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. 75g castor sugar
  4. 220ml water or 180ml (though it is much easier to handle at 180ml, the texture is slightly better at 220ml)
  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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