Tuesday, November 22, 2011

Mua Chee bun - 麻薯包

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


Mua chee:

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)

Skin (dough):
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.

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