![]() How to roll the dough, folding and adding the filling Mix all these ingredients together with hand or mixer, divide into 12 equal balls. Set aside Ingredients for flaky / shortening dough : Once it’s all combined, divide equally into 12 balls. Hand mixer would be fastest and less messy. Mix all these ingredients together either mix by hand of use hand mixer. If there are chunks still, you can throw it in food processor to make it smooth paste. Take the lid off, cook out the water if there is any left, add the sugar, keep stirring until it’s all become smooth paste. 1/2 cup of sugar ( i actually used Swerve )Īfter soaking overnight and peeled off, cook the beans in a small pot, with just little bit over 1 cup water, bring to boil, cover, takes about 20-30 minutes, the beans should be soft almost to the point of mushy.1 cup of lima beans, soak overnight, peeled when it’s ready.Soaked, peeled, getting ready to be cooked.And i would get the beans ready first before starting the pastry dough. I happened to soak it about 7 am, and by 1-2 pm it was ready to be peeled, and cooked. įor the filling, i would soak lima beans overnight, or just soak it early in the morning. Although i do have red beans on hand, i prefer the other sweet bean, probably should have used mung bean but lima beans worked just fine for now. And then you make the filling, the chinese dim sum cookbook would say to make red bean paste for its filling. While the shortening dough consists only flour and shortening. The water dough as the name says, consists of water, flour and shortening. One of them reminds me of kue pia, it didn’t have the same filling, but it is chinese flaky pastry which consists of 2 types of dough ,water dough, and shortening dough. Several years ago, i bought this chinese dim sum cook book, and when i looked through it, i found things that i thought it looked pretty familiar. The pastry, is more like laminated dough, you have to fold it couple times, certain way, roll it out, fold it again etc. ![]() This one in particular, i use lima beans, i probably be able to use mung beans for this. What is actually Kue Pia ? I’d say it’s a chinese flaky pastry that is filled with sweet beans filling, the filling can be red bean paste, which is really good too with bread or steamed bun. We never made it ourselves though since it’s really easy to buy. My mom would stop by after church usually to buy some fresh ones, it came in a package of 5. Growing up in a small town in Malang, East Java, there was this home business that specially made Kue Pia. In short we can call this Kue Pia, because that’s how i knew them ever since i was younger.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |