Pumpkin special Sweet Teeth--
"Pumpkin steam bun"（南瓜喜板）
OK. After a busy week, I sorted out this special SWEET TEETH post--Pumpkin!
Firstly, apologize for the kinda "creepy" color theme for this because this was initially made during Halloween weekend...Anyways.
I found this recipe in a bunch of Asian (probably Malaysian) food blogs. Here are some suggestions: (They are in Chinese though)
Actually this sweets's Chinese name wrote as "喜板" which is imitating the pronunciation of "Steam bun". This happens to lots of cases like "马芬/麦芬" to "Muffin", "司康" to "Scone", "慕斯"to "Mousse", "吐司" to "Toast" and "曲奇" to "Cookies".
This bun has sweet glutinous rice flour in it. So it will be chewy and sticky which is actually fun to eat. I also used Osmanthus Fragrans flower infused honey(桂花蜜), also called sweet olive or sweet tea olive in English in this recipe which gives it a pleasant fragrant. If you ask me to describe the smell or taste of this flower, I would probably say between jasmine and green tea but with a hint of sweetness.
I hope you like this fall special recipe and really appreciate and enjoy this harvest season.
Here are a collection of the plant's picture, my dry sweet olive flower and infused honey I made by myself (just soak some of the dry flower into regular honey for couple of days)
Ingredients:
Sweet glutinous rice flour: 80g
All purpose flour: 80g
Pumpkin puree: 80g
Sweet olive flower honey: 40g
Corn oil: 10g
Instant yeast: 1 tsp
water to adjust the consistency
Corn leaves/banana leaves/bamboo leaves
(Just as a cloth under the buns to prevent sticking while steaming. You can substitute it with cheese cloth if it's hard to find those fancy authentic leaves. But they really give this sweets another layer of fragrance)
Steps:
Activate the yeast by mixing the yeast to a little bit warm water for about 5 min;
Mix everything;
Because the pumpkin puree has different water content if you purchased from supermarket or make your own. So add a little water at a time at last to adjust the consistency until it forms a soft but manageable dough.
Divide the dough and form them into little cute shapes as you like. (I divided them as 30g per bun)
Then, put them on those leaves in the steamer/steam pot with the heater off! For about 30min-1h until they rise a little bit. (Looked like puffed up cookies :-)
Turn on the burner and after observed the steam piping out, set timer as 15min.
After 15min, take them out immediately to prevent soggy surface.
Serve warm or cold (it will become quite chewy after cold)
Few words after:
About sweet glutinous rice flour:
This can be quite confusing if you browsing the international market. There are generally two kinds of rice flour: one is less sticky usually just called rice flour (粘米粉). The other one is more sticky which is this one I used here usually called sweet rice flour or glutinous rice flour （糯米粉）. Hope this will help! And I plan to have another separate "Food Lab" post discussing all kinds of "flour" which is available in supermarket. So stay tune!
About the outcome:
This is actually a 1:1:1 ratio recipe with 1 part pumpkin, 1 part rice flour and 1 part plain wheat flour. This works out fine but I found it tends to be a little too chewy. If I would make any change or improvement to this recipe next time. I would put less glutinous rice flour next time (maybe 2:3 for rice flour and wheat flour)
At last! Happy fall!
Let pumpkin rock!!!
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