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 (清明节) and Ghost Festival (鬼节). 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
(A)
~ Sour dough
250g all-purpose flour
180g water (250g x 70%)
1tsp instant yeast

(B)

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.
 

Methods:
~ 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!

 

1. Samantha S.

2. 自由天空

3. 小雨伞的天空

 

I'm sharing this post via Muhibbah Malaysian Monday.