Hee Ban (喜板)

Hee pan is a steamed rice cake of Chinese origin from the Hakka people. Traditional Hakka hee pan is made from rice milk, red sugar and steamed over a piece of banana leaf. The banana leaf prevents it from sticking to the steamer and allows the steam to penetrate; adding natural fragrance to the hee pan.. This gives hee pan its distinctive red coloring, chewy texture, and sweet taste. Traditional red hee pan is prepared for important festivals such as Lunar Chinese New Year and weddings. It is believed to bring prosperity, luck, and fortune to the people. Nowadays, the consumption of hee pan is more commonly consumed as a pastry and no longer restricted to cultural festivities. I will show you the modern way of making hee ban.

Nutrition Facts

Serving size : 114g

Servings : 5

Calories : 581

Fat : 8.6g

Protein : 8.4g

Ingredients

• 200g pandan infused water 
• 125g sugar
• 1 tsp yeast 
• 200g plain flour
• 200g glutinous rice flour
• 3 tbsp corn oil

Method

1. Heat the water and infused with a knot of pandan. Add in few drop of red coloring.
2. While hot add in the sugar leave it cool.
3. Sieve flour then add in the yeast and corn oil.
4. Add in the pandan infused water little by little till a soft but not sticky dough.
5. Knead the dough till smooth surface.
6. Divide the dough 57g each.
7. Cut the banana leaves about 4 cm round and grease with oil.
8. Each dough is rounded nicely and put on top of the banana leaf and lightly press with your palm.
9. Then, heat the water in steamer till 40-50 degree celcius or when touch hot but not boiling.
10. Prove hee ban over the water while covered for 15 mins or double in size.
11. Steam the hee ban for 12 mins after the water boil. 
12. After steamed then open a small opening to release steam for 5 mins.

Tips : 

• Do not let the condensation drop onto the hee ban while steaming. This can be done by wrapping a piece of cloth on the lid of your wok or steamer.
• Do not overprove the dough.