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)
 

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.

Pumpkin Hee Pan (Xi Ban)
 

2 Blend steamed pumpkin until smooth, mix in sugar, set aside to cool.

Pumpkin Hee Pan (Xi Ban)

3 Prepare 6 pieces of round banana leaves (diameter = 11 cm), then coat with oil.

Pumpkin Hee Pan (Xi Ban)
 

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.)

Pumpkin Hee Pan (Xi Ban)

5 Mix together plain flour and glutinous rice flour, sieve into a mixing bowl, add in pumpkin mixture, mix into a dough with chopsticks.

Pumpkin Hee Pan (Xi Ban)

6 Add in corn oil, mix until well combined.

Pumpkin Hee Pan (Xi Ban)

7 Divide dough into 6 equal portions, each about 52 g.

Pumpkin Hee Pan (Xi Ban)

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.

Pumpkin Hee Pan (Xi Ban)

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

Pumpkin Hee Pan (Xi Ban)

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

Pumpkin Hee Pan (Xi Ban)
Pumpkin Hee Pan (Xi Ban)

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.

Pumpkin Hee Pan (Xi Ban)

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.

Pumpkin Hee Pan (Xi Ban)

13 Set aside to cool completely before serving.

Pumpkin Hee Pan (Xi Ban)
Pumpkin Hee Pan (Xi Ban)

Pumpkin Hee Pan (Xi Ban)

Pumpkin Hee Pan (Xi Ban)

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.
5 from 2 votes

Click to vote

Prep Time 40 mins
Cook Time 15 mins
Proofing Time 30 mins
Total Time 1 hr 25 mins
Course hee pan/xi ban
Cuisine Chinese, hakka
Servings 6 pieces
Calories 137 kcal

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.
    Pumpkin Hee Pan (Xi Ban)
  • Blend steamed pumpkin until smooth, mix in sugar, set aside to cool.
    Pumpkin Hee Pan (Xi Ban)
  • Prepare 6 pieces of round banana leaves (diameter = 11 cm), then coat with oil.
    Pumpkin Hee Pan (Xi Ban)
  • Add ½ tbsp of water to instant yeast, mix well, then add to cooled pumpkin mixture.
    Pumpkin Hee Pan (Xi Ban)
  • Mix together plain flour and glutinous rice flour, sieve into a mixing bowl, add in pumpkin mixture, mix into a dough with chopsticks.
    Pumpkin Hee Pan (Xi Ban)
  • Add in corn oil, mix until well combined.
    Pumpkin Hee Pan (Xi Ban)
  • Divide dough into 6 equal portions, each about 52 g.
    Pumpkin 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.
    Pumpkin 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.
    Pumpkin Hee Pan (Xi Ban)
  • Put steamer rack over the warm water, cover and proof for 30 minutes.
    Pumpkin 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.
    Pumpkin Hee Pan (Xi Ban)
  • 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.
    Pumpkin Hee Pan (Xi Ban)
  • Set aside to cool completely before serving.
    Pumpkin Hee Pan (Xi Ban)

Video

Notes

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.

Nutrition (per serving)

Calories: 137kcalCarbohydrates: 26gProtein: 2gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 1mgPotassium: 98mgFiber: 1gSugar: 8gVitamin A: 1703IUVitamin C: 2mgCalcium: 7mgIron: 1mg
Keyword hee pan, pumpkin hee pan, pumpkin xi ban, xi ban
Tried this recipe?Let us know how it was!

Love this recipe?

Click on the icon to vote