Sourdough Purple Sweet Potato Chinese Steamed Bun with Taro Filling (Sourdough Purple Sweet Potato Pau)
After my attempt at sourdough pumpkin pau, I gave it a go with sweet potato pau. I adapted the recipe from the sourdough pumpkin pau recipe.
Steamed pumpkin puree has higher water content compared to purple sweet potato puree so extra water was added. The purple sweet potato I used is also more powdery compared to the rest of the sweet potatoes.
I had some leftover sweet taro filling after making taro pastry. It wasn’t as thick as I only steamed it and did not fry it to thicken it after that. That consistency would be suitable for pau filling.
Sourdough Purple Sweet Potato Chinese Steamed Bun with Taro Filling (Sourdough Purple Sweet Potato Pau) Recipe
Makes 10 pau
Ingredients
(a) Sweet Taro Filling
250g taro
25g sugar
1 tbs oil
(b) Pau
260g plain flour
120g sourdough starter
190g mashed purple sweet potato
100ml drinking water
2 tbs oil
Sugar (optional)
Timeline
1430 Feed sourdough starter
1500 Steam sweet potato and cool it
1830 Mash sweet potato
1900 Mix dough & 1st Rise
2230 Shape dough & 2nd Rise
2330 Steam on low heat
2345 Rest in steamer after turning it off
0000 Remove pau and consume or cool it to store
Method
(a) Sweet Taro Filling
1. Steam taro for 30 minutes
2. Mash taro and add sugar and oil
(b) Pau
1. Mix all ingredients above and knead dough
2. When the dough doubles, divide it into X pieces
3. Add taro filling and roll it into a ball. Put a parchment paper underneath it
5. Allow it to double in size.
6. Steam on low heat for 15 minutes and rest in steamer for 15 minutes after turning it off
7. Remove pau and consume or cool it to store in fridge or freezer.
How was it?
The sweet potato pau had a slightly uneven surface after steaming; more so on the top steamer rack. So I think it came from the water droplets when steaming the pau.
I felt that the surface of the pau was quite greasy initially as layered my hands with cooking oil when shaping it. Surprisingly, it felt fine after cooling it to room temperature.
The pau texture was fluffy enough.
The flavour can be enhanced by adding some sugar in the pau and more in the filling. The filling quantity can also be increased.