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
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
zest of 1 orange
- 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 orange zest, sugar syrup, orange juice, egg and melted butter.
- Mix to combine until batter is smooth and thick.
- Scoop batter into paper cases until 95%-100% full.
- Steam over high heat for 15-20 minutes or until skewer when inserted comes out clean. Remove to cool or serve immediately.
I love huat kuih, your orange version looks good!
ReplyDeleteHi Jasline, this is a good recipe. The orange flavour is very aromatic and tasted good too. I like this very much.
ReplyDeleteHi Kimmy,
ReplyDeleteWow, your huat kuih is very huat ah!! thanks for sharing :)
Hi Kimmy ur huat kueh look so huat n nice
ReplyDeleteHi Madeline, I was so happy they smiled so nicely. I'm very grateful to some blogger friends for their generous tips on how to make huat kuihs smile. It helps.
ReplyDeleteHi Lclim, with these successful attempts I'm more confident to make more Huat Kuih from now. Thanks to the generous tips shared by some blogger friends.
ReplyDeleteHi,
ReplyDeleteWould like to know why my huat kuih never huat. They only rise but not smiling. I have tried 4 times but still the same.What is the secret?
Hi Dixie Pixie, thanks for being so persistent to try this recipe. I thought this is one of the 'sure can' recipes for huat kuih which is easy to prepare and a tasty kuih. Did you fill up the batter until the rim in one go? Or did you pour the batter into the all the moulds then add on some more batter on top on a second round? If you look at the photos above, do you notice that some cracked a little with a smooth top? These are the ones which I pour the batter then top up with more batter later. I have experienced this result all the time I did this.
ReplyDeleteHi Kimmy,
ReplyDeleteI poured the batter and top up with more batter later. Ok, thanks, I shall try to pour the batter at one go.
Hi Dixie, I know this is one of the problems but it still happens at times when I poured the batter especially with the little leftoevers. That's the reason with the flat top huat kuih.
ReplyDeleteHi Kimmie. Just saw this lovely orange Huat kuih. I think I will try this instead of the brown sugar as my mom loves orange flavored cakes. I see u reduced the sugar which I like too as I don't fancy anything too sweet . u also added 50ml water to cook the sugar syrup and the kuih still looks good. I am kinda apprehensive as don't know how mine is going to be like. Did u steam 15 or 20 mins. Also for overnight do u need to keep in fridge. Thanks for all your help. Enjoy your cookies and Bakes and time with family and friends during the holidays. Chloe
ReplyDeleteHi Chloe, I recommend that you make these instead of the brown sugar huat kuih. These are really good but do remember to pour the batter almost to the rim in one go. I tried pouring the batter halfway and add more later, the huat kuih didn't smile but ended up looking like a clam opening. Without trying you wouldn't know the results. Kuih making needs practice. The steaming time depends on the size of your mould but minimum 20 minutes for the normal size cup cases is necessary. Yes if you are asking about the cookie dough.
ReplyDeleteHi Kimmie. Gong xi fa cai! Just to update. I tried this recipie and I was so happy to see them "Huat"! Yay! There were a couple that looked like clamshell opening but overall I am happy. I find my batter to be on thick side so I had to scoop and not pour. What is the consistency of your batter? Enjoy cny with family and friends. Chloe
ReplyDeleteHi Chloe, I'm happy to know you have succeeded in Huat Kuih making. Good Luck is coming your way this CNY. You too enjoy a good CNY with your family and friends. I'm on my way to my MIL's house for CNY break [6 long days] mainly to cook for her and her relations. My CNY starts only after I'm back home. Happy CNY.
ReplyDeleteKimmy, im reading this orange huatkuih with interest. I will try it out by end of tmw. But can you tell me what is this zest of one orange.Is that orange peel?
ReplyDelete