Description
Delicious Hakka Steamed Rice Cakes (Hee Pan) with Beet & Pumpkin
Ingredients
Scale
- 1 cup Plain Flour (Substitute with almond flour for a nutty twist.)
- 1 cup Glutinous Rice Flour (Essential for chewy texture.)
- 1 teaspoon Instant Yeast (Skip for denser Hee Pan.)
- 2 tablespoons Sugar (Adjust according to taste.)
- 2 tablespoons Oil (Melted coconut oil recommended.)
- 1/2 cup Beetroot Juice (For Beetroot Hee Pan.)
- 1/2 cup Pumpkin Purée (For Pumpkin Hee Pan.)
Instructions
- Combine the plain flour, glutinous rice flour, instant yeast, and sugar in a large mixing bowl. Gradually blend in the oil and either beetroot juice or pumpkin purée. Knead the mixture until it’s smooth and elastic.
- Cover the kneaded dough with a clean cloth or plastic wrap and let it rest at room temperature for about 3 hours.
- Lightly oil your hands and roll the dough into strips. Divide the dough into small portions, shaping each piece into a round disk.
- Place the shaped disks on banana leaves, making sure to leave space around each disk for even cooking.
- Allow the shaped disks to ferment for another 15 minutes.
- Set your steamer over medium heat and steam the cakes for approximately 15 minutes.
Notes
- Prep Time: 180 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Steaming
- Cuisine: Hakka
Nutrition
- Serving Size: 1 cake
- Calories: 150
- Sugar: 2 g
- Sodium: 0 mg
- Fat: 2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 0 mg