Rose’s Kitchen

Huat Kueh II

huat-kueh-ii.jpg

Ingredients:

300g plain flour
250g brown sugar
200ml thick coconut milk
50ml water
1 egg
1 tsp double action baking powder
5 pandan leaves

Method:

1.  Boil the brown sugar and 50ml water till sugar dissolves. Strain and leave to cool.
2.  Pound the pandan leaves and extract the juice.
3.  Mix the egg with the thick coconut milk and pandan juice.
4.  Mix the shifted flour with the cool sugar solution and mix well, then add in the thick coconut milk mixture.
5.  Dissolve the double action baking powder with 2 tbsp of hot water and add to the mixture.
6.  Pour mixture into small containers and steam immediately for about 20 minutes.

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October 16, 2008 - Posted by | Desserts and Snacks

9 Comments »

  1. Hi Aunty Rose
    Welcome back ! I hope you’re feeling much better now. God bless you and do keep your recipes coming.

    Comment by Asha | December 6, 2008 | Reply

  2. Hi Aunty Rose

    With regards to the huat kuey recipe,I’ve come across recipe asking for yeast to be added. I came across ‘Instant Yeast’ in the supermarket. How many types of yeast are there? Does the same preparation method applies all types of yeast? Hav not tried steaming this huat kuey b4. Very much keen to learn.

    Comment by Alice | June 15, 2009 | Reply

  3. Hi Aunty Rose

    I chance upon your website when i was looking for huat kueh n wah ku kueh recipe.Im keen to try making huat kueh but can i not use coconut milk?We are living in Munich Germany at the moment and my son misses the wah ku kueh we had when we were in SG.Do you have the recipe for it?Thank you very much for your help and God bless….

    Comment by FionaO | June 16, 2009 | Reply

  4. Hi, Thank u so much for your recipes. God bless u n your family.

    Comment by SERENA TA | July 11, 2009 | Reply

  5. Hello Rose,

    I enjoy your blog and have tried out several recipes successfully. For the huat kueh, should i be steaminbg it at high or medium heat?

    Cheers

    Comment by Suzanne | October 29, 2009 | Reply

  6. I am Jenny from Malaysia.

    Never enjoyed any traditional kuih when I was little, just don’t like the smell and the taste.

    But my children enjoy them so much that I am picking up on the kuih recipes to satisfy their taste-buds. Still I only eat a little bit.

    I am glad they are so many people out there who enjoy our food. And many thanks for Rose to share with us.

    I replaced brown sugar with palm sugar (gula Malacca)for a more flavourful taste.

    I understand the huat kuih have to be steamed on very high heat to make successful huat (means expand, raise)kuih.

    But I only get bubbly kuih, with so many bubbles, the kuih aint raise up like the pictures.

    Comment by Jenny Ng | September 25, 2010 | Reply

  7. I am Jenny from Malaysia.

    Never enjoyed any traditional kuih when I was little, just don’t like the smell and the taste.

    But my children enjoy them so much that I am picking up on the kuih recipes to satisfy their taste-buds. Still I only eat a little bit.

    I am glad they are so many people out there who enjoy our food. And many thanks for Rose to share with us.

    I replaced brown sugar with palm sugar (gula Malacca)for a more flavourful taste.

    I understand the huat kuih have to be steamed on very high heat to make successful huat (means expand, raise)kuih.

    But I only get bubbly kuih, with so many bubbles, the kuih aint raise up like the pictures.

    Ok, rose, next time I shall try to use a scissors to cut across the surface of the batter before steaming.

    Comment by Jenny Ng | September 25, 2010 | Reply

  8. hey i’m going to make huat kueh for the first time and i don’t have any brown sugar. i was wondering whether i can replace it with normal sugar?

    Comment by essie_mcr@yahoo.com | January 26, 2011 | Reply

  9. Hi Rose,
    I am Shane and I too am a cooking fan and love fried stuff. I have long been looking for the recipe for the “butterfly buns” the kind that is sold together with Yu Tiao.
    Hope you have this recipe in your collection.

    Comment by Shanefoo | April 23, 2014 | Reply


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