ORANGE HUAT KUIH [香橙发糕]

After 2 successful attempts to make smiling Huat Kuih, I made these orange flavour Huat Kuihs.  This time, the huat kuih smiled prettily,too and the flavour was good. 
Gave a neighbour this huat kuih and she told me that it can be served with grated white coconut.
Verdict - The texture is soft and fluffy, moist but not dense. Fragrant and tasty.  I had reduced the sugar from 150 gm to 100 gm since orange juice is sweet.  These fatt koh stay soft the next day.

Recipe Source - adapted from Guai Shu Shu 

Ingredients

[makes 12 medium size cupcakes]

250 gm self raising flour

1 tsp double action baking powder

100 gm castor sugar
50 ml water
2 pandan leaves - washed and knotted

200 ml fresh orange juice

1 egg - lightly beaten

50 gm melted butter or corn oil
zest of 1 orange

1. Boil pandan leaves with water and sugar until fragrant and sugar dissolves.  Remove from heat, set aside to cool.  Discard the pandan leaves.
2. Lightly beat the egg.
3. Sieve flour and baking powder into a mixing bowl.  Make a well in the centre. 
4. Add in orange zest, sugar syrup, orange juice, egg and melted butter.
5. Mix to combine until batter is smooth and thick.
6. Scoop batter into paper cases until 95%-100% full.
7. Steam over high heat for 15-20 minutes or until skewer  when inserted comes out clean.  Remove to cool or serve immediately.