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14
Recipes - Steaming Tray
Method:
1 Place milk, sugar and yeast in a small jug and mix well to combine;
set aside for 10 mins or until the top is creamy and foamy; stir in oil.
2 Meanwhile, combine flour and salt in a medium bowl. Add yeast
mixture and mix until well combined; turn out onto a floured surface
and knead for 5 – 10 minutes or until smooth and elastic. Transfer to
a lightly oiled bowl; cover and
place in a warm place for 30 – 45
minutes or until the dough doubles in size.
3 Meanwhile, cut sixteen 10cm squares from baking paper.
4 Turn dough out onto a lightly floured surface; divide in half. Roll
each half into a log, then cut each log into 8 pieces, rolling each
piece into a ball.
5 Using a rolling pin, flatten each ball into an oval about 10cm x 8cm.
Fold each oval in half over itself to make a
semi-circle. Set each
bun on a baking paper square and cover buns to keep them from
drying out.
6 Pour water into the Deep Pot to the level indicated in the pan; set
Steaming Tray into the Deep Pot and slide the control to medium-
high; place lid on and allow to come to the boil. Working in batches,
place buns (sitting on their baking paper) into the steamer rack
without overcrowding. Cover and steam for
10 mins or until buns
are puffed and tender. Repeat with remaining buns, adding more
boiling water to the pot, from the kettle, if needed.
7 Serve warm with Korean Style BBQ Chicken. (see recipe).
Ingredients:
• 1 cup (250ml) milk, slightly
warmed
• 1 tablespoon caster sugar
• 1 x 7g sachet (or 1 ½ tea-
spoons) dried yeast
• 1½ tablespoons vegetable oil
• 2½ cups (375g) plain flour
• ¼ teaspoon salt
Fluffy Steamed Buns
Method:
1 Insert the Deep Pot; add rice and water and bring to the boil,
stirring occasionally. Reduce heat to MEDIUM LOW, cover and
cook for 10 mins.
2 Whisk 1 cup (250ml) coconut milk (reserve remaining) and sugar
together in a jug. Pour over rice and mix well; bring to the boil,
stirring continuously; turn off heat; cover and remove Deep Pot
from unit and allow the rice to rest while cooking the bana
nas.
3 Insert the Grill Pan and heat on MEDIUM HIGH; melt half the butter
and add the banana. Cook for 1-2 mins each side or until golden
and char grilled; transfer to a plate. Reduce heat to MEDIUM; add
remaining butter, brown sugar and reserved coconut milk and mix
well; bring to the boil, return bananas and cook just until bananas
are heated through. Serve with sweet sticky rice and sprinkle with
toast
ed coconut.
Ingredients:
• 1 cup (200g) short grain rice
• 2½ cups (625ml) water
• 1 can (400ml) coconut milk
• ½ cup (110g) sugar
• 3 small bananas, cut
lengthwise and quartered
• 2 tablespoons butter
• 2 tablespoons brown sugar
• Toasted coconut, to serve
Sweet Sticky Rice with Grilled Bananas and Coconut Caramel Sauce
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 14
15
Method:
1 Combine mince, chives, garlic, ginger, rice wine, soy sauce, and
sesame oil in a bowl; season to taste with salt and pepper.
2 Place 1 teaspoon of the mixture into the centre of 1 wonton wrap-
per; brush edges with water. Fold wonton over to make a triangle.
Bring base corners of triangle together and press firmly to join.
3 Pour water into the Deep Pot to the level indicated in the pan; set
Steam
ing Tray into the Deep Pot and slide the control to medium-
high; place lid on and allow to come to the boil. Carefully line the
steamer rack with a sheet of baking paper; place dumplings in a
single layer into the steamer rack without overcrowding. Cover and
steam for 15 to 20 mins or until tender and cooked though, adding
more boiling water to the pot, from the kettle, if needed.
4 Meanwhile, combine s
oy sauce, rice wine, oil, sugar, ginger and
chilli in a bowl. Stir until well combined. Serve with dumplings.
Ingredients:
• 300g pork mince
• 1 bunch chives, finely chopped
• 2 garlic cloves, crushed
• 1 teaspoon finely chopped
ginger
• 1 teaspoon Chinese rice wine
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 250g pkt (about 30) wonton
wrappers (from the fresh pasta
section of the supermarket)
• 1cm piece ginger, peeled,
finely chopped
Dipping Sauce
• 1/4 cup (60ml) soy sauce
• 2 tablespoons Chinese rice
wine
• 1 teaspoon sesame oil
• 1½ tablespoons brown sugar
• 1 teaspoon finely chopped
ginger
• 1 teaspoon dried chilli flakes
Steamed Pork and Chive Dumplings with Ginger Dipping Sauce
Method:
1 Pour water into the Deep Pot to the level indicated in the pan; set
Steaming Tray into the Deep Pot and slide the control to medium-
high; place lid on and allow to come to the boil.
2 Meanwhile, combine shallots, ginger, garlic and chilli in a bowl and
combine. Place half the mixture into the fish cavity, with the lemon
slices; carefully place a sheet of baking paper onto the steamer
rack; place fish into steamer and top with remaining shallot mixture.
Cover and steam for 12-15 mins or until fish is just cooked. Serve
with steamed r
ice.
3 NOTE – add more boiling water to the pot, from the kettle,
if needed.
Ingredients:
• 4 shallots, thinly sliced
• 1 tablespoon finely sliced ginger
• 1 clove garlic, thinly sliced
• 1 long red chilli, deseeded,
thinly sliced
• 1 (about 800g) whole silver bream
(or other small fish), scaled,
gutted and scored
• 1 small lemon, sliced
• 2 tablespoons Chinese rice wine
• 1½ tablespoons soy sauce
• ½ teaspoon sesame oil
• Steamed rice, to serve
Chinese Style Steamed Whole Bream
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 15
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