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
Instructions
- Mix ingredients a well and leave in an airtight container to ferment for five hours. This is the starter dough.
- 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.
- 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.
- Steam the dough for 25 minutes over high heat.
