Wednesday, May 30, 2012
Singapore - Huat Kueh (Fatt Koh)
- 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
- 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.