黄番薯喜粄(Sweet Potato Hee Ban)

 继紫薯喜粄，班兰喜粄后，安家也整年多没做过喜粄了。

今天就做了这款黄番薯喜粄来解馋。 

After making the Purple Yam Hee Ban and Pandan Hee Ban, I haven't made another Hee Ban for about a year. So I thought, why not make a Sweet Potato Hee Ban?

 简单的材料，容易的做法，

成品却软中带Q，隐隐约约有股糯米香气，

难怪获得大家的喜爱！

An easy recipe with simple ingredients, yet it produces a chewy and fragrant delicacy. No wonder everyone loves it!

黄番薯喜粄

食谱参考 ：这里

材料：

普通面粉 125g （过筛）
糯米粉 125g（过筛）
细砂糖   75g                                                                           
即溶酵母3g                                                                                     
黄番薯泥 75g
清水 150g
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，黄番薯泥和酵母水，混合均匀搓成团（水分慢慢加入）。
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45g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。

 

Sweet Potato Hee Ban  

Recipe refrence: link

Ingredients:

125g glutinous rice flour

125g plain flour 

75g castor sugar

15g corn oil

3g yeast

150g water

75g sweet potato

Banana leaves (cut into round shapes)

Method:

1. Steam the sweet potato and mash into puree. Set aside.  
2. Mix the yeast with water. Blanch some clean banana leaves until it is soft, then cut out some round shapes. 

3. In a big bowl, mix the glutinous rice flour, plain flour, sugar, sweet potato puree and dissolved yeast, and knead until soft and smooth. Slowly mix in the oil and knead until smooth. (use a spatula to help you if needed)

4. Grease your hands and divide the dough into small portions (about 45g each). Shape each of them into small round balls and flatten the dough slightly onto a banana leaf each by pressing with your palm. Allow to rest for 25-30 minutes.

5. Press the dough lightly. If it returns to its original state, then it is ready for steaming. Steam them over medium heat for 12 mins. Turn off the heat immediately, but don't remove the hee bans just yet. Open the steamer lid slightly to allow the heat to release slowly. 
6. Remove the buns from the steamer after 5 minutes. Be careful not to let any water droplets drop onto the hee bans to get them to maintain their shape.

I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me.

@@@@@ Enjoy ! @@@@@