金甜薯椰子包 Golden Sweet Potato Coconut Bau

材料Ingredients:
包粉 250g bau flour

金色甜薯 150g mashed golden sweet potato

砂糖 2 tablespoons sugar

干酵母 1 1/2 teaspoons instant yeast

发粉 1/2 teaspoon baking powder

温水 100ml warm water

金色甜薯煮熟压成泥

把甜薯泥和所有材料放入搅拌盘混合均匀

慢慢地加入温水搅拌至柔软和光滑的面团

待发至少45分钟

steam the sweet potato and smash with fork 

& form mashed sweet potato

mix the mashed sweet potato & all ingredients together 

add in warm water slowly and knead/beat well 

to form a soft and smooth dough

rest for at least 45 minutes 

揉成长条状切成12-15小块

待发至少20分钟弄平, 包入椰子料包成圆形

用牙签或小刀子割画出南瓜的形状

再以丁香花作为南瓜丁

divide the dough into 12-15 portions 

round it and leave it to rest for another 20 minutes 

flatten the dough and place the filling at the center of the dough 

wrap up the filling and form round shape

use toothpick or small knife to cut the shape of pumpkin

then use the anise as pumpkin tip

待发45分钟，用大火蒸15分钟

熄火让蒸气散开大约5分钟

才将包子取出

leave to rise for another 45 minutes

steam over high heat for 15 minutes

turn off the heat and let the steam cool off about 5 minutes

then only remove the baou

椰子包馅料材料Coconut Bau Ingredients:

嫩椰丝 300g young shredded coconut

黄砂糖 2 tablespoons brown sugar

2汤匙红椰糖(加热水溶化过滤)
2 tablespoons gula melaka (melt in hot water & filter)

班兰叶 pandan leaves

牛油 2 tablespoons butter 

热锅加入牛油煮溶

将嫩椰丝和白砂糖加入翻炒

再慢慢的加入椰糖酱和班兰叶再拌匀

盖上锅盖焖10分钟即可

melt the butter in hot pan

stir fry in coconut and brown sugar

add in melted gula Melaka and pandan leave

stir f and mix well for 1-2 minutes

covered and cook for about 10 minutes