Time flies, so soon and chinese new year is ended already. I steamed huat kueh again as my friend has been never taste steamed cakes before. This time I steamed my huat kueh in small tea cups and hoera, my huat kueh blowing up just likes flower blossom. It is not only pretty looks but taste just good.
Source: Amy Beh, Jo's Deli and Bakery
Ingredients:
2 large eggs
80g soft brown sugar
130ml water
130g palm sugar
5 pandan leaves
130ml coconut cream
250g cake flour
1tbsp double action baking powder
Preparations:
1. Boil water and palm sugar and pandan leavestill dissolved, cool completely before add in coconut cream. Set aside.
2. Beat eggs and brown sugar till fluffly and lightly, fold in sifted flour and baking powder, then mix in coconut syrup to a smooth batter.
3. Pour into small moulds or pan, steam for 30 minutes over rapid boiling water.
Notes:
1. It taste really nice with soft textures,moist and fragnant cake.
2. Store this cake in refrigrater during hot summer cause it contains coconut milk.
3. If you don't have mini cups, just steam it in a pan or even rice bowl.
4. Make sure the water is roaring bowl before you start to steam them or you will not get open mouth huat kueh.
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