Huat Kueh
(Fatt Koh)
Ingredients
-
200g muscovado or dark
brown sugar
-
400ml water
-
300g Hong Kong flour (low
gluten flour used in Chinese pastries, substitute with cake flour if
unavailable)
-
60g rice flour
-
4 tsp double acting
baking powder
Directions
-
Bring the 400ml water to
a boil and add sugar.
-
Stir until the sugar has
dissolve.
-
Leave the sugar solution
to cool.
-
Arrange Chinese tea cups
or a 12 bun ½ cup muffin tin in a wok.
-
Add water to the wok and
bring it to a boil.
-
At the same time the tea
cups will be heated up by the steam.
-
Sieve the Hong Kong
flour, rice flour and baking powder in a mixing bowl.
-
Slowly add the sugar
solution into the flour, using a whisk to mix.
-
Alternatively, if you are
lazy like I am, use a standmixer.
-
Make sure that there are
no lumps in the batter.
-
Make sure water in the
wok is at a roaring boil.
-
Pour the batter into the
hot tea cups to at least 80% full.
-
If using muffin tin, place cupcake liners in
the tin before pouring the batter.
-
Steam for about 20
minutes or until a toothpick comes out clean from the cake.
-
Do not open the lid for
the first 10 minutes however or the cake may go flat.
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