客家喜板

用视觉,味觉,嗅觉和触觉去一窥那记忆里的时光.....噢!又糯又软的南瓜喜板......

南瓜泥喜板

Ingredients :

125g plain flour, 125g glutinous rice flour, 80g caster sugar, 3/4 teaspoon dried yeast, 150g mashed pumpkin ( butternut pumpkin ), approx. 125g water and 15g vegetable oil

Method :
1. Place all ingredients except vegetable oil in a bowl, knead to form a smooth dough.
2. Gradually add oil and mix until combined. Rest dough for about 10 minutes.
3. Divide dough into 10 pieces about 58g each. Lightly oil your hands and shape each piece of dough into a ball. Place each ball on top of a piece of non stick baking paper and flatten with your palm. Cover lightly with a damp tea towel and leave to rise in a warm place until doubled in size or very soft to touch.
4. Steam for about 12 minutes or until cooked, allow to sit in steamer for another 5 minutes with lid slightly open.

Note : Cover the top of the steamer with a kitchen towel and place the lid on top, the towel will absorb any steam that collects on top from dripping onto the 喜板.