Nowadays, the consumption of hee pan is more commonly consumed as a pastry and no longer restricted to cultural festivities.

The principal indexing component of "粄" (Pan) is "米", pronounced as "mǐ".It is a noun that describes "raw rice grains".

The radical component of "粄" (Pan) is “反”, pronounced as "fǎn".Derived from the word "饭" “fàn”, which means rice or a meal.

The banana leaf prevents it from sticking to the steamer and allows the steam to penetrate; adding natural fragrance to the hee pan.

Traditional hee pan is made by: The modern-day hee pan is made from flour, glutinous rice flour, pandan leaves, hot water, sugar, instant yeast, red yeast rice powder, corn oil, and banana leaves.

[5] Hee pan derives from a wheat cake traditionally made by the Hakka people in their olden settlement, Zhong Yuan(中原) before the outbreak of the Disaster of Yongjia(永嘉之乱), which led to their migration to the south of China during Jin and Wei dynasties.

[6] The migration of the Hakka people has led to a settlement in Meizhou(梅州), a prefecture city in the Guangdong province in southern China.

As a result, hee pan is created along with the birth of the Hakka rice cake tradition during the Jin and Wei dynasties.

Over time, hee pan and the Hakka rice cake traditions of the south have become popular over the Tang and Song dynasties.

The hee pans are typically associated with auspicious occasions and are prepared during festivities to symbolize blessings and good fortune.

It is believed that the consumption of the green hee pan before, and after tomb sweeping service will bring great health and blessings from the ancestors for the upcoming four seasons of the year.

[10] The traditional red hee pan is served to ward off evil as well as to bless to the couple for fertility and a long successful marriage.

Over time, hee pan gained popularity and became an integral type of rice cake in the Hakka food culture.