Hee Pan (Chinese: 喜粄, xi ban) is the cuisine of Hakka people. This Purple Sweet Potato Hee Pan has a nice natural light purple colour and fragrant of purple sweet potato. It is suggested to use Japanese or Indonesia Purple Sweet Potato as the colour is deeper.

Check out other popular Hee Pan (Xi Ban) recipes from us: https://mykitchen101en.com/category/kuihs-pastries/sweet/hee-pan/

CHINESE VERSION: 紫薯喜粄

Purple Sweet Potato Hakka Hee Pan
 

Purple Sweet Potato Hee Pan (Xi Ban) | MyKitchen101en

Yields: 6 pcs

Ingredients for Purple Sweet Potato Hee Pan:

  • 50 g purple sweet potato (diced)
  • 90 g plain water
  • 60 g sugar
  • 1 pc pandan leaf
  • ½ tsp instant yeast + ½ tbsp plain water
  • 65 g plain flour
  • 65 g glutinous rice flour
  • 1 tbsp corn oil

Directions:

1 Steam purple sweet potato for 15 minutes, or until softened.

 

2 Combine water, sugar and pandan leaf in a sauce pot, cook until sugar has melted.

3 Add steamed purple sweet potato to syrup, blend until smooth, set aside to cool.

 

4 Prepare 6 pieces of round banana leaves (diameter = 11 cm).

5 Add ½ tbsp water to instant yeast, mix well, then add to cooled purple sweet potato mixture. (Reminder: Make sure the purple sweet potato mixture is cooled before adding in yeast. If it is hot, the yeast will die and the hee pan won’t rise.)

6 Combine plain flour and glutinous rice flour, sieve into a mixing bowl, add in purple sweet potato mixture, mix until a dough is formed using chopsticks.

7 Add in corn oil, mix until well combined.

8 Divide dough into 6 equal portions, each about 55 g.

9 Coat palms with oil, shape dough into a ball, put onto a piece of banana leaf, press lightly with palms, then put on steamer rack.

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

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

12 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.

13 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.

14 Set aside to cool completely before serving.

Purple Sweet Potato Hee Pan

Purple Sweet Potato Hee Pan

Purple Sweet Potato Hee Pan (Xi Ban)

Purple Sweet Potato Hee Pan has a nice natural light purple colour and fragrant of purple sweet potato. It is suggested to use Japanese or Indonesia Purple Sweet Potato as the colour is deeper.
5 from 2 votes

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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 110 kcal

Ingredients
  

  • 50 g purple sweet potato diced
  • 90 g plain water
  • 60 g sugar
  • 1 pc pandan leaf
  • ½ tsp instant yeast + ½ tbsp plain water
  • 65 g plain flour
  • 65 g glutinous rice flour
  • 1 tbsp corn oil

Instructions
 

  • Steam purple sweet potato for 15 minutes, or until softened.
  • Combine water, sugar and pandan leaf in a sauce pot, cook until sugar has melted.
  • Add steamed purple sweet potato to syrup, blend until smooth, set aside to cool.
  • Prepare 6 pieces of round banana leaves (diameter = 11 cm).
  • Add ½ tbsp water to instant yeast, mix well, then add to cooled purple sweet potato mixture.
  • Combine plain flour and glutinous rice flour, sieve into a mixing bowl, add in purple sweet potato mixture, mix until a dough is formed using chopsticks.
  • Add in corn oil, mix until well combined.
  • Divide dough into 6 equal portions, each about 55 g.
  • Coat palms with oil, shape dough into a ball, put onto a piece of banana leaf, press lightly with palms, then put on 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.
    purple sweet potato hee pan

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: 110kcalCarbohydrates: 29gProtein: 2gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 6mgPotassium: 57mgFiber: 1gSugar: 0.4gVitamin A: 1182IUVitamin C: 0.2mgCalcium: 6mgIron: 1mg
Keyword hee pan, purple sweet potato hee pan, purple sweet potato xi ban, xi ban
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