Purple Sweet Potato Hee Pan 紫薯喜粄

 

It is just like a blink of eyes but I have MIA from blogosphere for a month, not able to pay a visit and drop any comment at my baking buddies' blog even longer period. I miss those days that I can steal sometimes for one of the favouritie hobby which is blog hopping but now, I dun have the leisure any more. I dun even have times for my children except for weekends, which actually what I need most is to rest, my energy always use up during the working days :p.

Anyway I had promised Joceline that I will give her event a support, so even how tire and busy am I, I must keep my promise heeheehee...

I am always a more "westernize" person when come to baking, see most of my bakes are more towards "ang mo" style. Thus, I have no confidence on making kuih, although I am very keen to learn and explore but I would prefer to do more "effortless" recipes for now so I do not need to "squeeze" my brain juice, my brain juice always dry out during weekend after 5 days of maximum squeezing :p.

When I know that hee pan is considered as the Traditional Kuih, I am so happy cos it is a easy recipe for me and I had made a few times before. This time round, I decided to try purple sweet potato version.

Recipe adapted from Cass.

Ingredients :
250g plain flour, sifted
250g glutinous rice flour, sifted
150g castor sugar (I reduced to 135g)
150g purple sweet potato puree
6g instant yeast (or 1 1/2 tsp)
310g water (I replaced 200g water with sprite)
30g sunflower oil
banana leaves (cut, washed and steamed)

Method :

1. Dissolve the instant yeast in 50g sprite, mix well.
2. Mix plain flour, glutinous rice flour, sugar, sweet potato puree, yeast water and knead into dough, add in the balance sprite and water slowly and knead till dough is smooth.
3. Add in oil bit by bit, mix well with the dough. If dough is too sticky, use the plastic spatula to scrape. (I used my KA mixer to do the job)
4. Divide dough into 50g portions (do not need to proof), brush some oil on palm and roll into balls.
5. Place the ball onto the greased banana leaves or parchment paper and flatten it using palm.
6. Let the shaped hee pan proof for 25-30 mins.
7. Use finger to press the hee pan, fermented hee pan will be spongy, once ready can start to boil water in the steamer.
8. Once water is boiled, steam the hee pan for 12 mins at medium low heat. Turn off the fire immediately. 
9. Do not remove the hee pan from the steamer.
10. Open the steamer lid a bit for 5 mins, then remove the lid carefully not to let water drip on the hee pan.
11. Remove the hee pan and cool on the rack.

Verdict?
This purple sweet potato flavor is as yummy as pumpkin and pandan version, and the purple color of the hee pan is so beautiful. Thumbs up!

I'm submitting this post to Best Recipes for Everyone ～ March 2015

Event Theme: My Favourite Traditional Kueh

organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me.