This Pumpkin Hee Pan is made with pure pumpkin, thus it has a very nice and bright golden yellow colour. Pumpkin has natural sweetness, thus not very much sugar is needed to sweeten it.
Check out other popular Hee Pan (Xi Ban) recipes from us: https://mykitchen101en.com/category/kuihs-pastries/sweet/hee-pan/
CHINESE VERSION: 金瓜喜粄
Pumpkin Hee Pan (Xi Ban) | MyKitchen101en
Yields: 6 pcs
Ingredients for Pumpkin Hee Pan:
- 120 g pumpkin (diced)
- 2 pcs pandan leaves
- 45 g fine sugar
- ½ tsp instant yeast + ½ tbsp plain water
- 65 g plain flour
- 65 g glutinous rice flour
- 1 tbsp corn oil
Directions:
1 Put pumpkin on pandan leaves, steam for 10 minutes until softened.
2 Blend steamed pumpkin until smooth, mix in sugar, set aside to cool.
3 Prepare 6 pieces of round banana leaves (diameter = 11 cm), then coat with oil.
4 Add ½ tbsp of water to instant yeast, mix well, then add to cooled pumpkin mixture. (Reminder: Make sure the pumpkin mixture is cooled before adding in yeast. If it is hot, the yeast will die and the hee pan won’t rise.)
5 Mix together plain flour and glutinous rice flour, sieve into a mixing bowl, add in pumpkin mixture, mix into a dough with chopsticks.
6 Add in corn oil, mix until well combined.
7 Divide dough into 6 equal portions, each about 52 g.
8 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.
9 Bring 500 ml of water to the boil in steamer, off the heat, then add in 1 Liter of plain water.
10 Put steamer rack over the warm water, cover and proof for 30 minutes.
11 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.
12 When steaming is done, slightly open the lid to leave a gap, allow Pumpkin Hee Pan to cool for 5 minutes in the steamer before removing.
13 Set aside to cool completely before serving.
Pumpkin Hee Pan (Xi Ban)
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Ingredients
- 120 g pumpkin diced
- 2 pcs pandan leaves
- 45 g fine sugar
- ½ tsp instant yeast + ½ tbsp plain water
- 65 g plain flour
- 65 g glutinous rice flour
- 1 tbsp corn oil
Instructions
- Put pumpkin on pandan leaves, steam for 10 minutes until softened.
- Blend steamed pumpkin until smooth, mix in sugar, set aside to cool.
- Prepare 6 pieces of round banana leaves (diameter = 11 cm), then coat with oil.
- Add ½ tbsp of water to instant yeast, mix well, then add to cooled pumpkin mixture.
- Mix together plain flour and glutinous rice flour, sieve into a mixing bowl, add in pumpkin mixture, mix into a dough with chopsticks.
- Add in corn oil, mix until well combined.
- Divide dough into 6 equal portions, each about 52 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 Pumpkin Hee Pan to cool for 5 minutes in the steamer before removing.
- Set aside to cool completely before serving.
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Notes
Nutrition (per serving)
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