Foodie

Wednesday, June 16, 2010

Glutinious Rice Roll

Today is the 5th Day of the Fifth Moon following the Lunar Calender and today is the day of the 'Chung/Rice Dumpling Festival'.   I had wanted to make  some 'chung'  but due to unforeseen circumstances was not able to make some - excuses - excuses!!!  But...... since i do have leftover Law Mei Farn which is a very good filling for these Rolls.  These rolls are so much easier and faster to make and I am pleased that i have kept half the tradition by having glutinious rice served today but in another form.  You can follow any pau dough recipe or follow the one below.


 Ingredients:

Pau Dough:

2 cups pau flour(if all-purpose flour is used - add more water to make into a soft dough)
3/4 cup wheat starch
2 tsp baking powder
3/4 cup powdered/confectioner's sugar
1 1/2 tbsp shortening/lard
1 tsp instant yeast
2/3 cup water(adjust according)
1/4 tsp vinegar

Filling:

1/2 recipe of Law Mei Farn

Method:

To make pau dough:

Put flour, wheat starch, baking powder, powdered sugar and yeast in the food processor and pulse a few times to mix ingredients well..

Add in shortening/lard and pulse until well mixed.

Add vinegar to the water and pour into flour mixture with the food processor on,  Mix until a soft ball forms - water has to adjusted, adding more a little at a time, to make dough into a very soft and pliable dough.

Remove from food processor and knead until smooth, then leave to proof until double it's size.

To assemble:

Roll the 'law mei farn' into a 2 inch log.

Punch down the pau dough and roll into a rectangle that is big enough to wrap the law mei farn log.

Wrap the law mei farn log with the pau dough rectangle and pinch the seam well.

Cut the log into 1 1/2 inch pieces and put a piece of greaseproof paper underneath every piece. Leave rolls to proof again before steaming.  Pau dough should feel puffy and if touched lightly, the dough should not spring back and the dent remained)

Bring the water in the steamer to a very high boil and steam pau rolls for 8 - 10 minutes.

Serve hot

Serves

15 comments:

ICook4Fun said...

Lily, may I know what type of pau flour you used here in the US? All I can find is the ready mix pau flour here. Thanks. I tasted something similar the last time I went back to Malaysia. They called it Phoenix Pau. They wrap the lo mai kai around the pau skin. Taste pretty good.

J.C. said...

Happy Duanwu Day, Lily. Hope you get to enjoy some bak chang today.

I am writing from Subang Jaya in Malaysia. Didn't have any bak chang today. Mmmm...wish I am back home with my mom in Melaka coz then she will make sure we get to eat bak chang today.

lilyng said...

icook4fun

i too could not get pau flour and had to hunt around and found that the restaurant supply stores do have them and comes in 50lb bag. so, we have to share among our friends.

i must see how the pau you described looks like.

ICook4Fun said...

Lily, I have a picture of the pau here. http://www.snippetsofmylife.com/2010/03/day-at-tanjung-sepat.html

lilyng said...

icook4fun

thanks

Jess @ Bakericious said...

this looks delicious, the combination of both I like :).

Esther said...

Hi Lily,

Just came across your blog - what a lovely one!

The pau looks real good and tasty. Can I replace wheat starch with something else?

Thanks
Esther

lilyng said...

esther

if you can get hold of pau flour, use it. I have to add wheat starch to the bleached all-purpose flour cos pau flour is not readily available here. if you do not mind the pau being slightly beige, cornflour can be used to lower the gluten.

Duck Duck said...

Hi, Lily,

Did you mean that I have PAU FLOUR, i do not need to add wheat starch?

May I know how many grams equivalent to 1 cup? And how many grams equivalent to 1 tbsp and 1 1tsp?

Sorry that i am the beginner for this matter.

Thank you.

lilyng said...

Duck Duck

this recipe calls for wheat starch to be added to pau flour but if you wish to omit it, go ahead.

1 cup would be about 125 gm.

it is difficult to weigh 1 tsp or 1 tbsp if you do not own a digital scale. use the chinese soup spoon and it is equal to the american tbsp and the spoon you use for yoru tea would be 1 tsp.

Duck Duck said...

Thank you very much for your reply.

I have digital scale (D=1g).

I guess
1tbsp = 15gm
and
1 tsp = 5gm?

Is it correct?

lilyng said...

duck duck

1 tbsp of flour will not weigh the same as 1 tbsp of sugar and even if it is flour that we are talking about, cake flour and all-purpose flour differ when weighed.

if you need to convert any ingredient, try googling for a conversion.

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Alayna said...

Hello,

I am searching for a recipe for "Kong Sui Ban" it's a chinese tea cookie. the recipes I've seen online are not an exact match of what I'm looking for. I know the ingredients are flour, wong tong, lard, etc. Do you know how to make this chinese dessert. I think it is cantonese.

Thank You,

Alayna

lilyng said...

alayna

i hope this is what you are looking for http://lilyng2000.blogspot.com/2010/02/kong-so-paeng.html

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