Simplicity ♡ Steam Pumpkin with Rice

I often use spices, sauces or other condiments add to the dish to increase its flavour or texture in cooking. Hence, very often, I've also inevitably tend to forget the natural goodness or sweetness of the products as well. While I like to savour some 'gourmet cooking' at home, at times, I can be a very "down to earth" person in some of my cooking too.

Pumpkin is relatively cheap and available all year round here.
According to some health information:
Pumpkin is chock full of nutrients. Not only is pumpkin loaded with vitamin A and antioxidant carotenoids, particularly alpha and beta-carotenes, it’s a good source of vitamins C, K, and E, and lots of minerals, including magnesium, potassium, and iron.

I've turned pumpkin into some 'gourmet cooking' at home, sharing a few :
Curried pumpkin and apple
Pumpkin and Baby Spring mix Salad
Seared Scallops with Pumpkin Soup
Crispy Bacon-wrapped Pumpkin

And a little innovative ... had some fun in creating a French - Nyonya dessert Pumpkin Crepes Dadar.

But here's a very simple pumpkin rice that I have learned to appreciate its awesome goodness ... perhaps a very simple comfort food that had been enjoyed very much by our great grandparents way back then. Simply to add slices of pumpkins into the rice cooker and cook together with the rice. No salt, sugar, sesame oil, ground pepper or any spices etc. is added.

A bowl of pumpkin rice with a plate of stir-fry lettuce

1 cup of *rice with water per cooking in a rice cooker.

Place some pumpkin - deseeded, peeled and cut into fairly thick slices/chunks. 

*I'm using Thai rice blend - mixture of fragrant rice and red & brown unpolished rice.

Simplicity ... down to earth ... a bowl of warm fluffy rice with natural sweetness of pumpkin !

Indeed, for the event Little Thumbs Up - Theme Pumpkin,  it has created such a 'huge pumpkin wave' and flooded with more than 500 fabulous yummy-licious recipes sharing by food bloggers. I'm really glad that I could pick up so many new recipes and had enjoyed the 'cook-along' & 'bake-along' with them too.

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) 

organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and 

hosted by Eileen (Eileen's Diary).

And I'm submitting this post link to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)"

 hosted by Miss B of Everybody Eats Well in Flanders

 & co-hosted by Charmaine of Mimi Bakery House. 

Pumpkin Japanese Curry Rice

I used to keep some packets of Japanese curry roux for some quick and easy weeknight dinner. I remembered when I made the Baked Japanese Curry Rice about 3 months ago, I added some pumpkin to it. So here's a quick fix non-baked version ... simply pour the cooked curry onto the plate of cooked rice!

Pumpkin Japanese Curry Rice
Serves 2 persons
Ingredients:
120g chicken fillet,  clean and cut into bite size
120g pumpkin,  deseeded and diced
Some broccoli floret
Some finely chopped garlic
1 tablespoon cooking oil
Some water (about 150 - 200ml)
1 packet Japanese curry roux (200g per pack)
1 *cup cooked Japanese rice (*per rice cooker measurement cup)

Method:
1) Heat wok/pan with medium flame,  add cooking oil.
2) Saute the minced garlic (about 1 min).
3) Add in the chicken meat and stir-fry about 3 minutes.
4) Add the diced pumpkin and broccoli. Continue stir-fry for another 3 - 4 minutes with some added water.
5) Pour in the Japanese curry roux. Cook for another 4 minutes, ensure the curry roux is fully dissolved. Stirring occasionally and off the flame when it boiled.

Adjust the thickness of the sauce and taste to your preference.

Okay dinner is ready and let's tuck-in !
Ha ha ! Luckily my girl didn’t complain "pumpkin again?!" .... In fact she liked it and polished clean this big plate of Pumpkin Japanese Curry Rice ^-^!

Have a pleasant week !

I'm submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House. 

And this post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) 

organised by Zoe (Bake for Happy Kids) andMui Mui (My Little Favourite DIY) and 

hosted by Eileen (Eileen's Diary).

Pumpkin Rose Mantou 南瓜玫瑰馒头

I had at first watched a video tutorial on making valentine rose mantou and I've bookmarked it. But my first attempt two weeks ago didn't yield the nice texture I wanted. 

With some leftover butternut squash, decided to give it a try again as I really like the roses ... inspired by few blogger pals whom had made such lovely sweet roses mantou : LY Kitchen Venture, Sharon 之味, Joceline of Butter. Flour & Me, Irene of mymeloves.

Do refer to the links above for picture tutorial on steps in making the roses.

Below my modified version adjusted on quantity. Recipe adapted mostly from Sharon 之味
Pumpkin Rose Mantou南瓜玫瑰馒头
Ingredients :
(A)
Instant dry yeast - 1/2 teaspoon
Water - 40g

(B)
All-purpose plan flour - 200g
Sugar - 20g
Pinch of salt
Pumpkin puree - 75g (pumpkin steamed and mashed)
Vegetable oil - 8g

Method :
(A) Mix instant yeast and water together till dissolved. Pour into (B)

(B) In another bowl, add flour, sugar and oil. Add in the instant yeast mixture and mix well. Use hand to knead mixture to form a smooth dough (About 5 to 10 mins)

Divide the dough into 20 balls. Roll out the dough to round disc.
To assemble, lay 5 round disc overlap each other in a row. Use one piece to roll into a small log.
*note that I've made some smaller roses and some big ones. You may adjust the weight/ size of the disc according to your preference.

Put the log-shaped dough at the end of the circle of dough and roll up the dough pieces. Once all rolled up like a big log, place it horizontally and cut the center using a dough cutter to make 2 roses.

Place the rose bun cut side down on a small piece of baking paper and adjust the rose petals (spread out the petals slightly). Rest the rose buns in warm mist for 20 - 30 mins.

Steam the rose buns under rapidly boiling water on high heat for about 15mins.

Slightly open a little gap of the lid for 5 mins to allow the heat to escape before taking the buns out from steamer.

Should have 10 roses but I ate one
since can't squeeze all into the box ^-^!

I'm pleased on my second attempt ^-^. The mantou tasted soft ... and I'm so in love with these sweet yellow roses.

Have a lovely day !

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) 

organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and 

hosted by Eileen (Eileen's Diary).

And I'm submitting this post link to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)"

 hosted by Miss B of Everybody Eats Well in Flanders

 & co-hosted by Charmaine of Mimi Bakery House. 

Also I'm joining Best Recipes for Everyone October 2014 Event Theme: Bun in My Hot Steamer hosted by Fion of XuanHom's Mom.

Pumpkin ondeh-ondeh

It's been a very long time since my last homemade ondeh-ondeh.  Occasionally we would buy some from the bakeries or the food market but those were the usual green ones (pandan flavour). I have not seen pumpkin ondeh-ondeh. Seeing those delicious pumpkin ondeh-ondeh posts by some blogger pals like Kimmy from Cooking Pleasure, Jozelyn of Spice Up My Kitchen, Eileen's Diary & Cheryl from Baking Taitai (just to name a few) shared in LTU - Theme Pumpkin really made me drool over these cute little sweet balls. Here's making some to satisfy my craving ... and zoomed in using the recipe shared by Jozelyn's pumpkin ondeh-ondeh (Thanks Jozelyn)

Pumpkin ondeh-ondeh
Ingredients A
Half coconut - shredded/freshly grated coconut
Pinch of salt

Ingredients B
105 glutinous rice flour
15g wheat starch
60g pumpkin puree (without skin, steamed and mashed with the back of spoon)
50ml plain water (I adjusted to 65ml of water as I find the dough is quite dry)

Ingredients C
Some chopped Gula Melaka/Palm Sugar

Method:
1)   Mix salt evenly with the shredded coconut, spread in a heatproof plate, steam for 5 minutes, leave to cool.

2)   Mix glutinous rice flour and wheat flour evenly, add in pumpkin puree, mix evenly. Add in plain water a little bit at a time, knead to form a dough.

3)  Divide the dough into small round ball, wrap in some chopped palm sugar.

4)   Put (3) into boiled water and cooked until the ondeh-ondeh floated (once it float, continue to cook for another 2-3 minutes for the palm sugar to dissolve). Transfer the ondeh-ondeh into a bowl of cold water.

5)  Drain the water, coat the ondeh-ondeh with shredded coconut and serve.



I love the 'pich' ... a faint sound of the melted palm sugar oozed out in the mouth when bite it ! Ha ha ... munch munch chewy chewy little sweet balls. Enjoy ^-^!

Have a pleasant week !

I'm submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House. 

And this post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) 

organised by Zoe (Bake for Happy Kids) andMui Mui (My Little Favourite DIY) and 

hosted by Eileen (Eileen's Diary).

Crispy Bacon-wrapped Pumpkin

I've bookmarked 2 recipes by Donna Hay for LTU theme pumpkin. I've tried the pasta here and here's another inspired pumpkin recipe adapted from Donna Hay with my slightly modified version below :

Crispy Bacon-wrapped Pumpkin
serves 2 - 3 persons
Ingredients:
Butternut pumpkin - deseeded, peeled and cut into 4 thick slices about 1 inch thick and 3 inch long for each slice
4 - 5 slices of Back Bacon
1 table spoon olive oil
Cracked black pepper

Method:
Preheat oven to 160°C
Wrap 1 slice of bacon around each pumpkin and place in a baking dish.
Add the oil & black pepper and toss to coat.
Roast for about 40 minutes or until tender.


These crispy bacon-wrapped butternut slices is served with some butterhead and a bowl of fragrant fried rice. I simply make some fried rice lightly tossed with olive oil, pine nuts and dried rosemary leaves. Pinch of salt and pepper to taste

Well, the bowl of fragrant rice complement to the sweetness and savoury of these bacon wrapped pumpkin slices ... We loved it ! Enjoy !

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) 

organised by Zoe (Bake for Happy Kids) andMui Mui (My Little Favourite DIY) and 

hosted by Eileen (Eileen's Diary).

Also submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.

Crunchy-topped Sponge Loaf

It has been a while I've not baked anything using the recipe from the cookbook. Flipping over the pages again and again ... indecisive ... At last decided to bake a simple butter sponge loaf for our weekend tea break and keeping some for breakfast.

Crunchy-topped Sponge Loaf

Makes one 450g loaf (recipe adapted from Cakes And Bakes 500 by Martha Day with slight modification in blue)

Ingredients:

200 unsalted butter,  softened

Finely grated rind of 1 lemon

150g caster sugar (I reduced to 100g)

3 eggs

75g plain (all-purpose) flour, sifted

150g self-raising flour, sifted

For the topping:

3 tablespoons clear honey

115g mixed (candied) peel (I used about 85g dried apricots,  sliced them into thin slices)

50g flaked (sliced) amonds

Method :

1) Preheat the oven to 180°C. Grease and lineal a 450g loaf tin (pan) with baking parchment. 

2) Beat together the butter, lemon rind and sugar until light and fluffy.  Blend in the eggs, one at a time.

3) Sift together the flours, then stir into the egg mixture.  Fill the loaf tin with the batter. Bake for 45 mins,  or until a skewer inserted into the center comes out clean. Leave to cool in the tin for 5 mins. 

4) Turn the loaf out on a wire rack, peel off the lining paper and leave to cool completely. 

5) To make the topping,  melt the honey with the mixed peel and almonds. Remove from the heat, stir briefly,  then spread over the top of the loaf. Cool before serving. 

The refreshingly tangy crunchy topping complement to the buttery sponge cake tasted really good! As my waistline is expanding "rapidly" ... I could only have just 1 "big" slice .... enjoyed very much with a cup of coffee !

Happy baking !

Enjoy your weekend ^-^!

This post is linked to Cook-Your-Books #17 hosted by Joyce of Kitchen Flavours.

Steamed Pumpkin & Purple Sweet Potato Cake

I hardly make steamed kuehs. But I like the striking colours of the bright yellow and purple colour of this kueh. So when Esther of Copycake Kitchen mentioned "The combination of pumpkin,  sweet potato and coconut milk is amazing,  it's worth a try".
Well, here ... I'm making some for our afternoon snack. I could smell the coconut fragrant while steaming.  And truly nice texture.

Recipe source :Esther of Copycake Kitchen
(Thanks to Esther for sharing this sweet recipe)

Steamed Pumpkin & Purple Sweet Potato Cake 双色金瓜紫蕃薯糕
Ingredients :
Pumpkin batter
100g Pumpkin - deseeded, peeled skin, steamed and mashed.
40g Rice flour
10g Tapioca flour
100ml Coconut milk
50g Sugar (reduced to 35g)
1/2 tsp Salt

Purple sweet potato batter
100g Purple sweet potato - peeled skin, steamed and mashed
40g Rice flour
10g Tapioca flour
100ml Coconut milk
50g Sugar (reduced to 35g)
1/2 tsp Salt

Some freshly grated coconut (omitted as I've forgotten to buy at the wet market)

Method :
1) In a big bowl, mix together mashed pumpkin, sugar and salt, stir well.
Stir in coconut milk.
Sift in rice flour and tapioca flour, mix well till well combined.

2) In another bowl, mix together mashed purple sweet potato, sugar and salt, stir well.
Stir in coconut milk.
Sift in rice flour and tapioca flour, mix well till well combined.

3) Brush the mould with some cooking oil.

4) Spoon pumpkin batter into mould and steam over high heat for 20 minutes.

5) Spoon the purple sweet potato batter into mould and continue to steam over high heat for another 20 minutes.

*Note :
It depends on the size of the mould, mine took 15 minutes in step (4) and another 12 - 15 minutes in step (5).

I reduced the sugar slightly as I reckoned that the natural sweetness of both pumpkin and purple sweet potatoes is enough for me.

I find that to leave the mould cool down slightly (about 8 - 10mins) is easier to unmould the kuehs. I've got a hard time trying to unmould the kuehs when taken out from the steamer and it's still hot.

Lovely ... 

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) 

organised by Zoe (Bake for Happy Kids) andMui Mui (My Little Favourite DIY) and 

hosted by Eileen (Eileen's Diary).

Also submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.

Pumpkin Crepes Dadar

Have you ever thought of using crepe or pumpkin crepe to make Kuih Dadar instead of the pandan flavour batter ?
Kuih Dadar is a rolled crepe flavoured with pandan juice & coconut milk and filled with grated coconut cooked in gula melaka/palm sugar. "Kuih" means cake or dessert. Well, I'm 'marrying' the two, here's a touch of French & Nyonya taste ... Pumpkin Crepes Dadar. 

Tried out small quantity just enough to serve 2 pax for our weekend snack ^-^

Pumpkin Crepes Dadar
Coconut filling:
1) Grated coconut 80g
2) Wash clean 1 pandan leaf (screwpines) and tie a knot.
3) In a saucepan,  pour about 30ml water, add 40g gula melaka/palm sugar and bring to a boil till it melt. (do adjust the sweetness to your preference).
4) Add in the grated coconut and pandan leaf. Cook till the mixture fairly dry over medium-low heat.
Set aside to cool. (The filling can be prepared a day in advance and keep in fridge until use)

Pumpkin Crepes:
Recipe source : Takeamegabite, below my modified version with adjustments made to the quantity and taste.

Ingredients:
160ml skimmed milk
1 tablespoon butter (reduced fat spread), plus more for cooking
1 egg
50g pumpkin puree
1 teaspoon vanilla essence
65g All-purpose plain flour
1/2 teaspoon baking powder
Pinch of salt
1/2 teaspoon cinnamon
1/2 teaspoon all ground spice

Method:
1) In a small saucepan over medium-low heat warm the milk and butter. Stirring occasionally to ensure that the butter melted completely.

Transfer to a medium bowl. Whisk in the egg, pumpkin puree, and vanilla essence.

2) In a large bowl, whisk together flour, sugar, baking powder, salt and spices.

Some prepared ingredients

3) Add the wet ingredients to the dry and whisk until smooth and no lumps remain.

4) Meanwhile heat a crepe pan or nonstick skillet at medium heat. Grease with a little of butter. Pour batter into the pan 1/3 cup at a time twirling the pan so the crepe batter thins and spreads out covering the pan. Flip when top is almost set. Remove from pan 30 seconds. Feel free to grease butter on your pan every few crepes to prevent sticking.

It depends on the size of the crepe.  To assemble crepes, place about 1.5 tablespoon full of the coconut filling onto the middle of the crepe. Spread it out into an elongated shape. Fold the crepe in and just roll into long parcels (I prefer the open ends). You can also roll it like the spring rolls with both ends tucked in.

While the batter of Kuih Dadar may be filled with the pandan fragrant, this version is totally a contrast .... the aroma of  spice fragrant ... with sweet coconut fillings infused with the fragrance of pandan. Yummy! Perfect with a cup of 'Kopi O' (black coffee).  Surprisingly,  my girl liked this pumpkin crepe. Perhaps the overall aroma of spices and sweet fillings 'camouflage' the pumpkin puree ?!
Hee hee ... It's a 'happy ending' afterall ^♡^

Enjoy & Have a nice day !

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) 

organised by Zoe (Bake for Happy Kids) andMui Mui (My Little Favourite DIY) and 

hosted by Eileen (Eileen's Diary).

Also submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.

Seared Scallops with Pumpkin Soup

The last time when I made this healthy snack Chive and Potato Scones, my girl thought that I've made pan fried scallops ... hee .. hee.. lol! It's been quite sometime I've not cooked with scallops.

It's quick and easy to whip up this soup if using canned unflavored pumpkin puree. But since I've the extra pumpkin,  it's not too time consuming to make fresh pumpkin puree. Just steam and mash them.  Here's my sharing of this tasty seared scallops with pumpkin soup, mostly adapted from Women's healthmag with slight modification made adjusted to our taste.

Recipe source : Women's healthmag

Seared Scallops with Pumpkin Soup
Serves 2
Ingredients:
8 - 10 pieces fresh sea scallops
300g fresh pumpkin puree (deseeded, peeled, cut into big chunks. Steamed and mashed)
1 tablespoon roughly chopped hazelnuts
220ml water with 1 teaspoon chicken seasoning
1 tablespoon honey
1 teaspoon low fat spread

1 teaspoon extra-virgin olive oil

Method:
1) Toast chopped hazelnuts, either in the oven (10 minutes at 400°F / 200°C) or on the stove in a stainless-steel saute pan (5 to 7 minutes over medium heat, shaking often so they don't burn). Set aside.

2) Combine the mashed pumpkin, honey, butter, and water in a medium saucepan, and heat the mixture on low until it's warmed through. Season with salt and pepper to taste. Keep the mixture warm.

3) Preheat a cast-iron skillet or saute pan over medium-high heat. Pat scallops dry with a paper towel and season them with salt and pepper to taste. Add olive oil to the pan, and then add scallops. Cook for 2 to 3 minutes on each side until they're firm, browned, and caramelized.

4) Pour soup into wide-rimmed serving bowls. Add scallops and hazelnuts.

We loved this thick pumpkin soup with a touch of hazelnuts crunchy and chewy scallops to serve alongside the simple mushroom pasta dish. Enjoy !

Have a pleasant weekend !

I'm submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House. 

And this post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) 

organised by Zoe (Bake for Happy Kids) andMui Mui (My Little Favourite DIY) and 

hosted by Eileen (Eileen's Diary).

Spicy Cauliflower Stir-Fry

I used to stir-fry cauliflower with vegetarian oyster sauce but this tasty lemony spicy dish served well with rice too. Well, found another alternative for me to whip up a quick & tasty stir-fry dish.

I like some of the quick and easy recipes from Ree The Pioneer Woman.  Here's sharing this simple yet refreshingly light and veggielicious stir-fry cauliflower.

Recipe source : The pioneer woman
With slight changes made : I changed lime to lemon and Sriracha hot chilli sauce to curry powder. Do adjust the taste to your preference.

Spicy Cauliflower Stir-Fry
Ingredients :
1 whole Head Cauliflower
2 teaspoons Vegetable Oil
2 cloves Garlic, Minced
2 Tablespoons Soy Sauce
1 whole lemon (or Sub A Splash Of Rice Wine Vinegar)
2 whole Green Onions, Sliced
1 Tablespoon Curry powder
Lemon Wedges For Serving

Preparation Instructions :
Break up the cauliflower into large florets, then, using your hands, break into very small florets.

Stirring and browning the cauliflower in pan

Heat a large, heavy skillet over medium-high to high heat. Add the oil, then the cauliflower and garlic. Stir the cauliflower around the pan, allowing it to get very brown in some areas.

Cook for 3 minutes, then turn heat to low. Add soy sauce, squeeze in the juice of the lemon, and add most of the sliced green onion, reserving the rest for serving. Stir and allow to cook for 1 minute, then sprinkle the curry powder over the cauliflower. Stir until all incorporated.

Serve hot in a bowl. Sprinkle extra sliced green onions on top, and serve with a lemon wedge.

Enjoy!

I'm submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House. 

奶黄包 / Egg Custard Steamed Buns

Pumpkin buns again ?! No ! No ! ... just that its bright golden colour look alike ...

It wasn't too long ago that I've made the fragrant and delicious mini custard mooncakes that were very well received by my family & my sisters. Awesome ! The fragrance of custard & coconut fillings still lingered on my mind. So I decided to make custard steamed buns 奶黄包 .... to satisfy my craving and to join this month's BREE 'Bun In My Hot Steamer'.

Lai Wong Bao / Egg Custard Steamed Buns (with fat-reduced filling)
Recipe adapted from Zoe of Bake for Happy Kids with few of my notes taking in blue (Thanks to Zoe for sharing this wonderful recipe).

Custard Filling:
1/8 tsp salt
30g custard powder
20g icing sugar
20g cornflour
1 tbsp condensed milk
(It is ok to use the 99% fat free ones or any regular ones)
60ml coconut milk (I used Ayam brand light)
(It is ok to use the fat reduced ones or any regular ones)
15g butter
1 large egg yolk

Make the filling one day ahead.

Sift salt, custard powder, sugar, and cornflour into a saucepan. Whisk in coconut milk and condensed milk. Heat over medium-low heat, stirring constantly, until smooth. Add butter and stir until the butter has melted.

Keep stirring while mixture thickens substantially. Continue to stir and cook at medium-low heat until mixture thickens to form firm texture and leaves itself off the side of the pan. Remove the pan off the heat and whisk in egg yolk. This will thin the mixture out slightly. Return the pan to the heat and keep stirring to ensure that the yolk is well-incorporated and mixture thickens again.

Transfer the filling to a bowl and allow it to cool down completely. Once it is cooled, cover the surface of the custard with cling wrap to avoid any condensation form on the cling wrap dripping on the custard. Chill mixture for 1hr or more in the fridge.

Bao Dough:
280g flour, preferably with 7-9% protein content (I used Hong Kong Flour)
1/2 tsp baking powder
(If you are using flour which is NOT self raising, please add this. Otherwise, please omit this.)
1/2 tsp salt
1 1/2 tsp active dry yeast
15g sugar
1 tbsp canola oil
125-140ml lukewarm water (I used about 130ml)

To make bao dough, place the sugar, salt, oil, and water in the bottom of the breadmaker pan. Top with flour (with or without baking powder). Add yeast the last and switch on the machine with "dough” setting.

If breadmaker is not available, combine all bao ingredients and knead to form a smooth dough (at least 20 mins) and then let it rise for 1 hr.

(I'm using hand knead with my steps in (1) & (2) for easy reference)
1) Place sifted flour, baking powder, salt and sugar in a large mixing bowl and make a well in the middle.

2) Fill well with lukewarm water, add yeast. Use a spatula, gently stir the water to dissolve the yeast then slowly bring together flour mixture. Add in canola oil.

3) Knead to form a smooth dough (at least 20 mins) and then let it rise for 1 hr.
{I didn't fall asleep this time as I've to catchup the exciting Hong Kong drama ...lol}

4) When the dough is ready, divide into 10 portions (weighed 40g each). Meanwhile, set water to boil in a steamer.

5) Flatten the dough pieces with your *hands, and place about 1 tbsp custard filling in the center. Pinch up the sides of the dough to completely enclose the filling.

(*hee.. I like to roll & play with the mini rolling pin to flatten the dough). 

6) Place each bao on each paper cup liner or a small piece of baking paper with its seam sides down. Rest the bao in warm mist for 10-15 mins.

7) Steam baos for about 8-15 mins until done. The steam timing varies if you have multiple layers of baos to steam. The layer that is closest to the direct steam will take 8 mins to cook.
Serve immediately but beware that filling can be steaming hot!

"Bun in my hot steamer"

Well, we enjoyed our weekend afternoon break with some piping hot steamed 奶黄包 / Egg Custard Steamed Buns! And keeping few for the next morning's brekkie ^-^!

I'm joining Best Recipes for Everyone October 2014 Event Theme: Bun in My Hot Steamer hosted by Fion of XuanHom's Mom.

An InLinkz Link-up

Steamed Pumpkin Buns 南瓜小包子

Aiyoh! Ha ha! ... 我的胖胖南瓜矮包子 ^-^!

Some leftover lotus paste from the last mooncakes making is still idling in the fridge. When the theme for this month's BREE is 'Bun In My Hot Steamer', I know the lotus paste will be put to good use in making some buns. Although I'm not very fond of bread & bun baking, after "think think think" (much consideration), decided to steam these mini buns for our weekend snacks.

Concurrently, to participate events in LTU's Pumpkin and MTR's Taste of Autumn,  I've used pumpkin to make the dough (bun skin) using recipe adapted from Sonia  (Nasi Lemak Lover, thanks Sonia) with slight modification in blue.

Steamed Pumpkin Buns with Lotus Paste filling 南瓜小包子
(Yield 11 buns instead of 13)

Ingredients :
150g pumpkin - skin peeled and deseeded, cut roughly in small pieces. Mashed (steam or microwave to soften)
225 all purpose flour (I used Hong Kong Flour)

1tbsp sugar
1/3 tsp salt

To make yeast water (set aside for 5mins to bloom)
1tbsp lukewarm water
1tsp sugar
1tsp instant yeast

Filling - lotus paste ( you can replaced with red bean paste, peanut or etc)

Pumkin skin - cut into small piece to make as pumpkin’s stem

Method :
1. Add in all ingredients and yeast water in a mixing bowl and knead till smooth dough.
2. Cover with damp cloth and rest for 60mins. (I used cling wrap) 
{zzZzz ... Zzz ... I doze off at my cosy corner ... Rrring !! My timer woke me up! Blur blur me ... Go ! Go! Get up to punch the dough! lol !}
3. Knock down dough to expel some air, transfer to a lightly floured surface and knead for a while.
4. Weigh & divide the dough : 30g each and roughly shape into a ball and rest for 10mins.
5. Lotus paste : 15g each and lightly shape into ball.

6. Fatten and roll out the dough into a circle. Place lotus filling onto the center, wrap and pleat up the sides and seal.
7. Use a butter knife, mark from top and lightly press down towards bottom, keep a small gap in between, repeat this step till whole dough ball finished. Place a small piece of pumpkin skin in the middle and lightly press down.
8. Place the pumpkin buns (pleat area face down) onto a piece of greaseproof paper, on the rack for steaming. Cover with a piece of damp cloth and let rise for another 10-15 mins.
9. Lightly mark bun with butter knife again (to sharpen the pattern) {opps, I've forgotten this step}.
Steam the buns under rapidly boiling water on high heat for about 15mins.
10. Wait for 2mins then only open the lid and remove from the steamer.

While in the process of making these buns, it brought me back to those fun and fond memories of mooncakes making too .... the weighing & rolling the dough and filling into balls ... wrapping and shaping the balls ... hee hee!

My girl joined in the fun in wrapping and shaping these pumpkin buns.
Well .... it's tea-break time ! Come, join me for some piping hot steamed mini fatty sweet pumpkin buns with lotus paste. Enjoy with some hot tea !

Happy "steaming" and have a blessed weekend !

I'm joining Best Recipes for Everyone October 2014 Event Theme: Bun in My Hot Steamer hosted by Fion of XuanHom's Mom.

And

This post is also linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) 

organised by Zoe (Bake for Happy Kids) andMui Mui (My Little Favourite DIY) and 

hosted by Eileen (Eileen's Diary).

Also I'm submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.