Ingredients:
200g muscovado or dark brown sugar
400ml water
300g Hong Kong flour (low gluten flour used in Chinese pastries, substitute with cake flour if unavailable)
60g rice flour
4 tsp double acting baking powder
Method:
Bring the 400ml water to a boil and add sugar. Stir until the sugar has dissolve. Leave the sugar solution to cool.
Arrange Chinese tea cups or a 12 bun ½ cup muffin tin in a wok. Add water to the wok and bring it to a boil. At the same time the tea cups will be heated up by the steam.
Sieve the Hong Kong flour, rice flour and baking powder in a mixing bowl. Slowly add the sugar solution into the flour, using a whisk to mix. Alternatively, if you are lazy like I am, use a standmixer. Make sure that there are no lumps in the batter.
Make sure water in the wok is at a roaring boil. Pour the batter into the hot tea cups to at least 80% full. If using muffin tin, place cupcake liners in the tin before pouring the batter. Steam for about 20 minutes or until a toothpick comes out clean from the cake. Do not open the lid for the first 10 minutes however or the cake may go flat.
Don't mean to toot my own horn but these home made huat kueh are the best I have ever tasted. They are fluffy, moist and have that intense flavour of muscovado sugar which I love.
Serves
2 comments:
Thanks for sharing the recipe! I tried it out today. The texture is so soft and tasted yummy, not too sweet and i like it. I did another batch by replacing the water with coconut milk and added additional 50g of the brown sugar..that's for my dh who has very sweet tooth.. glad he like it too!
Rgds,
Jestina
Thanks for sharing the recipe, Jan. I tried it out today. It was really soft and tasted yummy, not too sweet for me and I like it. I did another batch by replacing the water with coconut milk and added additional 50g of the brown sugar.. that's for my dh who has very sweet tooth.. glad he like it too!
Rgds,
Jestina
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