I have to confess again. I suck in the flour department, meaning when it comes to baking, or in this case, steaming, with ingredient that involves flour, I surrender. I am just not good. Period. So if you think that I am a super home cook or “chef” who can just whip up anything, let me just say it again, I am weak in that area, and I am learning. Sweet potato mantou is one of my favorite bao (包) or Chinese steamed buns. Whenever I go back to Malaysia, I would always buy these warm, fluffy, sweet, and soft mantou from the various steamed bun vendors dotting the kopitiam (local coffee shops), markets, roadsides, gas stations, night markets, etc. They are absolutely delightful. My son loves it as a snack, too. Unfortunately, in the US, the only similar steamed buns that I can find here are the frozen and plain mantou in the Chinese grocery stores. There are no sweet potato...
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