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It has been far too long since I posted my last new recipe. I decided to try a sweet steamed bun recipe and tried to find something suitable on the web. I avoided any American recipes which mostly used mixture of 'all purpose' and 'cake flour' and found a recipe taken from a Ken Hom book. I decided to use half the quantities for my initial attempt.
For the sweet filling, I found a recipe for baked Honey Buns which sounded good. This recipe called for dessicated coconut which had been powdered in a food processor. Since we have coconut flour, I tried using that.
Since coconut flour abosrbs a lot of moisture during cooking, I reduced the amount (¾ of a cup instead of a full cup of dessicated) but the first test run came out too dry. I removed some of the mixture, added extra honey and oil and the egg white, to make the mixture softer and wetter, but the final version was still a bit too dry inside. The recipe for the filling is still only approximate since I don't know how much flour, honey or coconut oil ended up in the final mixture.
Making the dough
- 90ml warm water
- 1 tsp yeast
- 1 tsp sugar
- 1 tbsp melted coconut oil
- 190g plain flour
in a mixing bowl. Mix to a dough, knead for a few minutes then leave to rest while preparing the filling.
Mixing the filling
- ½ a cup of coconut flour
- 6 tbsp honey
- 4 tbsp melted coconut oil
- 1 egg, beaten
The resulting mixture should be soft and slightly wet. This actually makes more than you need for the amount of dough.
Assembling and cooking
I divided the dough into 6 pieces, flattening them out and placing about a tablespoon of the filling in the middle of eIach. After folding the dough up and crimping to seal the top, I sat each bun onto a square of baking paper.
I used our Instant Pot to cook the buns. To make sure it was warmed up and ready, I poured boiling water into the bottom of the pot and pressed the sautee button while the buns rested and rose for about half an hour.
I cooked the buns using the Steam setting at low pressure for 15 minutes.
The bun texture came out ok and the filling tasted good. Apart from the filling going a bit dry (which I mentioned earlier), the recipe worked well.
I should have known that I was being a bit too ambitious with my Christmas recipe plans. After eating a stollen, a panettone and a couple of boxes of Christmas chocolates, I didn't feel like making any full sized cakes or puddings.
Emma found this recipe so after we made them I decided they could count as one of my new recipes. The filling was mashed potato mixed with icing sugar. Even after we had added all the icing sugar we had, it was still quite soft so it needed heavily chilling before it could be dipped in melted chocolate and rolling in coconut.
The centre was soft, not too sweet and you couldn't taste the potato. Overall they were very tasty.
We made this curry sauce earlier in the week and liked it so much we decided to make it again. It's very simple but increadibly tasty.
- Chop one onion and fry gently in a tablespoon of oil
- Add one teaspoon of chopped chillies and two teaspoons of chopped or grated ginger
- Fry for a few more minutes before adding a teaspoon each of turmeric and mild curry powder
- Stir to mix everything together before adding 2 tablespoons of tomato puree and 4 tablespoons of water
- Mix well then take off the heat
- Add 1 tablespoon of oil, 1 teaspoon of garam masala, ¼ teaspoon of chilli powder and 8 tablespoons of yoghurt
- Mix well, then add 50g of creamed coconut.
- Return to the heat and stir until mixed thoroughly.
As soon as the sauce has started bubbling, it is ready to serve. Pour over chicken or anything you like really.