Pandan Xi Ban 喜板 - Kelly Ng

Pandan Xi Ban 喜板
 

Plain Flour 150g
Glutinous Rice Flour 130g
Sugar 70g
Yeast 1 tsp
Pandan juice 200g ( use 1 tsp Pandan essense + 200g water)
corn Oil 15g

Steps :
1) Mix all in a big bowl and knead to a dough
2) proof for 1.5 hours
3) after dough has proofed, add oil to dough and knead until oil is well incorporatred.
4) divided into small balls, flaten. (I did not flaten it too much, I want it looks puffy)
5) put on trimmed banana leaves.
6) let it proof again to double of the size
7) Steam 12 minutes, medium heat.

Fiona Lau

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