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.
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Ingredients
- 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
Instructions
- 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.
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
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