Chinese Steamed Muffins: Huat Kueh or Fatt Koh
This lovely steamed chinese pumpkin muffins (蒸金瓜发糕) is similar to the chinese steamed rice flour cake otherwise known as Huat Kueh in Hokkien dialect, in Mandarin, Fagao (发糕) or in Cantonese, Fat Koh. They are both sweet and the texture is soft, light and fluffy. Both have the “cracking” or”smiling” feature which is the main characteristic of these wonderful cakes.
Smiling Cakes For Prosperity
The Chinese believe that these “smiling” steamed rice cakes bring joy, good luck and prosperity. They resemble a full bloom flower that are full of hopes and bright future. The only difference is these steamed muffins are richer and more flavourful than the normal rice cake.
The Amazing Aroma of Pumpkin and Coconut Milk
These steamed chinese pumpkin muffins are specially dedicated to those who just loved anything STEAMED yet flavourful. The method used is similar to baked muffins. Mashed pumpkin added gives these muffins a natural vibrant yellow colour and coconut milk added adds an extra richness to these muffins. And because they are steamed, the flavour and texture are much lighter and softer than those baked. They make splendid treats for breakfast, dessert or as a snack.
Steamed Chinese Pumpkin Muffins
Steamed Chinese Pumpkin Muffins 蒸金瓜发糕
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Ingredients
Ingredients A
- 100 grams all-purpose flour, sifted
- 2 tbsp instant yeast
- 200 ml water, room temperature
Ingredients B
- 700 grams Pau flour, sifted
- 50 grams Tapioca flour, sifted
- 2 tsp double action baking powder, sifted
- 4 eggs, room temperature
- 500 grams sugar
- 300 ml Thick coconut milk, room temperature
- 1 kg pumpkin, mashed
To make these steamed muffins, first prepare sifted all-purpose flour, yeast and water (ingredients A).
In a medium size mixing bowl, add in the sifted flour and yeast. Mix well with wire whisk.
Then add in water.
Stir to mix well and then set aside to proof for 30 minutes.
Then have ready the pau flour, tapioca flour and double action baking powder.
In a large mixing bowl, SIFT these DRY ingredients together and set aside.
Next, have ready the eggs, mashed pumpkin, coconut milk and sugar. Ensure everything is at room temperature for best results.
In a large mixing bowl, add in the eggs and sugar.
Using a wire whisk, beat until well combined and the sugar is dissolved.
Then add in the thick coconut milk
Lastly, add the mashed pumpkin. With the same wire whisk, mix until well combined.
Transfer the pumpkin mixture to a large bowl with cover. You can choose to continue with the same bowl. Then add in the proof flour mixture (from ingredients A)
Mix well with wire whisk.
Next add in the sifted DRY flour mixture (from ingredients B).
Using a wooden spoon, gently fold the sifted DRY flour mixture into the WET pumpkin mixture until JUST blended and there is no traces of flour.
Set aside to proof for 3 hours.
Stir occasionally into batter if it rises too high while proofing.
After 3 hours, we're ready to steam the muffins!
When about to steam the muffins, prepare the steamer by boiling some water in a wok.
Place pudding cups lined with cupcake liners on a steaming plate.
Using an ice-cream scoop, spoon the pumpkin batter into the lined pudding cups till the rim.
Place the filled pudding cups in the prepared steamer.
Cover and steam on HIGH heat for 15 minutes.
When done, turn off the heat and leave the muffins inside the steamer for about 5 minutes before opening the lid.
Then transfer the steamed muffin cups onto a wire rack to cool for just a few minutes.
Then quickly remove the steamed pumpkin muffins from the pudding cups to cool completely on cooling rack.
These soft and fluffy muffins are best to serve fresh and warm. They can be frozen in the refrigerator for later consumption. Just take them out from the freezer, thaw and steamed again for about 5 to 10 minutes.
Instructions
Enjoy!
Notes
- Do not over mix the batter.
- Fill the batter up to the rim of pudding cup liners to allow the muffins to "smile" when steamed.
- Steam the muffins on HIGH heat. Otherwise the muffins will not rise enough for it to "smile/laugh".
- Freeze extra muffins in the refrigerator. When needed, remove from the freezer, thaw slightly and steam for 5-10 minutes until muffins before serving.
2 comments
Hello, thank you for sharing your recipes. 😊. Just want to ask what to substitute for Pao Flour?i cannot find pau flour in the philippines. Thank you!
If Pau flour is not available, you can use all-purpose flour. Only that the texture may be a bit coarser.