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.
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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
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
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