Skip to main content
logo
Food Advertising by

Two-Tone Huat Kueh ~ 二种颜色发糕

 

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 

Ingredients
  • 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
  1. Sieve and mix all the dry ingredients in a mixing bowl.
  2. Line the tart pans with paper cup liners.
  3. Using a handmixer whisk egg with sugar till creamy, add milk and continue to whisk.
  4. Gradually add in flour mixture alternating with the oil.  Mix well.
  5. Scoop up 4 Tbsp batter and add 1/8 tsp pandan paste to mix in.
  6. Using an ice cream scoop, fill up the cups till full.  Then add the pandan batter on top of the plain batter.
  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 Kueh
Note :  The 'kueh' must be steamed immediately.   Do not let them sit too long for they may not 'huat'.



Comments

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.