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:

Album https://photos.app.goo.gl/xSCgV8jGfUBc6py2A

Ingredients (updated 17 July 19):

1. 150g all purpose flour (shifted)
2. 120g glutinous flour (shifted)
3. 90g castor sugar
4. 1/2 tsp instant yeast
5. 1 tbsp vegetable oil
6. 140ml water
7. 2 drops red food colouring (optional)
8. banana leaf (cut into 10cm round shape)

• Mix and knead ingredients 1,2,3,4,5,6,7 till smooth (no lumps).
• Lightly coat palm with oil, roll 40g dough into ball, place on banana leaf.
• Slightly press down, adjusting to round shape of 1 cm thick.
• Place them on steamer preset at  +/- 40C. Proof for 30 minutes. 
• Steam at medium-high heat for 15 minutes. 
• Open the lid 2 minutes after turn off the heat.

Notes:

for slightly better texture, substitute 30g all purpose flour with rice flour

Substitute ingredients 6 (water) and (7) coloring for other flavours:

• Pandan Xi Pan:  Blend 20g of pandan leaves with 150ml water, extract 140ml pandan juice (or use 1 tbsp of pure pandan juice or 1 tsp of pandan essence) 
• Pumpkin/Sweet potato Xi Pan:  steam 250g, cubes of pumpkin/sweet potato with high heat for 10 mins, mash while it is still hot. *depending on the water content of pumpkin/sweet potato, adjusting water, enough just to form dough.