Taro Gula Melaka Hee Pan (Xi Ban)

As per its name, Taro Gula Melaka Hee Pan are made with these two ingredients: taro and gula Melaka (coconut palm sugar). These two ingredients are a perfect match, the hee pan has a nice fragrance. Since taro is sticky, this recipe uses more plain flour and less glutinous rice flour.

In this recipe, a little of baking soda is added to neutralize the acidity of gula Melaka, do not omit it. Without adding it, the surface of hee pan is not smooth.

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

CHINESE VERSION: 芋泥椰糖喜粄

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Taro Gula Melaka Hee Pan (Xi Ban) | MyKitchen101en

Yields: 12

Ingredients:

160 g taro (diced)
3 pcs pandan leaves
120 g gula Melaka (roughly chopped)
130 g pandan infused hot water*
¼ tsp + ⅛ tsp baking soda
1 tsp instant yeast + 1 tbsp water
220 g plain flour
120 g glutinous rice flour
3 tbsps corn oil (or other vegetable oil)

Directions for Making Taro Gula Melaka Hee Pan:

1 Steam taro with pandan leaves over medium heat for 20-25 minutes until very soft.

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2 Chop gula Melaka, measure out 120 g.

3 *Pandan infused hot water: Boil 160 g of water with pandan leaves until you smell the fragrance, measure out 130 g of hot water.

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4 Add pandan infused hot water to gula Melaka, stir until dissolved. Add in baking soda, mix well. (Reminder: Baking soda is added to neutralize the acidity of gula Melaka, do not omit it. Without adding it, the surface of hee pan is not smooth.)

5 Strain gula Melaka syrup into steamed taro, blend until smooth, set aside to cool.

6 Prepare 12 pieces of round banana leaves (diameter = 10 cm), then coat with oil.

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

8 Sift together plain flour and glutinous rice flour, mix well. Add in cooled taro gula Melaka mixture and instant yeast, mix into a dough. Add in corn oil, knead until well blended.

9 Divide into 12 portions, each about 66 g.

10 Coat palms with oil, shape dough into a ball, smooth the surface, put onto a piece of banana leaf, press lightly with palm. Arrange in steamer rack.

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

12 Put steamer racks with hee pans over warm water, put on the lid, proof for 30 minutes.

13 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 15 minutes. When done, slightly open the lid to leave a gap, allow Taro Gula Melaka hee pans to cool for 5 minutes in the steamer before removing.

14 Set aside to cool before serving.

160 g taro (diced)
3 pcs pandan leaves
120 g gula Melaka (roughly chopped)
130 g pandan infused hot water*
⅜ tsp baking soda (= ¼ +⅛)
1 tsp instant yeast + 1 tbsp water
220 g plain flour
120 g glutinous rice flour
3 tbsps corn oil (or other vegetable oil)

Steam taro with pandan leaves over medium heat for 20-25 minutes until very soft.
Chop gula Melaka, measure out 120 g.
*Pandan infused hot water: Boil 160 g of water with pandan leaves until you smell the fragrance, measure out 130 g of hot water.
Add pandan infused hot water to gula Melaka, stir until dissolved. Add in baking soda, mix well.
Strain gula Melaka syrup into steamed taro, blend until smooth, set aside to cool.
Prepare 12 pieces of round banana leaves (diameter = 10 cm), then coat with oil.
Add 1 tbsp of water to 1 tsp of instant yeast, mix well.
Sift together plain flour and glutinous rice flour, mix well. Add in cooled taro gula Melaka mixture and instant yeast, mix into a dough. Add in corn oil, knead until well blended.
Divide into 12 portions, each about 66 g.
Coat palms with oil, shape dough into a ball, smooth the surface, put onto a piece of banana leaf, press lightly with palm. Arrange in steamer rack.
Bring 500 ml of water to the boil in steamer, off the heat, then add in 1 Litre of plain water.
Put steamer racks with hee pans over warm water, put on the lid, 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 15 minutes. When done, slightly open the lid to leave a gap, allow Taro Gula Melaka hee pans to cool for 5 minutes in the steamer before removing.
Set aside to cool before serving.