This Pandan Hee Pan is made with fresh pandan juice, it has a nice colour as well as rich pandan flavour. Icing sugar is used in this recipe as it can dissolve easily. If you are using fine sugar, then dissolve it in pandan juice before adding to flour mixture.
Check out other popular Hee Pan (Xi Ban) recipes from us: https://mykitchen101en.com/category/kuihs-pastries/sweet/hee-pan/
CHINESE VERSION: 香兰Pandan喜粄
Pandan Hee Pan (Xi Ban) | MyKitchen101en
Yields: 12 pcs
Ingredients for Pandan Hee Pan:
- 180 g pandan juice*
- 1 tsp instant yeast + 1 tbsp plain water
- 170 g plain flour
- 170 g glutinous rice flour
- 130 g icing sugar
- 3 tbsps corn oil (or other vegetable oil)
Directions:
1 Prepare 12 pieces of round banana leaves (diameter = 9.5 cm), then coat with oil.
2 Add 1 tbsp of water to instant yeast, mix well.
3 *Pandan juice: Blend 20 g of pandan leaf with 190 g of water, extract 180 g of pandan juice.
4 Sieve together plain flour, glutinous rice flour and icing sugar, mix well.
5 Add in pandan juice and instant yeast, mix into a dough with chopsticks. Add in corn oil, knead until well blended.
6 Divide dough into 12 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 palms, 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. When steaming is done, slightly open the lid to leave a gap, allow Pandan hee pan to cool for 5 minutes in the steamer before removing.
11 Set aside to cool completely before serving.
Pandan Hee Pan (Xi Ban)
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Ingredients
- 180 g pandan juice*
- 1 tsp instant yeast + 1 tbsp plain water
- 170 g plain flour
- 170 g glutinous rice flour
- 130 g icing sugar
- 3 tbsps corn oil or other vegetable oil
Instructions
- Prepare 12 pieces of round banana leaves (diameter = 9.5 cm), then coat with oil.
- Add 1 tbsp of water to instant yeast, mix well.
- *Pandan juice: Blend 20 g of pandan leaf with 190 g of water, extract 180 g of pandan juice.
- Sieve together plain flour, glutinous rice flour and icing sugar, mix well.
- Add in pandan juice and instant yeast, mix into a dough with chopsticks. Add in corn oil, knead until well blended.
- Divide dough into 12 portions, each about 58 g.
- Coat palms with oil, shape dough into a ball, put onto a piece of banana leaf, press lightly with palms, 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 Pandan hee pan to cool for 5 minutes in the steamer before removing.
- Set aside to cool completely before serving.
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