pumpkin hee pan ~ 金瓜喜板
Started this blog with one of my favourite kuih - 喜板
tips:
* you may adjust the portion of plain flour and glutinous flour accordingly, if you dont like sticky kuih, may put more plain flour and reduce the amount of glutinous flour
* i use 50gram of sugar to bake 10 pcs of hee pan ~healthier
* if the dough too dry, may add more pumpkin puree or add water.. please note that dry dough may result the hee pan to be harder
- dissolve the yeast inside the water and then mix with the pumpkin
- place the hee pan on top of the steamer fill with warm water, proofing for 30 minutes.
- switch on the stove with big fire and let the water to boil for 3 minutes, then switch to medium fire and steam for another 12 minutes.
I knew this kuih since uni time..when i visit my husband's hometown.
His mum make this kuih and i fall in love with it.
Everytime at kl pasar malam, i will look for this kuih to buy and eat.
Well, during MCO, me and sister decide to make this kuih to sell at wet market.
Because there is no one who selling this kuih all the times.
After this we just realise normally people will only buy it for praying purpose.
So we juz make and sell it the day before and exact day of 初一，十五
Let me summarise the recipe of the kuih...
The recipe is adopted from the website as below:-
english version (can make up to 5 pcs of hee pan with each 60gram)
- 120gram pumpkin
- 2 pc pandan leave
- 45 gram castor sugar （ can cut to 30 gram sugar for healthier option)
- 1/2 tsp instant yeast + 1/2 tsp water
- 65gram plain flour
- 65gram glutinous flour （suggest to use erawan brand - taste nicer)
- 1 tbsp oil
tips:
* you may adjust the portion of plain flour and glutinous flour accordingly, if you dont like sticky kuih, may put more plain flour and reduce the amount of glutinous flour
* i use 50gram of sugar to bake 10 pcs of hee pan ~healthier
* if the dough too dry, may add more pumpkin puree or add water.. please note that dry dough may result the hee pan to be harder
procedure (picture adopted from the youtube)
- steam the pumpkin which place on top of the pandan leave for 10minutes until soft
- mashed the soften pumpkin
- add in sugar and mix with the pumpkin when it is still hot, leave it aside for cooling
- cut the banana leave into round shape with diameter of 11cm/ normal bowl size, and rub oil on top
- dissolve the yeast inside the water and then mix with the pumpkin
- sift in the mixture of plain and glutinous flour inside the solutions, use chopstick to form it as a dough
- pour in oil, and mix well.
- split the dough into (6 pcs - 52gram each ) or 5pcs - 60gram each)
- split the dough into (6 pcs - 52gram each ) or 5pcs - 60gram each)
- tap hand with some oil, and shape the dough into round shape, place it on top of the banana leave, and then press it down become flat, and put inside the steamer.
- place 500ml of water into the steamer, after it boil, pour 1L of tap water inside.
- place the hee pan on top of the steamer fill with warm water, proofing for 30 minutes.
- switch on the stove with big fire and let the water to boil for 3 minutes, then switch to medium fire and steam for another 12 minutes.
- after done steaming, open a small gap, let the hee pan cool down for 5 minutes before take it out from the steamer.
- serve while its cool.
华语版本
可参考
Picture below is the hee pan done by me 😋
You still have a lot of food recipe can post, keep it up
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