Steamed Hawaiian Bread Recipes

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STEAMED HAWAIIAN BREAD



Steamed Hawaiian Bread image

This unique steaming method produces a moist and flavorful loaf of bread without overheating your kitchen. You'll love the mild sweetness of banana and coconut. Roxanne Chan - Albany, CA

Provided by Taste of Home

Time 1h5m

Yield 1 loaf (6 wedges).

Number Of Ingredients 9

3/4 cup all-purpose flour
1/2 cup ground almonds, toasted
1/4 cup sweetened shredded coconut
1 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup coconut milk
1/4 cup honey
3 tablespoons mashed ripe banana
1/4 teaspoon coconut extract

Steps:

  • In a large bowl, combine the first five ingredients. Combine the coconut milk, honey, banana and extract; stir into dry ingredients just until moistened. Pour into a 2-cup stoneware dish or bowl coated with cooking spray; cover with foil., Place on a rack in a deep kettle; add 1 in. of hot water to kettle. Bring to a gentle boil; cover and steam for 45-50 minutes or until a toothpick inserted in the center comes out clean, adding more water as needed., Remove dish from kettle; let stand for 15 minutes before removing bread from dish.

Nutrition Facts : Calories 197 calories, Fat 8g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 132mg sodium, Carbohydrate 29g carbohydrate (14g sugars, Fiber 2g fiber), Protein 4g protein.

HAWAIIAN SWEET BREAD



Hawaiian Sweet Bread image

The mother of a high school friend would make 13 loaves of this lightly sweet Hawaiian bread recipe at a time! I make this bread year-round, but my family insists it's a "must" for the holidays. -Ruthie Banks, Prescott, Arizona

Provided by Taste of Home

Time 1h

Yield 3 loaves (12 wedges each).

Number Of Ingredients 12

1/2 cup warm water (110° to 115°)
2 packages (1/4 ounce each) active dry yeast
1/2 cup butter, softened
1 cup pineapple juice
1 cup whole milk
7-1/2 to 8 cups all-purpose flour, divided
3/4 cup mashed potato flakes
2/3 cup sugar
1 teaspoon salt
1/2 teaspoon ground ginger
3 large eggs, room temperature, lightly beaten
2 teaspoons vanilla extract

Steps:

  • In a small bowl, dissolve yeast in warm water; let stand until bubbles form on surface, 5 minutes. Meanwhile, in a small saucepan, heat butter until melted. Add pineapple juice and whole milk and continue to heat gently until mixture reaches 110° to 115°. In a large bowl, combine 3 cups flour, potato flakes, sugar, salt and ginger. Add yeast and butter mixtures to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Beat in vanilla. Stir in enough remaining flour to form a soft dough; dough will be sticky. , Turn dough onto a floured surface; with floured hands, knead until smooth and elastic, about 8-10 minutes, adding more flour to surface and hands as needed. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each into a ball. Place in 3 greased 9-in. round baking pans lined with parchment. Cover and let rise until doubled, about 45 minutes. Preheat oven to 350°. Bake until golden brown and internal temperature of loaves reaches 200°, 30-35 minutes, covering loosely with foil during the last 10 minutes of baking if needed to prevent tops from over-browning. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 146 calories, Fat 3g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 103mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.

HAWAIIAN BREAD II



Hawaiian Bread II image

This easy to make batter bread brings the sweet and tender flavor of Hawaiian bread home from vacation. This is a recipe for homemade Hawaiian bread. It's sweet, spicy and tender.

Provided by SAUNDRA

Categories     Bread     Yeast Bread Recipes

Time 2h35m

Yield 20

Number Of Ingredients 10

2 (.25 ounce) envelopes active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
3 eggs
1 cup pineapple juice
½ cup water
¾ cup white sugar
½ teaspoon ground ginger
1 teaspoon vanilla extract
½ cup butter, melted
6 cups all-purpose flour

Steps:

  • In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
  • In a large bowl, beat together the yeast mixture, eggs, pineapple juice, 1/2 cup water, sugar, ginger, vanilla, and melted butter. Gradually stir in flour until a stiff batter is formed. Cover with a damp cloth and let rise in a warm place for 1 hour.
  • Deflate the dough and turn it out onto a well floured surface. Divide the dough into three equal pieces and form into round loaves. Place the loaves into three lightly greased round cake pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  • Bake in preheated oven for 25 to 30 minutes, or until bottom of a loaf sounds hollow when tapped.

Nutrition Facts : Calories 226.4 calories, Carbohydrate 38.1 g, Cholesterol 40.1 mg, Fat 5.8 g, Fiber 1.2 g, Protein 5.2 g, SaturatedFat 3.2 g, Sodium 44.6 mg, Sugar 8.9 g

HAWAIIAN BREAD I



Hawaiian Bread I image

Styled after the classic Hawaiian sweet bread and very good.

Provided by Teresa

Categories     Bread     Yeast Bread Recipes

Time 3h10m

Yield 15

Number Of Ingredients 11

½ cup mashed banana
½ cup crushed pineapple, with juice
1 egg
¼ cup milk
¼ cup margarine, softened
1 teaspoon coconut extract
½ teaspoon salt
⅓ cup white sugar
½ cup instant potato flakes
3 cups bread flour
1 ½ teaspoons active dry yeast

Steps:

  • Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Light setting; press Start.

Nutrition Facts : Calories 168.6 calories, Carbohydrate 29 g, Cholesterol 12.7 mg, Fat 3.9 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 0.8 g, Sodium 121.5 mg, Sugar 6.9 g

HAWAIIAN STEAMED BEEF BUNS



Hawaiian Steamed Beef Buns image

If you've ever had Chinese bao, you'll find Hawaiian manapua familiar. Chinese workers brought them to the islands, where they became hugely popular. Traditionally, the puffy yeasted dough was filled with roast pork but Hawaiians use a huge variety of fillings now. We like ground beef sauteed quickly with soy sauce and hoisin.

Provided by Cooking Channel

Categories     appetizer

Time 3h25m

Yield 8 buns

Number Of Ingredients 15

3/4 cup warm water (105 to 115 degrees F)
3 tablespoons honey
One 1/4-ounce package active dry yeast
3 cups all-purpose flour, plus more for dusting if necessary
1/2 teaspoon kosher salt
2 teaspoons toasted sesame oil, plus more for greasing
2 teaspoons canola oil, plus more for greasing
8 ounces 80/20 ground beef
Kosher salt and freshly ground black pepper
1 small yellow onion, small dice
2 cloves garlic, minced
3/4 teaspoon Chinese five spice blend
3 tablespoons dry sherry
2 tablespoons soy sauce
2 tablespoons hoisin sauce

Steps:

  • For the dough: Whisk together the warm water and honey in a small bowl. Sprinkle in the yeast. Let the mixture rest until it bubbles, 4 to 6 minutes.
  • Meanwhile, whisk together the flour and salt in a large bowl. Add the yeast mixture and sesame oil and stir with a wooden spoon until just combined. If the dough seems a little dry, sprinkle in a little bit of water. Turn the dough out onto a clean work surface. If the dough is a little sticky, lightly dust the surface with flour. Knead the dough until it is smooth and elastic, about 5 minutes.
  • Lightly grease a large mixing bowl with sesame oil. Form the dough into a ball and place it in the bowl, gently turning to coat. Cover with a damp clean dishtowel and let rest in a warm place until doubled in size, about 1 hour.
  • For the filling: Heat the canola oil over medium-high heat in a medium skillet. Add the beef and a sprinkle of salt and freshly ground black pepper. Cook, breaking up the meat with a spoon, until lightly browned and no longer pink, about 2 minutes. Transfer the beef to a plate.
  • Lower the heat to medium. Add the onion to the skillet and cook, stirring occasionally, until lightly browned, about 8 minutes. Add the garlic and cook, stirring occasionally, until softened, about 2 minutes. Return the beef to the skillet. Stir in the Chinese five spice powder and cook until very fragrant, about 20 seconds. Add the sherry and cook until the skillet is almost dry. Add the soy sauce, hoisin sauce and 1/4 cup water. Stir to combine and cook until the sauce has reduced and thickened, about 3 minutes. Cool completely.
  • To make the steamed buns: Cut the wax paper into eight 3-inch squares. Lightly brush a baking sheet with canola oil. Transfer the dough to a clean work surface. Punch it down and divide it into 8 equal balls. Roll out each to a 5-inch disc, working from the center to the outer edge and turning it often to keep the middle twice as thick as the outer edge. Cup the disc of dough in one hand and mound 2 tablespoons of filling in the center. Pinch the edges of the dough together with your other hand to seal the bun, Flip the bun over so that it is seam-side down and reshape it into a smooth round dome. Place it on a square of wax paper to keep it from sticking. Repeat with the remaining dough and filling. Arrange the buns (and wax paper) on the prepared baking sheet 2 inches apart and cover with a damp towel. Set the buns in a warm place to rise until plumped and puffy, 45 to 60 minutes.
  • Fill a large pot with at least 3 inches of water and bring it to a strong simmer over medium-high heat. Put 4 buns in the steamer insert, leaving 1 inch between them to expand. Drape a clean dishcloth across the top of the pot to prevent condensation from dripping from the lid onto the buns. (This step isn't necessary if you are using a bamboo steamer.) Cover the steamer and cook for 20 minutes. Repeat with the remaining buns. Serve hot.

CLASSIC MANAPUA (STEAMED BUNS HAWAIIAN STYLE)



Classic Manapua (Steamed Buns Hawaiian Style) image

Manapua or Baozi or Steamed Bun - whatever name you chose to call them, delicious they are!! Commercial versions have fillings like chicken mushroom, chicken curry, teriyaki chicken or beef, shoyu chicken, purple yam (ube), pork hash (bola bola), and lup choung. Some Hawaiian manapua makers offer pizza filled, turkey melt, ham and cheese omelet, teriyaki burger and spicy sausage. Imagine the flavors you could fill with your manapua. Have fun and enjoy!! NOTE: Times do not include proofing time for the dough.

Provided by Broke Guy

Categories     Lunch/Snacks

Time 55m

Yield 12 buns

Number Of Ingredients 17

1 (1/4 ounce) package dry yeast
3 tablespoons lukewarm water
2 cups warm water
1 1/2 tablespoons cooking oil or 1 1/2 tablespoons shortening
1/4 cup sugar, shopping list
3/4 teaspoon salt
6 cups sifted flour
1/2 tablespoon sesame oil
1 cup water
2 tablespoons cornstarch
2 tablespoons brown sugar
1 tablespoon hoisin sauce
1 tablespoon dry sherry
1 tablespoon catsup
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 lb chinese barbeque pork, diced (Char Siu)

Steps:

  • Sprinkle yeast over 3 tablespoons lukewarm water and allow to stand until yeast softens.
  • To remaining water, add oil or shortening, sugar and salt, stirring until melted or dissolved. Cool. Add yeast mixture.
  • Place flour in a large mixing bowl or a heavy-duty mixer and add most of the liquid. Combine until flour incorporates liquid and starts to become a ball.
  • Add remaining liquid to make a very heavy dough.
  • Begin kneading the dough in the bowl. Continue kneading until you have a smooth ball that is beginning to show signs of long strands on the outside, indicating that the gluten has fully developed.
  • Remove dough from bowl and rinse out bowl. Pour sesame oil into bowl, return dough and turn it around until covered with a thin layer of the oil.
  • Cover with plastic wrap. Allow to rise until double in bulk (about an hour in a warm room).
  • Place the dough in the refrigerator and allow it to rise (3-6 hours). Punch it down again and allow it to rise again (3 hours).
  • Proceed with the filling while the dough is rising. In a saute pan, stir cornstarch, hoisin sauce, dry sherry, oyster sauce, ketchup, soy sauce and brown sugar into the 1 cup water until dissolved. Bring to a boil, reduce heat and simmer 1 minute, stirring constantly. Add char siu and simmer for 5 minutes. Take off heat and allow to cool completely. Chill covered until 1 hour before you are ready to stuff the manapua. Allow to return to room temperature before using.
  • When ready to cook, cut 12 (3-inch) squares of waxed paper and coat 1 side with very light coat of nonstick cooking spray.
  • Punch down dough and divide into 12 pieces. Roll each into a ball.
  • Make the dough as thin as you can and try to keep the edges thinner than the center.
  • Place the circle of dough in the palm of your hand. Spoon in a couple of tablespoons of filling, cupping the dough around it.
  • With the thumb and finger of the other hand, pinch the edges of the dough as if you were making a fluted edging on a pie crust. Pinch the folds together, twisting them as you do so.
  • Place the completed manapua on a square of greased waxed paper. Allow to plump up into a globe with a taut exterior.
  • Heat a steamer with plenty of water or preheat an oven at 350 degrees F.
  • If using steamer, fill steamer with manapua on their papers about 1 to 2 inches apart. Cover and steam vigorously for 15 minutes. Remove steamer from heat, let stand 5 minutes, then open. If using a metal steamer, place a folded tea towel across top of steamer, holding it in position with the lid. This will prevent steam from dropping onto manapua while steaming.
  • If baking, place manapua on their papers on a baking sheet about 1-2 inches apart. Brush top of buns with a little vegetable oil and bake 20 to 25 minutes. Remove from oven and allow to stand 1 minutes. Serve hot.
  • Manapua can be frozen. Frozen bau may be reheated by wrapping with a paper towel and microwaving for 1 minute.

CHINESE STEAMED BREAD



Chinese Steamed Bread image

This I had at one of the Best Chinese Restaurants in my city the Ling's Pavilion. And I was floored. Excellent is an understatement. I had been meaning to search and make this but somehow it slipped my mind. Dh was talking about this last night at a discussion about Chinese food. :D And I had to get the recipe. I found a few and have made a sort of combo going by my taste preferences and judgment. I will be making these this week. Am storing this for safekeeping at the safest site I know.:D You can fill these too before you steam them with any filling of choice. But I want to use them for dipping into gravy. Ooh! La! La! My mouth is watering in anticipation. Will edit after I make this.

Provided by Girl from India

Categories     Breads

Time 4h30m

Yield 24 serving(s)

Number Of Ingredients 11

1 tablespoon active dry yeast
1 teaspoon white sugar
1/4 cup all-purpose flour
1/4 cup water
1/2 cup warm water or 1/2 cup milk
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons white sugar
1 tablespoon vegetable oil or 1 tablespoon peanut oil
1/2 teaspoon black pepper (optional)
1/2 teaspoon baking powder

Steps:

  • In a small bowl, sprinkle the yeast and sugar over a mixture of 1/4 cup water and 1/4 cup flour and leave for around 15-30 minutes.
  • Stir in the remaining water/ milk, flour, salt, sugar, pepper (if using) and oil.
  • Mix everything to a dough.
  • Turn it on to a floured work surface and knead it until it is smooth.
  • Return it to the bowl, cover it and leave it in a warm place for 2 1/2 to 3 hours or until it has tripled in size.
  • Punch down the dough with the back of your fist to flatten on a floured board.
  • Sprinkle the baking powder over and knead for a few minutes.
  • Shape the dough into 24 rolls.
  • Keep each ball on a wax paper and let it rise for another 30 minutes.
  • You can place these balls on individual pieces of wax paper so you can use these to place in the steamer too for easier handling.
  • Bring water in the bottom of a steamer to a boil first.
  • Then place the rolls in the steamer, leaving a 1-inch gap between them.
  • Cook in batches if need be.
  • Cook them for 10-15 minutes, or until they are firm and cooked through.
  • Do not turn the heat off before you lift the lid of the steamer as this causes blistering on the surface of the rolls.
  • Serve them hot.

Nutrition Facts : Calories 44.5, Fat 0.7, SaturatedFat 0.1, Sodium 32.4, Carbohydrate 8.4, Fiber 0.3, Sugar 1.2, Protein 1.1

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From pinterest.com


THE BEST HAWAIIAN BANANA BREAD RECIPE!
2022-07-24 Instructions. Preheat oven to 350°. In a large mixing bowl, combine the butter and sugar with an electric mixer on low speed until creamy. Add eggs and continue to gently mix. Slowly mix in the mashed banana and pineapple. In a separate mixing bowl, combine the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ...
From smartschoolhouse.com


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