Learn how to make this auspicious Hakka hee pan that is soft and slightly chewy with this easy and delicious recipe. Variations to make other flavors and colors using natural ingredients too.
20grcooking oilneutral taste like vegetable oil, grapeseeds oil
1largebanana leavescut into about 10x10 cm pieces, or just use parchment paper instead of leaves
Instructions
Activate the yeast:
Put the yeast, water and sugar in a small bowl. Stir to combine and then let it sit for 10 minutes. The mixture will turn foamy and bloom. This shows that the yeast is active
Make the dough:
Pour pandan juice into a saucepan. Add sugar and bring to a boil and then lower heat to cook until sugar dissolves. Turn off the heat and let it cool down completely. You can prepare this one day before too
Add all-purpose flour, wheat starch/cornstarch, glutinous rice flour, and yeast mixture in a mixing bowl. Add 1/2 of the pandan juice you prepared earlier and oil and stir to combine and switch to your hand to knead the dough. Gradually add the pandan juice as needed. You may not need all or you may need a bit more liquid if the dough is dry. Knead into a rough dough. Cover and let it rest for 15 minutes. Then go back and knead into a smooth dough. You may use stand mixer like KitchenAid or knead by hand
Shape the dough:
Oil the cut banana leaves with some cooking oil. Set aside. Divide the dough into 12 equal portions (roughly about 60 gr each). Keep them covered and work with one dough at a time
Lightly oil your palm with a some oil. Roll the dough into a smooth ball. Place on top of the banana leaf and then gently press it down with your palm to flatten slightly into a disc. Repeat with the rest of the dough and banana leaves
Proof the dough:
Cover with a clean tea towel and put at a warm place to let them proof for at least 1 hour (no less). It may take longer than 1 hour in a colder climate. I found that if the dough is properly proofed, the hee pan will have fluffy with a slightly chewy texture. They will puff up to about 50% of its original size and feels really light. If you gently press with your finger, it will bounce back slowly
Steam the hee pan:
Arrange the proofed buns inside the steamer. Start with a cold steamer that you have filled up with some water. Wrap the lid with towel to prevent condensation from dripping on the buns. If you use bamboo basket, you don't need to do this.
Turn the stove on and adjust the heat to medium. When the water comes to simmer, crack the lid open to allow some gap a bit to let steam escape. Start the timer and set it to 15 minutes and let them steam over medium heat with the lid slightly opened and DO NOT crank up the heat. When 15 minutes are up, allow 5 minutes before opening the lid
Cooling down:
Then transfer the hee pan out onto a cooling rack to let them cool down a little bit. Use a kitchen shears to trim the extra banana leaves if you want a neat presentation. They can be served warm or at room temperature
Notes
You can use all 220 gr Hong Kong or Vietnamese bao flour and omit the wheat starch
Simply use water or other flavor if you do not want a pandan flavor. You can add other powdered flavoring like matcha powder, cocoa powder, etc.