Original Recipe by Amy Beh
500g sweet potato (yellow coloured variety or Indonesian species)
400g castor sugar
Corn oil (for brushing)
500g pau flour (Superfine, Superwhite flour)
1¾ tsp double-action baking powder
Steam sweet potatoes until soft and cooked. Remove the skin and, while they are still hot, blend in a food processor into a puree.
Combine sweet potato puree, sugar, sifted flours and double-action baking powder in a large bowl of an electric mixer fitted with a dough hook. Mix well until a dough is formed.
Turn dough onto a lightly floured tabletop and knead until the dough is soft and evenly textured. Shape into a ball.
Roll dough into 0.5cm thickness. Cut out into a big piece of rectangle (28x30cm). Brush lightly with corn oil and roll up – Swiss-roll style – and cut into sizable portions of 3.5cm thickness.
Gather the remaining dough and repeat the process.
Place each individual mantou on a small piece of cut-out greaseproof paper. Steam over rapid boiling water over high heat for 10-15 minutes. Remove and serve hot.