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Monday 9 September 2013

Xi Pan 喜粄

This is my second attempt to make this "Xi Pan.  The first time my Xi Pan after steaming it is more like a kuih or you may called it plain angku kuih  Probably that time it didn't proofed well enough because of the cold weather in NZ that time.  Or probably I've been using the expired yeast...I don't know.

And now back home here, I try again.  I made a small batch instead, but I made this using the overnight sponge.

XI PAN 喜粄 
Recipe sourced from Wendy of Table for 2...or more

Ingredients for sponge dough: (A)
1 tsp. yeast
150 gm. plain flour
125 ml. water

Ingredients: (B)
150 gm. Plain flour
150 gm. glutinous rice flour
125 gm. sugar
150 gm. water
a few drops of pink colouring

Banana leaves - grease with oil (I used greased proof paper)

(1) Mix all the ingredients for sponge dough, cover and keep overnight.
(2) Mix all the ingredients (A) and (B) together into a soft dough and proof for another 4 hours.
(3) Divide soft dough into 50 gm. each (rub palm with cornoil) and place on top of a greased banana leaf. Leave to proof for another 15 mins.
(4) Steam over moderate heat for 15 mins.
(5) Remove from steamer and leave to cool. 

           I wakes up at 5am to make this........just for breakfast!  

                                   Soft and chewy in texture!