Two Women and A Half Man …a cooking journey with mum and grandma in beautiful Mauritius…

Chinese Hakka Buns – Pow

Chinese bun also known as “pow” in Hakka is a popular dish among the Chinese community in Mauritius. The filling can either be sweet or savoury. My personal favourite is the char siu filling along with star anise stewed soya egg. For the sweet tooth, anything from sugar to peanut butter will do as filling. There are many variations to this recipe, especially when making the bun itself. My grandma’s version is shown below, cooked the traditional way.

 

Buns Ingredients:

  1. 500g plain flour
  2. 250ml lukewarm water
  3. 3/4 tbs instant dried yeast
  4. 2 tbs sugar
  5. 1 tbs vegetable cooking oil

Buns Process:

  1. Mix yeast with some of the lukewarm water and leave for a minute
  2. Mix all the rest of the ingredients together well including the yeast
  3. Work the dough and leave to rest for 45 mins (depending on the climate) – the hotter it is, the quicker the dough will rise. In hotter climate, the dough normally rises after 30 minutes. So keep an eye on it.
  4. Once the dough has risen, work the dough a little bit more
  5. Grab a handful from the dough and make a “pow” round size
  6. Insert the filling and leave for another 30 – 45 minutes
  7. Once the “pow” doubles in size, steams it for 12-15 minutes.

 Savoury Filling Ideas:

  1. Stir fried/roast chicken
  2. Star anise stewed hard boiled egg
  3. Char siu
  4. Onion relish
  5. Spring onion

Pows can be frozen. Thaw out and re-steam for 12 – 15 minutes.

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