Monday, May 20, 2013

Recipe: 喜板, Xi Pan Pink Kuih

I am over joy to realise all of them (the kuih) has gone missing in just seconds!

Due to popular demand, we had it a second go on Saturday afternoon. See how much fun they had:

  1. 150g all purpose flour (shifted)
  2. 120g glutinous flour (shifted)
  3. 70g castor sugar
  4. 220ml water
  5. 1/2 tsp instant yeast
  6. 2 drops red food colouring (optional)
  7. 1 tbsp vegetable oil
  8. banana leaf (cut into round shape)
  • Mix ingredients 1,2,3,4,5,6 till smooth (no lumps).
  • Add in oil, mix well.
  • Scoop a table spoon of batter, drop it on the banana leaf.
  • Slightly press down, adjusting to round shape
  • Set it aside to rise for 30 minutes or more.
  • Steam at medium-high heat for 15 minutes. 
  • Open the lid 2 minutes after turn off the heat.
for slightly better texture, replace 150g all purpose flour with 120g all purpose + 30g rice flour

Replace ingredient (6) for other flavours:
  • Pandan Xi Pan: 1 tbsp of pure pandan juice or 1 tsp of pandan essence (adjust water accordingly)
  • Pumpkin/Sweet potato Xi Pan:  steam 120g, cubes of pumpkin/sweet potato with high heat for 10 mins, mash while it is still hot. Reduce water to 105ml instead of 220ml

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