedikit.

Untuk intinya saya gunakan inti kelapa aje mudah. Seumur hidup ini lah kali pertama saya buat Pau terima kasih pada Ayu Safieza dari My Kitchen Cokours.....resipi ambil dari kitchen Ayu. 

Next Post - Shrimp Scampi

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