Singapore - Huat Kueh (Fatt Koh)

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.