Whole wheat steam buns with coconut custard filling
After reading SAMM's steamy hot buns post, I was curious to give it a try. Essentially, the dough for baked buns is pretty similar with the steamed one. Instead of plain bun, I added in some coconut custard as filling and made my steam bun the mantou (馒头, a type of Chinese steam bun) style.
Since the recipe calls for green tea powder, and SAMM mentioned that the outcome would be wonderfully delicious green-tinged bun, I was hoping to see such nice colour. However, my steam buns didn't quite turn out that way. Instead of green colour, mine only picked up the whole wheat colour.
Hmmm, it's time to troubleshoot. In my opinion, it was either the amount of green tea powder as suggested in the recipe to be too least, or my green tea powder isn't as 'powerful' in bringing out the colour. But the green tea powder I have memang (Malay, meaning indeed) is imported from Japan leh. The steam buns tasted great nevertheless.
So, sifu (Cantonese, meaning Master) from Just My Lil' Organic Life, FooDcrazEE, Babe in the City, masak-masak, and Pearl of the Orient ... can help me in troubleshooting this matter?
Many thanks in advance ... =)