Hi guys! I've got an easy Huat Kuih recipe to share today. Why Gula Melaka? Because it gives a nice aroma and a nice brown colour to the Huat Kuih. And of course, it's partly because I have leftover palm sugar syrup from making grass jelly drink. Hehe. There are various versions of Huat Kuih using different leavening agents but I'm using instant yeast and baking powder for this recipe.
Before I start going into details, this is how I prepare the palm sugar syrup:
1. Melt palm sugar in boiling water at 1:1 ratio
2. Stir constantly to prevent burning
3. Stop boiling once sugar is melted
4. Let cool
Pretty easy, right? Now that it's done, you are all set to make the Huat Kuih!
5 tablespoon palm sugar syrup
3 tablespoon flour
1 sachet instant yeast (11g)
300 g flour
100 ml coconut milk
100 ml palm sugar syrup
1 teaspoon baking powder
- Mix ingredients (A) together and let it proof for 10 mins.
- Mix ingredients (B) together.
- Mix both batter from (A) and (B) until well combined. The batter should be gooey instead of runny.
- Scoop batter into moulds until 3/4 full.
- Using a scissor, cut a "+" on top of the batter (poke scissor deep till the middle of the batter). This step assists the Huat Kuih to "bloom" better during steaming.
- Bring water to boil in the steamer. Put the batter-filled moulds into the steamer and steam over high heat for 20 minutes.
Ta-daah, the cakes are now ready to be served!
|Aren't these Huat Kuih lovely?|
This recipe yields 9 small cakes. If you have leftovers, just let cool and store in the fridge in an air tight container. Steam it the next time you want to have it and it will be all nice and fluffy again! Oh, before I forget, these cake taste mildly sweet, if you like them sweeter, just boil your palm sugar syrup a little longer to get a thicker and sweeter syrup. Enjoy!