Purple Sweet Potato Xi Ban

Purple Sweet Potato Xi Ban Ingredients Purple sweet potato 250g Glutinous rice flour 150g All-purpose flour 150g Granulated sugar 70g Active dry yeast 3g Warm milk 150g Corn oil 25g Banana leaves 10 pieces (10x10cm) Edible oil 10g (for greasing hands and leaves) 1️⃣ Peel and slice the purple sweet potato, steam for 15 minutes until tender, then mash into a fine purple sweet potato puree while hot. Wash and dry the banana leaves, cut them into 10cm squares, and brush a thin layer of oil on the surface. 2️⃣ In a large bowl, combine the purple sweet potato puree, granulated sugar, active dry yeast, and all flours. Mix well. Gradually add the warm milk, stirring with chopsticks until a crumbly mixture forms. 3️⃣ Knead by hand to form a preliminary dough, which will be slightly dry and firm at this stage. Add the corn oil, then knead and rub repeatedly on a cutting board, like washing clothes, until the dough becomes smooth, soft, and no longer sticky. 4️⃣ Roll the dough into a long log and divide it into portions of about 60g each. Lightly grease your hands to prevent sticking, roll each portion into a ball in your palm, then gently flatten it and place it on a prepared banana leaf. 5️⃣ Place the shaped Xi Ban into a steamer, cover with the lid, and let it proof in a warm place for about 30 minutes, or until it has visibly increased in size by 1.5 times. 6️⃣ Place the steamer into a pot with cold water. Bring the water to a boil over high heat, then reduce to medium heat and continue steaming for 15 minutes. Do not open the lid immediately after turning off the heat! Leave a small gap in the lid to release steam, let it sit for 5 minutes, then slowly open it. This prevents the Xi Ban from shrinking or wrinkling due to sudden temperature changes.