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

  • 500g sweet potato (yellow coloured variety or Indonesian species)
  • 400g castor sugar
  • Corn oil (for brushing)
  • Sift
  • 500g pau flour (Superfine, Superwhite flour)
  • 1¾ tsp double-action baking powder

Instructions

  1. Steam sweet potatoes until soft and cooked. Remove the skin and, while they are still hot, blend in a food processor into a puree.
  2. Combine sweet potato puree, sugar, sifted flours and double-action baking powder in a large bowl of an electric mixer fitted with a dough hook. Mix well until a dough is formed.
  3. Turn dough onto a lightly floured tabletop and knead until the dough is soft and evenly textured. Shape into a ball.
  4. Roll dough into 0.5cm thickness. Cut out into a big piece of rectangle (28x30cm). Brush lightly with corn oil and roll up - Swiss-roll style - and cut into sizable portions of 5cm thickness.
  5. Gather the remaining dough and repeat the process.
  6. Place each individual mantou on a small piece of cut-out greaseproof paper. Steam over rapid boiling water over high heat for 10-15 minutes. Remove and serve hot.

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