Palm Sugar Steamed Muffins (Gula Melaka Huat Kueh) 蒸椰糖发糕

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Instructions

 

Prepare Yeast Mixture:

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  In a large mixing bowl, mix all-purpose flour, instant yeast and sugar. Then, add in lukewarm water and mix well.
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  Cover with cling wrap and set aside to ferment for 12 hours.
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  After 12 hours, the yeast mixture is ready to be used.

Prepare Palm Sugar Syrup:

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  Wash, rinse and knot pandan leaves.
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  Put sugar, palm sugar, knotted pandan leaves and water in a pot.
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  Bring to a boil till palm sugar is melted. Stir occasionally.
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  Then, remove the pandan leaves.
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  Strain and set aside to cool to room temperature.

Prepare batter:

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  In a medium size mixing bowl, mix well sifted all-purpose flour and double action baking powder.
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  Then, add in thick coconut milk.
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  Whisk till well combined. And we're ready to make palm sugar fatt koh.

Make Palm Sugar Fatt Koh:

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  First, arrange paper cups in bamboo steamer.
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  In a mixing bowl, add palm sugar syrup and flour mixture into the fermented yeast mixture.
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  Whisk to mix well, till a thick smooth batter is formed.
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  Strain batter into a large measuring cup. This makes it easier to pour into cupcake moulds.
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  Pour strained batter into cupcake moulds, until 3/4 full.
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  Bring water to a boil in steamer. Place bamboo steamer over the boiling water in steamer.
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  Cover and steam over HIGH heat, for about 20 minutes.
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  And we're done! If steamed muffins are done, a toothpick inserted in centre will come out clean.
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  Remove bamboo steamer from heat.
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  Then, remove steamed muffins to cool completely on wire rack or serve immediately while hot. As always, ENJOY!