Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup water
- 2 cups mashed taro
- 1/4 cup sugar
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon five-spice powder
- 2 tablespoons vegetable oil
Special Equipment Needed:
- Wok
- Rolling pin
- Pastry brush
- Baking sheet
Step-by-Step Instructions:
1. In a large bowl, mix together the flour, baking powder, and salt.
2. Add the vegetable oil and water and mix until a dough forms.
3. Knead the dough on a lightly floured surface until it is smooth and elastic.
4. Divide the dough into 12 equal pieces and roll each piece into a ball.
5. Flatten each ball into a round disc and brush with vegetable oil.
6. Heat a wok over medium-high heat and add the discs, one at a time.
7. Cook for 1-2 minutes on each side, until lightly golden brown.
8. Remove from the wok and set aside.
9. In a medium bowl, mix together the mashed taro, sugar, white pepper, and five-spice powder.
10. Divide the taro mixture into 12 equal portions.
11. Place a portion of the taro mixture in the center of each disc.
12. Fold the edges of the disc over the taro mixture and pinch to seal.
13. Place the Heong Peng on a baking sheet and bake at 350°F for 15-20 minutes, until golden brown.
Time:
Preparation Time: 30 minutes
Cooking Time: 15-20 minutes
Temperature: 350°F
Serving Size: 12 Heong Peng
Nutritional Information:
Calories: 120
Fat: 7g
Carbohydrates: 13g
Protein: 2g
Substitutions for Ingredients
- All-purpose flour can be substituted with whole wheat flour.
- Vegetable oil can be substituted with coconut oil.
- Five-spice powder can be substituted with Chinese five-spice powder.
Variations:
- The taro filling can be substituted with other fillings such as sweet bean paste or peanut butter.
- The Heong Peng can be served with a dipping sauce such as soy sauce or sweet and sour sauce.
Tips and Tricks:
- Make sure to knead the dough until it is smooth and elastic.
- The discs should be lightly golden brown when cooked in the wok.
- Make sure to pinch the edges of the disc to seal in the taro filling.
Storage Instructions:
Heong Peng with taro filling can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Heong Peng with taro filling can be reheated in the oven at 350°F for 5-10 minutes, or in the microwave for 1-2 minutes.
Presentation Ideas:
Heong Peng with taro filling can be served on a plate with a side of dipping sauce.
Garnishes:
Heong Peng with taro filling can be garnished with sesame seeds or chopped green onions.
Pairings:
Heong Peng with taro filling can be served with a cup of hot tea or a glass of cold milk.
Suggested Side Dishes:
Heong Peng with taro filling can be served with steamed vegetables or a side salad.
Troubleshooting Advice:
- If the dough is too dry, add a few tablespoons of water.
- If the dough is too wet, add a few tablespoons of flour.
Food Safety Advice:
- Make sure to wash your hands before preparing the Heong Peng.
- Make sure to cook the Heong Peng until it is golden brown.
Food History:
Heong Peng is a traditional Chinese pastry that originated in the Fujian province of China. It is a popular snack in many parts of Asia and is often served with a variety of fillings.
Flavor Profiles:
Heong Peng with taro filling has a sweet and savory flavor with a hint of five-spice powder.
Serving Suggestions:
Heong Peng with taro filling can be served as a snack or as a dessert.
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Region: Malaysian