Nuffnang Ads

Followers

Friday, May 29, 2015

PALM SUGAR PROSPERITY KUIH [HUAT KUIH]

One more workable recipe for smiling steamed palm sugar kuih. This recipe is from Amy Beh published in one of her books.
Ingredients and steps to do are quite simple if you read through the recipe.
The prosperity kuih smiled beautifully as can be seen in the pictures here. I was really happy seeing a tray of 'smiling' kuih when I removed the cover. Must be lucky and prosperous with this result, hehehe!
These kuihs are soft and moist. The sweetness is just nice.
Recipe adapted from At Home With Amy Beh 3
Ingredients
[makes 28-30 tea cup size kuih]
Palm Sugar Syrup Ingredients
100 gm palm sugar [Gula Melaka]
50 gm brown sugar
200 ml water
2 blades screwpine [pandan] leaves – knotted
160 ml thick coconut milk
  1. Place all the syrup ingredients [except coconut milk] in a saucepan. Bring to boil slowly and stirring until sugars dissolve and aromatic.
  2. Off heat and add in the coconut milk. Leave to cool then strain into a measuring cup to obtain 360 ml syrup mixture. Set aside.
100 gm plain flour [I used superfine flour]
150 gm self raising flour
1 tsp instant yeast
10 ml melted butter [I used corn oil]
  1. Measure and sift flours into a mixing bowl. Make a well in the centre and pour in the syrup mixture. Mix well to combine and until smooth. 
  2. Stir in the yeast and oil. Mix well. Set aside to prove for about 50-60 minutes. The batter will look bubbly when well risen.
  3. Prepare steamer and heat up steaming cups. Stir the batter [batter is of pouring consistency], pour into the heated cups until 80% full.
  4. Steam for 20-23 minutes* [for tea cup size] over medium high heat.
  5. Remove to cool on rack before dislodging kuih to serve.
* 5 - 10 minutes for bigger moulds.
I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of Xuanhom's Mom and co-hosted by Aunty Young

I submitting this post to Cook Your Books Event #23 [May 2015] hosted by Joyce of Kitchen Flavours

9 comments:

Sokehah Cheah said...

I've never tried steaming this 'huat kuih'. Yours with palm sugar must be delicious.

Kimmy said...

Hi Soke Hah, when I first saw that coconut milk is used, if just didn't want to make it. But after trying out some 'huat kuih' recipe that turned out well, I give this a go. Looks good and easy to make.The texture is firm and compact but tasty esp. when warm.

Aunty Young(安迪漾) said...

Hi Kimmy,
Oooh, these Huat Kuihs sound really delicious! The palm sugar flavour is quite localized too, so maybe I'll give it a try next Cheng Beng. Thanks for sharing it to BREE!

Contest Chef said...

Your blog is impressive, thanks to the quality of your recipes & other content. We would be glad if you would participate on Contestchef so that your quality recipes can contest with other such bloggers/ recipe creators and win accolades from various players in the global food industry.

Contestchef is a global forum for food/ recipe bloggers to showcase their skills to the world. This is a one of a kind concept and backed by food conglomerates around the world. Several recipe creators/bloggers are already contesting on Contestchef.
Click to join Contestchef
Sincerely,
Nandy
Contestchef

Kimmy said...

Hi Aunty Young, the colour is nice too. Look and tastes very flavourful. Ya, good to make as offerings for worshipping.

kitchen flavours said...

Hi Kimmy,
Your huat kuih looks really nice! I love the colour and how delicious it looks!
Thanks for sharing with CYB!

Kimmy said...

Hi Joyce, very natural flavour and colour. Quick to prepare too.

Anonymous said...

Hi Kimmy,
I have recently tried the recipe, it is really great (I have tried quite a few huat kuih, but this is by far one of the best of the best), thansk for sharing this great recipe,
the texture really soft & flavorful even though my huat kuih doesn't come out as great as yours,
it only raises a bit & most do not crack/smile.
Any suggestion what could possibly be the error? (I heated the cup prior to steaming & put the fire on medium high)
Thanks a lot if you can advice. Definitely a keeper recipe :)
Regards,
Fion

Kimmy said...

Hi Anonymous, thanks for your feedback. Could it be the size of your steaming cup [bigger ones need a bit longer time]? Was the batter well rested until bubbly? The batter must be filled to 80% full or even almost to the rim. Make sure there is no water vapour condensation. Try to make another batch and if you can get a satisfactory result. Happy trying.

Nuffnang Ads

Blog Archive