These steamed buns look huge eh?
I love all things yam (taro) and thought to make steamed yam (taro) buns.
Steamed yam (taro) buns
Dough and method
Filling (from Kimmy’s Cooking Pleasure)
- 700 grams yam (taro), steamed and mashed
- 230 grams sugar
- 120 ml thick coconut milk
- 1/4 tsp salt
- Mix everything well.
- Fry in a non-stick wok over low heat until dough leaves the side of the wok.
- Cool completely. Chill in the fridge for an hour before using.
- Divide dough into 50 grams each.
- Flatten and roll into a circle.
- Spoon about 1 large tbsp of filling in the center of dough. Seal the edges and shape bun as round as possible.
- Place on square ‘bao’ paper or a piece of grease-proof paper and put into electric steamer.
- Proof for an hour or until doubled in size.
- Turn on heat and steam for 15 minutes.
- Eat warm or cool completely before freezing.
Fluffy yam-my goodness. 🙂
I used an electric steamer to make this batch of steamed buns and they turned out better than when I used a steamer pot over a gas flame. The even heat distribution helped the buns to rise more evenly and there were no water spots on the buns. I also did not have to line the electric steamer with cloths.
Extras can be kept frozen and reheated by steaming for 12 minutes. There is no need to thaw frozen buns.
This sponge cake has sunk…failure? Hmm, partially, I guess.
I meant to make a red dates sponge cake, but was unwilling to cut down on the red dates paste. Hence the sunken part. From the looks of this cake, you can already expect what it will look like on the inside.
The somewhat accidental magic custard cake look-alike.
Not exactly magic custard cake, which should have 3 layers. This one only has 2. But the taste is quite nice, hence I decided to post it.
Red dates cake
Red dates paste
- 200 grams jumbo red dates
- 400 + 50 ml water
- 50 grams dark brown sugar
- 5 eggs (60 grams with shell)
- 50 grams dark brown sugar
- 90 grams cake flour
- 50 grams unsalted butter
- 110-120 grams red date paste
- 50 grams water
- large pinch of salt
- 1/2 tsp baking soda
- 2 tbsp agave syrup
- In a pot, boil red dates in 400 ml of water for 5 minutes, or until skin loosens.
- Dish out and cool until lukewarm before peeling off the skin.
- Mix paste in a saucepan with 50 ml water and dark sugar. Cook over low fire until combined. Let cool completely. I had slightly more than 110 grams of red dates paste.
- Line a 7 x 3 inches square pan with grease-proof paper. Preheat oven to 180 C.
- Beat eggs with sugar until ribbon stage.
- In the meantime, melt butter in a pot until hot. Turn off the heat and add in flour. Mix well.
- Add in water, salt and agave syrup and mix well.
- Sift in baking soda and mix well.
- Pour 1/3 of beaten eggs into date mixture. Mix well.
- Fold in remaining beaten eggs in 2 portions.
- Pour into prepared pan and tap once or twice to remove larger bubbles.
- Bake for 45-50 minutes until a skewer in the middle of the cake comes out clean. I turned the temperature down to 160 C 25 minutes into baking.
- Peel the baking paper from sides of the cake while the cake is still hot.For the bottom, use a knife to slice and separate the baking paper later, when the cake is cool.
- Place the cake, baking paper and all, in a plastic bag. Let cool completely before slicing.
This cake has an interesting taste. The fluffy part tastes quite like ma lai gou, the fluffy steamed cake you can get from dim sum places. The custard part tastes like, well, egg custard with a red date taste. Not quite what I imagined my red dates sponge cake would be but I like it.
With the remaining buttermilk, I made these cookies. They are a marvellous way to use up buttermilk!
Buttermilk chocolate chip cookies (adapted from Baking Bites)
- 256 grams all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 115 grams salted butter
- 75 grams dark cocoa powder
- 300 grams sugar
- 1 tsp vanilla extract
- 167 grams buttermilk *
- 350 grams chocolate chips/chunks (I used 62%)
- Maldon sea salt flakes
- Preheat oven to 170 C. Line 4 trays with grease-proof paper.
- Sift flour, baking soda and salt into a bowl. Set aside.
- Melt butter over a pot of boiling water. Remove from heat and add in cocoa powder. Whisk until well combined.
- Add in sugar. Whisk until dissolved.
- Add in vanilla extract and buttermilk. Whisk until combined.
- Pour all the wet ingredients into the dry ingredients. Fold to combine.
- Stir in chocolate chips/chunks.
- Scoop out cookies using a tablespoon onto the prepared trays. Leave a 1 inch space between cookies. Sprinkle a bit of sea salt flakes on cookies.
- Bake for 10-12 minutes. Cool completely before storing.
* I didn’t have enough buttermilk to make 167 grams. I had about 103 grams of buttermilk left. So I topped up with full fat milk and added about 1/4 tsp of white distilled vinegar. That might have been why my cookies were thicker.
The cookies are rich, slightly chewy and so chocolatey! Utterly divine. Hard to believe this is an egg-less recipe.