So long did not make some Hee Pan (steamed glutinous rice buns). After i tried purple sweet potato version from a kuih-muih store after hiking, it tasted so soft but not sure what special ingredients they have added to make them so soft. So better i make it by myself as i know what ingredients that i used.
I supposed many Chinese women know about Huang Jiu 黄酒 ,because we consume this wine during confinement time. During confinement time, our mother or grandmother will use this wine to cook with kampung chicken with a lot of Bentong ginger (to get rid of angin (wind) . Also add Mee Sua (rice flour vermicilli) with the chicken rice wine . Anyway i never feel this chicken rice wine tasted nice during confinement time, hahaha. Instead it taste good during normal time.
I was thinking to learn from my mother of making this rice wine long time ago, finally i mange to record the recipe this time as this is a keeper for my future reference ( when my daughter or daughter-in-law deliver baby), hehehe..also some of you might want to learn.
Sorry for my missing in action, just realized that i have not updated my blog for a month. Before you all start to forgot me, i better quickly update my blog, hehehe. I have updated this recipe on my Instagram for quite some time, but i still prefer to keep recipe on my blog for easy checking. The other day when i chatting with my SIL Annie about cassava, she taught me this old way of enjoying cassava, add gula Melaka or palm sugar with cassava, and it was yummy especially with caramelized palm sugar.