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Tuesday, 24 September 2013

Red Bean Glutinous Rice Cake (豆沙烧餅) & Steamed Buns with Red Bean Paste (豆沙包)

With the left over of red bean paste from making the mooncakes, I have made this Red Bean Glutinous Rice Cake and Steamed Buns for the past few days for morning breakfast! 

Red Bean Glutinous Rice Cake (豆沙烧餅)

Red Bean Glutinous Rice Cakes

170g glutinous rice flour
50g caster sugar
80g water
60g coconut milk
150g red bean paste
2 tsp vegetable oil

Pour glutinous rice flour into a big bowl.

Bring caster sugar, water, coconut milk and vegetable oil to a boil in a small saucepan.  Pour hot liquid into the glutinous rice flour.  Use silicone spatula to swiftly mix well to form smooth dough that does not stick to hands.  Let cool and divide into small portions.

Wrap red bean paste with dough.  Roll into round balls.  Flatten dough balls.

Heat a little oil in non stick pan.  Pan fry glutinous rice cakes over low heat until both sides turn golden brown and fragrant and have rise a little.

Next.....Steamed Buns with Red Bean Paste (豆沙包)

Steamed Buns with Red Bean Paste
Recipe source :  Happy Home Baking
(makes 12)

300g Hong Kong pau flour
3g baking powder
3g instant yeast
30g caster sugar
160ml water
15g vegetable oil

240g red bean paste

Sieve Hong Kong pau flour and baking powder into a mixing bowl. Add yeast, caster sugar and mix well. 

Make a well in the centre of the flour mixture, add in water and mix to form a dough. Transfer dough onto a lightly floured work surface. Knead dough until it becomes smooth (about 5 mins). Knead in the vegetable oil and continue to knead for another 10-15 mins or until the dough becomes smooth and elastic.  Take a piece of dough  (about the size of a table tennis ball) and stretch it, you should be able to stretch it  to a fairly thin membrane without tearing off easily, if not continue to knead for another 5 to 10mins.

Roll dough into a smooth round, place in a lightly greased mixing bowl, cover with cling wrap and let it proof for about 1 hr or until it doubles in bulk.

Punch down the dough and give a few light kneading to release the trapped air bubbles. 
Divide the dough into 12 portions (about 40g each). Roll each portion into a smooth round.

Flatten each dough into a small disc with your palm or a small rolling pin, make the edges thinner and the centre portion thicker. Wrap each dough with 20g of red bean paste. Pinch and seal the seams. Place dough seam side down on a square piece of parchment paper. Cover loosely with cling wrap and leave buns to proof for 20-25 mins.

Place buns in a steamer and space them apart so that they do not touch one another. Steam at medium to high heat for 12mins (make sure the water is already boiling before steaming). When ready, remove the lid carefully to prevent water from dripping over the buns. Remove immediately and serve warm. Keep any leftovers in fridge (covered with cling wrap or store in airtight containers) and re-steam till hot before serving.