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)
 

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.

Pandan Hee Pan (Xi Ban)
 

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

Pandan Hee Pan (Xi Ban)

3 *Pandan juice: Blend 20 g of pandan leaf with 190 g of water, extract 180 g of pandan juice.

Pandan Hee Pan (Xi Ban)

4 Sieve together plain flour, glutinous rice flour and icing sugar, mix well.

Pandan Hee Pan (Xi Ban)

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.

Pandan Hee Pan (Xi Ban)

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.

Pandan Hee Pan (Xi Ban)

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

Pandan Hee Pan (Xi Ban)

9 Put steamer rack over the warm water, cover and proof for 30 minutes.

Pandan Hee Pan (Xi Ban)
Pandan Hee Pan (Xi Ban)

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.

Pandan Hee Pan (Xi Ban)

11 Set aside to cool completely before serving.

Pandan Hee Pan (Xi Ban)

Pandan Hee Pan (Xi Ban)

Pandan Hee Pan (Xi Ban)

This Pandan Hee Pan is made with fresh pandan juice, it has a nice colour as well as rich pandan flavour.
5 from 2 votes

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Prep Time 30 mins
Cook Time 15 mins
Proofing Time 30 mins
Course hee pan/xi ban
Cuisine Chinese, hakka
Servings 12 pieces
Calories 138 kcal

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.
    Pandan Hee Pan (Xi Ban)
  • Add 1 tbsp of water to instant yeast, mix well.
    Pandan Hee Pan (Xi Ban)
  • *Pandan juice: Blend 20 g of pandan leaf with 190 g of water, extract 180 g of pandan juice.
    Pandan Hee Pan (Xi Ban)
  • Sieve together plain flour, glutinous rice flour and icing sugar, mix well.
    Pandan Hee Pan (Xi Ban)
  • 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.
    Pandan Hee Pan (Xi Ban)
  • 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.
    Pandan Hee Pan (Xi Ban)
  • Bring 500 ml of water to the boil in steamer, off the heat, then add in 1 Liter of plain water.
    Pandan Hee Pan (Xi Ban)
  • Put steamer rack over the warm water, cover and proof for 30 minutes.
    Pandan Hee Pan (Xi Ban)
  • 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.
    Pandan Hee Pan (Xi Ban)
  • Set aside to cool completely before serving.
    Pandan Hee Pan (Xi Ban)

Video

Notes

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.

Nutrition (per serving)

Calories: 138kcalCarbohydrates: 33gProtein: 3gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 1mgPotassium: 35mgFiber: 1gSugar: 0.1gVitamin C: 0.003mgCalcium: 4mgIron: 1mg
Keyword hee pan, pandan hee pan, pandan xi ban, xi ban
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