I still had some leftover lotus paste and Ann of Anncoo Journal suggested I make steamed lotus buns with them. I didn't want to waste any of it as Ronny and I nearly became crippled making it. It was really hard work. Please refer to my previous post for the lotus paste recipe.
I followed a recipe from Smoky Wok, modifying it a bit. I only used sugar to activate the yeast and omitted the rest of it. I also used cake flour as I read that it was better to keep the protein content low.
These were delicious and much healthier than the mooncakes as the wrapper only had a small amount of butter in it. If you have any kind of paste lying around (Azuki, white bean, lotus, etc.) it's very easy to make and wonderful to have with some nice Chinese or Japanese tea.
Steamed Lotus Buns
5.5g Dry Yeast
1/2 Cup Warm Water
1 1/2 Cup Cake Flour + more for kneading
1 Tsp Baking Powder
2 Tbsp Melted Butter
1 Tsp Sugar
Step 1: In a large bowl, mix the yeast, sugar and 1 Tsp of the cake flour and leave it until bubbly for around 15 minutes.
Step 2: Sift all the dry ingredients in a smaller bowl.
Step 3: Mix the dry ingredients into the yeast mixture adding the butter.
Step 4: Knead for around 10 minutes.
Step 5: Transfer to a clean oiled bowl and let it rise for 60 minutes or until it has at least doubled.
Step 6: Start boiling the water in the steamer* when the dough is ready for another kneading.
Step 7: Knead the dough for another 5 minutes until it is smooth and pliant and then divide it into 12 portions.
Step 8: Roll a small ball of lotus paste and wrap it up. See this.
Step 9: Cut oven paper so that they are bigger than the buns and place the buns on top of the paper.
Step 10: Steam 3 at a time for 15-20 minutes.
Step 11: Serve warm.
*I used a couscoussier.