Mi Koo III

Steamed Mi Koo again for Cheng Beng [Chinese All Souls Day] prayers.  Made this portion just enough for my mum and my mother in-law.  

It's worthwhile making it especially this time,  moreover it can be frozen and eaten late cos's usually during praying time there are lots and lots of other food to eat.  

This is the first time, I made use of my small 2 tier electric steamer, very convenient.  Because my steamer is small, I shaped the Mi Koo into round shapes.  I can steam 4 pieces at a time.  From this portion, I made 12 pieces instead of the usual 8 pieces.

Please refer here Steamed Red Skin Buns [Sponge Dough Method] or Red Skin Bun [Mi Koo] for the recipe.

For this post, I used the Red Skin Bun [Mi Koo] method.  Both methods yield good Mi Koo.  Try using pau flour instead of plain flour if you prefer the buns to be whiter.

You can also make 1/2 portion and shape them into small buns as shown in the picture below.

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