Sunday, 5 April 2015

Purple Sweet Potato Hei Ban (no kitchen gadget required!)

My son loves to eat 'Hei Ban' and we always bought for him from the kuih stall near our house and I've decided to try the recipe from Spice Up My Kitchen. The texture of the homemade Hei Ban is really soft and chewy due to the use of sweet potato. They rose higher compared to the stall bought one. If your little one like it too, you must give this a try as the homemade version is always healthier and the cleanliness is assured.

Purple Sweet Potato Hei Ban 
Yield: Approximately 12 pcs (+/- 50gm each)

150gm mashed sweet potato (I use 140gm)

3gm instant yeast
50ml water (I use infused screw pine leaves (pandan) water)

125gm flour (I use 130gm cake flour)
125gm glutinous rice flour (I use 130gm)
75gm sugar
A bit of water

15gm oil (I use 10gm)
Banana leaves (I used non stick baking paper-no oil is required).

  1. To make the pandan infused water, wash pandan leaves (5-6 pcs) under running tap water and put in a saucepan containing 1 ltr water. Bring it to a boil, once it boils off the flame, put it aside and let it cold to room temperature. (This step can be done earlier)
  2. Peel purple sweet potato (any colour- yellow/orange/purple), steam until soften and mashed using a fork.
  3. Mix instant yeast with the 50ml pandan infused water and set aside. 
  4. Sieve flour and glutinous rice flour in a bowl and add in castor sugar, mashed sweet potato and pour in the yeast mixture a little bit at a time to form a soft dough. You may need to add in the extra pandan infused water if the dough is too dry.
  5. Apply some oil on the surface of the banana leaves (I omitted this) and add the rest of oil in the dough and mix well.
  6. Divide the dough into 50gm each, knead and mould into a sphere and lightly flatten the dough and put on top of the banana leaf.
  7. Repeat with the rest of the dough till finished and leave for 20-30 minutes. 
  8. Pour water in a wok and bring water to boil, use medium flame to steam the Hei Ban for 12 minutes. Turn off the flame, do not remove the lid immediately, but slighly open the lid and remove the Hei Ban from the work after 3 minutes.
  1. If the Hei Ban is fermented in a good condition, once you press the surface lightly, it will bounce back due to its elasticity.
  2. If the Hei Ban has excessive fermentation, it will has wrinkled skin.

Happy baking!
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