Happy New Year. Hope 2021 will be a better year and will bring much cheer and joy to everyone and may the Covid 19 slowly fade away and life can resume normalcy.
After successfully making the Steamed Cocoa Huat Kueh aka Fatt Koh I went on to try making another type of Huat Kueh, this time to mix with another flavour and I opt for Pandan. Again I was delighted when the top of the kueh split into sections and 'smiled' at me. This is the result that I had wanted to achieve. The kueh is soft, moist and crumbly and you can just steam them again if you have any leftovers.
Two-Tone Huat Kueh ~ 二种颜色发糕
- 250 gm plain flour
- 1/2 tsp salt
- 2 tsp baking powder
- 130 gm sugar
- 1 'L' egg
- 150 ml milk
- 100 ml cooking oil
- 1/8 tsp pandan paste
Method
- Sieve and mix all the dry ingredients in a mixing bowl.
- Line the tart pans with paper cup liners.
- Using a handmixer whisk egg with sugar till creamy, add milk and continue to whisk.
- Gradually add in flour mixture alternating with the oil. Mix well.
- Scoop up 4 Tbsp batter and add 1/8 tsp pandan paste to mix in.
- Using an ice cream scoop, fill up the cups till full. Then add the pandan batter on top of the plain batter.
- 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.
- Let the kuih cool in the pan before removing to let them cool completely on a wire rack.
- Yield : 6 Huat Kueh
Note : The 'kueh' must be steamed immediately. Do not let them sit too long for they may not 'huat'.
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