Wednesday, May 29, 2013

Pumpkin Hee Pan 南瓜喜粄

The last time I made bao was many many years ago, easily can be 20 years ago. After started my baking journey, although always come across my mind to make bao but I just didn't make it happen. Feel a bit leceh (troublesome), need to prepare the dough, need to cook the ingredients, need to wrap the bao, need to steam the bao... seem so many steps that making me back out hahaha....

However after seeing so many posts on the Hakka Hee Pan from the Chinese bloggers, I was curious on how it taste like. Ya, I never taste hee pan before, very suaku (country bumpkin) lol. And with so much raving about it, I decided to try to make it so I can taste it :D.

I made a mistake to pour all the water into the flour instead of add in slowly. The dough became so sticky that I need to keep adding in more flour :(. I also pressed the hee pan too much that making it looks so flat lol. The color of my pumpkin hee pan is quite pale too, not those bright sunny color. Next time must get those really bright yellow orange color of pumpkin to get nicer color.

Recipe adapted from 小雨伞的天空 

Ingredients :

250g plain flour, sifted
250g glutinous rice flour, sifted
150g castor sugar
6g instant yeast
270g pumpkin
235ml water
30g canola oil
Banana leaves or parchment paper or cupcake case

Method :
1. Dissolve the instant yeast in the water, mix well.
2. Remove the pumpkin skin, cut pumpkin into small pieces, steamed for 10 mins until soft, mash with fork. Let it cool and set aside.
3. Wash and clean the banana leaves, steam to soften and cut into square.
4. Mix plain flour, glutinous rice flour, sugar, pumpkin puree, yeast water and knead till dough is smooth.
5. Add in oil bit by bit, mix well with the dough. If dough is too sticky, use the plastic spatula to scrape.
6. Divide dough into 50g portions (do not need to proof), brush some oil on palm and roll into balls.
7. Place the ball onto the greased banana leaves or parchment paper and flatten it using palm.
8. Let the shaped hee pan proof for 25-30 mins.
9. Use finger to press the hee pan, fermented hee pan will be spongy, once ready can start to boil water in the steamer.
10. Once water is boiled, steam the hee pan for 12 mins at medium low heat. Turn off the fire immediately. 11. Do not remove the hee pan from the steamer.
12. Open the steamer lid a bit for 5 mins, then remove the lid carefully not to let water drip on the hee pan. (obviously I didn’t do a good job hahaha…)
13. Remove the hee pan and cool on the rack.

The hee pan is very soft and chewy, dun taste like mantou, dun taste like bao, so hard to describe the taste but definitely taste not bad for me when 1st piece, when ate 2nd piece the next day, actually kind of more like it, is like the more you eat, the nicer it is lol. The hee pan tasted good even when is cooled, tasted better the next day. The pumpkin taste is not very distinct and the hee pan is not so sweet too, can add in slightly a bit more sugar next time. Surprisingly, I have a lot of supporters on these hee pan, I didn't know there will be so many people like it, dear daughter is one of them. She ate 2 at one go and wanted to eat more but stopped by me, I do not want these hee pan to become her dinner lol. Definitely gonna make again, perhaps pandan flavour :D.


  1. Jess, 我的女儿也是一尝即爱这喜粄,而且还是限定是要“黄色”(南瓜)的。。。因为有会欣赏的人,这喜粄我可以不需任何顾虑随时做来吃 :)

  2. I'm also very suaku. Never taste hee pan before. It's chewy? I prefer soft soft buns.

  3. 我也做了喜板,紫薯口味的。。来来来,可以和jess交换吃。。:)

  4. Hi Jess, I have never heard of this bun before. Sounds very interesting and I think I will like the texture.

  5. 喜粄喜粄。。。我也要试试做,可是我的list真的好长好长咯!嘻嘻!!

  6. hahaha, this hee pan is so famous until across border now,
    i also cant describe the taste like what u mentioned here

  7. everywhere I went also seeing hee pan, got purple lar, got yellow lar , hahaha..this hee pan is my favourite too since I was young ^_^.

  8. Jess,
    This hee ban can be very addictive.
    My kids love it the first time they taste it!!

    Your pumpkin flavour hee ban looks soft and nice:)

  9. hehe... We 心灵相通, made this, hehe...

  10. Jess, I still want to keep this a mystery until I get the 喜 chop when i go back to Msia on July. ..hehe...
    Since so many blogger friends had good comment on this, I will definitely give it a go.
    Come to ur place to enjoy one first...

  11. Jess,这喜粄出自你家感觉又不同了,也许拍摄方面让它像更了新衣裳。。哈哈!不会形容咯!

  12. Hello! Actually Joceline also described that this kuih doesn't taste like bao, hehe. I still haven't taken action yet. Can share some with me?

  13. i recently saw a lot of hee pan too in chinese blogs...i can get hee pan from a local kueh stall here...usually pandan and plain flavor. i quite like them. The colour of your hee pan is tho not that orangey, but still nice.

  14. Me too never tasted this yet! Hopefully can try making some of these soon!

  15. I love these steamed buns..light and delicious.

  16. My kids love eating these hee pan buns. But I have never attempted to make them before, although it is on my list of to-try! I really need to put the effort into making this one of these days!

  17. I have seen these but have not tasted it yet. Glad to read how you like it. I think I must try and make one day. Maybe I can use the bright orange sweet potato to make to get a bright colour. But your yellow colour is also nice.

  18. Hee pan is a very old traditional kueh. I had it as a kid and now I am 50 years old. The normal hee pan is pink in colour. The texture should be chewy and soft but nowadays it is not as chewy as before maybe due to the glutinous flour not as pure.
    Thank you, Jess, for posting this recipe. I will definitely try to make it.


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