These small sweet steamed buns are popular throughout the Philippines and best served to soak up sauces and broths. Be sure to buy full-fat coconut milk and, before opening it, soak the can in hot water for 5 minutes to melt the solids that congeal on top. Shake before opening.
- Portion size 36 servings
- Credits : Canadian Living Magazine: October 2009
- 3 tablespoons granulated sugar
- 3/4 teaspoons active dry yeast
- 1 1/2 cup rice flour
- 1 cup bread flour
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 1 egg
- 1 cup canned coconut milk
MethodIn small bowl, dissolve 2 tsp (10 mL) of the sugar in 1/4 cup (50 mL) warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.
In separate bowl, whisk together rice flour, bread flour, the remaining sugar and salt; set aside.
In stand mixer with paddle, or large bowl with wooden spoon, beat egg; beat in coconut milk, 1/2 cup (125 mL) water and yeast mixture. Add flour mixture; beat until smooth and thick, about 5 minutes. Cover and let rise in warm place until bubbly and increased about
1-1/2 times in bulk, 1-1/2 to 2 hours.
Beat batter down lightly. Spoon into greased mini-muffin cups to come just below top. Place on rack over wok of boiling water, or in bamboo steamer. Cover and steam until buns rise and tester inserted in centre comes out dry, 6 to 8 minutes. Let cool in pan on rack for 3 minutes. (Make-ahead: Let cool. Freeze in airtight container for up to 1 week; heat in microwave for 20 seconds.) Serve warm.
Nutritional facts Per bun: about
- Sodium 35 mg
- Protein 1 g
- Calories 56.0
- Total fat 2 g
- Potassium 26 mg
- Cholesterol 5 mg
- Saturated fat 1 g
- Total carbohydrate 9 g
- Iron 3.0
- Folate 4.0