Fa Gao (Prosperity Cake) is a popular Traditional Chinese Snacks served during Chinese New Year Festivals. This is a coffee version of the Chinese Steamed Cake.Eggless and dairy-free, these coffee cupcakes are soft and not overly sweet.
Nothing beats freshly steamed Tapioca Cake! Soft, moist and aromatic, this home-made dessert is easy and fast to make. Once you've tried it, you'll never go back to store-made!
This is my second time postng on Chwee Kueh. The first time was way back in July last year when I first started blogging - when I ...
Even though the muffins are steamed, they produce soft and fluffy cake-like texture unlike the tradition Chinese prosperity cakes (“fatt gou/ huat kueh” ??) that are dense and chewy. Its gorgeous “open mouth” effect (which according to the Chinese’s belief symbolizes good luck) is what I adore most about these muffins. - Part 2
Ingredients: 5 large eggs preferably (i used 60g eggs this round) 200g castor sugar 300g HK flour A small cup of 7-up/abt 100ml ...
UPDATED POST ON 8-11-2014 This updated post is to simplify the preparation of chwee kuih using microwave oven. It needs only about 2 minutes (depending on the thickness) of the kuih you want. The a…
A few days ago, Li Shuan from Helena's Kitchen posted her beautiful purple yam angku kueh, oh...I love that gorgeous purple! I actually trying to get purple sweet potato for my angku kueh but no one selling near my place, give up on purple...but still dreaming on the soft smooth mung bean in the angku filling, I have no choice but to make it ... This is my second time making these Angku kueh/ red tortoise cake, the first time was in Sept 2011 using beetroot, using the recipe from Reesekitchen. This Sweet Potato Angku Kueh, I'm using recipe from Sonia, Nasi Lemak Lover but for the filling I adapted from Aunty Yochana's recipe. The skin texture is chewy, soft and mung bean texture is smooth and creamy, I love it! Recipe for filling adapted from Aunty Yochana 220g split skinned mung beans (soaked for more than an hour, drain and steam) 120g sugar 150ml water (use homemade pandan juice) 1/4 tsp salt 50g cooking oil 2-3 pcs of pandan leaves (omitted) Method: 1. Steam the mung beans for about 45 mins, then blend it while hot. 2. Boil 100ml pandan juice, sugar, salt in a wok till boiling. 3. Pour in the blended mung beans and fry. 4. Add in oil and fry till the mung beans mixture almost dry and mix well. 5. Remove from fire and set aside to cool. 6. Divide the mung beans into small balls. Recipe for pastry from Nasi Lemak Lover 300g sweet potatoes (steamed and mashed) 200g glutinous rice flour 1 tbsp rice flour 2 tbsp sugar 3 tbsp cooking oil 180ml water (gradually add in) a few drops of red food colouring Steps for pastry: 1. Mixed all ingredients by hand. 2. Make into a dough, leave for 20-30 minutes. 3. Grab a portion then wrapped in the filling. 4. Dust the mould and dough with some glutinous rice flour before pressing in the dough. 5. Knock out & place on the cut & greased banana leafs. 6. Brush a bit of oil on top of the cut banana leafs before placing the dough on top. 7. Use a steamer, steam on medium heat for 8-10 minutes. 8. When its done, brush oil on top of each kueh to prevent sticking together.
Udah lama nggak turun ke dapur nih hehehe.... kangen juga pengen bikin kue. Kebetulan Faiz lagi sakit, jadi pengen bikinin kue yang dia bo...
Explore Nasi Lemak Lover (http://nasilemaklover.blogspot.c's 4126 photos on Flickr!
See, see... My Huat Kueh is puffy, voluptuous with "wide smiling"! It took me less than an hour to make these, they rose and crack...
Steamed buns are the most consumed food by the people from Northern China. And one of the many famous steamed bun is Thousands Layer Steam...
This recipe does not involve any oven baking. It is only steaming. It’s one of my favourite snack. Adapted from soshiok.com – Madam Tan Cheh Keow’s recipe. Continue to read the st…
INTRODUCTION If you asked me whether it is easy to prepare this traditional steamed glutinous rice cake 20 years ago, I can tell you it is laborious. In fact you need patience to soak the glutinous…
Steamed Pandan Cake (Huat Kueh) (recipe source: adapted from Mandy with minor changes) *makes about 15 small cakes Ingredient 250g self-raising flour ( I use Blue Key brand) 1 tsp baking powder 150g caster sugar 1 egg (large), lightly beaten 180ml pandan water (blend 6pcs pandan leaves with water) 45g corn oil 50ml coconut milk Method 1. Mix self-raising flour and baking powder, set aside. 2. Whisk sugar and pandan water till sugar dissolved. 3. Add in egg and corn oil, stir to mix well. 4. Add in flour and stir to combine. 5. Pour into prepared cupcake liners. 6. Steam over high heat for 20mins.
Ma Lai Go Chinese Steamed Cake is a fluffy brown sugar sponge cake typically found on dim sum carts in Southern China and Hong Kong—the few places where you’ll find it done right.
Finally satisfied my cravings of this coconut-ty and rich tapioca kueh! This is not my first time attempting this traditional kueh. There are various method in making this, either by grating the fresh peeled tapioca or the lazy way blending everything up! This time round I decided to try out Alan's recipe instead of my previous old recipe as I find his recipe really interesting! No water is added into the tapioca mixture. Instead the liquid is being extracted and discarded, leaving behind a mass of natural thick tapioca starch which is then mixed together with the batter! The result of this baked tapioca cake is so rich and flavourful, even my boy whom seldom taste this kueh had two slices at one go! If you look carefully at the slices, there are white strands embedded. They are actually fresh grated coconut! Select skinny tapioca rather than those thick huge one, as the latter will be too fibrous. Discard the centre hard core if any. But the skinny tapioca is really tender and I just grated all the flesh! Grating process is the laborious part, other than that making of this kueh is a breeze! If you have a powerful food blender you can try the blending method. ^0^ I love eating kueh but my family can't possibly polish up the whole 7" cake! Hahaha so I distributed 2/3 of it to my neighbours and friends. Unfinished portion can be stored in fridge for 1 day, just zap in microwave for 30 secs to warm it up or steam briefly to heat up slices. Ingredient (7" square pan) 1 kg freshly grated tapioca/cassava (I used about 5 skinny fresh unpeeled tapioca) 250gm fine sugar 2 eggs + 1 yolk, lightly beaten 500ml thick coconut milk drops of yellow food colouring (optional) 80gm freshly grated coconut 25gm melted unsalted butter 1/4 tsp salt Method Using a muslin/cheese cloth and squeeze out as much juices from the grated tapioca as possible into a small clear bowl. Allow the bowl of starchy juice to settle for 30mins. Carefully remove & discard the top yellowish liquid, leaving behind a layer of tapioca starch at the bottom. Combine grated tapioca, tapioca starch, sugar, eggs, coconut milk, butter, salt & grated coconut into a mixing bowl. Mix thoroughly using a fork. Pour the mixture into a lightly grease and lined 7" square pan. Bake in preheated oven at 180 deg for 45 mins. Turn the oven into top heat mode. Grill for 5-10 mins till top is golden brown. Watch the kueh closely and remove it from oven once the surface has reached the desired browning. Remove pan from oven and leave to cool completely, approx. 3-6 hrs before slicing. Recipe ref : travellingfoodies.com
My second attempt on Ang Ku Kueh. This time with mung bean paste fillings. More preparations and steps to do, but the result was beautiful and yummy Ang Ku Kueh. This time I played with different mould. Got myself a new traditional wooden Angku mould & fish mould from Daiso (was meant to shape hard boiled eggs). Love the end result, cute fishies.. Also trying out my new bamboo steamer. It really does make a difference. At least I don't need to worry about water dripping on my angkus.. (Recipe a
Steam a batch of these vegan rice cakes made with gluten-free rice flour, tapioca starch, coconut milk, and optional food coloring for a kid-friendly dessert.
These little cupcakes are so soft, airy and delicious. You can make different flavour, chocolate, matcha, coffee…anything really. Oh did I tell you, they are steamed cake, you don’t nee…
Estimated 8 small cupcake size PS: can use same recipe for Pumpkin Huat Kueh. Ingredients: A) Starter Dough 100ml water (warm) 1 tsp instant yeast 100g plain flour B) 250g plain flour (I use Superfine flour / Pau flour) 2 tsp double acting baking powder 150g sugar 150g coconut milk 200g purple taro / normal yam (steam and mashed) 1 egg 1-2 tsp of taro paste (optional) PS: For Pumpkin version Just replace the 200g Taro paste with Pumpkin paste. No need taro paste. Method: • Put starter dough ingredients into a bowl and mix well, cover the bowl and rest for 1-2 hours at room temperature till the dough double or more in size. • Add the mashed taro, taro paste and sugar into the starter dough, mix well and follow with the coconut milk. Mix well. • Add in the sifted flour and double acting baking powder. Mix well. • Spoon batter into paper cups till ¾ full (high side of 3/4 to have the big flower effect) • Steam at high heat for 20-25 mintues Hi Fiona. Here goes in case BC members want to steam for CNY Huat Huat. This is the Pumpkin version. Extra bonus. Haha Tks q .. Will archives asap .. Happy CNY babe Yes this is correct I want this .. The second recipe Tks q so much Ok ok. Thank you. Happy New Year.
UPDATED POST ON 8-11-2014 This updated post is to simplify the preparation of chwee kuih using microwave oven. It needs only about 2 minutes (depending on the thickness) of the kuih you want. The advantages of using microwave version are: It is much faster Easier to prepare a small quantity to curb cravings Less washing […]
自从去年3月的“传统糕点月”之后，娘子就很少做kueh了。 因为身上有虫虫捉不掉！嘻嘻嘻。。。 很兴奋地，今天约了姐妹们来到这里分享《娘惹糕点》。 娘子选了一道不用椰浆，就用白嫩椰丝的食谱蒸了简单的沙谷糕来‘赴约’。 双色沙谷椰丝蒸糕（Steamed Sago Kueh） 准备：6寸正方模（抹油备用） 材料： 沙谷米（小粒的）250克 细砂糖 150克 - 180克左右（个人口味而定） pandan 汁 2汤匙 + 2汤匙清水 甜菜根汁 少许 + 2汤匙清水 白嫩椰丝 200克 盐 少许 ** 盐加入椰丝里拌均匀后，蒸上5分钟即可** 【 做法 】 1）把沙谷米浸泡30分钟，洗清洁后，滤干。 2）拌入细砂糖一搅拌均匀。 3）把沙谷米分成2份。一份加入pandan汁、另一份加入甜菜根水。分别搅拌均匀。 4）把一份（其中一色）沙谷米倒入抹了油的蒸模里，弄平。 5）蒸锅水滚后，放入蒸大约15分钟。再倒入另一色的沙谷米，继续再蒸上15-20分钟 6）取出蒸好的沙谷糕，待凉后，脱模。用plastic刀切片，然后粘上椰丝即可享用。 小小分享： 1）个人口感不同，水份可自行调理。水份越少会越Q润。 2）需用 plastic 刀抹上油切片，才可以切得工整好看。 3）天然色素可以用蓝花、马六甲椰糖来取代。 祝福大家~周末愉快！
Huat ar! That’s the first thing whenever people this this Traditional Steamed Sponge Cake. I’m sure it is almost everyone’s favorite. Simple yet so satisfying. It is something that you don’t crave for, but will definitely tuck in when someone offer you. My mum used to make 500 of these everyday when she was young. Gave me the recipe and is still good. Lovely! Sweet, eggy and so fragrant. This will sure to impress your family and friends if you are giving it to them as a gift. I like to give them this Huat Kueh when they have some obstacle in life to brighten up their day and give them luck! Like when an examination is coming. Eat liao huat huat, marks also huat huat! I am so proud that it rose beautifully. To make sure that it rises well, do note that you have to make sure that your steamer is well preheated and is always on high heat so that it will rapidly boil. Do not open until you have reached the time stated in the recipe because moisture from the lid may drop into your cake it it will not look good. But of course, time varies depending on your basket/pan you using. In this recipe, I used sponge gel emulsifier. If you are against or couldn’t find it, just omit it.
INTRODUCTION Many younger readers are very confused the two types of prosperity cakes: Huat Kuih (发糕） and Jidangao (kuey nerng Ko 鸡蛋糕) . They are both different in term of taste and texture and most important of all, all these prosperity cakes can be eaten. I can understand their confusion as both cake are hoped […]
This detailed kueh salat recipe will give you all the information you need to make the ultimat kueh salat which you can serve at a cafe for $$$$ a piece.
UPDATED ON 17-JUNE 2014 FOR NON –ENO RICE FLOUR HUAT KUIH, PLEASE SCROLL TOWARDS THE END OF THE POST. For other Pandan Huat kuih prepared using self raising flour, please refer to: An Auspic…
My journal as a Singaporean home baker and cook on tried and tested recipes.
Chai Kueh (Steamed Vegetable Dumplings) | Easy Asian Recipes.
I was browsing for a pumpkin recipe and chanced upon this. The recipe is from thenewageparents.com and titled Steamed Pumpkin Muffin. However, it didn't look or taste like muffin to me. It looked a bit like Chinese Huat Kueh, but didn't quite taste like one. It is really soft and moist with a hint of coconut milk and pumpkin fragrance. Below is my modified version. My mashed pumpkin was very sweet and the coconut milk was sweet too, so I reduced sugar slightly. I also simplified some steps. Steamed Pumpkin Cakes (makes 6-8) Ingredients Wet 130g pumpkin, cut into small pieces of about 1 inch 1 large egg, room temperature 75g castor sugar A pinch of salt 100g thick coconut milk (I used packet form) 30g sunflower oil Dry 200g plain flour or cake flour 1 1/2 tsp double acting baking powder Method 1. Prepare a steamer. 2. Steam the pumpkin for about 10-15 minutes till soft. Mash with fork and set aside to cool. 3. Sift flour and baking powder together. Set aside. 4. In a mixing bowl, beat egg gently with a balloon whisk. 5. Add in oil, coconut milk. Mix well. 6. Add in sugar and salt. Mix well. 7. Lastly, add mashed pumpkin. Mix until well combined. The mixture is rather runny. Wet Mixture 8. Make a well in the middle of the flour mixture. Pour in the wet mixture. Use a spatula to fold till no traces of flour. Do not overmix. The batter is rather thick. Batter 9. Spoon the batter into the moulds until 80% full. 10. Steam on high heat for about 15 minutes. 11. Cool slightly on rack. Best to serve warm.
Using my Steamed Pandan Custard Glutinous Rice Cake recipe to prepared a black glutinous rice version. If you like the aroma of black glutinous rice, you may like this steamed cake, too 😋 The black glutinous rice grains added some crunchiness to the sticky rice layer 😉 Yield: one 14x10x3 cm cake Pan size: rectangular glass bowl 14x10x5cm, tapered side, heat-resistant. IngredientsBlack Glutinous Rice Layer 70g glutinous rice 30g black glutinous rice 2g low-sodium salt 25g low-fat coconut milk 50g soaked black glutinous rice water 1 blade pandan leaf Pandan Custard Layer 20g pandan paste* 100g low-fat coconut milk 1 egg, about 55~58g 10g rice flour 1g corn starch 15g fine sugar 20g raw sugar/fine sugar * Blend 20g pandan leaves with 50g water, and collect 20g of it without straining. Directions 1. Line a 14x10x5cm glass bowl with parchment paper, and coat both the shorter edges with vegetable oil. 2. Rinse and soak both glutinous rice with warm water for 4 hours plus, or overnight. 3. Drain away the soaked water and collect about 50g of it for use later. Pour coconut milk, 50g soaked mixed glutinous rice water, and salt to the soaked mixed glutinous rice in a heat resistant bowl. Add soaked mixed glutinous rice water till all the rice has been submerged. Place cut pandan leaf over the mixed glutinous rice. 4. Pour about 100g of water into the inner pot of a mini rice cooker. Stand the bowl of glutinous rice over a steamer rack in the mini rice cooker. Start the cooking process. When the program switches to "Keep Warm" mode, let the mixed glutinous rice simmer for about 5 minutes to dry up the rice. The cooking time was about 20 to 25 minutes, or till the rice is cooked. Let the rice cool down to room temperature. 5. Fluff the cooked glutinous rice before adding to the prepared glass bowl in Step 1. Press the cool mixed glutinous rice into the base of the bowl. Use the back of a spatula to compact the mixed glutinous rice layer. 6. Combine all the ingredients under the Pandan Custard Layer together in a bowl. Stir over low heat in a pot, till the custard thickens. Pour the thickened custard over the mixed glutinous rice layer 7. Pour enough water into the inner pot of a rice cooker to last for at least 20 minutes steaming. Stand the glass bowl over a steamer rack. Select "Steam" function and set the "Cooking Time" to 20 to 30 minutes*. And start the program. My IH rice cooker could not set the steaming time below 30 minutes 😔 20 minutes later ... After the "Steam" program has completed, let the cake simmer for about 5 to 10 minutes in the rice cooker, or till the pandan custard has completely solidified. 8. Transfer the steamed cake out of the rice cooker to cool down over a wire rack. Lift out the cake to cool further after about 15 minutes Use an acrylic cake knife to cut the steamed cake and enjoy within the same day 😋😋
Dessert is not negotiable in our house. Hubs daily craves something sweet after dinner, and glares balefully at my proffered plate of fresh fruit, when guilt drives me to seek healthier alternatives. It's only minutes before he'll be opening and closing the fridge and pantry cupboard doors in search of something for his throbbing sweet tooth. Determined resistance on my part only sends him down to the McDonald's outlet five minutes away on foot, for his cinnamon melts fix. I now know better than to even start peeling an onion for the main dish, if dessert isn't ready and waiting. This delicious Malay kueh (cake in Malay) is one of his favourites as it's wobbly, creamy with coconut milk and amazingly fragrant because of the ridiculous amount of pandan leaves I use to flavour it. That gorgeous jade-like green did not come out of any bottle, let me tell you. Bakar literally means to burn or burnt in Malay, though in this case, it refers to the fact that this is baked, rather unusual for Malay cakes as most of them are either steamed or grilled over direct heat. The name kueh kemboja is either a reference to Cambodia or to a flower called bunga kemboja (frangipani) as this is traditionally baked in a flower shaped mould. Sadly the beautiful metal mould is increasingly hard to find in shops so I made mine in a roasting tin. My boys love how much this tastes like kaya (coconut milk, pandan and egg custard). I love how almost ridiculously easy it is, with one proviso; you really have to blitz the pandan leaves with water and squeeze the very life out of them to get that beautiful colour and aroma no extract or essence can give, no matter how "nature identical" the label insists it is. I have the greatest admiration for the good folk in their labcoats who toil to give us all manner of flavourings and aromas in handy little bottles, but I have to say that the humble pandan leaf has bested them all. To this day I have not found a pandan flavouring or essence that comes close enough to the real thing. If you have sensitive skin, please get a pair of gloves on before you start squeezing. I have pretty hardy skin, but squeezing out pandan juice always turns my hands red and maddeningly itchy, especially at the webs of skin between the fingers. Extremely uncomfortable and completely avoidable, so please, not without protection ;) Mum too loves these gooey green slabs of coconutty goodness, but she can't bite into one without remarking about the sesame seeds I love to sprinkle on top with abandon. She insists that in her youth (I don't even want to tell you how long ago that was!) the kueh bakar she ate never, ever had sesame seeds on them so she finds them an odd and intrusive addition. I can't remember ever eating a slice without a layer of pearly white seeds crusting it. So, leave them out if you're in mum's camp, or sprinkle them over, if like me, you love playing with your food, and testing the laws of physics. They do add a scrumptious nuttiness and seem to prevent cracking on top too. But what I appreciate most about them is their visual appeal and how they stop the slices looking like green pencil erasers. Don't tell me you don't see it too ;) Prep 20 mins Cook 45 mins Makes 24 slices as pictured 12 pandan leaves, washed, and cut into short lengths 200 ml (1 cup) water 5 eggs 200 g (1 1/3 cups) sugar 1/2 tsp salt 500 ml (2 1/2 cups) coconut milk 175 g (1 3/4 cups) plain or all purpose flour 2 tbsp sesame seeds Preheat oven at 165 C . Generously grease a square or rectangular baking tin with butter. Put pandan leaves and water into a blender and blitz until smooth. Pour mixture into a fine strainer and squeeze out the juice. You should have 1 cup of juice (200 ml). Discard the pulp. Combine eggs, sugar and salt in a large mixing bowl and stir with a whisk until well combined and sugar has dissolved. Don't overbeat or the batter will rise dramatically in the oven then sink and form a depression in the middle. Doesn't affect the taste, but not very pretty. Stir in the coconut milk and pandan juice. Gently whisk in the flour in two or three lots. Again, don't overbeat. Strain batter to get rid of lumps, into the greased tray. Sprinkle over the sesame seeds in a more or less even layer. Bake for 45 minutes or until set and sesame seeds are a pale gold. Remove from oven and cool before slicing into rectangles, squares or diamonds. If you're feeling artsy, cut out shapes with cookie cutters.
