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Chan’s traditional Sau Tao / Hong Ting

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Prep Time 2 hours
Cook Time 6 minutes
Course Dessert
Cuisine Chinese
Servings 10

Equipment

  • 1 Thermomix Mixer
  • 1 Kitchen Aid with paddle attachment

Ingredients
  

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 cooked oil Tip - cook the oil in medium heat, this ensures a deeper flavour to the sau tao. Also, 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

Instructions
 

Red Skin

  • Using the Kitchen Aid machine with the paddle attachment, 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 - ideally if you can measure it 25grams) 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.
Keyword celebrations, sweet treats, traditional