Wednesday, October 19, 2011
Recipe tried out in October 2010
My first encounter making xiban wasn't as good as I hoped, the colour's off and maybe my kungfu is not enough to make it stay soft for long. But this recipe is a totally different story. This is DELICIOUS, but that is if you like chewy chewy things.
As always long fermentation always wins compared to short time fermented rice cakes. It's nice and chewy, soft even to the next day. The previous recipe was crumbly in less than 12 hours but not this one. Stays delicious even for up to 36 hours without reheating (no idea after that as it was already finished)
I'm submitting this to
hosted by SSB of Small Small Baker
Hakka Xi Ban
Recipe source: Aunty Yochana
1 tsp yeast
150gm glutinous flour
Few drops of pink colouring
Some corn oil for rubbing hands
(1) Mix all the ingredients for sponge dough, cover and keep overnight. (I did this before I went to sleep, proofing time about 9 hours)
(2) Mix all the ingredients (A) and (B) together into a soft dough and proof for another 4 hours.
(3) Divide soft dough into 50 gm. each (rub palm with cornoil) and place on top of a greased banana leaf. Leave to proof for another 15 mins.
(4) Steam over moderate heat for 15 mins.
(5) Remove from steamer and leave to cool.
Torn to reveal fluffiness
Bitten to reveal chewiness