Pandan Coconut Steamed Muffins (Huat Kueh) 香兰椰丝发糕

Pandan Coconut Steamed Muffins 香兰椰丝发糕

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Instructions

 

Palm Sugar Coconut Filling:

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  To start, first cook the coconut filling so have ready all the ingredients needed.
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  Begin by preparing palm sugar syrup. Place palm sugar and knotted pandan/screw pine leaves in a pot of water and bring to a boil, stirring constantly. Allow to simmer till palm sugar has dissolved.
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  When done, remove knotted pandan/screw pine leaves from the palm sugar syrup.
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  Then using a strainer, filter the palm sugar syrup into a clean wok or saucepan.
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  Then stir in sugar.
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  Next, add in the grated coconut.
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  Cook over low heat for about 15 minutes, stirring constantly to prevent coconut filling from being burnt and to ensure the grated coconut is well mixed.
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  Then mix in a little flour solution.
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  Remove the coconut filling from heat and set aside to cool before using.

Fermented rice ( Starter Dough ):

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  Next prepare to make fermented rice. Have ready the ingredients needed.
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  Crush the sweet wine yeast biscuit.
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  Mix the crushed sweet wine yeast, sugar and water into the cooked rice.
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  Cover and set aside at room temperature but away from direct heat) for 48 hours.
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  And we’re done! You can start to use the fermented rice after 48 hours. We are now ready to make the cake batter.

Steamed Cake batter:

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  Have ready all ingredients needed to make the cake batter.
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  First blend pandan/screw pines leaves with some water.
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  Using a strainer, strain to get the green pandan juice.
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  Top up pandan juice with water till 600 ml.
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  Place fermented rice and half of the pandan juice into a blender.
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  Blend till fine.
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  Then combine all the dry ingredients for cake batter except eno in a large bowl.
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  Add in the blended fermented rice.
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  Next, add in balance of the pandan juice and stir to mix well.
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  Strain the flour mixture.
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  Cover and leave aside at room temperature for another 11 hours. And we are done with the cake batter!

Steam Huat Kueh:

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  To steam the Huat Kueh, first prepare steamer by boiling some water over high heat.
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  Line cups with cupcake liners.
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  Add ENO salt into cake batter, stir well and leave aside for 5 minutes.
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  Using an ice-cream scoop, pour 1 tablespoon cake batter into lined cups.
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  Then place 1 tablespoon coconut filling in the centre of each cup.
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  Top to cover each cup till almost full with cake batter. And we’re ready to steam the Huat Kueh!
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  Place the filled cups in the prepared steamer.
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  Cover and steam over HIGH heat for 15 minutes.
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  And we’re done! This cake must be steam over HIGH heat in order to get the crack (smiling) effect.
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  Leave the Huat Kueh to cool for 5 minutes before removing from cups.
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  Then remove from cups and leave to cool completely on a wire rack.
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  These Huat Kueh tastes so good with the soft and chewy texture, sweet winery aroma and aromatic palm sugar coconut filling. They are best served hot or warm as a snack. So Enjoy!

NUTRITION