Today try on making my traditional kueh... hakka hee pan..
This recipe is a real keeper !! the kueh is soft, fluffy & chewy!!
Recipe from firstname.lastname@example.org
SPonge dough :-
200 gm flour
Mix the above , covered and prove overnight at room temperature.
Main dough :-
100 gm flour
150 gm glutionous rice flour ( i used 130gm glutinous rice flour & 30gm rice flour)
a bit of red coloring
some oil for rubbing hand
Mix the sponge dough and the main dough together, knead till soft.
Cover and prove for another 4hours.
Then shaped 50gm each and place on a banana leaf.
Let proved for another 15 mins, steamed at medium heat for 15 mins.
I am submitting this post to Aspiring Bakers #29：Heirloom and Local Dialect Recipes 家传菜/ 籍贯菜 (March 2013 ) hosted by FHL of Faith Hope Love