Skip to main content
logo
Food Advertising by

Steamed Cocoa Huat Kueh aka Fatt Koh ~ 蒸可可发糕

Finally, yes finally I managed to see the 'Huat Kueh', 'huat' or smile beautifully at me.  I can't believe my eyes and was elated because this is my first attempt at this recipe and I'm so glad I succeeded and achieved what I wanted.  I had tried to make Huat Kueh a few times during the MCO (Movement Control Order) but none of them 'huat' so much as this one and some of the recipes I tried, left a weird after taste perhaps due to the amount of baking powder.  This kueh is soft and nice and remained soft the next day, kept in an airtight container.   But you can always steam them again for a short while if you prefer piping hot ones.  I'm very grateful to Marvellina of  'What to Cook Today' and I'm glad I found you.  Thank you!




Steamed Cocoa Huat Kueh aka Fatt Koh  ~   蒸可可发糕 
Ingredients
  • 250 gm plain flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 65 gm brown sugar ) reduced from 
  • 65 gm caster sugar  ) 150 gm sugar
  • 1 Large egg
  • 150 gm milk
  • 100 gm cooking oil
  • 1 tsp cocoa powder
  • 1/2 tsp vanilla
Method
  1. Mix the flour, salt and baking powder in a bowl.  Whisk, set aside.
  2. Line the tart pans with paper cup liners.  Prepare a steamer with enough water.
  3. Using a hand beater, whisk the egg and sugar till pale and creamy, add in milk and continue to whisk for a while till fully incorporated.
  4. On low speed, gradually add in flour mixture alternately with the oil, add vanilla.  Mix well.
  5. Sift in the cocoa powder and mix well.  Batter is quite thick but spreadable.
  6. Using an ice cream scoop, fill up the cups till full.
  7. Steam on high heat in rapidly boiling water for 15 mins.  and do not open the lid of the steamer to check on the kuih until the 15 mins. are up.
  8. Let the kuih cool in the pan before removing to let them cool completely on a wire rack.
  9. Yield :  6 Huat Kuih
Note :  The 'kueh' must be steamed immediately.   Do not let them sit too long for they may not 'huat'.

Comments

  1. Very beautiful Sokehah! I love the cocoa version too. I'm glad you like the recipe!! Thanks for sharing and linking :)

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Wool Roll Bread ~ 毛线球面包

  Wool Roll Bread ... its popularity is booming and bursting the seams of Facebook and Instagram.  Every day you see new posts of it, with different ways of making it as well as an endless assortment of fillings to experiment with.  I too have been browsing the internet to research these various methods and their outcomes.  What is it that makes Wool Woll Bread so crazily popular?  To satisfy my curiosity, I tried my hand at making it and was very happy with the results.  I love seeing the bread strands when I pull apart the bread to reveal the meat floss filling and I enjoy how soft and chewy the bread is.  Jump on the bandwagon, folks, you won't regret it! Wool Roll Bread ~  毛线球面包 (adapted from 'here' with adjustments) Ingredients 300 gm high protein flour or bread flour 30 gm sugar 1 tsp seasalt 1 egg  (55 gm or 65 gm) 70 or 80 ml milk 25 gm melted butter Egg wash (1 whole egg + 1.1/2 tsp water to dilute) Meat floss or whatever you wish to use as filling 80 ml warm mil

Marble Butter Cake ~ 大理石牛油蛋糕

This is one of the most popular Butter Cake recipes among fellow bloggers and I've read many reviews about this cake.  Credit must be given to Mrs S K Ng for so generously sharing her recipe.   This cake is moist, fluffy, soft, not overly sweet and the texture is just right.  Must admit that this is the best butter cake that I've ever tasted.  I tweaked the recipe to make a Marble Butter Cake instead. So glad to see that there weren't any cracks on the surface although it rose slightly in the middle. Marble Butter Cake ~   大理石牛油蛋糕      Ingredients (A) 230 gm butter 150 gm vanilla/caster sugar 200 gm self-raising flour 4 egg yolks   (I used 68 gm eggs with shell) 60 ml milk 1 tsp vanilla essence 8 gm chocolate powder a pinch of salt (B) 4 egg whites 30 gm vanilla/caster sugar Method 1.     Line the base of an 8 inch square pan with parchment paper, grease and dust the sides of the pan with flour.  Set aside. 2.

Bika Ambon Panggang ~ 印尼糕

Kuih Bika Ambon or Honeycomb cake is an Indonesian dessert and from the outset it looks quite challenging to attempt baking this cake in order to achieve a honeycomb pattern.   There are many recipes online and I also googled for Indonesian recipes and watched the video on youtube.  I was looking for a recipe that is not so complicating but straightforward and I managed to come across Whattocooktoday's blog and found her recipe.  I was very delighted when the cake turned out to be a success.  Thanks, Marvellina!   Bika Ambon Panggang  ~   印尼糕 ( adapted from  'here'  with adjustments)   Ingredients for : - Yeast mixture 2 tsp dry yeast 1 Tbsp plain flour 1 Tbsp sugar 2 Tbsp warm water Coconut Milk 350 ml coconut milk 160 gm sugar 1/2 tsp turmeric powder 10 kaffir lime leaves (tear to smaller pieces) 2 lemon grass, bruised for flavour Cake Batter 180 gm tapioca flour 1/4 tsp salt 5 large eggs   Method Mix the ingredients in the Yeast mixture and set aside to let it ferment.