Another Hee Pan Recipe–Sweet Potatoes Hee Pan (番薯喜板)



I have one sweet potato sitting in my kitchen shelves and likely to turn bad very soon.


Since it is only a small sweet potato, I have decided to “test” my recipe of plain hee pan recipe about 2 months ago.

Subsequent to my issuance of the post, some readers have successfully prepared it but some seems to have failed terribly. I am unsure of the reasons and I feel that there is a need to test my recipe issued earlier.


I have decided to add sweet potatoes to the hee pan and I am satisfied with the outcome. At least, none of which looks like a disaster though I would love to have my hee pan looked as beautiful as my first batch.


The hee pan is still soft and spongy.



Servings: about 15 Hee Pans



  • 150 grams of glutinous rice flour (糯米粉)
  • 150 grams of plain flour (普通面粉)
  • 150 grams of mashed sweet potatoes (蕃薯泥)
  • 120 grams of castor sugar (细砂糖)
  • 8 grams of Instant Yeast (即时酵母)
  • 25 grams of corn oil (玉米油)
  • 150 grams of lukewarm warm water (温水)


  • About 15 pieces of lightly greased banana leaves of 7cm x 7 cm (香蕉叶)
  • A steamer with water capable of steaming at least 15 minutes under high heat.




  • Put all dough ingredients in a whisking bowl. Add the water and use a tablespoon to lightly stir in until a dough is form. Transfer to a stand mixer and knead under medium speed until the dough is smooth (about 10 minutes)。 Note that unlike bread making, this process is to ensure all ingredients are well mixed and not to ensure that gluten structure is formed.  Alternatively, you can use hand to knead until the dough is smooth which is also rather fast as this is glutinous rice flour. Once done, divide the dough into 15 equal portions of about 50-60 grams each.



  • Take a portion of the dough, shape it into a ball, place on top of a piece of banana leave and press it until it is about 1 cm thick. Perform the same for the remaining 14 portions. Put in the steamer tray and let it proof until double in size which may take about 45 minutes to one hour. In the process of proofing, cover it with some clingy wrap or a piece of wet tower.


  • When the dough double in size and become smooth, get ready the steamer. Bring the water to boil under high heat and transfer the steamer tray to the steamer. Steam for 12-15 minutes. After 15 minutes, off the heat, and let it rest in the steamer for 5 minutes before taking the Hee Pan out of the steamer. Cool in a wire rack or place the hot Hee Pan in a piece of newspaper. The purpose is to let the newspaper  absorbs the water under the Hee Pan due to condensation. Best served hot as a snack item or breakfast item when hot.



If you have never tried Hee Pan, you should give it a try. It is a rather healthy breakfast item with minimum fats. Most kids will like this soft and spongy type of kuih.


Hope you like the post today. Cheers and have a nice day.


  • For more recipes, you can refer to my RECIPE INDEX (updated as at 8 June 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  



4 thoughts on “Another Hee Pan Recipe–Sweet Potatoes Hee Pan (番薯喜板)

  1. Pingback: RECIPE INDEX ( Updated on 21 July 2014) | GUAI SHU SHU

  2. Pingback: Special Compilation Of Chinese Steamed Cakes And Kuihs (15种华人蒸糕特备汇编) | GUAI SHU SHU

  3. Pingback: RECIPE INDEX ( Updated on 16 AUGUST 2014) | GUAI SHU SHU

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