Pandan Coconut In Carrot Steamed Bun 班兰椰丝点心包

I really need to push myself to work out some steamed buns, otherwise, I’m afraid I’ll forget. You know what I mean ! haha….. However, this is my first attempt making coconut steamed bun. A very exciting experience though ! I simply combined the coconut filling from my previous pandan coconut tart recipe and recreated the old steamed bun recipe with carrot juice for the natural food colouring. Please read on if you’re interested.

Ingredients for Pandan coconut Fiilings :
400gm   young grated coconut
50gm  melted butter
3 small eggs
2 tspn  pandan coconut essence
1 TB  concentrated pandan juice
180gm  sugar
2 TB  corn flour

Method :  Please refer here. Then divide into 15 portions and round them into ball shape, keep chilled before used)

Ingredients for Bun Dough :
Starter Dough
120ml   carrot juice
1 TB     yeast
1 tbsp   sugar
130gm  flour

First, combine sugar, water and yeast together and mix well. Then stir in flour to form a sticky dough. Leave it aside for 10 mins or untill it started to rise. If the dough is not rising, please check the expiring date of the yeast. Or give it another 10 mins. If it’s still not working, meaning the yeast is no more active. Make a new batch.

Main Dough
(A)
370gm flour
100gm sugar
1/4 tspn salt
(B)
110ml carrot juice, room temperature
2 tspn baking powder
1/2 tspn vinegar
(C)
2 tbsp shortening

* carrot juice : 1 carrot blend with 1 cup of water then strain to collect the juices

Method :
(1) combine ingredients (A) and place it in a big mixing bowl, make a well in centre.
(2) combine ingredients (B) and mix well.
(3) place starter dough in the centre of the flour, slowing push in the flour and knead.
(4) gradually, add in ingredients (B) to the starter dough and keep kneading untill a dough is form. It will look a little crumby, dry and yellowish but it’s ok.
(5) then add in shortening and knead untill combined. You won’t get a smooth dough yet but a nice non-sticky dough. Once the wall of the mixing bowl is all clear and shinny, meaning it’s done.
(6) set the dough aside for 1 to 1-1/2 hour or untill double in size, make sure to cover it with a damp tower.
(7) by then, you will notice the dough became whiter (not snow white). Punch dough to release air and knead untill smooth. (see above 2nd picture)
(8) divide dough into 60gm each, cover with a damp towel to prevent dry skin.

(9) roll out each dough and place in the fillings.
(10) plead the edges and place it to a parchment paper, simply spray on a little water.

(11) set aside to rest for 15-20mins and then steam for 12-15 mins over high heat.
(12) off the heat, remove the lid a few minutes later to prevent shrinkage.

These steamed bun turns out looks simply gorgeous. Super love the transformation of the natural food colouring. I bet you will love it too !  Hope you all will enjoy the week ahead.