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'.