I am Stella from Srilanka Steamed buns can be easily made with a variety of fillings. They’re shaped like a flower! Try this recipe.
250 grams bread flour 6 grams sugar 5 grams yeast, active dry 1/2 teaspoon salt to taste 130 millilitres water 1 teaspoon olive oil 75 millilitres treacle coconut 1/4 teaspoon cinnamon powder 1 grams sugar 125 grams coconut desiccated 1 tablespoon chocolate candy for decorating Directions Directions For the buns: Sift the flour. In a mixing bowl combine the flour, sugar, yeast and salt. Mix well about 1 minute. Pour in olive oil and water. Mix well. Now clean your dry working surface and knead by hand about 10 minutes. Cover the dough and let rise in a warm place for about 30 minutes. After that, punch the dough down and make 15 round lemon-sized balls. Now take each ball and roll out with a rolling pin until you get a disk (3-inch diameter and 1/4-inch thick). To make the coconut filling, in a thick-bottomed pan, put coconut pani, cinnamon and sugar and bring to a boil (you need it to be around 100ºC degrees so use a thermometer). Then add the pani mixture to the desiccated coconut and mix well. Let cool. Now place about 1 tablespoon of sweet coconut mixture in the middle of each disk. Next shape the dough into a ball shape. Set aside about five minutes. Using sharp scissors, snip the round edges of the dough off to form petals to shape it like a flower (see photo). Now put the flower on top of oiled parchment paper or baking paper. Place flower buns in a steamer and steam over a pan of boiling water for about 10 minutes. When the flower buns are cooked, remove from the steamer and place on a dish. After that, you can decorate the flower buns. Just place chocolate candy in the center of flower buns. I have done this in the photo above. Serve warm. Enjoy.
Peel the hard boiled eggs. Take a small, flat bottomed bowl. Put in 3 drops of pink food coloring and 2 cups water. Mix. Place the peeled hard boiled eggs into the bowl so that they are completely covered. Remove eggs when they have the shade you like. Then place them in the refrigerator for about an hour
Next prepare the mashed potatoes: Peel and boil the potatoes, covered with water, until potatoes are fork tender. Drain the water. Squash the potato with a potato masher or mixer. Add butter, salt and white pepper . Mix well.
Next slice the chilled eggs into thin slices using a sharp knife or egg slicer. Then spread a thin layer of mashed potatoes on 12 crackers. I used homemade crackers but you can use store bought.
After that place a slice of egg on the cracker.Now spread a thin layer of mashed potatoes on the slice of egg. Then top with another cracker. Now divide the remaining mashed potato mixture into four portion. Add a drop of food coloring (a different color in each bowl) into each bowl and mix well.
After that you can decorate the tops of the sandwiches with colored mashed potatoes. Put each colored mashed potato mixture into a piping bag and pipe it on top of the cracker, as I ha€™ve done in the photo above.
Prepare the Jello as per the packet instructions. Pour each one into a large bowl and place both bowls in the fridge for one hour or until set. After that cut out small pieces of the solidified Jello.
Prepare the custard/pudding as per the packet instructions and allow to cool.
For the syrup, add sugar and water into a heavy-bottomed pan and bring to boil over low heat to 105C degrees. Use a thermometer. Once the sugar is dissolved and it’s a bit thickened and reaches the right temperature, remove from heat.
In the bottom of your glass bowl, place squares of the sponge cake. (1/2 thick, 1 1/2 x 1 inch rectangles) I used homemade sponge cake but you can use store bought if you don’t have the time to make your own. Prick the sponge cake pieces all over with a fork. Pour sugar syrup over the cake.
Next place the cut out pieces of Jello all over the cake. Pour custard over the Jello layer. Place banana slices and plum slices on top.
For the meringue: Place the egg white and sugar in a bowl. Beat the mixture until stiff and standing in peaks (use a electric hand mixer).
Now place the meringue over the banana and plums. After that sprinkle grated chocolate and colored candy over the top.
Place the dessert in the fridge for about one hour. Serve cool.
Mix baking powder and flour, sift well. Preheat the oven 200C degrees, lightly butter a 12×8 inch Swiss roll tray and then line with oiled or baking sprayed parchment paper. Next, beat the eggs and sugar on high speed for about 7 -10
minutes.The batter should leave a ribbon-like texture when the batter
is lifted up. Add flour mixture and the vanilla. Mix well with a rubber
spatula. Now pour the mixture into the prepared tray and smooth out to the
corners with a rubber spatula. Bake about 15 minutes or until golden
brown, and cake has began to shrink from the edges of the tray. Remove from oven
. Now lay an oiled piece of parchment paper (14×14 inch) on top of a
lightly damp tea towel. Carefully place Swiss roll upside down onto the
paper. Remove the paper that was in the pan (the paper that is now on
top of the Swiss roll). Roll up the Swiss roll inside of the towel/oiled paper. Start from longer side. Leave the rolled cake to cool. For the filling: Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar and milk, beating constantly until combined. Add vanilla and food coloring. Mix well. Open the Swiss roll using the oiled paper to unroll it. Then remove the paper and spread thinly with buttercream filling. Roll the Swiss roll up again, this time without the oil paper. Roll
it up tightly! Trim both ends to get a smooth and presentable looking
Swiss roll. Place Swiss roll in the refrigerator for at least 3 hours. After that cut it into slice and serve. Enjoy.
