This morning I steamed some nice purple sweet potato and turned them into puree, which I then used in bread, sauce for my son's cheese-baked-rice and lastly, reserved some for this. As I got home all ready to make my purple color kikaku (or hee pan), I just realized I only have 30g of sugar left and only 50g of this sweet potato puree. Arghhhh!! And I really wanted to make them, so I made do with whatever I had and they still come out lovely. This is the recipe that I innovated with whatever I had left in my kitchen, adapted from this original recipe:
- 125g all purpose flour, sifted
- 125g glutinous rice flour, sifted
- 30g brown sugar, sifted
- 1tsp instant active dry yeast
- 50g purple sweet potato puree
- 170g sweetened soymilk
- 1.5 tbsp. virgin coconut oil
- Mix all ingredients, except for oil, until texture turns into a dough. Slowly drizzle in veg oil and knead till smooth.
- Grab about 60g of the dough and knead into small ball.
- Place on baking paper (or banana leaves, in my case, I used cupcake liner).
- Cover up and let it proof for 30min. (In my case, I let it proof in an enclosed oven, not on)
- Steam on medium low heat for 10min.
- Do not poof for too long, over-proved dough will turn wrinkly. Some sources from the other bloggers proof for 30min. But the problem is they never mention how to know when the kikaku is ready to be steamed.
- Once the kikaku has been steamed for 10min, lift the lid to a little gap to allow the steam to release, this is to avoid sudden drop in temperature which will turn the kikaku wrinkly.
I don't even have photos taken of these lovely purple color sweet potato. All I have is this, photo of my little fella munching on them, or more like playing with it.