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

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Ma lai Ko ~ 马拉糕

  Whenever we 'yum cha' in a Chinese dim sum restaurant we never fail to order and try their Ma Lai Ko, which is a brown sugar steamed fluffy sponge cake and what most kids would like to have.  I have been looking for a simple recipe to make this Ma Lai Ko.  Some recipes require a fermented starter dough which will result in streaky patterns in the Ma Lai Ko, some will just go with baking powder and sodium bicarbonate but I chance upon this recipe which requires yeast, baking powder and sodium bicarbonate. I made this on a cool, windy, day and was praying that the batter will rest and proof with bubbles after 2  hours and thankfully it did.  I was very pleased when the cake looked good after I opened the lid of my steamer and the taste was superb, not overly sweet and the texture, nice, soft and moist.  I kept the remaining pieces of 'ko' in a container, at room temperature and they stayed nice and moist even on the third day, maybe because the weather was cool and not

Prawn Omelette

This is a very simple and quick universal dish, common in most households.  It will certainly come in handy if you have unexpected guests who stay for dinner. Recipe for Prawn Omelette Ingredients 120 gm Prawns 2 Big Onions  -  sliced 3 Large Eggs 1 Teasp Light Soya Sauce Oil for frying Seasoning for Prawns 1/2  Teasp Salt 1  Teasp Sugar Dash of  Pepper Method Lightly beat up the eggs with the light soya sauce Heat up the pan with some oil Saute the sliced onions with the seasoned prawns Dish out Pour the beaten eggs onto the pan Add in the prawns and onions Once the bottom is brown, flip omelette and brown the other side Dish up and serve *****