Friday, January 8, 2010

Mi Koo (Pink Paus)



In conjunction with the coming Lunar New Year I have decided for the very first time to tryout some Festive Goodies. This Mi Koo is not exactly served during Chinese New Year but during the 9 Gods Festival in the 9th Month of the Lunar Calender. I used to eat this with kaya when I was young. Perhaps it's the pink colour that caught my attention. Anyway, the recipe is as below:

a. 150 g caster sugar
b. 350 ml warm water (to melt the sugar and yeast)
c. 4 tsp instant yeast
d. 600 g bread flour
e. 1/8 tsp pink/red colouring (I think you will need to adjust the consistency yourself)
f. 3 tbsp water

1. Combine the sugar and warm water and stir to dissolve the sugar. Mix in the yeast.
2. Add the yeast mixture to the flour and knead to form a smooth dough. Divide dough into 6 portions.
3. Mould the dough into an oval shape. Place on grease proof baking paper. Leave to expand for 45 minutes. Do not put the dough too near to each other otherwise it will stick together when it expands. It will also stick to the baking paper so once you have put it down, it is better not to move it again.
4. Stir together the colouring and the water to get a bright pink. Brush on the Mi Koo and steam covered for 20 minutes over high heat, opening the lid every 5 minutes. You may need to steam it in batches. Set aside to cool before serving.

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