I have been making numerous steamed paus/buns for ancestor veneration, thought I should steamed some rice cakes [huat kuih] for a change. At times, I do worry that my huat kuihs [fatt gao] would not smile because I received feedbacks that their attempts to steam huat kuihs failed. But I believe it needs practice and some trial and error to get smiling, soft and spongy huat kuihs.
This time, I am happy with this recipe as kuihs did smile when I removed the lid. The texture is soft and spongy, colour is nice and not too sweet.
[makes 14 cakes - depends on the size of the paper cases you use]
100 gm superfine flour
100 gm rice flour
1 tbsp custard powder
1 tsp baking powder
1.5 tsp instant yeast
80 gm gula merah [Jaggery sugar]
20 gm castor sugar
180 ml water
- Place sugar and water in a saucepan. Heat up over low fire, stir to dissolve the sugar [not necessary to bring to boil]. Strain and cool.
- Combine the remaining ingredients [sifted] and yeast. Gradually, stir in the cooled syrup water in one direction until the batter is smooth and runny thick consistency.
- Arrange paper cases over plastic or steel cups in a steaming tray. Pour in the batter until 70-80% full. Cover to rest for 15 minutes.
- Meanwhile, bring water to boil in steamer over high heat. Steam kuihs for 15-20 minutes. Off heat, remove lid and cool on wire rack. Can steam huat kuihs in greased ceramic cups, too.