Cute Food

Snoopy Pao

Am I cute?

I have always been wanting to do cute character paos, and this was my fourth attempt. The first one was done several months ago. It went alright for a first attempt but the second and third were over proofed because I was too slow, this time I ensure that I work fast enough hence the result was much better. The key to making a successful pao is to work fast enough especially when you are dealing with these character paos. There are a lot of details that you need to work on which might cause your paos to be over proofed. This will cause wrinkles or dimples on the surfaces which would make your pao look unappealing. So in order to minimise the chances of wrinkle surfaces, it is essential to ensure you work with cold dough. That is to use cold milk or cold liquid, so that it will at least slows down the activity of your yeast. Another thing to take note with coloured powder, you need to add it little by little, and it will require you to add few more drops of water onto your dough as the powder would absorb moisture from your dough thus making it dry.


  • 100g all purpose flour
  • 50g wheat starch
  • 2g instant yeast
  • 20g sugar
  • 80g full cream milk
  • 8g olive oil
  • red yeast (colouring)
  • charcoal powder (colouring)


  • Add all ingredients together except the oil and colouring. Mix until all ingredients come together.
  • Add the oil. Knead the dough until it becomes smooth
  • Divide the dough into 3 portions. 20g for the red, 30g for the black and the rest would be plain colour divided into 6 balls. It is essential to cover your dough with plastic after working on it.
  • Add red yeast powder to your 20g dough, add drops of water as needed. The dough should be soft and smooth. Set aside then cover with clear plastic. Note that colour will darken when steamed.
  • Add the charcoal powder to your 30g dough, follow the steps like the red dough.
  • Rest the dough for 20 minutes
  • Work on your plain coloured dough. Flatten the dough with your palm, knocking out all the air as much as possible. Fold the edges in, flip and flatten it again with your palm, this is to ensure that all air are knocked out . Spray a little bit of water on your work surface and round the dough between your palm and the work surface(see picture below). The water sprayed on the table with help smoothen the bottom of the dough. Ensure that the surface of the dough is smooth.
  • Flatten the dough with your palm, and give a slight pinch on the side to shape the snoopy face (see picture below for guide). Do the same to the rest of plain coloured dough. Remember to cover the dough as you finished with one.
  • Work on your black dough, Do the eyes, eyebrow, nose, ear and mouth (see picture below) . Use a fine brush with a little bit of water to stick the parts. For the eyes use the tip of the brush, give a gently push to flatten the eye. ( See picture below)
  • Work on your red dough for the ribbon and tongue. (see picture below)
  • Steam at medium high heat for 18 minutes when the dough becomes 1.5x in size not double.

Note that if you are working quite slow, some of your paos might have been proofed 1.5x in size already. If that is the case you don’t have a choice but to first steam the first set of paos.

Well Since I love to eat my paos with filling and I like sardine, so here is my my pau with Ayam sardine filling.


  • 1 can Ayam tomato sardine
  • 1 shallots (chopped)
  • 1 tbs oil
  • 1 tbs chili garlic sauce


  • In a heated wok, drizzle 1 tbs of oil, add the chopped shallots, sauté for a minute
  • Add the tomato sardine, followed by 1 tablespoon of chili garlic sauce.
  • Saute for another minute.
  • Slice the pau down the middle creating a pocket, sandwich one tablespoon of filling

Oh I can tell you, my children enjoyed it!

Snoopy Mochi

Snoopy mochi

One of the sweets that I like to eat from Japan is mochi. I love the sweetness and its texture, what more if it is in a cute character shape. Mochi can be filled with red bean, ice cream or even sakura flavoured paste. Red bean paste can be purchased in Daiso or your asian bakery supplies store. Recently, I was able to purchase online the sakura flavoured and have it sent to Singapore. I was excited to try it!!! So here is my mochi with sakura flavoured filling.


  • 115g glutinous rice flour
  • 30g sugar
  • 120g water
  • filling of choice
  • black colour and fine brush


  • shape your filling into 10-11g balls.
  • mix the glutinous rice and sugar
  • add in the water
  • microwave the mixture until it become pasty dough like and translucent in colour. Check and stir every 30 seconds. My total time was about 2 minutes. Microwaves have different wattage, hence your mixture might need longer or shorter timing than mine.
  • let it cool
  • sprinkle your mat with cornstarch or potato starch. Roll the dough with a rolling pin and use a 5cm cookie cutter to cut into circles.
  • wrap your filling with the dough, pinch all corners together to seal, and roll it into round or oblong shape.
  • Use black colour with fine tip brush to draw your character onto the surface of your mochi. You may add clear coloured liquor (40%) to dilute your colour. Adding liquor will hasten up the drying rate of painted surface
  • Best keep in an airtight container and consumed within few hours

And now the final moment ! Tada!

ready to serve!

Enjoy! Hasta La Vista, til my next post!