Exciting time awaits!

I grew up in a Hakka village in Malaysia, with both my mum n grandma's family being Hakka.

We had a neighbor just across from my grandparents's place, whom make and sold traditional Hakka kuehs from his family home. I remembered following my mum to their place in the afternoons to buy those fresh out of the steamer kuehs. And their sweet aromas just sticks in my memory. Even the burning wood they used to fuel their steamers. Every now and then when I smell the burning fire place, my memory will take me back to my grandparents's place and the aroma from the neighbour's kueh factory. 

Among the many traditional kuehs, my favorite is the the Pink kueh and the vege kueh. Longing to taste the sweet chewy buns, I looked up on the Internet for someone special to post the recipe. And here it is! Hee Pan 喜板. 

Thank you Hakka Chan for the recipe!

At the time of posting, I am now waiting patiently for the kueh to proof in the warm oven. But I can already smell the sweet familiar fragrance. A smell that is so different to making bread. It must be the different rice flours that is commonly used in Asian kuehs. 

Some picture for you to see.

Kneading the dough.

The final product, let to proof in a warm oven or a sunny place. The weather is so cold here. So I had to put it in a warm oven.

Now, I wait.

Will update you again. 

Kcan