Hee Pan (Chinese: 喜粄, xi ban) is the cuisine of Hakka people. Hee pan made with purple sweet potato has a nice natural light purple colour and fragrant of purple sweet potato.
CHINESE VERSION: 紫薯喜粄
Purple Sweet Potato Hee Pan (Xi Ban) | MyKitchen101en
Yields: 6 pcs
- 50 g purple sweet potato (diced)
- 90 g plain water
- 60 g sugar
- 1 pc pandan leaf
- 1/2 tsp instant yeast + 1/2 tbsp plain water
- 65 g plain flour
- 65 g glutinous rice flour
- 1 tbsp corn oil
1 Steam purple sweet potato for 15 minutes, or until softened.
2 Combine water, sugar and pandan leaf in a sauce pot, cook until sugar has melted.
3 Add steamed purple sweet potato to syrup, blend until smooth, set aside to cool.
4 Prepare 6 pieces of round banana leaves (diameter = 11 cm).
5 Add 1/2 tbsp water to instant yeast, mix well, then add to cooled purple sweet potato mixture.
6 Combine plain flour and glutinous rice flour, sieve into a mixing bowl, add in purple sweet potato mixture, mix until a dough is formed using chopsticks.
7 Add in corn oil, mix until well combined.
8 Divide dough into 6 equal portions, each about 55 g.
9 Coat palms with oil, shape dough into a ball, put onto a piece of banana leaf, press lightly with palms, then put on steamer rack.
10 Bring 500 ml of water to the boil in steamer, off the heat, then add in 1 Liter of plain water.
11 Put steamer rack over the warm water, cover and proof for 30 minutes.
12 After proofing for 30 minutes, turn to high heat until water is boiling (about 3 minutes), then reduce to medium heat and steam for another 12 minutes.
13 When steaming is done, slightly open the lid to leave a gap, allow hee pan to cool for 5 minutes in the steamer before removing.
14 Set aside to cool completely before serving.
15 Purple Sweet Potato Hee Pan is ready to be served!