Monday, March 21, 2011

Muscovado Sugar Mantou/ 黑糖馒头‏

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You might wonder what is Muscovado? Well in simple word it is an unrefined dark brown sugar. This sugar also known as Turbinado, Moscovado, or Demerara sugar. If you want to find more do log in this link.
Brown sugar examples: Muscovado (top), dark brown (left), light brown (right)
Adapted from Wikipedia
Now let move to the recipe. This is one of my favourite mantou. As its name stated muscovado sugar is used instead of plain white sugar. Therefore these mantou are packed with nutritious! Do try and you will amaze by the fragrant of the molasses in the natural sugar. 

Adapted and slightly modified from 阿芳的3杯面粉‏
Ingredients:
(A) Sugar syrup
¾ cup muscovado sugar
¾ cup water
2 pieces pandan leaves (shredded and tied into knot)

(B) Mantou
1 ½ tsp yeast
2 tbsp water
3 cups plain flour
1 tsp baking powder
¼ tsp salt
¾ cup sugar syrup from (A)

 

Methods:
(A) Sugar Syrup
Put the muscovado sugar and pandan knot into a cooking pan. Cook with low heat till you can smell the fragrant of the sugar. Add in the water and stir to mix. Off the heat once all the sugar melted. Leave to cool. Sieve to remove any impurity.
* Be careful do not burn the sugar. Burn sugar taste bitter.

(B) Mantou

1. Add in yeast and 2 tablespoons of water into a bowl. Stir to mix and leave to rest about 5 minutes.
2. In a same bowl add in the rest of ingredients from (B). Stir to mix till all the flour coated with liquid.
3. Start to knead to form smooth dough.
4. Cover and leave to rest about 15 minutes.

5. Divide the dough into 2 portions. Transfer a portion onto working surface. Roll into rectangle shape. Brush the surface with some water and roll into swiss roll shape.
6. Cut into 5-6 pieces and place on lined paper (I used banana leaf). Put the mantou into steamer and rest for 10-15 minutes. Repeat the same process for the other portions of the dough.
7. Start steaming from cold water with medium heat. Once the water boiled, steam further 7 minutes.
8. Once the steaming time is over, off the heat. Leave the mantou inside the steamer for 1 minute before open the lid.

*Update on 21 March 14
For softer texture, leave the dough to prove for 1 hour before shaped. 

8 comments:

  1. i like the taste of demerara but i never thought of putting it in a mantou before! your mantous look so lovely and nicely shaped!

    and there is a difference between demerara and muscovado - demerara is a lighter brown color :)

    ReplyDelete
  2. these mantous are very well shaped. I just wonder do they taste very sweet cos i'm just imagining this similiar to gula melaka.

    ReplyDelete
  3. Janine,CaThY,
    Thank you. I'm glad you guys like it.

    Lena,
    The sweetness of the muscovado sugar is not as sweet as gula melaka. You can start by using 1/2cup(instead of 3/4 cup) for this recipe for the 1st time.

    ReplyDelete
  4. Hi Vivian,
    Is this muscovado sugar those type that we bought from medical hall use for boiling "Leong Sui" Thanks.

    ReplyDelete
  5. Delphine,
    I guess so. Because it is only available in chinese medical supply shop here.

    ReplyDelete
  6. Hi Vivian,
    Yes, most probably it is, those are in packet dark brown sugar for boiling "Leong Sui". Thanks for your reply.

    ReplyDelete
  7. Hi Vivian,

    Recently, my aunt from SIngapore introduced Muscovado Sugar for baking and this is the one she used: https://www.billingtons.co.uk/sugars/dark-muscovado/

    I was told that I could find the same brand or something similar in either Cold Storage or Tesco but was unsuccessful. May I know where did you get your from in Malaysia? Thanks.

    ReplyDelete

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