There are many Hakka in Kajang so Hakka Cheen Loong Pau is not an uncommon kuih. It look more like pancake and you can have a variety of filling such as red bean paste, coconut, groundnuts and sesame seeds. We have an order for Ang Ku last week and there are some balance of red bean paste and already in round shape (20g). So we decided to make this Hak
ka Cheen Loong Pau. Normally one portion of the recipe can make about 20 - 22 pcs.
Hakka Cheen Loong Pau Recipe
400g Low Protein Flour (sieve)
1 tsp baking powder (dissolved in a little water)
2 tsp instant yeast
60g caster sugar
80g shortening
280ml water
Mixed the above in a mixer and leave the dough to prove for 2 hours in a big plastic container with cover. Scale risen dough at 35g - 40g each and shaped them into balls. Rest for another 10 - 20 minutes. Flatten each ball of dough and wrap with 20g red bean paste. Flatten the pau and leave to proof for another 30 minutes in a tray. Spray surface of pau with some wat
er. Heat up a flat frying pan and with low heat (without oil) cook the both side of pau till golden. Best to serve them hot.
Have fun and be happy! ♥
Saturday, September 29, 2007
Hakka Cheen Loong Pau
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2 comments:
hi kc! i am very interested in making this since it is not readily available here. But from another receipe it says HK flour? Isn't hk flour a high protein flour? Pls advise. TQ in advance.
The recipe uses low protein flour and yes HK flour is a high protein flour usually suitable for making 'pau' and bread. As for 'pau' it will be whiter.
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