Bao Skin adapted from Butter Flour and Me, Fillings adapted from here
240g pandan juice
100g caster sugar
1 tsp instant yeast
500 hong kong flour
1 tsp baking powder
2 tbsp sunflower oil
Mix all ingredients in a mixing bowl, mix well and knead till smooth and no sticky to hands.
Weigh the dough at about 50g and roll into balls.
Take a portion of the dough and roll flat and spoon in meat filling. Place 1 wedge of the hard boil egg on top and gently seal up the bao. Repeat this until all the bao skin and filling has been used up.
Place the bao onto a piece of grease proof paper (I used cupcake liner), on the rack for steaming. Cover with a piece of damp cloth and proof for 10-15 mins.
Boiled the water then turn to medium heat to steam the bao for 15 mins.
Off the heat, lift the lid up very slightly and keep it ajar for 5 mins before removing steamed bao.
1.1 kg jicama, peeled and shredded
6 dried shiitake mushrooms, soaked till soften, sliced to thin strips
4 tbsp dried shrimp, soaked in warm water till soften, roughly chopped
3 garlic gloves, minced
5 shallots, chopped small
3 tbsp oyster sauce
1 tsp salt
3 tsp brown sugar
1 tsp chicken powder
½ tbsp light soy sauce
½ tbsp fish sauce
1 tbsp corn starch + 2 tbsp water (thickening agent)
1. In a wok, heat up 2 tbsp of vegetable oil over medium low fire. Add in the minced garlic and chopped shallots, cook till fragrant. (You can put more oil to make the garlic / shallot oil to keep for using to brush on the kueh)
2. Add the chopped dried shrimp and sliced shiitake mushrooms and stir fry for a good 3-5 minutes till the mixture is aromatic and slightly brown.
3. Add in the shredded jicama and seasoning, stir fry to mix well. Cover and cook till the jicama is soften, about 5-8 minutes.
4. Lastly mix the corn starch and water together and add into the jicama mixture. This will thicken the whole filling.
5. Scoop out the filling and let cool completely before use.
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