05 Jun Pandan Green Bean Bao
Soft, fragrant buns filled with creamy mung bean paste — it’s like biting into childhood. With a touch of pandan for that unmistakable Southeast Asian flair.
Pandan Green Bean Bao
Cuisine: AsianDifficulty: EasyServings
10
servingsPrep time
45
minutesCooking time
20
minutesResting Time
135
minutesIngredients
- Mung Bean Filling
1 cup split mung beans (soaked overnight)
1/2 cup sugar (adjust to taste)
1/4 tsp salt
2 tbsp coconut milk
1 tbsp oil
- Pandan Bao Dough
2 cups all-purpose flour
2 tsp instant yeast
2 tsp baking powder
2 tbsp sugar
3/4 cup warm water
1 tbsp oil
1/2 tsp pandan emulco
Directions
- Mung Bean Filling
- Steam till soft and mash.
- In a wok, heat all ingredients until thickened.
- Leave to cool and roll into balls.
- Pandan Bao Dough
- Mix yeast, warm water, sugar and set aside for 10 mins.
- In a mixer with a hook attachment, mix flour, cornstarch. Add in yeast mixture and canola oil.
- Knead until a soft dough is formed and knead for another 6-8 mins till elastic.
- Leave to rise for 2 hours. Punch down dough and knead in baking powder.
- Add some water with the dough and it is too dry to incorporate baking powder. Leave to rise for another 15 mins.
- Divide dough into 10 pieces. Flatten and wrap 40g of green bean paste.
- Shape bao and steam for 15 mins and turn off heat. Leave covered for another 5 minutes before removing.
No Comments