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Return To ShopCassie老师说如果想要做出香软细滑软糯口感的喜板，关键是要用水磨糯米粉。那什么是水磨糯米粉？与糯米粉又有什么分别？水磨糯米粉就是在制作过程中把糯米先浸泡过，才磨出来的糯米粉。而糯米粉就是直接把檽米干磨成的粉。而水磨糯米粉的粉质会比糯米粉更细腻柔滑，白度和光泽度也比较高。长知识啦！
分量：5 – 6人份
准备时间：45分钟
煮时：20分钟
材料A：
200克 金瓜
200克 面粉（过筛）
100克 水磨糯米粉
1茶匙 酵母
100克 糖
80克 水
30克 油
材料B：
1片 香蕉叶
准备功夫：
1. 金瓜去皮切片，大火蒸15分钟/熟，压成泥，待凉
2. 香蕉叶过水抹净，剪12小片，待用
做法：
1. 把材料A（油除外）混合，然后加入油，搓揉均匀
2. 手沾上油，把面团分割成12份，每份约60克，搓圆，放在已抹油的蕉叶上，发酵45分钟
3. 把喜板放入蒸笼，盖上，大火蒸约15分钟
4. 熄火，锅盖开缝透气约2分钟
5. 取出喜板，用剪刀修边， 完成
6. 趁热享用，口感最佳
⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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Pumpkin Hee Pan (Steamed Buns) 金瓜喜板
Course: Dessert, SidesCuisine: ChineseServings
6
servingsPrep time
45
minutesCooking time
20
minutesDid you know that this traditional Hakka steamed bun is also known as Ki Ka Ku in Hokkien?
Ingredients
- Ingredients A
200 g pumpkin
200 g flour (sieved)
100 g glutinous rice flour
1 tsp instant yeast
100 g sugar
80 g water
30 g oil
- Ingredients B
1 pc banana leaf
Instructions
- Preparations
- Remove skin of pumpkin and slice it, steam it with high heat for 15 minutes, smash it and set aside
- Wash banana leaf and wipe clean, cut into 12 pieces and set aside
- Steps
- Mix all ingredients A (except for oil), add oil and knead evenly
- Apply oil on your hand, split dough to 12 portions with around 60g each, knead to form round dough, place the dough on banana leaf applied with oil, let it rest for 45 minutes
- Cover round dough with a lid, steam with high heat for 15 minutes
- Turn off the gas, leave a small gap for 2 minutes
- Retrieve the bun, trim the leaf, it’s done!
- Enjoy while it’s still hot!
Recipe Video
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