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].
Ingredients
[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
Kimmy, your Fatt Koh not only smiling, but some are laughing too hee..hee.. They look good and I like the colours. I also don't quite fancy huat kueh as it is dense and grainy.
ReplyDeleteWah。。。。。Kim your Fatt Koh really happy,I can see all of them smile
ReplyDeletebeautifully! Well done!
Now I compare with mine and your, I realized that the different between the cake flour and self-raising flour; the baking powder and double action baking powder may be the reason explained for my failure. My be next time can try your.
Hi Phong Hong, I must try out as many Huat Kuih recipes as possible cos' these kuihs are getting costlier even though the ingredients are cheap. They are necessary as Taoist's prayer items esp. ancestral worship. So long as they cracks well, I'm happy to present them. Hope my ancestors will like them and my family will eat them, hehehe!
ReplyDeleteHi Aunty Young, was thinking that I'm lucky this time that they 'cracked' well. Makes me confident to try the gula melaka and pandan flavour soon. This recipe is a much easier one compare to the fermented cooked rice recipe. I read a recipe of Victoria's, to get the cracks, the batter must be filled to the rim of the cupcake cases. Will try it next time.
ReplyDeleteHi Kimmy, yr Huat kuihs are smiling very beautifully. :)
ReplyDeleteCan they be made from rice flour?
这个发糕笑得很高兴的。 ｈａｐｐｙ ｈａｐｐｙ！
ReplyDeleteHi Kimmy,
ReplyDeleteSmiling or laughing. .. thought Fatt Koh should be smiling. ... nice !
Pretty smiling fatt kueh!
ReplyDeleteHi Madeline, no idea if the SRF can be replaced with rice flour. I'm very happy that using SRF can make the steamed kuihs 'smiled'. Will make some more to see if it really works.
ReplyDeleteHi Joceline, thanks to you for hosting the BREE event on Kuihs which is a good resource when I thought to making various kinds of kuihs.
ReplyDeleteHi Karen, yes Huat Kuih supposed to smiled, laughed or cracked otherwise it is not a 'prosperity' kuih, hehehe!
ReplyDeleteHi Fion, I have yet to try your Huat Kuih recipe using cooked rice. Hope it will turned out as well as yours.
ReplyDelete