When I first saw this “Mua chee Bun” –麻薯包 recipe, I was very intrigued with it. There is a phrase in Chinese says like that,‘心动不如行动’. So this morning, I gathered all the ingredients and started my bun making.
Unlike the usual bao (bun) that you grew up eating, this bao I made is - surprise, surprise! There are 3 layers to the bite:
1) soft dough,
2) chewy muah chee (green colour),
3) sweet and mushy bean paste.
Each layer adds a different dimension to the total flavour with each bite, as your mind and taste buds are occupied trying to distinguish each distinct taste. In fact, the muah chee adds a little bit of QQ and uniqueness.
Recipe: Adapted from Yum Yum magazine
200g glutinous rice flour
1 tbsp sugar
a pinch of salt
1 tbsp oil
100 – 120 ml pandan juice
Some red bean paste/lotus seed paste/green bean paste (I used 275 g red bean paste =11 portions x 25g red bean paste)
300g bao flour
1 tsp baking powder
1 tsp instant dry yeast
50g sugar (I used icing sugar)
About 180ml water
40g oil (I used shortening)
1. Mua chee: Combine all ingredients and mix into a pliable dough. Cover with a piece of damp towel and rest for 10 minutes.
2. Divide the dough into 11 portions and wrap up the red bean paste. Arrange them onto a grease plate and steam over high heat for 8 minutes. Remove and leave to cool.
3. Skin: Combine all ingredients and mix into a dough. Add in oil and mix well. Cover with a damp towel and rest for 30 minutes.
4. Divide the dough into 11 portions and wrap up filling. Proof for 30 minutes. Steam over high heat for 12 minutes. Serve.