No idea why the sudden urge to cook and bake food with pandan [screwpine leaves] flavour. Perhaps, it is because I have in hand a cookbook 'In Love With Pandan'. All recipes in the book uses pandan for flavour. This recipe is one of the first which I tried.
BTW, no artificial colouring is used in this kuih yet the colour is bright green and remains the same even on the next day. Quite similar to my earlier recipe here but slightly different, a healthier version with less sugar and using corn oil. The end result of the kuih is as good.
[makes 12 cupcakes]
250 gm self raising flour -sifted with baking powder
1/2 tsp baking powder
130 gm castor sugar
200 - 220 ml pandan juice [I used 200 ml]
8 pandan leaves - washed and knotted
1 egg - lightly beaten
45 ml corn oil
*Pandan Juice [blend 8 blades of pandan leaves with 200 ml water]
- Prepare pandan juice and strain to obtain 200-220 ml. Add in sugar and whisk until sugar dissolved.
- Lightly beat the egg and add in to sugar mixture, continue to whisk until well mixed. Drizzle in corn oil. Mix well.
- Sieve flour and baking powder into sugar mixture. fold well to combine. Batter is of thick consistency but manageable.
- Scoop batter into a baking tray lined with paper cases until 95% full or to the rim in one go.
- Steam over high heat for 20 minutes or until skewer when inserted comes out clean. Remove to cool or serve immediately.
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| How The Huat Kuihs look with different moulds |
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Kimmy, I love pandan flavour, so I will sure love these pandn huat kuih. It is best to use natural pandan like you do. I am just too lazy to make my own pandan juice.
ReplyDeleteHi Phong Hong, the thought that the Huat Kuih may not 'smile' puts me off making steamed cakes. I have failed many times following some recipes, so whenever I come across one that can 'smile' I smile too.
ReplyDeleteHi Kimmy,
ReplyDeleteThese smiling steamed huat kuih made me smile too. Love that these are nice pandan fragrance.
Can you share the recipe of the apam balik on the book's cover? Thank you in advance.
ReplyDeleteGrace
Kimmy, we need 250g self rinsing flour + 1/2 tsp baking powder? Can you please confirm, I want to make it this weekend.
ReplyDeleteThank you.
Hi Anne, yes that's the right quantity and there are other recipes that add 1 tsp. Do look up my other recipes on steamed cakes under the label 'Huat Kuihs' for a better understanding of the preparations and methods.
ReplyDeleteHi Grace, I would not be making the Apom Balik for the time being. If you like to have the recipe, I can e-mail it to you.
ReplyDeleteHi Kimmy could u pls email me the recipe too? Thank u
DeleteSiewjin8@yahoo.com
Hi Karen, this time I was lucky that the huat kuihs 'smiled'. I tried a huat kuih recipe using rice flour and Eno salt last Sunday. It was disappointing eventhough I followed the recipe to the T.
ReplyDeleteHi Grace, I have sent you the recipe via email. Do check it out.
ReplyDeleteHi Kimmy,
ReplyDeleteI love the fragrance of pandan. I can imagine the aroma of your huat kuih!
Hi Joyce, yes the pandan fragrance is very strong, no doubt but the bright green colour will fade a little after a day or two.
ReplyDeleteHi Siewjin, already emailed to you.
ReplyDelete