Wednesday, May 30, 2012

Singapore - Huat Kueh (Fatt Koh)

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.

1 comment:

  1. Sorry, just need to ask. There's no egg or oil/butter in this recipe? Thanks.