I was never confident when coming to making steamed smiling kuih ['Fatt Koh' or 'Huat Kuih']. Afraid that they may 'smile' at me when I opened up the steamer.
Anyway, I came across several postings by blogger friends, thus linking this post to 郑慧芬 and Guai Shu Shu who had shared similar recipes.
This recipe is adapted from their posts but with some changes. Since I was trying it to see if the kuihs really smiled, I didn't made them pandan or gula melaka flavour. Just plain ones with addition of edible colouring.
Verdict - I was happy that the steamed kuihs did smiled. The texture is soft and fluffy but I find them moist and dense too. Is Fatt Koh supposed to be like this? I'm not sure cos' I don't really fancy this kind of kuih and seldom eat it.
But I sure will make another 2 batches [pandan and gula melaka flavour] for Cheng Beng [Chinese All Souls Day].
[makes 12 cupcakes]
250 gm self raising flour
1 tsp double action baking powder
150 gm castor sugar
200 - 250 ml water [I used 200 ml]
6 pandan leaves - washed and knotted
1 egg - lightly beaten
50 gm melted butter or corn oil
some edible colouring
- Boil pandan leaves with water and sugar until fragrant and sugar dissolves. Remove from heat, set aside to cool. Discard the pandan leaves.
- Lightly beat the egg.
- Sieve flour and baking powder into a mixing bowl. Make a well in the centre.
- Add in sugar mixture, egg and melted butter.
- Mix to combine. Divide batter into 3 portions.
- Add colouring of your choice to each portion.
- Scoop batter into a baking tray lined with paper cases until 95% full.
- Steam over high heat for 15-20 minutes or until skewer when inserted comes out clean. Remove to cool or serve immediately.
I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Kuih
by Fion of Xuanhommama
and co-host by Joceline of Butter, Flour and Me