Sweet Potato Mantou

Original Recipe by Amy Beh

500g sweet potato (yellow coloured variety or Indonesian species)

400g castor sugar

Corn oil (for brushing)

Sift

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.