gula melaka hee pan 椰糖喜饭

Recipe adapted from Butter. Flour & Me

Ingredients 

poolish dough
1/2 tsp instant dry yeast
1/2 tbsp soft brown sugar * i used coconut flower sugar
50g flour
40g water

main dough
50g flour * i used 35g
90g glutinous rice flour
40g soft brown sugar * i used 20g coconut flower sugar
1 tbsp corn oil * i used coconut oil
80g gula melaka paste (dissolve 80g of gula melaka in 2 tbsp of water over low heat * i used 3 tbsp of water)

食材

种食材
即溶干酵母 1/2小匙
二砂糖 1/2大匙＊我用了椰子花糖
面粉 50克
水 40克

主面团
面粉 50克＊我用了 35克
糯米粉 90克
二砂糖 40克＊我用了 20克椰子花糖
粟米油 1大匙＊我用了椰子油
椰糖浆 80克（预先将 80克椰糖用二大匙清水煮融＊我用了三大匙）

Directions/做法

– mix all sponge dough ingredients, and cover with a wet cloth. allow to rise for 2 hours
种食材混合均匀、盖上湿布室温发酵约两小时

you should get a dough that looks like the above
dough forms a parallel line with the base of the bowl
发酵后的种面团和容器底部形成平行线

– mix all main dough ingredients together and then add in sponge dough. knead till you get a dough
主面团混合后加入种面团搓匀成团

– grease palm and divide dough into 8 equal portions * i divided mine into 10 equal portions
双手抹油、将面团分割成 8等份＊我分成 10等份

– shape into a ball and place on greased banana leaf. press it down gently
面团搓成小圆球后摆放在抹上油的香蕉叶。用手掌轻轻压下

– proof again for 30 mins
最后发酵 30分钟

– bring a pot of water to boil, and steam dough over high heat for 12 mins
蒸锅水烧开后，用大火将喜饭蒸 12分钟即可

– to apply chop, allow hee pan to cool slightly. brush chop with food colouring ( i used coffee coloured food colouring) and stamp evenly. do not apply with too much pressure
如想盖印，待喜饭略冷却后，在木印刷上食用色素（我用了咖啡色食用色素）均匀滴压到喜饭上。千万不可过度使力盖印哈