As mentioned in my earlier post on EZ Smiling Fatt Koh, I said I will be trying the gula melaka flavour fatt koh. I did this over the weekend for Ching Ming.
This recipe works well too with palm sugar. I was very happy seeing the smiling kuihs in the steaming tray when I removed the cover. OMG, these are definitely very presentable.
Verdict - these huat kuihs are soft, moist and aromatic. The sweetness is just nice. This recipe is a keeper. No yeast, ENO or proofing etc....needed.
Recipe Source - 温馨小厨 [Rachel]
[makes 12 cupcakes]
250 gm self raising flour
1 tsp double action baking powder
140 gm palm sugar [gula melaka]
250 ml water
2 pandan leaves - washed and knotted
1 egg - lightly beaten
50 gm melted butter or corn oil
- Boil pandan leaves with water and palm sugar until fragrant and sugar dissolves. Remove from heat, set aside to cool. Discard the pandan leaves and the syrup.
- Lightly beat the egg.
- Sieve flour and baking powder into a mixing bowl. Make a well in the centre.
- Add in palm sugar mixture, egg and melted butter.
- Mix well to combine. The batter is thick and smooth.
- 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.
wow, these sounds really to prepare... i just love the combination of pandan leaves and gula melaka.. tks for sharing jimmy
ReplyDeleteHi Victoria, really it is quick and easy to prepare this huat kuih. I must thank you for the tips too which I followed thus resulting in these lovely smiling huat kuih that looks so properous, hehehe! Sure good to prepare this for 'pai pai' in future.
ReplyDeleteAlthough it sounds easy and quick to prepare these beautiful huat kuih, I don't have courage making them after I fail to produce 'huat' kuih, they don't 'huat' at all. Yours look so pretty, Kimmy.
ReplyDeleteHi Veronica, I did face the same dilemma as you. But when I saw the recipe [half this portion], I went ahead to try it. It turned out well. From then I took the courage to double the portion and it was a successful attempt. So I think you must give it a try but remember 2 tips - fill the batter to the rim of the cupcake cases and steamed over high heat.
ReplyDeleteMust be super fragrant with gula melaka!
ReplyDeleteKimmy, your Huat Kueh all seem to be very happy! hee..hee...
ReplyDeleteHi Yen, frankly speaking these palm sugar Huat Kuihs are better than the pandan flavour. They are soft, moist and the sweetness is just nice.
ReplyDeleteHi Phong Hong, I hope I can be successful always when making Huat Kuihs that 'smile'. You know these kuihs are getting costlier these days. My SIL paid RM 1 for each one [smaller in size]. Sometimes it makes me wonder why they prefer to buy and never bother to ask if I'm making some for praying.
ReplyDelete