Monday, May 25, 2009

Filling for pau

Lotus seeds

200g lotus seeds, removed skin,
boiled until soft and blended into paste
170g sugar
150ml oil

Put 3 tbsp sugar into wok, sitr and cook till golden brown. Add lotus paste, sugar stir and cook until thick. Add oil and cook until it can leave the side of wok. Dish up and leave to cool.

Red Bean

same method as lotus seed. But need to soak first.

Custard cream

80g butter
50g plain flour
500ml milk , mixed with 3 tbsp custard powder
100g sugar
4 tbsp cream corn

Melt butter, add flour and stir-fry custard mixture and sitr to form into smooth paste. Add sugar, cream corn and mix well. Dish and leave to cool. Chill in the fridge for 3-4 hours before using

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