First, clean and rinse well the
Mandarin Oranges (3)
. Then using a vegetable shredder, grate the orange rind.
Peel to remove the skin, remove pith, seeds and break into segments.
Then, using a sharp knife, cut the segmented mandarin oranges into small pieces and set aside.
Using a medium size bowl, proof yeast mixture. Mix the
All-Purpose Flour (3/4 cup)
Instant Dry Yeast (2 Tbsp)
Water (3/4 cup)
and set aside to proof for 30 minutes.
Meanwhile, prepare the dry ingredients. Sift the
Hong Kong Flour (5 3/4 cups)
Tapioca Starch (1/3 cup)
Baking Powder (1/2 Tbsp)
into another mixing bowl. Mix in orange zest and set aside.
Using a large mixing bowl, prepare the wet ingredients. Add in
Granulated Sugar (2 1/2 cups)
. Whisk together till sugar dissolves.
Coconut Milk (1 1/4 cups)
. Lastly fold in the chopped mandarin orange and mix till combined.
Next, add in the proofed yeast mixture and stir well with a wire whisk.
Then, add in the sifted flour mixture. Gently fold until just combined and there is no traces of flour. Do not over mix the batter.
Set aside to proof for 3 hours.
Meanwhile, prepare steamer to steam the muffins by boiling some water in a wok.
Line steaming cups with paper liners.
Using an ice-cream scoop, fill the mixture to the brim. Fill the batter up to the rim of pudding cup liners to allow the muffins to "smile" when steamed. Place over steamer.
Cover and steam on high heat for 15 minutes. Then turn off heat, leave the steamed muffins for another 5 minutes. Steam the muffins on HIGH heat. Otherwise the muffins will not rise enough for it to "smile/laugh".
Then quickly remove the lid. Remove from steamer and cool on wire rack before serving.
These soft and fluffy moist muffins can be served warm or even at room temperature. As always, Enjoy!