Chocolate hazelnut mung bean mantao
Sweet and nutty chocolate filling
Soft and fluffy mantao (with sourdough and rye/ yeast)
Perfect for breakfast or as snack
S E R V I N G S : 5
A L L E R G Y : Gluten, nuts
Ingredients.
Dough
60g sourdough starter or discard
30g bread flour
30g rye flour
30g water
(For non-sourdough version: Skip the ingredients above and add 90g all-purpose flour + 50-60g water + 2g instant yeast in addition to ingredients below)
40g water (more if needed)
40g soymilk
3g salt
1/8 tsp instant yeast
2/3 tsp baking powder
180g all-purpose flour
20g cake/pastry flour
5g sugar
Cocoa powder
Filling
70g green mung beans (soaked in water overnight)
125g water
Salt
20g roasted hazelnuts
½ roasted sweet potato
15g cocoa powder
Sugar/maple syrup (adjust to your preferred sweetness)
Optional - instant coffee, banana
Preparations.
or the filling, pressure cook the soaked mung beans with water and pinch of salt for 25min in instant pot until very soft
Blend the hazelnuts into fine powder first, transfer to a bowl then blend the mung beans, cocoa powder, roasted sweet potato, sugar/maple syrup, pinch of salt and instant coffee
Mix the hazelnuts into the mixture then refrigerate
For the dough, mix sourdough starter, bread flour, rye flour and water, then let it ferment overnight (keep it in the fridge if weather is warm)
Mix all the starter dough with water, soymilk, salt, baking powder and instant yeast first, then mix in all-purpose flour, cake flour, sugar and cocoa powder if you like
Knead into a smooth hydrated dough
Proof covered in a bowl until double in size
Divide the dough into 5-6 portions, shape into balls then wrap in the filling (I added some banana slices as well)
Proof for further ~2hr, they are done when the surface bounce back slowly as you gently poke them
Steam on high heat for 13min, then turn off the heat and wait 8min before removing them
Notes / Chats.
Split yellow mung bean would work as well, but you might need to adjust amount of water
You can cook the mung bean on stove but it would need longer time and bit more water, follow the package instructions if possible
Use more or less cake flour if you like the mantao chewier or soft, add less or more all-purpose flour to balance the amount
You’ll need less proofing time if not using sourdough
You can use banana instead of roasted sweet potato for natural sweetness, but skip them is okay too
I used nori, cauliflower leaves and asparagus to make the face!!
Extra.
