Hakka Pink Glutinous Rice Delight (Hei Paan)

Hakka cuisine may be seen as too provincial for a lighter palate. But many of their dishes are still a firm favourite with the Chinese who may have to work a little harder to find the few and far in between restaurants that serve authentic Hakka fare.

Many Hakka dishes reflect the ingenuity of its people who were forced by war and chaos to flee their homeland in Northern China in centuries past. In their migratory move down south, the Hakkas learned to persevere under harsh conditions and even hostility, as they were often not welcomed in their new settlements.

However the Hakkas are a practical lot and have a long tradition of making the best of a bad situation. They have no qualms in moving on to anther place in search of a better life and hence earned their name - Hak, which means "Guest" and Ka, mean "Family".

Hakka Pink Glutinous Rice Delight (Hei Paan) for the Lunar New Year celebrations. It is usually eaten on the seventh day of the new lunar year, the day when mankind celebrate a common birthday.


Hakka Hei Paan recipe:
ingredients for starter: 210g plain flour, 1 1/2 tsp instant yeast, 300ml water,
A: 300g sugar, 375ml water and 3 blades pandan leave (knotted)
B: 240g plain flour, 150g glutinous rice flour, 1 1/2 tbsp cooking oil and pinch of red colouring

1. place ingredients for starter in big mixing bowl. Mix evenly and cover. Leave it to ferment for 1-2 hours.

2. Bring ingredient (A) to a boil. Remove pandan leaves, cool solution.

3. Sieve flour and glutinous rice flour of ingredients (B). Add into no. 1, mix in oil. Pour in no. 2, colouring and combine properly. Cover and ferment for 1-4 hour.

4. Place no.3 through a sieve. Spread into banana leaves around 4' in diameter. Cover and proof for 20-40 minutes. steam for 10 minutes.