STEAMED HAKKA HEE PAN / XIN BAN ( 喜板 )

Hakka Hee Pan is a traditional Hakka people kuih which right now being enjoyed by many people in a region. This kuih usually served in Hakka wedding and Chinese traditional ceremonies.

That's the look of the Hakka Hee Pan being mould and waiting for it to proof for another 20 minutes at a warm place.

Hereby is the recipe I would like to share and it can makes about 15 pieces of Hakka Hee Pan.

INGREDIENTS:

(A)

1 tsp instant yeast

150 g all-purpose flour

125 ml water

(B)

150 g all-purpose flour

150 g glutinous rice flour

(C)

150 g fine granulated sugar

150 g water

2 pandan leaves, knotted

a few drop of pink coloring

Some banana leaves - greased with some oil

DIRECTIONS :

1. Mix all the ingredients (A) for the sponge dough, covered it with plastic wrap and keep it overnight at a warm place so it can proof/rise the next day.

2. The next day, bring the ingredients (B) to a boil. Removed the pandan leaves and set it aside to cool.

3. Mix all the ingredients (A), (B) and (C) together into soft dough by kneading it for 20 minutes. Cover the dough and let it proof/rise for another 4 hours in a warm place.

4. Put enough water in the steamer and bring to a boil. Apply enough oil on your fingers and palms, slowly pull out enough dough (about 50g each) to form a small ball and gently drop them onto greased banana leaves. Let it proof/rise again for another 15 minutes at a warm place.

5. Steamed the hee pan in a moderate heat for at least 15 minutes.

6. Trim the excess banana leaves around the random shape of these steamed buns with a scissor.

This Hakka Hee Pan is good when eat it freshly right after steaming or in the same day. Enjoy!!!