Bakpao Taro


·         Ingredients:

150 g granulated sugar
100 ml thick coconut milk
300 g Talas Pontianak (if there is no can be replaced with purple yam), steamed, puree
1 tsp pasta taro

·         Ingredient A:

250 g low protein flour
5 g instant yeast
150 ml of water


·      Material B:

200 g low protein wheat flour
5 g baking powder
90 g refined sugar
50 g white butter (can be substituted margarine)
50 ml of ice water
1 tsp salt

·         Steamed bun:

Food coloring According to taste


·         How to make:

1.    Fill: Boil sugar and coconut milk over low heat, add taro, stir until smooth, add taro paste, continue cooking while stirring until it becomes a dough that can be rolled up. Lift and set aside until cool.
2.    Skin: Mix all ingredients A, stir until blended, cover with plastic and let stand for 30 minutes until fluffy. After expanding add material B, knead until the proof and not attached to the container. Say and re-cover with plastic, let stand for 20 minutes.
3.    If it will be given a color do at this stage. Color is according to taste, knead until blended. Divide and weigh the dough as needed (eg 30 g, 40g, or 50 g), round, cover again with plastic, let stand for 20 minutes.
4.    Give fill and shape to taste, give paper mat and let stand with plastic closed for 20 minutes. Meanwhile heat the water in a boiler, after boiling, steamed bakpao for 10 minutes, lift and serve.

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