Jicama Bun 沙葛包 (Bang Kuan Bao)

Recently quite lazy in update my posting, just concentrate doing my kitchen play. WT are back from overseas posting, I no longer able to sit in front of my computer for the whole night... I think he should be happy to see this remark. 

Let me present to you my successful Jicama Bun. Jicama or Pachyrhizus erosus or commonly referred to as "yam bean" or well known as "Bang Kuan" to the ethnic Chinese in Southeast Asia is a kind of crispy , sweet, edible root. It should be peeled to reveal the white inside.  It is excellent raw for salads, but I prefer it to be cooked. Usually in Asia, we used it in "popiah" or spring roll.

The making of this bao is inspired by Vivian from Vivian Pang Kitchen after seeing her using Sponge Dough Method for the bao. This is my first time trying out Sponge Dough Method and yes, I love the result! I'm using Vivian's bao recipe and steps for the bao and as for the filling is from Ah Tze's kitchen play :)

Recipe from Ah Tze's Kitchen Play

Bao Filling Ingredients:

1 small jicama, peeled and grated

1/2 carrot, peeled and grated

1 tbsp dry prawn, chopped

some coriander

1 tbsp sesame oil

2 tbsp sugar

1 tsp salt

100 ml water

Steps:

1. Heat up wok and add sesame oil. Add dry prawn, stir fry for 1 mins.

2.Add grated jicama and carrot, stir fry for 2 mins, then add water, sugar, salt and coriander. After the jicama and carrot are soften, leave the vegetable to simmer under medium heat for another 5 mins. The water should have dry off. Set aside to cool.

Bao ready for steaming.

Recipe adapted from Vivian Pang Kitchen

Ingredients:

(A) overnight sponge dough

60g plain flour
30-40ml water (used 40ml)
1/2 tsp yeast
1 tsp sugar

(B) Pau dough
110ml water
1/4 tsp yeast
1/4 tsp salt
1 tbsp sugar
2 cups plain flour (used 400g)

Steps:
Sponge Dough
1. Mix all till form a dough. Immediately store in greased plastic bag (no proving needed). Make a tight knob without leaving any space for the dough. Store in fridge at least 4 hours. It can be kept up to 7 days.

2. Thaw it for 10-15 minutes at room temperature before use. You can prepare the sponge dough one night before. Tear into small pieces before use.

Pau Dough 

1. Put all ingredients from (B) except flour into a pan. Stir to mix. Follow by pieces of overnight sponge dough.
2. Add in the flour and knead into a smooth dough. Cover and rest for 10 minutes.
3. Transfer to working surface. Divide the dough into 12 portions and mould into balls. Flatten balls into round shape. Wrap in filling and place on lined paper.
4. Rest the pau in steamer for 15 minutes. I used to place a cloth around the steamer. I apply some oil on the steamer. This is to prevent pau from getting wet at the base during the steaming process.
5.Bring the water to boil. Steam with medium low heat for 10 minutes. Once the steaming time is over, off the heat, leave the pau inside the steamer for 1 minute before open the lid.