Thursday, 5 September 2013

班兰喜粄(Pandan Hee Ban)

客家人叫这糕  - 喜粄。 
 原味喜粄的口感软中带Q,  有着一股淡淡的米香味。
加了班兰汁的喜粄,
除了多了班兰的甜香,也在外貌上添加自然的翠绿


一道简单操作,但是又美味可口的包点。


吃惯清淡口味的你,肯定对它爱不释口,
一个接一个,啃个不停,一点也不奇怪。


至于重口味的,涂上咖椰(kaya)或果酱,
配上它那弹牙的口感,相信还是会获得你的青睐的。


班兰喜粄
 食谱参考 :   小雨伞

材料
普通面粉 150g (过筛)
糯米粉 130g(过筛)
细砂糖   70g                                                                           
即溶酵母3g (适量水溶化)                                                      
班兰汁200g (大约10片班兰叶加200g水,搅拌成汁)
植物油 15g
香蕉叶 适量
  1. 酵母溶于清水内,拌均。干净的香蕉叶用热水烫软,剪成适合大小的块状。
  2. 面粉,糯米粉,细砂糖,和酵母水,班兰汁混合均匀搓成团(班兰汁慢慢加入)。
  3. 分次加入油,再搓揉均匀(如果会粘手的话,用朔料刮刀代替)
  4. 手掌抹上油,把面团直接分成50g的小团,搓圆。
  5. 把圆团放在香蕉叶上,用掌心轻压按扁,发酵25-30分钟。
  6. 发酵好的喜粄,用手轻轻按一按,表面有弹性,就可以煮开蒸锅里的水,水滚后放入喜粄,中火蒸12分钟,马上熄火(不要马上取出锅里的喜粄)
  7. 锅盖打开小缝保持5分钟,才小心打开锅盖,取出喜粄待冷,别让水分滴到喜粄,喜粄就会美美了。


The Hakka people call this steam bun as "Hee Ban"


The difference between normal steam bun and hee ban ,
is the chewy texture contributed by the glutenous rice flour.



Pandan Hee Ban

Ingredients:  (12 pieces):
130g glutinous rice flour
150g plain flour 
70g fine sugar
15g corn oil
3g yeast (mix with some water)
200g pandan juice (12pandan leaves + 200g water,blend into pandan juice)

Banana leaves (cut into round shapes)
Method:

1.  In a big bowl add in yeast water  glutinous rice flour, flour and sugar. Then, slowly pour in pandan juice and knead until soft and smooth. Slowly mix in the oil and knead until smooth.
3. Divide dough into small portion (about 50g), shape into small round ball and flatten the dough slightly by pressing with your palm. 
4. Place the dough on greased banana leaf.
5. Rest and proof for 25 -30 min or double in size.
6. Steam over medium high heat for 12mins. Turn the heat off. Open the steamer lid slightly to allow the heat to release slowly. Remove the buns from the steamer after 5 minutes.


Original Hee Ban's texture is soft and chewy. 
The sweetness is mild and full of rice aroma.


However,when pandan juice is added in  ,
the Hee Ban will produce a mild  pandan taste,
and present a more natural light green colour. 




I am submitting this post to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY. 




@@@@@@@ Enjoy @@@@@@@

33 comments:

  1. 怎么这个喜板的‘脸’比我的脸还滑呢?
    不管不管,我要吃报仇,哈哈哈!

    ReplyDelete
    Replies
    1. 哦。。。。原来报仇是这样的?
      安迪快快学起来,呵。。。。。。呵。。。。。。

      Delete
  2. Thanks for sharing this beautiful pandan hee ban recipe. Love the sweet colour. I remember my grandmother used to make this but in pink long long time ago and after that I've never eaten one before. I think I shall make some using your recipe since I've bought some fresh pandan leaves yesterday.

    ReplyDelete
    Replies
    1. I am glad that you like it and will try to make some .Looking forward to see your sharing :)

      Delete
  3. 好自然的绿色,看了都能感觉很Q哦!

    ReplyDelete
  4. Oh Aunty Young, just one question, can I replaced the pumpkin with potato?

    ReplyDelete
    Replies
    1. oop!sorry, I forgot to edit the method part, sorry for the inconvenient .I will correct it now. Thanks for highlighting to me.

      Delete
  5. 很光滑的喜板,发到pong pong的,好美哦。。好想马上来一个。。快点飞两粒过来,我在这里接,哈哈!

    ReplyDelete
    Replies
    1. 准备。。。。。一,二,三,。。。。。(我抛)接到了吗?
      最圆,最Pong,最大粒的那一粒,哈。。。。。。

      Delete
  6. 好久没吃喜粄了,请我吃吧!

    ReplyDelete
  7. 我要吃pom pom又绿绿的喜粄 ~

    Thanks your link 。

    ReplyDelete
    Replies
    1. 谢谢你!
      因为你的主办,安迪有机会作班兰料理呢:)

      Delete
  8. 我也想做这个pandan版本的! zomok 华文食谱里的做法2,有紫薯的叻。。到底是有薯还是没有薯?

    ReplyDelete
    Replies
    1. 哎呀,安迪偷懒被捉到了,我自己打手心三下以示惩罚。
      因为安迪懒惰keyin 食谱,就从上回紫薯喜粄那copy过来,所以说,人老就开始懵懂。。。。。。。
      其实是没有紫薯泥了,直接换上班兰汁就好, 不好意思,靓靓,你就靓人有靓量,原谅安迪一次。。。ok?
      哈。。。。。。哈。。。。。

      Delete
  9. 喜板表面真得好滑哦!可以的话也抛两粒过来,嘻嘻!

    ReplyDelete
    Replies
    1. 好!
      我抛咯。。。。。。huup!....接到了吗?
      哈。。。。。。

      Delete
  10. 喜粄, 喜粄。。吃了会有喜吗? 哈哈哈。。。
    这个喜粄的脸很滑, 如果能把它换成我的脸就好了! 呵呵。。

    ReplyDelete
  11. 很圓滑的喜板,看了也很歡喜^^

    ReplyDelete
  12. 你看我是放不下你,说要忙别的不过还是被你的 喜粄电到又来讨吃了,哈哈!这些 喜粄圆"dam dam"的,可爱极了!

    ReplyDelete
  13. 呵呵。。。近来都是清一色的的糕点。我很‘老土’还没吃过喜粄呢。 可以请我吃吗?

    ReplyDelete
  14. 圆鼓鼓的喜板,怎不叫人想吃呢!!可否赊账,下次做了再还。。。嘻嘻!

    ReplyDelete
  15. 这个食谱不会发酵很久 很好很好

    ReplyDelete
  16. 看了这个,食欲大开咧 ^^

    ReplyDelete
  17. 太漂亮了。。涨咕咕,班兰口味好讨人喜欢

    ReplyDelete
  18. 好奇它的口感!!有机会一定尝试^^

    ReplyDelete
  19. 为什么我跟着你的食谱可是不会发啊?
    水磨糯米粉和糯米粉一样吗?

    ReplyDelete
    Replies
    1. 首先很抱歉,听到你的喜粄不会发。
      我不肯定水磨糯米粉和糯米粉是否一样。我会觉得或许你的酵母逾期或者分量不足,希望你可以再试,然后成功分享。

      Delete

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