The filling is widely known across Southeast Asia, especially in Muar – Johor, where it is traditionally served fresh, wrapped inside a banana leaf.
By Han Ker
This is my so called traditional steamed bao with the conventional round shape and pleads on top.
- 400g Hong Kong Flour
- 90g icing sugar
- 30g butter (try to avoid using shortening as it's not good for health)
- 10g baking powder
- 10ml cold water
- 7g instant dry yeast
- 160ml lukewarm water
- ½ tsp white vinegar
- 100g frozen otak-otak
- 50g fried luncheon meat (Cut into cubes)
- 6 crabstick meat
- Split evenly for all the otak-otak and luncheon meat crabstick filling. Set aside.
- Sift together flours and icing sugar. Place sifted flour mixture in a large mixing bowl and make a well in the middle.
- Fill well with lukewarm water and yeast. Add on vinegar.
- Use a spatula, gently stir the water to dissolve the yeast then slowly bring together flour mixture.
- Add in butter and knead for 10-15 minutes until soft dough is formed.
- Cover dough with damp cloth and let it rise for 30 minutes or until it is doubled in size. I used bread maker’s dough mode to prepare my dough up to this step.
- Dissolve baking powder in cold water, sprinkle over dough and knead until well combined. Divide dough into 16 equal portions and flatten with a rolling pin to make a 3” circle.
- Then place the filling in the middle, wrap and plead the top, seal side up.
- Arrange buns into a steamer, leave about 1” gab in between buns. Spray water mist over buns, and steam in a preheated steamer on high heat for 12 minutes. Remove buns from steamer and cool on rack to prevent soggy bottom.