Recipe Ingredient
- 500g sweet potato (yellow coloured variety or Indonesian species)
- 400g castor sugar
- Corn oil (for brushing)
- Sift
- 500g pau flour (Superfine, Superwhite flour)
- 1¾ tsp double-action baking powder
Instructions
- Steam sweet potatoes until soft and cooked. Remove the skin and, while they are still hot, blend in a food processor into a puree.
- Combine sweet potato puree, sugar, sifted flours and double-action baking powder in a large bowl of an electric mixer fitted with a dough hook. Mix well until a dough is formed.
- Turn dough onto a lightly floured tabletop and knead until the dough is soft and evenly textured. Shape into a ball.
- Roll dough into 0.5cm thickness. Cut out into a big piece of rectangle (28x30cm). Brush lightly with corn oil and roll up - Swiss-roll style - and cut into sizable portions of 5cm thickness.
- Gather the remaining dough and repeat the process.
- Place each individual mantou on a small piece of cut-out greaseproof paper. Steam over rapid boiling water over high heat for 10-15 minutes. Remove and serve hot.
