Gula Melaka Mantou with Curry Mee Drizzle

**Prepare the Mantou Dough:** In a large mixing bowl, combine the all-purpose flour, instant dry yeast, granulated sugar, and salt. Whisk to ensure even distribution.

Gradually add the warm water to the dry ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms. Add the vegetable oil and knead the dough for about 8-10 minutes until it becomes smooth and elastic. The dough should be slightly sticky but manageable. The aroma of the yeast activating will fill the kitchen.

Place the dough in a lightly oiled bowl, turning it to coat. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for about 1 hour, or until doubled in size. The dough will become puffy and airy.

**Shape the Mantou:** Gently deflate the risen dough and turn it out onto a lightly floured surface. Knead for a minute or two to remove any air bubbles. Roll the dough into a log and cut it into 8 equal pieces.

Shape each piece into a smooth, round bun. Place the buns on squares of parchment paper (if baking) or directly onto a steamer basket lined with parchment paper (if steaming), leaving some space between them.

**Second Proof:** Cover the shaped buns with a damp cloth and let them proof for another 30 minutes. They will puff up slightly.

**Prepare the Gula Melaka Caramel Sauce:** While the buns are proofing, make the Gula Melaka caramel sauce. In a saucepan, combine the grated Gula Melaka, coconut milk, and Curry Mee spice blend. Cook over medium heat, stirring constantly, until the Gula Melaka has melted and the sauce has thickened slightly. Simmer for about 5 minutes. If using, whisk in cornstarch slurry (cornstarch mixed with a tbsp of water) to thicken it to your liking. The sauce should be a rich, dark brown color with a wonderful fragrance.

**Steam or Bake:** *Steaming:* Bring a pot of water to a boil. Place the steamer basket with the buns over the boiling water, ensuring the water doesn't touch the buns. Steam for 15-20 minutes, or until the buns are cooked through and spring back when lightly touched. *Baking:* Preheat oven to 175°C (350°F). Bake for 15-20 minutes, or until lightly golden brown.

**Assemble and Serve:** Once the Mantou are cooked, remove them from the steamer or oven. While still warm, generously drizzle the Gula Melaka caramel sauce over the buns. Serve immediately and enjoy the delightful combination of sweet and savory flavors.