UBE PAO RECIPE (Purple Yam Steamed Buns)

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Photo Credits: nstagram.com/krizhea23

Ube Halaya

INGREDIENTS

  • 1-16 oz thawed mashed ube
  • 1/2c. evap. milk.
  • 1/2c. condensed milk
  • 2 eggs beaten
  • 1t. vanilla extract
  • 1/4c. soft butter

PROCEDURE

  1. In a heavy skillet mix everything and stir until thick.
  2. Cook in medium heat, continue stirring, Transfer in a greased pan and set aside to cool.

Siopao Dough

Mixture 1:

INGREDIENTS

  • 1 1/2c. lukewarm water
  • 1T. yeast
  • 2T. sugar

PROCEDURE

  1. Mix all ingredients in a bowl until frothy set aside.

Mixture 2:

INGREDIENTS

  • 41/2c. all purpose flour (APF)
  • 2/3c. sugar
  • 3T. oil
  • 1T. baking powder
  • 24-2×2 white paper or use a small coffee filter

PROCEDURE

  1. Sift all dry ingredients, make a well in the center and mix the mixture 1 to the dry ingredients, Knead in a floured surface until smooth.
  2. Place into a greased bowl and cover with a clean damp cloth and let it rise for an hour.
  3. Punch the  risen dough in the  middle and form into a log, cut into 24 pieces. Flatten each dough and place a tablespoon or more of the cooled ube filling, gather all the edges and seal by twisting, turn it upside down into a 2×2 paper and let it rise again for 30 minutes or more.
  4. Steam for 15-20 minutes in a  medium heat. Make sure cover the lid with a clean kitchen  towel to  prevent soggy siopao. Enjoy. This siopao could be stored in the freezer for 2 months.

Credits to: bulakenabaker.blogspot.com