1. Beetroot Hee Pan
Dough Ingredients
300g plain flour
200g glutinous rice flour
1/2 tsp instant yeast
150g sugar
60ml oil
350ml beetroot juice
Other Ingredients
2 tbsp oil
30 small banana leaves
Method
1. Mix dough ingredients. Knead well. Cover with damp cloth and let it ferment at room temperature for about 3 hours.
2. Rub your hands with oil. Roll out dough into strips and divide into small portions. Round them to place on banana leaves. Flatten them with your palms.
3. Let it ferment again for about 15 minutes.
4. Once water boils, add the rice cakes to steam over medium heat for about 15 minutes. Unlid slighty to leave a tiny gap for 5 minutes before removing the rice cakes.
2. Pumpkin Hee Pan
Dough Ingredients
300g plain flour
150g glutinous rice flour
6g instant yeast
150g sugar
80ml oil
200ml water
150g pumpkin, peeled, cut into pieces and steamed, then pressed into a purée
Other Ingredients
2 tbsp oil
30 small banana leaves
Method
Employ the same method as making the beetroot hee pan as above.
