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

Gula Melaka Taro Hee Pan Xi Ban
 

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.

Gula Melaka Taro Hee Pan Xi Ban
 

2 Chop gula Melaka, measure out 120 g.

Gula Melaka Taro Hee Pan Xi Ban

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.

Gula Melaka Taro Hee Pan Xi Ban
 

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.)

Gula Melaka Taro Hee Pan Xi Ban

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

Gula Melaka Taro Hee Pan Xi Ban

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

Gula Melaka Taro Hee Pan Xi Ban

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

Gula Melaka Taro Hee Pan Xi Ban

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.

Gula Melaka Taro Hee Pan Xi Ban

9 Divide into 12 portions, each about 66 g.

Gula Melaka Taro Hee Pan Xi Ban

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.

Gula Melaka Taro Hee Pan Xi Ban

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

Gula Melaka Taro Hee Pan Xi Ban

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

Gula Melaka Taro Hee Pan Xi Ban
Gula Melaka Taro Hee Pan Xi Ban

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.

Gula Melaka Taro Hee Pan Xi Ban
Gula Melaka Taro Hee Pan Xi Ban

14 Set aside to cool before serving.

Gula Melaka Taro Hee pan Xi Ban

Taro Gula Melaka Hee Pan

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.
5 from 3 votes

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Prep Time 1 hr
Cook Time 18 mins
Proofing Time 30 mins
Total Time 1 hr 48 mins
Course hee pan/xi ban, Kuih
Cuisine Chinese, hakka
Servings 12 pieces
Calories 186 kcal

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

Instructions
 

  • Steam taro with pandan leaves over medium heat for 20-25 minutes until very soft.
    Gula Melaka Taro Hee Pan Xi Ban
  • Chop gula Melaka, measure out 120 g.
    Gula Melaka Taro Hee Pan Xi Ban
  • *Pandan infused hot water: Boil 160 g of water with pandan leaves until you smell the fragrance, measure out 130 g of hot water.
    Gula Melaka Taro Hee Pan Xi Ban
  • Add pandan infused hot water to gula Melaka, stir until dissolved. Add in baking soda, mix well.
    Gula Melaka Taro Hee Pan Xi Ban
  • Strain gula Melaka syrup into steamed taro, blend until smooth, set aside to cool.
    Taro gula Melaka Hee Pan
  • Prepare 12 pieces of round banana leaves (diameter = 10 cm), then coat with oil.
    Gula Melaka Taro Hee Pan Xi Ban
  • Add 1 tbsp of water to 1 tsp of instant yeast, mix well.
    Gula Melaka Taro Hee Pan Xi Ban
  • 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.
    Gula Melaka Taro Hee Pan Xi Ban
  • Divide into 12 portions, each about 66 g.
    Gula Melaka Taro Hee Pan Xi Ban
  • 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.
    Gula Melaka Taro Hee Pan Xi Ban
  • Bring 500 ml of water to the boil in steamer, off the heat, then add in 1 Litre of plain water.
    Gula Melaka Taro Hee Pan Xi Ban
  • Put steamer racks with hee pans over warm water, put on the lid, proof for 30 minutes.
    Gula Melaka Taro 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 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.
    Gula Melaka Taro Hee Pan Xi Ban
  • Set aside to cool before serving.
    Taro Gula Melaka Hee Pan

Video

Notes

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.

Nutrition (per serving)

Calories: 186kcalCarbohydrates: 35gProtein: 3gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 56mgPotassium: 121mgFiber: 2gSugar: 7gVitamin A: 10IUVitamin C: 1mgCalcium: 10mgIron: 1mg
Keyword gula Melaka hee pan, hee pan, taro hee pan, xi ban
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