美味情缘

美味情缘

Sunday, 27 October 2013

班兰咖呀蒸包 Pandan Kaya Steamed Pao


My son request for steamed pao with cha siew today.
But i dont want to cook cha siew and think for another filling.
i have buy a glass of kaya, and still in the fridge.
What if i use this for steamed pao???
Em....... good idea.
But when my son look me take the kaya from fridge, he ask me.
"Mum, what you want to do with that?"
I say "Making steamed pao for you."
Then he say i dont want o....... not good.
This day kids always more more complaint......
But when the steamed pao is ready and cook.
They want to eat, when they eat, they say "Mummy, very good o."

I love this pao also, because of the fragrant from the pandan leaf.
I cut the pandan leaf into small pieces and boiled with water to get the pandan water.
This pandan water was so nice and fragrant.
I put in 1/2 tsp of pandan paste for the nice green color. 
The light green color in my photo cant be seen.


The original recipe was adapted from Jenny Delicacy and i have made some changes and modification.

Ingredients :

Pandan leaf .......... 3 pcs
Pandan paste .......... 1/2 tsp 
Water .......... 250 ml

Cut the pandan leave into small pieces and put in the pot, then pour in the water and pandan paste, let to boiled until you smell the pandan aroma for about 2 - 3 minutes, remove from heat and let it cool. Drain and keep the pandan water.

(     A     )
Pao flour .......... 130 g
Instant yeast .......... 2   1/2 tsp
Warm pandan water .......... 100 ml

(     B     )
Pao flour .......... 370 g
Baking powder .......... 1 tsp
Castor sugar .......... 125 g
Canola oil .......... 5 tsp 
Salt .......... 1/4 tsp
Pandan water .......... 190 ml
 ( don't pour in all the water, adjust with your own according to the flour ) 

Methods :

1.     Mix (     A     ) instant yeast with pandan warm water, then sift in pao flour and mix well to form a dough. Set aside for 15 minutes.

2.     Add ingredients (     B     ) pao flour, sugar, salt, pandan water and canola oil into the mixing bowl together with the dough from No. (     1      ), knead the dough until smooth and not sticky to the hand.

3.     Cover the dough with a damp cloth or cling film, set aside and let it proof for double size. ( about 1 hour)

4.     Knock down the air, knead until smooth. Divide the dough to 50 g each, round up and cover with cling film. Let them rest for 10 minutes.

5.     Flatten the each dough and wrap in the kaya as filling. Put on a grease proof paper. Let to proof again for another 10 - 15 minutes.

6.     Boiled the steamer, put in the pao and steamed over high heat for 10 - 12 minutes. 


See, my kids are happy to have their kaya pao.




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