Around a month ago, my friend from Muar bought a few packets of pre-cooked otah steam bun from her otah supplier. We tried it and proclaimed it wonderful! So when she gave me 2 packets of raw otah 2 weeks ago, I decided to make otah steamed buns using my beloved mantou recipe.
I had a batch of old dough in the fridge that was about 2 weeks old. It came from the char siew bao dough. I used that for this recipe.
Otah steamed bun
- 140 grams old dough *
- 300 grams plain flour
- 300 grams Prima superlite flour
- 150 grams castor sugar
- 10 grams yeast
- 350 ml milk
- 2 tbsp oil
- 2 packets raw otah meat, defrosted and slightly mashed
- Prepare a steamer with enough water to steam for 45 minutes.
- Add all ingredients except oil in the mixing bowl. Knead until dough forms and leaves the side of the bowl.
- Add oil.
- Knead for 15 minutes until windowpane stage.
- Divide dough into balls of 35 grams each.
- Roll the dough into a circle, add half a tablespoon of filling, pleat and seal the buns.
- Place on parchment paper and into the prepared steamer.
- Proof for an hour or until double in size.
- Steam over medium fire. Once steam can be seen coming out of the steamer, steam for 10 minutes.
I simply love the taste. It is really tough to stop at just one otah bun. 2 packets of otah makes for a skimpy filling. If you want your otah fillings to be generous, use 4 packets. I had only 2 so I made do.
There will be excess dough if you follow the recipe above. You can make plain mantous or else knead half the extra dough with 1-2 tbsp of cocoa powder. Roll out the plain and cocoa dough into an oval. Place the cocoa dough on top of the plain dough and roll up swiss roll style. Follow the steaming method and time above.