How to Make Tibetan Quick Steamed Bread - Gyokpo Palep Lugpa Asian Cooking Recipe Cuisine

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Tibet Gyokpo Palep Lugpa (Quick Steamed Bread)


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 4 Servings

 6 cups unbleached white flour

 4 tsp baking powder 

 1/2 tsp baking soda

 2 cups cold water (approx.)

 oil


Directions:

 Thoroughly mix the baking powder and baking soda into the flour. Slowly add cold water to the center, mixing to form a soft dough. Let the dough sit, covered, for 15 minutes.

 Divide the dough into four sections by cutting it in half twice. Shape each section gently with your hands as if forming a snow ball.

 Pour 1/4-inch of oil in a large stock pat.Arrange the four rounds in the bottom of the pot next to each other. Cover it and turn the flame on low. After a few minutes, check to see if the bread has toasted on the bottom. 

 Toss in 1/2 cup cold water and quickly cover to trap the steam. Be careful doing this.
Steam for an additional ten minutes. The water will evaporate and the breads should rise.
Find Local Asian Markets






For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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