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

Hakka Hee Pan with Black Sesame
 

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. )

Hakka Hee Pan with Black Sesame
 

2 Prepare 12 pieces of round banana leaves (diameter = 10 cm), then coat with oil.

Hakka Hee Pan with Black Sesame

3 Add 1 tsp of instant yeast to 1 tbsp of water, mix well.

Hakka Hee Pan with Black Sesame
 

4 Combine glutinous rice flour, ground sesame and plain flour, sift through and mix well.

Hakka Hee Pan with Black Sesame

5 Add in plain water and instant yeast, mix into a dough with chopsticks. Add in corn oil, knead until well combined.

Hakka Hee Pan with Black Sesame

6 Divide dough into 12 portions, each about 59 g.

Hakka Hee Pan with Black Sesame

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.

Hakka Hee Pan with Black Sesame

8 Bring 500 ml of water to the boil in steamer, off the heat, then add in 1 Litre of plain water.

Hakka Hee Pan with Black Sesame

9 Put steamer rack with Hee Pans over warm water, put on the cover, proof for 30 minutes.

Hakka Hee Pan with Black Sesame
Hakka Hee Pan with Black Sesame

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.

Hakka Hee Pan with Black Sesame
Hakka Hee Pan with Black Sesame

11 Set aside to cool completely before serving.

Hakka Hee Pan with Black Sesame

black sesame hee pan

Black Sesame Hee Pan (Xi Ban)

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.
5 from 3 votes

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Prep Time 40 mins
Cook Time 18 mins
Proofing Time 30 mins
Total Time 1 hr 28 mins
Course hee pan/xi ban
Cuisine Chinese, hakka
Servings 12 pieces
Calories 156 kcal

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.
    Hakka Hee Pan with Black Sesame
  • Prepare 12 pieces of round banana leaves (diameter = 10 cm), then coat with oil.
    Hakka Hee Pan with Black Sesame
  • Add 1 tsp of instant yeast to 1 tbsp of water, mix well.
    Hakka Hee Pan with Black Sesame
  • Combine glutinous rice flour, ground sesame and plain flour, sift through and mix well.
    Hakka Hee Pan with Black Sesame
  • Add in plain water and instant yeast, mix into a dough with chopsticks. Add in corn oil, knead until well combined.
    Hakka Hee Pan with Black Sesame
  • Divide dough into 12 portions, each about 59 g.
    Hakka Hee Pan with Black Sesame
  • 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.
    Hakka Hee Pan with Black Sesame
  • Bring 500 ml of water to the boil in steamer, off the heat, then add in 1 Litre of plain water.
    Hakka Hee Pan with Black Sesame
  • Put steamer rack with Hee Pans over warm water, put on the cover, proof for 30 minutes.
    Hakka Hee Pan with Black Sesame
  • 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.
    Hakka Hee Pan with Black Sesame
  • Set aside to cool completely before serving.
    black sesame hee pan

Video

Notes

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. 

Nutrition (per serving)

Calories: 156kcalCarbohydrates: 32gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 2mgPotassium: 56mgFiber: 2gSugar: 0.1gVitamin A: 0.5IUVitamin C: 0.003mgCalcium: 53mgIron: 1mg
Keyword black sesame hee pan, black sesame xi ban, gula Melaka hee pan, xi ban
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