Saturday, April 6, 2013

Ki Ka Ku / Xi ban ( Steam Buns)

Ki Ka Ku / Xi Ban ( Steamed Buns )

Xi Ban / KiKaKu , this yummy buns ,you can easily find it at night market(pasar malam) or wet market , and the shape are round and flat.

Some say it's Hakka Xi Ban, but my sister said it's Hokkienese favorites.....because she married to a hokkienese and her mother in law like to made this buns...lols

After I made Huat Kueh/Fatt Goh, I told my sister in law, I want to try make this xi ban/kikaku, which is her favourite kuih..she's a hokkienese.....hahaha....

I made this kuih twice...
1st attempt......I used recipe from a book,the recipe title 'Xi Ban' ,the recipe call for a portion of dough to proof for about 3-4 hrs, but I over proof it.....lol..my xi ban / kikaku, not rissing at all, flat and taste like plain angku kuih....what a waste......


The failure kuih, just like plain angku kuih.....soft chewy while still hot, but chewy dense when cold..

2nd attempt...
On the 2nd day,woke up in the morning, while my mind still thinking of the failure xi ban/ kikaku, I quickly made breakfast for my children, and surf for another xi ban / kikaku recipe, until I found this, yes! and the recipe really easy to follow..... and the best part is need only 1 hour of proofing...

and here they are...soft chewy and not so sweet xi ban / kikaku.....I brought it to my sister's house and everybody love it including my sister in law.....hehehe...and no matter what it called, Hakka Xi Ban or Hokkien KiKaKu......it taste sooo delicious!!!...



This is the 2nd attempt.....yummy.....soft and little bit chewy.....

Ok, here's the recipe from Sonia , thanks Sonia for this recipe....

Ingredients:
Makes about 27pcs

250 gm glutinous rice flour 
300 gm  all purpose flour 
150 gm caster sugar(you may increase, if you want sweeter)
100gm cooking oil  (1/2 cup)
11/2 tsp yeast 

240 gm water ..I added about 30-40 gm more..
Few drops of red colouring, until your desire colour.

Banana leaves (soften in hot water, cut into round shape)

Mix all ingredients in a mixing bowl, knead until soft and smooth.
Divide dough to equal portion (about 40g), shape into small round ball. Grease your hand with some cooking oil, place small round ball on the banana leaf, and flatten the dough by pressing your palm on the dough ball.
Cover with cling film and rest for 1hour
Steam over hot boiling water for 15mins or until cooked.





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9 comments:

Pranjali Naik said...

Looks very delicious

My Little Space said...

I have yet tried out this method. I was planning to make this on this qing ming but was too busy.
Kristy

mui mui said...

Hi Cindy,
I use to make mine plain white.
Your looks lovely in pink!
mui

Rachel said...

Hi,

I have tried it but turned out to be like your first attempt. Would you know what the reason is?

Rachel

yummylittlecooks said...

Hi Rachel, is it all or just 1 or 2 pcs?
My first batch all failed,( not this recipe) not even a single piece success..... i don't know the answer, so sorry :(

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Jess Edmondson said...

Hi.. to knead using hand or ?

yummylittlecooks said...

Hi Jess, I using machine to knead...

joceline lyn said...

i like this " xi ban " very much!