Dark Brown Sugar hee pan is another great variation of Hee Pan (Xi Ban) you would like to try. As per its name, it is flavoured with dark brown sugar. A pinch of baking soda is added in this recipe to neutralize the acidity of dark brown sugar, do not omit it. If the dough is too acidic, the hee pan could not rise well.
Check out other popular Hee Pan (Xi Ban) recipes from us: https://mykitchen101en.com/category/kuihs-pastries/sweet/hee-pan/
CHINESE VERSION: 黑糖喜粄
Dark Brown Sugar Hee Pan (Xi Ban) | MyKitchen101en
Yields: 6 pcs
Ingredients for Dark Brown Sugar Hee Pan :
- 85 g pandan infused hot water*
- 70 g dark brown sugar
- ½ tsp instant yeast + ½ tbsp plain water
- 85 g plain flour
- 85 g glutinous rice flour
- ¼ tsp baking soda
- 1 ½ tbsps corn oil (or other vegetable oil)
Directions:
1 Prepare 6 pieces of round banana leaves (diameter = 11 cm), then coat with oil.
2 *Pandan infused hot water: Boil 130 g of water with 2 pcs of pandan leaves until you smell the pandan fragrance. Measure out 85 g of hot water. (Reminder: You may just use hot water if couldn’t get pandan leaf.)
3 Add dark brown sugar to pandan infused hot water, stir until fully dissolved. Set aside to cool.
4 Add ½ tbsp of water to instant yeast, mix well.
5 Mix together plain flour, glutinous rice flour and baking soda, then sieve into a mixing bowl. Add in cooled brown sugar syrup and instant yeast, mix into a dough with chopsticks. Add in corn oil, knead until well blended. (Reminder: Baking soda doesn’t act as leavening agent in this recipe, but to neutralize the acidity of dark brown sugar, do not omit it.)
6 Divide dough into 6 equal portions, each about 58 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 Liter of plain water.
9 Put steamer rack over the warm water, cover and 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 another 12 minutes.
11 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.
12 Set aside to cool completely before serving.
13 Dark Brown Sugar Hee Pan (Xi Ban) is done!
Dark Brown Sugar Hee Pan (Xi Ban)
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Ingredients
- 85 g pandan infused hot water*
- 70 g dark brown sugar
- ½ tsp instant yeast + ½ tbsp plain water
- 85 g plain flour
- 85 g glutinous rice flour
- ¼ tsp baking soda
- 1 ½ tbsps corn oil or other vegetable oil
Instructions
- Prepare 6 pieces of round banana leaves (diameter = 11 cm), then coat with oil.
- *Pandan infused hot water: Boil 130 g of water with 2 pcs of pandan leaves until you smell the pandan fragrance. Measure out 85 g of hot water. (Reminder: You may just use hot water if couldn’t get pandan leaf.)
- Add dark brown sugar to pandan infused hot water, stir until fully dissolved. Set aside to cool.
- Add ½ tbsp of water to instant yeast, mix well.
- Mix together plain flour, glutinous rice flour and baking soda, then sieve into a mixing bowl. Add in cooled brown sugar syrup and instant yeast, mix into a dough with chopsticks. Add in corn oil, knead until well blended. (Reminder: Baking soda doesn’t act as leavening agent in this recipe, but to neutralize the acidity of dark brown sugar, do not omit it.)
- Divide dough into 6 equal portions, each about 58 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 Liter of plain water.
- Put steamer rack over the warm water, cover and 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 another 12 minutes.
- 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.
- Set aside to cool completely before serving.
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