Skip to main content

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'.
Labels:

Comments

  1. MarvellinaAugust 25, 2020 at 4:58 AM

    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

Steamed Pork Belly with Shrimp Paste ~ 蝦醬蒸五花腩

  This is an extremely delicious dish to go with white rice or even plain porridge.  You don't have to add in big spoonfuls of shrimp paste for it is salty but some sugar is needed to enhance the taste.  Adding in Shaoxing wine will definitely bring the taste up to the next level.  You'll definitely need more rice to go with this dish..... trust me! Steamed Pork Belly with Shrimp Paste  ~   蝦醬蒸五花腩 Ingredients 300 gm pork belly, cut thinly (with or without skin) 1.5 Tsp Shrimp paste  2 Tsp sugar 1 Tbsp Shaosing wine 3 slices of ginger, chopped  1 Tbsp cornstarch and 1.5 to 2 Tbsp water 1 tsp oil (so that the meat will not stick to each other) a bit of pepper Chillies and spring onions, chopped for garnishing Method Cut up the pork belly thinly. Mix in the chopped ginger. Mix the shrimp paste with wine to dilute it. Pour the shrimp paste mixture into the pork belly. Add in some pepper, sugar, cornstarch, oil and water.  Mix till well ...
Post a Comment
Read more

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more

Braised pork tendons with pork belly ~ 红烧猪筋

 Pork tendons are a great source of protein which is essential for muscle repair, tissue regeneration and overall bodily functions. High in collagen and glucosamine and chondroitin they help to support joint and skin health and muscle maintenance. Low in fat, rich in carbohydrates and trace elements, they have nutritional characteristics of high calcium, high protein and no cholesterol.  Tasteless by nature like sea cucumber, and being tough they need to be slow cooked like braising and simmering to make them tender and release their collagen like in stews to create a rich flavour. Braised pork tendons with pork belly  ~   红烧猪筋   Ingredients 240 gm rehydraed pork tendons (from 150 gm dried tendons) 450 gm pork belly 10 shitake mushrooms rehydrated 4 bulbs of garlic 10 slices of young ginger 5 bay leaves 4 star anise 2 cinnamon sticks 1 to 2 pcs of rock sugar (according to taste) 2 to 3 Tbsp Shaoxing wine 2 Tbsp oyster sauce 1 Tbsp light soy sauce 1/2 Tbsp d...
Post a Comment
Read more