Matcha Pancakes

I have made Matcha Pancakes before, but I will always try out other recipes, as Matcha is one of my favorite ingredients in my pantry.  This time around, I am using NIKO NEKO Yuri Matcha Powder.

Ingredients: (makes 8)

1 cup milk

1 egg

1 1/4 cup rolled oats

2 tsp. Matcha Powder

1 tbsp. Chia Seeds

1 tbsp. honey (add more if you prefers sweet)

1/2 tsp. baking powder (sifted)

Pinch of salt

White chocolate chips (to add over the batter during frying)

Methods:

1. Prepare and measure all the ingredients.
2. Add all ingredients into the blender bowl; adding the wet ingredients first for easier blending.
3. Mix everything at high speed until you get a smooth texture.
4. Taste the pancake batter and add additional honey if you prefer much sweeter.
5. Pour the batter into a large bowl.  Let the batter rest for few minutes.  Oats will soak some of the moisture, and pancake batter will become denser.
6. In the meantime, heat the pancake pan over medium heat and coat/drizzle with some cooking oil.
7. For each pancake, drop about 1/4 cup of batter into the pan and add  some white chocolate chips over the top.  The amount of batter depends on your preferred size of the pancakes.  Cook for 1-2 minutes until pancake is lightly browned.
8. Flip the pancake and cook for another minute.  Remove the pancake and place on a wire rack over a plate.  Repeat the process with the remaining pancake batter.
9. Sprinkle some Matcha powder over the top of the pancakes, and serve.

I serve the Matcha Pancakes for my breakfast, with a glass of Matcha Green Tea Latte. To obtain the Matcha Latte recipe, click here

Grilled or Pan-Fried Pork Belly With Lemongrass

This pork belly marinated with lemongrass is so tasty, and I am pan frying some of it for my Summer Rolls.  The rest of it is served with rice as a meat dish. 

Ingredients:

500 g. pork belly (remove skin and sliced)

Marinade:

2 tbsp. minced lemongrass 

2 tbsp. granulated sugar

1 1/2 tbsp. fish sauce

1 tsp. ground black pepper

2 shallots (peeled and minced)

2 cloves garlic (peeled and minced)

1/2 tbsp. sesame oil

1/2 tbsp. cooking oil

1 tbsp. sweet soy sauce

Methods:

1. Mix all marinade ingredients in a bowl.
2. Add pork belly, mix to combine well.  Place them into a container or zip-lock bag and leave it in the fridge to marinate overnight.
3. Discard excess marinade before grilling or pan frying.

This recipe is adapted from 'rasamalaysia.com' with some adjustments to suit my cooking preference.

Banana Muffins

 

Ingredients: (makes 12)

(A)  Banana Muffins

3 bananas, medium (over ripe)

2 eggs

1/4 cup brown sugar

1/3 cup unsalted butter (melted)

1 1/2 cups plain flour (sifted)

1 tsp. baking soda (sifted)

1 tsp. baking powder (sifted)

1 tsp. ground cinnamon (sifted)

1/2 tsp. salt

(B)  Crumble Topping

3 tbsp. plain flour (sifted)

2 1/2 tbsp. brown sugar

1 tbsp. unsalted butter (cubed)

Methods:

(A)  Crumble Topping

1. In a small bowl, mix together flour and brown sugar.
2. Add the butter to the bowl and use a fork to mix the ingredients together until you have a crumble.  Set aside.

(B)  Banana Muffin

1. In a medium bowl, mash bananas until smooth with a fork.
2. Add the eggs, brown sugar, melted butter to the mashed banana.  
3. Use a whisk to mix all the ingredients together until combined.
4. In a large bowl, combine flour, baking powder, baking soda, ground cinnamon and salt with a wooden spoon until combined.
5. Pour the wet ingredients of (2) into the dry ingredients, and using the wooden spoon, fold the batter together until you no longer see any dry flour.  Be careful not to over mix the batter.
6. Use an ice-cream scoop to divide the batter between 12 lined muffin tin.  Top with crumble.
7. Bake in a preheated oven of 180 degree Celsius for 15-18 minutes, or until golden brown, and a skewer inserted into the center comes out dry.
8. Leave muffins to cool in the pan for 10 minutes, before transferring to a wire rack to cool completely.
9. The banana muffins are ready to be served...

I adapted this recipe from 'recipesbycarina.com' with slight adjustment to suit my baking preference.

Summer Rolls

Ingredients: (makes 3 rolls)

50 g. rice vermicelli

40 g. shrimps (peeled and deveined)

2 fresh lettuce (washed and sliced)

3 sheets Vietnamese Brown Rice Paper

28 g. carrot (peeled, cut into matchstick strips)

Grilled pork belly with lemongrass (for the recipe click here)

Hoisin-Peanut Sauce:

2 tbsp. hoisin sauce

1/2 tbsp. creamy peanut butter

2 tsp. vinegar

1 tbsp. warm water

Sugar (to taste)

1/2 tbsp. roasted peanuts, roughly chopped

Methods:

1. Cook rice vermicelli, drain, rinse under cold water and set aside.
2. Combine all ingredients for Hoisin-Peanut Sauce.  Whisk to mix well and garnish with peanuts.
3. In a small pot, bring some water to a boil, cook shrimps until cooked, drain, let cool and slice in half lengthwise.  Set aside.
4. Divide the vermicelli, prawns, lettuce and carrot into 3 equal portions.
5. To assemble: Dip 1 sheet of rice paper in a big bowl (big enough for the rice paper to fit in).  Shake off excess water and quickly place it on a large flat plate or any flat kitchen counter-top or chopping board. 
   Starting from the rice paper nearest to you, leaving some space for folding, place the rice vermicelli on the bottom part, add lettuce and carrots; follow by shrimps and pork belly.  Fold the edge nearest to you down over the fillings; then fold the left and right sides over, making sure the filling is secured tightly.  Continue to roll the summer roll over and repeat the same until everything is used up.  Cut the Summer Rolls in the middle into halves, place them on a platter, and serve immediately with the Hoisin-Peanut Sauce.

I adapted this recipe from 'rasamalaysia.com' with slight adjustments to suit my cooking preference.

Fluffy Sponge Cupcakes

 

Ingredients: (makes 12)

4 large eggs

75 g. caster sugar

140 g. plain flour (sifted)

1 tsp. baking powder (sifted)

50 g. unsalted butter

50 g. milk

Methods:

1. In a bowl, mix flour and baking powder.
2. In a mixer bowl, whisk eggs and sugar at high speed for 5 minutes until double in volume.  Lower to speed 1, whisk for 30 seconds to get rid of some air bubbles.  To test it, you can write a letter 'O' on the surface of the egg batter and it should stay there for a few seconds, then you have the right consistency.
3. Add flours into the egg and sugar batter in two batches, and fold gently well with a spatula after each addition.  Do not over mix or you will deflate the batter.
4. In a small saucepan, melt butter and milk together at low heat.  When butter is almost melted, remove from heat.  Do not boil the mixture and stir well.
5. Scoop some batter of (3) into the melted butter and mix well.  Then pour mixture into the remaining batter and gently fold well with a spatula.
6. Fill paper cases with the batter to 3/4 full, then gently drop the muffin pan on the table top twice to knock out air bubbles.
7. Bake in a preheated oven of 170 degree Celsius for about 25-30 minutes till lightly golden and a skewer inserted into the cake comes out dry.
8. Cool on a wire rack and this fluffy and spongy cupcake is ready to be savored. 

I adapted this recipe from 'anncoojournal.com' with a slight adjustment to the amount of sugar used to suit my baking preference.

Walnut Brownies

I love Brownies, but due to its sweetness I will only bake it if my children or grandchildren are around.  However, this Walnut Brownies recipe is great for me, and I love it's cakey texture, less sweet and slight bitterness from the dark chocolate and black cocoa powder.  This will be my 'bookmarked recipe' whenever I crave for Brownies.

Ingredients and Methods:

(A)  Melt and mix

• 200 g. dark chocolate
• 125 g. unsalted butter

(B)  Whisk, and mix with ingredients (A)

• 70 g. brown sugar (add more if you prefer sweeter)
• 2 large eggs
• 1/4 tsp. salt
• 1 tsp. coffee extract (I replace with 1 1/2 tsp. instant coffee mix with 1/2 tbsp. hot water)

(C)  Fold in with AB mixtures and mix well

• 80 g. plain flour (sifted)
• 25 g. black cocoa powder (sifted)

(D)  Pour batter into a lined 8" x 10" pan.  Smooth the top with a spatula.              

(E)  Arrange whole walnuts on top of the brownies batter.

(F)  Bake in a preheated oven of 180 degree Celsius for 35 minutes.

(G)  Remove from oven and place the pan on a wire rack to let it cool slightly.

(H)  Turn the brownies over a wire rack and remove the parchment paper.

(I)  Slice and enjoy....

Notes:  

I bake another batch not long after this first batch.  I have not enough walnuts, so I top the rest of the brownies with whole almonds.  Since I made it on Father's Day, I specially use a heart-shaped cutter to make one for my hubby. 

 

I adapted this recipe from Jenn's Facebook post, with a slight adjustment to the amount of sugar used.

Banana Bread

With some over ripe bananas in my pantry I have decided to bake another banana bread recipe.

Ingredients:

2 cups plain flour (sifted)

3 tsp. baking powder (sifted)

1/4 tsp. salt

4 medium bananas

2 eggs

1/3 cup brown sugar

1/2 cup corn oil

Methods:

1. In a medium bowl, mix together flour, baking powder and salt.
2. In a smaller bowl, mash the bananas.  You can keep them chunkier or mash them until completely smooth depending on your preferences.
3. In another bowl, add eggs, brown sugar, oil and mashed bananas; mix with a whisk until well combined.
4. Pour the wet ingredients into the bowl with the dry ingredients in (1) and fold the batter using a spatula until combined.
5. Pour the batter into a lined and greased loaf tin and bake in a preheated oven of 180 degree Celsius for 50-60 minutes or until a skewer inserted into the center comes out clean.
6. Leave to cool in the loaf pan for 10 minutes before transferring to a wire rack to cool completely.

Notes: 

• If you are a fan of chocolate chips, you can add 1/3 cup into the batter at the final step.
• This banana bread keeps well and stay fresh in an airtight container for 2-3 days.

I adapted this recipe from 'recipesbycarina.com' with some adjustments to suit my baking preference.

Cheesecake Banana Bread

 

Ingredients:

(A)  Banana Bread Batter

1/2 cup melted unsalted butter

1 cup plain flour (sifted)

3 tsp. baking powder (sifted)

1/4 tsp. salt

1/2 cup caster sugar

1/4 cup buttermilk

2 large eggs plus 1 large egg yolk, divided

4 ripe medium bananas

(B)  Cream Cheese Filling

115 g. cream cheese (softened at room temperature)

2 tbsp. plain flour (sifted)

1 1/2 tbsp. caster sugar

Methods:

1. In a bowl, mash bananas with a fork and set aside.
2. In a large bowl, add flour, baking powder and salt; mix with a spoon and set aside.
3. In another large bowl, combine caster sugar, melted butter, buttermilk, 1 egg and 1 egg yolk; and mix with a whisk until smooth.  Pour wet ingredients over dry ingredients in (2) and stir with a spatula until combined, then fold in the mashed bananas.
4. Make Cream Cheese Filling: In a small bowl, stir together the remaining 1 egg, cream cheese, 2 tablespoons of plain flour and 1 1/2 tablespoons of caster sugar.
5. Brush butter and sprinkle flour in a 9"x5" loaf pan.
6. Transfer half the batter to the loaf pan.  Dollop the cream cheese filling on top and smooth in an even layer with a spatula.  Top with the remaining batter.
7. Bake in a preheated oven of 176 degree Celsius until deeply golden and a skewer inserted in the center comes out clean, about 1 hour.
8. Let cool in the pan on a wire rack for at least 10 minutes; turn out onto a wire rack; slice and serve!

I adapted this recipe from 'rasamalaysia.com' with some adjustments to suit my baking preference.

Orange Pomelo Fruit Agar-Agar

This healthy, refreshing and less sweet dessert is good to have during this hot season.  I am using Pamelo to top the agar-agar, but you can use other fruits such as dragon fruit, kiwi, papaya, etc.  

Ingredients: (makes 3 glasses)

Base Layer

250 ml. orange juice (freshly squeezed)

1/4 + 1/2 tsp. agar-agar powder

25 g. granulated sugar

Methods:

1. In a small pan, add orange juice, agar-agar powder and sugar; stir to mix.
2. Place the pan over low heat and boil the mixture.
3. Rest the glasses in a loaf pan, slightly tilted.
4. Pour the mixture into each glass; and wait for it to set, just room temperature.

Top Layer

Flesh of Pomelo (break into smaller sections)

1/4 + 1/2 tsp. agar-agar powder

30 g. granulated sugar

250 ml. water

Methods:

1. In a small pan, add water, agar-agar powder and sugar; stir to mix.
2. Place the pan over low heat and boil the mixture.
3. Once the base layer is set, pour the liquid into all the glasses.
4. Add pomelo, use a spoon to push the fruits into the liquid.
5. Chill and set in the fridge.
6. Enjoy when its set and cold direct from the fridge.

I adapted this recipe from 'http://foodplayground.blogspot.com/2021' with slight adjustments to suit my preference.

Matcha Chocolate Chip Cookies

 

Ingredients:

1 1/2 cups rolled oats

3/4 cup plain flour (sifted)

1 tsp. baking powder (sifted)

1/4 tsp. salt

2 tsp. Matcha green tea powder (sifted)

2 tbsp. corn oil

2 1/2 tbsp. honey (if you prefer sweeter add more)

1 egg

1/4 cup dark chocolate chips

Methods:

1. In a bowl add flour, oats, baking powder, matcha and salt, and mix with a spoon until combined.
2. In a separate bowl whisk together corn oil and honey until well combined.  Then add egg and whisk until you get the smooth texture.
3. Add the dry ingredients to the wet mixture and mix using a spatula.  Finally, stir in dark chocolate chips.  Mix gently with a spatula and let the mixture sit for a few minutes.
4. With an ice-cream scoop or spoon, scoop the dough, and place it on a lined baking sheet.  Arrange the cookies 1-inch apart.  Slightly flatten the dough with the back of a spoon.
5. Bake in a preheated oven of 180 degree Celsius for 12-15 minutes until the edges of the cookies begin to brown.  Don't over bake them.
6. Remove cookies from the oven, and let them cool for few minutes on the baking sheet.  Then transfer cookies to a wire rack to let it cool completely.

This recipe is adapted from 'natalieshealth.com' with slight adjustments to suit my baking preference.

Walnut Butter Cake

 

Ingredients:

110 g. plain flour (sifted)

1 tsp. baking powder (sifted)

125 g. salted butter (room temperature)

60 g. caster sugar

2 large eggs

2 tbsp. milk

60 g. walnut (processed in food processor until fine)

30 g. whole walnut (for topping)

Methods:

1. On a stand mixer, cream butter and sugar until fluffy and pale, using speed 2.  Add in eggs, one at a time, cream well after each addition.
2. Fold the flour, ground walnut and milk; mix using a spatula until well combined.
3. Transfer batter to a greased loaf pan and shake gently to level the batter.  Sprinkle the top with whole walnuts.
4. Bake in a preheated oven of 180 degree Celsius for 30-35 minutes, or when a skewer inserted comes out clean.
5. Remove from oven and let cool on wire rack.  Loosen cake from loaf pan and sliced to serve.

This recipe is adapted from 'rasamalaysia.com' with slight adjustment to suit my baking preference.

Homemade Dinner Rolls

 

Ingredients: (makes 9 rolls)

(A)  Roux

3 tbsp. milk

3 tbsp. water

3 tbsp. plain flour (sifted)

(B)  Dough

2 1/2 cups plain flour (sifted)

2 tbsp. dry milk powder

1 tbsp. instant yeast

1/3 cup sugar (can use up to 1/2 cup, if you prefers sweeter rolls)

1 tsp. salt

1/2 cup milk

1 large egg

1/4 cup unsalted butter, melted

Methods:

• Prepare the Roux or bread starter:
• In a saucepan, mix milk, water and flour until it forms a smooth mixture.  Cook over low heat, stirring continuously until the mixture becomes thicker but not pasty.  Remove from heat and let cool.
• In a stand mixer bowl, add the roux and all the dough ingredients together.  Using a dough hook, mix on low speed until combined, about 2 minutes.  Increase the speed to medium and knead for another 5-6 minutes, or until dough is smooth, elastic and soft.  Remove the mixer bowl from the stand mixer.
• Turn the dough over a pastry mat.  Shape the dough into a ball and place in a lightly greased bowl.  Cover the bowl and let the dough rise for 90 minutes or until puffy.
• Turn the dough out on the pastry mat, divide the dough into 9 portions, shape each into small balls and place on a greased 9-inch baking dish. 

• Cover the rolls and let it rise again for 50 minutes.

• Preheat oven to 176 degree Celsius.
• Brush the surface of the rolls with milk.
• Bake for 15-18 minutes or until surface turns golden. 

• Remove from oven and serve warm.
  
  
  
  

This recipe is adapted from 'rasamalaysia.com' with a slight adjustment to suit my baking preference.

Potato and Egg Salad

This potato and egg salad is a side dish to compliment the crispy baked chicken whole legs, in my earlier blog post.

Ingredients: (serves 2)

2 medium potatoes 

1 hard boiled egg (peeled and chopped)

1/2 small onion (peeled and finely chopped)

2 tbsp. mayonnaise

1/2 tsp. sugar

1/4 tsp. parsley flakes

1 1/2 tsp. Classic Dijon mustard (Morehouse)

Dash of salt (to taste)

Dash of black pepper

Methods:

1. Wash potatoes; boil in lightly salted water, drain, cool, peel and cut into 3/4" cubes.
2. In a large bowl, combine potatoes, egg and onion.
3. In a small bowl, combine remaining ingredients.  Pour the ingredients over to the potatoes and stir gently to coat.
4. Cover and refrigerate until ready to serve.  This recipe can be refrigerated overnight, or rather prepare a day in advance.

I adapted this recipe from 'Taste of Home' by Margaret Blomquist, Newfield, New York.

Crispy Baked Chicken Whole Legs

 

Ingredients:

2 whole chicken legs (clean, wash and pat dry)

Marinade: (mix in a small bowl)

1/2 tsp. salt

1/4 tsp. ground white pepper

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. smoked paprika

Methods:

1. Pork both sides of the chicken with a fork to let the seasoning absorbs into the chicken.
2. Rub the marinade over the chicken on both sides and place them in a ziplock bag, squish out air, zipped, and marinate in the fridge overnight.
3. Prior to baking the chicken, remove chicken from the fridge, unzip the bag to allow chicken to come to room temperature.
4. Bake (skin side up) in a Convention Oven of 170 degree Celsius for 20 minutes, flip the chicken over and continue to bake for another 20 minutes; I turn the chicken over, skin side up and bake for another 5 minutes to let the skin comes to golden brown and crispy.
5. Remove from oven and let the chicken rest for 5 to 10 minutes before plating and serving.

Notes:  I serve the chicken with pineapple and Japanese cucumber slices; and potato and egg salad.  Refer to my next post for the salad recipe.

The baked chicken recipe is adapted from  Youtube by 'Home Cooking with Somjit' with a very slight adjustment to suit my cooking preference.

Ginger and Black Fungus Chicken

 

Ingredients: (serves 2)

1/2 skinless and boneless chicken breast (cut into strips)

1" ginger (peeled and cut into thin strips)

1/2 small onion (peeled and cut into chunks)

3 pieces dried black fungus (softened in water and cut into bite-size pieces)

1/2 tsp fermented soy beans (taucheo)

1/2 tsp. oyster sauce

1 tsp. sweet soy sauce (kecap manis)

1/2 tsp. sugar

1 tbsp. water

1 sprig spring onion (cut into 1" length) - I did not use

1 tbsp. cooking oil

Methods:

1. In a small bowl, add oyster sauce, sweet soy sauce, sugar and water, give it a good mix and set aside.
2. In a heated wok, add cooking oil.  Saute ginger until aromatic.  Add in the onion and black fungus and do a few quick stirs.
3. Add the fermented soy beans before adding the chicken strips into the wok.  Stir fry the chicken until the surface turns white.
4. Add in the mixed sauces and stir through all the ingredients.  Add the spring onion, if using; do a few quick stirs, dish out and serve hot with steamed rice.

I adapted this recipe from 'rasamalaysia.com' with slight adjustments to suit my cooking preference.

Bulgogi

 

Ingredients: (serves 2)

300 g. pork belly (skin removed and thinly sliced)

1/2 small onion (peeled and thinly sliced)

1 sprig spring onion (roots removed, cut into 2" lengths) - I don't use

1/2 tbsp. cooking oil

Marinade:

1 1/2 tbsp. gochujang

1/4 tbsp. red chili flakes

1 tbsp. light soy sauce

1 tbsp. mirin

1 tbsp. sugar

1/2 tbsp. sesame oil

1/2 tbsp. minced garlic

1/2 tbsp. grated ginger

Dash of ground black pepper

Methods:

• In a bowl, mix all marinade ingredients well.  Combine pork belly, onion and spring onions (if using), with the marinade and mix well.  I marinate mine overnight.

• Heat grill, spray a bit of oil, cook pork slices until cooked through, turning once.  Repeat until all is done and serve immediately.

I adapted this recipe from 'rasamalaysia.com' with a slight adjustment to suit my cooking preference.

Buttermilk Pound Bundt Cake

Ingredients:

225 g. unsalted butter (softened)

1 1/4 cups caster sugar

4 large eggs (room temperature)

3 cups plain flour (sifted)

3/4 tsp. baking powder

1 cup buttermilk (combine 1 cup milk + 1 tbsp. lemon juice, let stand 5 mins.)

Icing sugar (for dusting) - optional

Methods:

1. Cream butter and caster sugar until light and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Combine flour and baking powder; add alternately with buttermilk; and beat well.
4. Pour in a greased and floured 10-inch bundt pan.
5. Bake in a preheated oven of 160 degree Celsius for about 70 minutes (depending on your oven); or until a skewer inserted in the center comes out clean.
6. Cool in pan for 15 minutes before removing to a wire rack to cool completely.
7. Dust with icing sugar, if desired.

I adapted this recipe from 'Taste of Home' by Gracie Hanchey, De Ridder, Louisiana with slight adjustment to suit my baking preference.

The most crumbliest scones

 

Ingredients:

6 oz. unsalted butter (cold)

3 1/2 cup self-raising flour (sifted)

2 tsp. baking powder (sifted)

2 tsp. caster sugar

1 pinch salt

2 large eggs

4 tbsp. milk

4 oz. dried raisins

Egg wash: (mix in a small bowl and set aside)

2 egg yolks

1/4 tsp. sweetened condensed milk

1/4 tsp. corn oil

Methods:

1. In a mixing bowl, add butter, flour, baking powder, caster sugar and salt.  Make a well in the middle of the mixture, add eggs and milk.  Stir with a spatula.  Add raisins to the mixture.  Add tiny splash of milk, if needed, until you have a soft, dry dough.  Move it around as little as possible to get it looking like a scruffy mass - at this point you are done.  Sprinkle over some flour over the dough, cover the bowl with a cling wrap and pop it into the fridge for 15 minutes.
2. Roll the dough out onto a lightly floured surface until about 1" thick.  With a 2" cutter, cut out circles from the dough and place them upside down on a baking sheet. (they will rise better that way).
3. Brush the top of the scones with egg wash twice and bake in a preheated oven of 200 degree Celsius for 18 minutes, or until risen and golden.

I adapted this recipe from 'rasamalaysia.com' with a slight adjustment to suit my baking preference.

Pumpkin Steamed Buns/Mantou

This Pumpkin Steamed Buns or commonly known as Pumpkin Mantou have been my favorite recipe.  Once a while, I will make some to enjoy any time of the day.  Any leftover, I will place them in the freezer and it always comes in handy, whenever I am too lazy to cook or finding myself too occupied.  It last for months in the freezer, however you can just leave them in airtight containers in the fridge and it last for a week or so.  This recipe is a keeper and I am sharing it with all out there who loves this yummy soft buns ~ smile ~

Ingredients:

150 g. pumpkin (peeled, steamed, mashed and set aside to cool)

300 g. plain flour (sifted)

1 tsp. baking powder (sifted)

50 g. caster sugar

1 tsp. instant yeast

1/2 tsp. salt

4 tbsp. water

2 tbsp. corn oil

Methods:

• In the mixer bowl, add plain flour, baking powder, caster sugar, instant yeast and salt. Stir with a spoon to mix.
• Add in mashed pumpkin and 4 tablespoons water; using the hook of the mixer, give it a mix/stir.  Then put the bowl on the stand mixer and mix with the dough hook using low speed.  Add in the corn oil and continue to mix, increase the speed to medium and continue mixing until the dough comes out clean from the side of the bowl.  (If the dough is too dry, add a teaspoon of water; do not add too much at a time.  The mashed pumpkin determine whether more water is needed or not.)
• Take out the dough from the bowl, place it onto a lightly floured surface and with both hands form the dough into a large ball.  Cover with the mixer bowl and rest for 10 minutes.

After 10 minutes

• Cut the dough into 2 portions.

• Take 1 portion, with a rolling pin, roll out the dough until oval shape.

• Fold into 3 parts inward

• Lightly dust a bit of flour over work surface, then place the folded dough on the work surface and continue to roll using a rolling pin and fold into 3 parts again.  This step is to be done twice.

• Next, roll out the dough into a large rectangle.
• Lightly brush the whole surface with water. 

• Then roll from the top down, until it form a long log.  

• Using your fingers, pinch to seal the end of the whole log.

• Cut the log into smaller portion using a cake scraper (sizes depending on your own preference).  Place each bun/mantou over a piece of wax parchment paper, and arrange them in a steamer rack/tray.  Repeat the steps with the second portion of the dough. 

• When all the buns/mantou is done, place the tray over the steamer pot fill with water. Cover and let it proof for 40 minutes.
• After the proofing time is up, place the steamer pot over the stove with high heat.
• Once the water starts boiling, lower the heat to medium and let it steam for 15 minutes.
• After the 15 minutes is up, off the heat, but do not open the  cover immediately. Slowly lift up the cover and tilt slightly to let the hot air inside slowly escape, for about 5 minutes; this step is necessary to ensure the smooth buns/mantous.
• After 5 minutes, remove the lid and remove the buns onto a wire rack for it to cool.
• These buns/mantous are best served warm as it is, or use a sharp knife to slit the middle of the buns to form a pocket, and spread a generous amount of butter.  This is indeed my favorite way of enjoying them, any time of the day.

Since I enjoys making them so often, I have tried making them into other shapes and sizes; it is indeed great fun!  I have here to share....

This beautiful and keeper recipe is adapted from 'Kathrine Kwa Baking Tutorial' with a very slight adjustment to suit my preference.