This smiling steamed cake 'Huat Kuih' recipe is a slightly modified version of Aunty Young's recipe. I used fresh orange juice instead of water and orange paste.
The preparation is easy with just a few ingredients and this is without eggs. I am very happy with the results especially when I saw the cake smiling so beautifully when I uncover the steamer. So lovely. The huat kuih is moist and fluffy when warm, so it is advisable to serve them right after steaming or warm if you like fluffy, moist steamed cakes.
Chinese All Souls Day is coming soon, so these Huat Kuihs will be good for 'Pai Pai' if you can offering prayers to your ancestors.
Chinese All Souls Day is coming soon, so these Huat Kuihs will be good for 'Pai Pai' if you can offering prayers to your ancestors.
Recipe adapted from Aunty Young's Orange Huat Kuih Recipe with modifications
Ingredients
[makes 11-12 cupcakes]
160 gm cake flour [I used low protein flour]
40 gm rice flour
1 tsp baking powder
160 ml orange juice [original uses water + orange paste]
160 gm cake flour [I used low protein flour]
40 gm rice flour
1 tsp baking powder
160 ml orange juice [original uses water + orange paste]
130 gm castor sugar [I used 110 gm]
- Stir sugar in orange juice until dissolves.
- Sieve flours and baking powder into a mixing bowl.
- Pour liquid mixture into dry ingredients, mix lightly into a smooth batter.
- Bring water to boil in a steamer. Line moulds with paper cases. Scoop the batter into paper cases almost to the rim.
- Steam over high heat for 15-20 minutes [only steam cakes when water is boiling, do not open lid of steamer during the steaming process].
- Off heat, remove huat kuihs to cool on rack or serve warm.
Kimmy, it has been a long time since I have eaten huat kuih. It reminds me of my childhood.
ReplyDeleteHi Phong Hong, these kuihs are getting costly especially when they are needed for 'pai pai'. Usually, I will prepare these for my mum or MIL when there is veneration of ancestors in the house. I'm happy when I see them 'huat ah'.
ReplyDeleteIs it chewy?
ReplyDeleteHi Adeline, yes they are. The normal steamed kuih texture very different from baked cupcake texture.
ReplyDeleteHi Kimmy , do you have the recipe of Chinese steam sponge cake (馬來糕）
ReplyDeleteHi Silik Lam, I have tried a few times steamed sponge cake but not too happy with the outcome. I didn't share the recipe here. I prefer Mah Lai Koh and steamed chocolate cake. If you are interested in steamed cakes, do check up these two recipes in my blog.
ReplyDeleteHi Kimmy,
ReplyDeleteDid you use a knife to make a cross on the huat kueh to give it a crack effect?
Hi Ching, no I didn't. Make sure the kuihs are steamed over high heat to get this effect.
ReplyDelete