Tuesday, April 24, 2012

Moho Kuih (莫哦贵)/ Sour Dough Method

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I'm not sure how many of you know about this Moho Kuih. I’m one of them. I know its' name is Moho Kuih but don't know actually it belong to steamed buns family. When I saw Moho Kuih appear in Samantha S’s blog I can't wait to find out the recipe! According to her it has another name call blossom mantou or smiling mantou. Anyway I like to thanks for her effort of sharing this wonderful recipe.
I like this kuih very much. However I can't get it all the time. When I was in Penang I only seen them available around
Qingming Festival (清明) and Ghost Festival ().
I'm not sure the other part of Peninsular. But here in Kuching Sarawak no sign of this kuih. Can you find in your place?

I really enjoy this homemade Moho Kuih! The flavour and texture is definitely better than selling outside. Especially the one with dark brown sugar.

This mantou has distinctively tangy or sour taste. I think this is what makes this steamed bun special. Thanks to the stater, sour dough. Yes, sourdough which we used to hear in bread making.

Due to long fermentation process the recipe calls for alkaline water(碱水). This is to reduce the sourness or yeasty of the dough. Since I don't have I omit. I found that it not affect the taste of the Moho Kuih.

Adapted and slightly modified from Samantha S.
Ingredients: yield about 16 pieces
~ Sour dough
250g all-purpose flour
180g water (250g x 70%)
1tsp instant yeast


200g castor sugar (I used 160g)
1/2 tsp alkaline water/碱水 (omit)
2 tsp double action baking powder
300g all-purpose flour
2 tbsp shortening (replace with vegetable oil)
3-4 tbsp water
* for brown sugar dough replace castor sugar with dark brown sugar. Must sieve before used.

~ Sour dough
1. Add flour and yeast in a mixing bowl. Pour in water and form into dough.
* the dough is sticky. I mix with spatula till well combine.

2. Cover and leave at room temperature for 8 hours.

~ Main dough
1. Add in sugar into the sour dough (about 400g). Mix till all the sugar melt.
* I mix with scraper. Advice not to handle with hand as the dough is very sticky.
* I making plain and brown sugar at the same time. Therefore divide the sour dough into half (about 200g each). Add in castor sugar(80g) for plain and dark brown sugar(80g) for brown dough. Half the rest of ingredients too.

2. Add in the rest of ingredient and mix well. Do adjust water accordingly.
* mixing with tool (scraper/fork) first. Once not sticky start gather all the lumps into dough.

3. Transfer the dough to working station. Knead till form smooth dough. For red dough remove small portion and add in food colouring. Shape into ball. Cover and leave to rest for 15 minutes.

4. Roll out the dough into rectangle. Place the coloured dough (shape into log first) in the center. Wrap and seal tight. Shape into log.

5. Meanwhile bring the water to boil. Divide the log into individual portion by turn and twist motion. Place the buns inside steamer with twisted side facing up. Without any proving steam the kuih at high heat for 15 minutes.

Do hop in the below blogs to know more about this Moho Kuih. They have very big smiles mantou!

I'm sharing this post via Muhibbah Malaysian Monday.


  1. I've heard of this Moho Kuih and like it too. In Ipoh it's available during the Nine Gods festival where they're made and sold alongside the tortoise buns. They're white in colour with a bit of pink.

  2. Feel great to see your moho kuih!
    There are just like the blossom flowers!

  3. This is the first time I have heard of this kuih. Thanks so much for sharing it, Vivian. Hope you're having a great day, dear.

  4. Thanks for sharing. This is new to me, next time i can make these kueh for Ching Meng festival.

  5. I never see this kuih before too.
    Baking soda could be a good alternative to alkaline water here.

  6. i've not seen the real kuih itself, only in blogs and i never knew that they taste sourish.

  7. great recipe - I definitely want to try it..have it bookmarked now

  8. Thank you for sharing this Moho. We have the same bun in Indonesia. Some are having it with the 'smile', some are not - just like 'bakpao'.

    I'd like to put the link to your blog to discuss it with my friends in our group: Makan Enak, Yuk!

    Hope you don't mind.

    Thank you.

  9. Hello! Was wondering why there is no second proofing in this recipe. Is it because it is half kueh qnd half pao?

    1. Not sure is that half kueh half pau. For this pau the texture is firmer and chewy. I think without 2nd proving do the trick.


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