• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • (A):
  • 120g water-lily flour
  • 2 tsp instant yeast
  • 1 tsp double action baking powder
  • 25g castor sugar
  • 1 tbsp shortening
  • 55ml water
  • (B):
  • 200g steamed sweet potato (orange type), finely mashed
  • (C):
  • 130g water-lily f1our
  • 2 tsp double action baking powder
  • 110g sugar
  • 1/4 tsp ammonia


  1. Mix ingredients a well and leave in an airtight container to ferment for five hours. This is the starter dough.
  2. Sieve the flour and double action baking powder (C) into a large mixing bowl. Add in sugar and ammonia. Mix in the starter dough and blend well. Add in ingredients (B) and knead well to form a soft dough.
  3. Make into small balls and put into paper cups. Place the paper cups into small metal cups. Leave aside for 15-20 minutes to rise.
  4. Steam the dough for 25 minutes over high heat.
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