Chan’s traditional Sau Tao / Hong Ting
The Sau Tao/Hong Ting is a family recipe which has been passed down through generations and made during special occasions, such as birthdays. This recipe has been adapted to suit modern times by using the Kitchen Aid mixer tool.
For the Chan family in particular, peanut filling is a nostalgic flavour which the children grew up with. A key ingredient is the sugar has to be brown sugar slab (冰片糖) which you can get easily nowadays in any Asian Supermarket.
Making the Sau Tao/Hong Ting is labour intensive and quite time consuming as it requires one to use a mold to form the longevity shape. However, all the hard work pays off for the delicious traditional treat.
It is recommended to use the full packet of glutinous rice flour, which is 500 grams. This will easily yield 35 to 40 Sau Tao/Hong Tings in one batch. This is the best idea because it is a popular sweet delicacy amongst all ages across the whole family.
The recipe for how to make a 35 to 40 batch of Sau Tao/Hong Ting is listed below:
Chan’s traditional Sau Tao / Hong Ting
- Thermomix Mixer
- Kitchen Aid
Ingredients required for the Red Skin:
- 200 grams Wheat Starch
- ⅛ tsp Red colouring (gel paste is the best)
- 150 grams water
- 500 grams boiling water
- 500 grams glutinous rice flour (we used the Made in Thailand Erawan Glutinous Rice Flour)
- 60 grams rice flour
- 4 tbsp caster sugar
- 250 grams water (add slowly )
- 120 grams cooking oil (any neutral oil will do)
Peanut Filling
- 375 grams unsalted peanut roasted
- 200 grams brown slab sugar (2 slices) (can only get these from the Asian supermarket)
Red Skin
-
Using the Kitchen Aid machine with the paddle, mix colouring, wheat starch and water. Stir till blended.
- Add in 500 grams of boiling water and mix till smooth and is translucent.
- Add in sugar, glutinous rice flour, rice flour and water gradually until combined.
- Slowly add in oil and keep on kneading till smooth and do not stick onto your hands. The dough should be soft and won’t break if you knead it.
- Let dough rest for 10 minutes – cover in cling wrap.
Peanut filling – Tip: this can be prepared earlier / a day in advance before the actual cooking day to speed up the process!
- Blend the roasted peanuts with Thermomix bowl
- Blend the brown slab sugar with Thermomix bowl
- Combine roasted peanuts and sugar into a bowl and taste and adjust to desired sweetness. (As this is for a happy occasion and to signify a sweet life for all, we may need more sugar 🙂)
To make Sau Tao/Hong Ting
- Prepare the baking paper to fit the Sau Tao/Hong Ting (about 35 to 40 pieces)
- Divide skin dough to 35 grams.
- Form the dough with an oiled finger to form a deep cup.
- Fill the peanut filling (at least 2 tablespoons or roughly 25 grams) and roll into the mold that has been lightly dusted with glutinous rice flour.
- Press the dough ball into the mold and lightly knock it out against the tea towel on the table.
- Place sau tao on the pre-cut rectangle baking paper and lightly brush it with oil.
- Steam over medium boiling water for 6 minutes.
Dessert
Chinese
celebrations, sweet treats, traditional
