Pumpkin "hee pan" with peanut filling

Ingredients

• 80 g Plain flour
• 75 ml water
• 1 tsp instant dry yeast
• 120 g pumpkin
• 60 g glutinous rice flour
• 30 g plain flour
• 1/4 tsp baking powder
• 50 g castor sugar
• 2 tbsps cooking oil
• A little water to bind
• 150 g toasted groundnuts
• 1 tbsp white sesame seeds
• 60 g castor sugar
• 1/8 tsp salt
• Alittle water to bind

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Preparation

• Combine ingredients of starter dough well and proof for 2 hours.
• Combine filling ingredients together and make into small balls of 20g each. Set aside.
• Combine starter dough with sugar and baking powder and mix well.
• The starter dough after 2 hours and after mixing with the sugar and baking powder as pictures shown below.
  
• Add in remaining ingredients and knead till dough is smooth. Glaze oil on surface and rest for 10 minutes.
• Roll out dough into long strips and cut into small balls. Slightly flatten and wrapped in the filling.
• Flatten the kueh and place on the oiled banana leaves. Rest for another 20 minutes.
• Steam over medium heat for 10 mintes and cool before serving.

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