Huat Kueh II
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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About Rose
Hi! My name is Rose and I really love cooking and baking and experimenting with new recipes. After recovering from Breast cancer in 2005 I decided that I really wanted to share my favourite recipes with people who also love cooking and baking. I have a large compilation of recipes – some are my own, some I have found. I am in the process of transferring all of them online so that my family and everyone else can have access to them. I really don’t want these recipes to go to waste! I hope you will enjoy these recipes as much as I have. Comments and Feedback are always appreciated. God bless! – Rose
March 2009 update:
Please visit www.roseskitchenette.com if you want to print or email recipes. The recipes are exactly the same. I was unable to add the features on wordpress.com.
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Rose's Kitchen 
Hi Aunty Rose
Welcome back ! I hope you’re feeling much better now. God bless you and do keep your recipes coming.
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.
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….
Hi, Thank u so much for your recipes. God bless u n your family.
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
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.
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.
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?
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.
This new for me
i will try your recipe Rose
thanks