Purple Sweet Potato Hee Pan (improved version)

Make this soft and slightly chewy Hakka-style steamed hee pan infused with mashed purple sweet potatoes. Simply amazing! I modified the recipe a little bit to ensure you can get soft fluffy with a slightly chewy hee pan. **Many people complaints about dense and rubbery texture when they make hee pan. It is important to proof the dough sufficiently (for at least 1 hour at a warm place with evidence that the dough is puffy and light and bounce back gradually when you press on it). All the tips are in my detailed written instruction link below. Please watch the video for the instructions. For written recipes & instructions visit: https://whattocooktoday.com/purple-sweet-potato-hee-pan.html INGREDIENTS (yield 8 buns): Activate the yeast (whether you use instant or active dry yeast): 1 tsp instant yeast 1 Tbsp water ¼ tsp sugar For the dough: Tablespoon is using measuring tablespoon, not regular spoon 100 gr (7 Tbsp) mashed purple sweet potato 60 gr (5 Tbsp) sugar 40 ml (3 Tbsp) water plus more as needed 10 gr (2 1/2 tsp) cooking oil plus more for brushing the banana leaves 100 gr (13 Tbsp) all-purpose flour 50 gr (4 Tbsp) glutinous rice flour Optional: 1 large banana leaf cut into 8 pieces of 10 x 10 cm or use parchment paper