A meatless and delicious dimsum snack that to you can make. This siopao has a sweet red beans paste filling instead of pork which is usually used as filling in either asado or bola-bola.
To make siopao with sweet mongo filling; Soften yeast and 1 tablespoon sugar in lukewarm water. Set aside for from 10 to 15 minutes. Mix together sugar, salt, and oil in a bowl. Add softened yeast. Add half of the flour and mix well. Add remaining flour and continue mixing till well blended; knead on floured board until smooth. Shape the dough into a ball and place in a greased bowl. Grease surface of dough. Let rise for from 30 to 40 minutes in a warm place. To see the complete recipe with lists of ingredients in exact measurements, continue reading.
How to Make Siopao with Sweet Monggo Filling
- 2 teaspoons yeast
- 4 to 4 1/2 cups flour
- 3 tablespoons shortening
- 3/4 cup sugar
- 1 1/4 cups warm water
- 1/4 teaspoon salt
Ingredients for sweet red bean paste: (sweet monggo filling)
- 2 cups small red beans
- 4 cups water + more to cover
- 1 cup sugar
- 2 tablespoons corn oil
How to make siopao with sweet mongo filling:
- Soften yeast and 1 tablespoon sugar in lukewarm water. Set aside for from 10 to 15 minutes.
- Mix together sugar, salt, and oil in a bowl. Add softened yeast. Add half of the flour and mix well.
- Add remaining flour and continue mixing till well blended; knead on floured board until smooth.
- Shape the dough into a ball and place in a greased bowl. Grease surface of dough. Let rise for from 30 to 40 minutes in a warm place.
- Punch down dough, divide it into desired sizes, form into balls and let them rise again for 30 minutes.Flatten dough pieces. Spoon prepared sweet ground munggo or any desired filling into the center.
- Seal dough and shape into small balls. Place a piece of clean paper at the bottom of the balls to prevent them from sticking to the steamer.
- Let the balls rise for from 1 to 1 1/2 hours or until double in bulk. Steam for from 10 to 15 minutes. (Period of steaming depends on the size.). Yield: 1 dozen.
To make the sweet red bean paste:
- Clean, rinse, and soak beans overnight in 4 cups water. The next day, drain beans and place in a large non-stick sauce pan; add fresh water to cover and cook over medium heat until tender and almost mushy.
- Drain, add sugar and oil, and cook over medium-low heat, stirring often until soft and mixture appears dry.
- For coarse consistency, mash with a potato masher or blend in a blender if fine consistency is preferred. The paste should hold its shape but still moist. Let cool to room temperature, transfer into a container, wrap tightly with plastic wrap and refrigerate until needed.
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