Banana leavessub with parchment paper if you don't have any
Instructions
Cut banana leaves into about 4x4 inch square and brush with some oil
Prepare the dough:
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
Cut pumpkin into small chunks and steam over medium-high heat until soft, about 10 minutes. Puree until smooth. Mash with sugar. When it is no longer hot and lukewarm, add the yeast mixture and oil and stir to combine. Add glutinous rice flour, all-purpose flour, and salt. Knead until you get a rough dough. The amount of water needed may vary slightly depending on the pumpkin you use. You may not need to add water. Cover and rest for 15 minutes. Then go back and knead into a soft and smooth dough
Shaping:
Divide the dough into 8 equal pieces. Oil both of your palms lightly (don't make it too greasy) and roll the dough into a smooth round ball and place it on the banana leaves and flatten it with your palm to form a disc. Repeat with the rest of the dough balls
Proofing:
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
Steaming:
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