Black Sesame Hee Pan is filled with the fragrance of toasted black sesame. This recipe uses freshly toasted black sesame, cooled black sesame is combined with icing sugar before it is ground into sesame powder.
Check out other popular Hee Pan (Xi Ban) recipes from us: https://mykitchen101en.com/category/kuihs-pastries/sweet/hee-pan/
CHINESE VERSION: 黑芝麻喜粄
Black Sesame Hee Pan (Xi Ban) | MyKitchen101en
Yields: 12 pcs
Ingredients for Black Sesame Hee Pan:
- 60 g black sesame seeds
- 130 g icing sugar
- 170 g glutinous rice flour
- 135 g plain flour
- 180 g plain water
- 1 tsp instant yeast + 1 tbsp plain water
- 3 tbsps corn oil (or other vegetable oil)
Directions:
1 Toast black sesame in dry pan over medium heat for 3-4 minutes until fragrant. Set aside to cool completely. Add cooled black sesame to icing sugar, mix well. Process in 2 batches until very fine using a grinder.
(Notes: Black sesames contain oil, black sesame powder will become wet when ground, icing sugar helps absorbing the oil and make it easier to process the black sesame until fine. )
2 Prepare 12 pieces of round banana leaves (diameter = 10 cm), then coat with oil.
3 Add 1 tsp of instant yeast to 1 tbsp of water, mix well.
4 Combine glutinous rice flour, ground sesame and plain flour, sift through and mix well.
5 Add in plain water and instant yeast, mix into a dough with chopsticks. Add in corn oil, knead until well combined.
6 Divide dough into 12 portions, each about 59 g.
7 Coat palms with oil, shape dough into a ball, put onto a piece of banana leaf, press lightly with palm, then arrange in steamer rack.
8 Bring 500 ml of water to the boil in steamer, off the heat, then add in 1 Litre of plain water.
9 Put steamer rack with Hee Pans over warm water, put on the cover, proof for 30 minutes.
10 After proofing for 30 minutes, turn to high heat until water is boiling (about 3 minutes), then reduce to medium heat and steam for 12 minutes. When done, slightly open the lid to leave a gap, allow Black Sesame hee pans to cool for 5 minutes in the steamer before removing.
11 Set aside to cool completely before serving.
Black Sesame Hee Pan (Xi Ban)
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Ingredients
- 60 g black sesame seeds
- 130 g icing sugar
- 170 g glutinous rice flour
- 135 g plain flour
- 180 g plain water
- 1 tsp instant yeast + 1 tbsp plain water
- 3 tbsps corn oil or other vegetable oil
Instructions
- Toast black sesame in dry pan over medium heat for 3-4 minutes until fragrant. Set aside to cool completely. Add cooled black sesame to icing sugar, mix well. Process in 2 batches until very fine using a grinder.
- Prepare 12 pieces of round banana leaves (diameter = 10 cm), then coat with oil.
- Add 1 tsp of instant yeast to 1 tbsp of water, mix well.
- Combine glutinous rice flour, ground sesame and plain flour, sift through and mix well.
- Add in plain water and instant yeast, mix into a dough with chopsticks. Add in corn oil, knead until well combined.
- Divide dough into 12 portions, each about 59 g.
- Coat palms with oil, shape dough into a ball, put onto a piece of banana leaf, press lightly with palm, then arrange in steamer rack.
- Bring 500 ml of water to the boil in steamer, off the heat, then add in 1 Litre of plain water.
- Put steamer rack with Hee Pans over warm water, put on the cover, proof for 30 minutes.
- After proofing for 30 minutes, turn to high heat until water is boiling (about 3 minutes), then reduce to medium heat and steam for 12 minutes. When done, slightly open the lid to leave a gap, allow Black Sesame hee pans to cool for 5 minutes in the steamer before removing.
- Set aside to cool completely before serving.
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