Pumpkin Xi Ban

The first time I made Pandan Hakka Xi Ban, only one third of my buns turned out nice, the rest were wrinkly and dimpled - due to steam condensation that dripped onto the buns :-(   This time I took extra care in the steaming process -  I wrapped my steamer cover with a towel and I didn't uncover the steamer immediately after turning off the fire and I left the buns sitting in the steamer with a gap opened for about 3 minutes before removing them.  Much to my delight, ALL of my Xi Ban were 'unblemished', phew!

After sampling these Pumpkin Xi Ban, I think I prefer the plain Xi Ban as I find that these pumpkin ones are not as chewy.  What is your verdict?  And how do you protect the buns from any steam that may condense and drip onto the buns during steaming?

Recipe source:  Do What I Like


Ingredients:

(A)
200g plain flour
2 tsp yeast
170ml warm water

(B)
200g glutinous rice flour
100g plain flour
2 tbsp oil
260g mashed pumpkin
110g sugar

vegetable oil for greasing hands

squares of baking paper

• In a mixing bowl, combine all ingredients in (A).  Cover  with clingwrap and let prove for 3 hours (I proved mine in the refrigerator overnight).
• Steam pumpkin until soft.  While pumpkin is still hot, add in sugar and mashed with a fork.  
• Mix mashed pumpkin into the rest of the ingredients in (B).  Do not add in all the mashed pumpkin at once,  firstly add in 200g and then a little at a time until you get a pliable dough.  Add in (A) and using a dough hook, knead until you get a smooth dough.  Dough will be sticky at this stage but you should be able to mould it into small round balls  (add in a little flour - about 10g  if it is too sticky to handle).
• Cover and leave to proof until doubled.
• Divide the soft dough into 50g portion each and shape into round balls.  Place the balls onto the baking paper and using your palm (which has been greased with some cooking oil), flatten the balls slightly.
• Cover the dough and proof again until they almost doubled in size. 
• Steam over medium high heat for 13 minutes or until cooked.  Turn off the fire and leave the xi ban in the steamer, with a little gap opened for about 3 minutes before removing them.