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Monday, April 4, 2011

Brown Sugar Huat Kueh ( Chinese steamed cake) 发糕

Brown Sugar Huat Kueh (steamed brown sugar Chinese cake)

I have not tried to prepare this Huat Kueh before until a reader asked me to provide the recipe. She saw this Huat Kueh prepared by my mom in my previous post of pray for "Pai Ting Kong"





















This traditional Huat Kueh is a prosperity cake in Chinese family as we believe it will bring good luck and good fortune. We will only use Huat Kueh that have smiling face (split on top) to pray.


Brown Sugar Huat Kueh (steamed brown sugar Chinese cake)




This cake is soft, fluffy and slightly chewy texture. If you keep it overnight, steam again and it will return to the same original texture.

Brown Sugar Huat Kueh (steamed brown sugar Chinese cake)


Asked my mom to provide recipe, as usual, she only agak-agak (estimate) only. Luckily this cake turn out perfect and have smiling face after I pandai pandai re-created ^^.

Brown Sugar Huat Kueh (steamed brown sugar Chinese cake)
(recipe source: by Sonia aka Nasi Lemak Lover)
*makes 10 small cakes

330g all purpose flour
70g brown sugar
30g sugar
100ml hot water
1tsp margarine
1tsp instant active yeast
75ml water

Method
1. Melt brown sugar and sugar in hot water, set aside and let it turn warm.
2. Mix yeast and flour in a mixing bowl, add in warm sugar mixture (No1).
3. Add in margarine and water, mix well till a sticky dough (don’t knead the dough, just mix well). Set aside to rest for 1hour.
4. Remove dough from the mixing bowl, slightly knead the dough (still quite sticky). Equally divide into 60g ball, place it in a small round tin (do not need to grease) and arrange on a steaming tray.
5. Steam over rapidly boiling water for 15-20mins.


* you may change to other flavours like pandan, colouring, banana or etc...


Brown Sugar Huat Kueh (steamed brown sugar Chinese cake)


I also realized that the ingredients use is very similar to a bread recipe, the only difference is this cake is using steaming method instead of baking method....
at

45 comments:

  1. 鲸鱼蓝蓝蓝April 4, 2011 at 9:34 PM

    笑了笑了....它们都笑了^^

    ReplyDelete
  2. cherry potatoApril 4, 2011 at 9:50 PM

    I have an award for you, please come to collect from my blog :http://cherry-potato.blogspot.com/2011/04/one-lovely-blog-award.html

    ReplyDelete
  3. seanApril 4, 2011 at 10:11 PM

    发咯！发咯！
    发得很好呢！

    ReplyDelete
  4. susanyeeApril 4, 2011 at 10:16 PM

    huat oh..hehe

    ReplyDelete
  5. My Little SpaceApril 4, 2011 at 10:27 PM

    Sonia, thanks alot for another lovely fatt kuih recipe. I love trying all sort of fatt kuih. Hope you're having a wonderful week ahead.
    Regards, Kristy

    ReplyDelete
  6. Federica SimoniApril 4, 2011 at 10:43 PM

    è sempre un piacere passare nel tuo blog..che bontà!!!complimenti!

    ReplyDelete
  7. Min {Honest Vanilla}April 4, 2011 at 11:13 PM

    I love all the traditional utensils you used! The green enamel plate and the little authentic Huat Keuh tins :)

    ReplyDelete
  8. Honey Bee SweetsApril 4, 2011 at 11:52 PM

    Huat goh is definitely a classic that will be passed down to generations, brown sugar definitely makes it more fragrant!

    ReplyDelete
  9. Angie's RecipesApril 5, 2011 at 12:07 AM

    Your huat goh look perfect!

    ReplyDelete
  10. Little Corner of MineApril 5, 2011 at 5:14 AM

    Great! I need to print this recipe. Thanks for sharing.

    ReplyDelete
  11. PreetyApril 5, 2011 at 5:16 AM

    they looks simply delicious

    ReplyDelete
  12. Cuisine ParadiseApril 5, 2011 at 8:39 AM

    So lovely!!!! So nice yours all SMILING Faces de :)

    ReplyDelete
  13. 苏联妈妈April 5, 2011 at 8:45 AM

    HUAT ahhhhhh....大发。。小发统统来！哈哈

    ReplyDelete
  14. Elin ChiaApril 5, 2011 at 9:02 AM

    Sonia...lovely huat kuih ....smiling all the way :) makes me smile too...early in the morning not only that ...hungrrrry too :p thanks for sharing the recipe :)

    ReplyDelete
  15. AnonymousApril 5, 2011 at 11:37 AM

    haha, you very very pandai to have made this!

    ReplyDelete
  16. Jane ChewApril 5, 2011 at 1:13 PM

    huat liao! haha... u must be very happy to see all this kuih laughing at u :)

    ReplyDelete
  17. hanushiApril 5, 2011 at 1:23 PM

    Nice sunshine smiling tops!!! :)

    ReplyDelete
  18. AnonymousApril 5, 2011 at 1:27 PM

    look so nice. when i was small i love to eat this. ahahah.

    ReplyDelete
  19. Somewhere in SingaporeApril 5, 2011 at 1:33 PM

    Wow, so nice...

    ReplyDelete
  20. adyApril 5, 2011 at 2:49 PM

    Look delicious, must try to do it one day.

    ReplyDelete
  21. Jes's Deli CornerApril 5, 2011 at 4:00 PM

    Hi, I have an award for you. Check this out http://jesdelicorner.blogspot.com/2011/04/blog-award.html

    ReplyDelete
  22. UnknownApril 5, 2011 at 4:35 PM

    HUAT ah HUAT....all your huat-kuih have a GOOD AND BIG SMILE ^_^.....

    ReplyDelete
  23. ReeseKitchenApril 5, 2011 at 4:36 PM

    Yum yum! Wish I can have a bite! I like Huast Kueh, the texture simply makes me want another and another...;p

    ReplyDelete
  24. The SweetyliciousApril 5, 2011 at 6:18 PM

    is so lovely! (: yummy!!

    ReplyDelete
  25. Angel @ Cook.Bake.LoveApril 5, 2011 at 7:35 PM

    Sonia pandai sia!

    Personally I think yeast Huat kueh taste better than Huat kueh made of baking power and Eno.

    ReplyDelete
  26. lenaApril 5, 2011 at 8:10 PM

    the colour brown is very nice..making fatt koh is very challenging..sometimes just anxious about the smiling top!

    ReplyDelete
  27. pigpigscornerApril 5, 2011 at 10:18 PM

    I've always wanted to try making these, a classic indeed!

    ReplyDelete
  28. daphneApril 5, 2011 at 11:02 PM

    that huat means u will be prosperous right? hehee, that's what my granny used to say that it is "smiling"

    ReplyDelete
  29. JulianaApril 6, 2011 at 5:48 AM

    We just had these cakes during the Chinese New Year celebrations...yours look so light and fluffy. Yummie! Have a great week ahead :-)

    ReplyDelete
  30. Miss Tam ChiakApril 6, 2011 at 8:18 AM

    wahseh! u made so many! If cannot finish, please share share! keke

    Looks good, HUAT AH!

    ReplyDelete
  31. tigerfishApril 6, 2011 at 9:21 AM

    I enjoy holding a warm huat kueh in my hands just after they are steamed, then trying to sink my first bite into it!

    ReplyDelete
  32. Lisa H.April 6, 2011 at 2:48 PM

    Another fave of mine...I like eating it with freshly grated coconut :D

    ReplyDelete
  33. Quay Po CooksApril 7, 2011 at 11:00 AM

    Sonia, this huat kuah, really 'HUAT"!! long time haven't eaten one. I don't like what my mum bought from outside. Nothing compared to yours.

    ReplyDelete
  34. Blessed HomemakerApril 7, 2011 at 11:18 AM

    Sonia, my huat kueh hardly smile but I'm still making the bald head huat kueh. Anyway, we don't use it to pray, just for home consumption :P

    ReplyDelete
  35. aeshcameApril 14, 2011 at 8:46 PM

    Great blog of recipessss..follow u to get recipe updates! keep it up yeah..

    ReplyDelete
  36. UnknownApril 22, 2011 at 11:13 AM

    I have bought a packet of that flour but fail in baking it.

    ReplyDelete
  37. KennySeptember 20, 2012 at 4:58 AM

    Just wondered if the texture is firm or fluffy? How does it compare to Ma Lie Ko?

    ReplyDelete
  38. AnonymousMarch 31, 2013 at 6:00 PM

    Hi sonia,
    Is this recipe the same for the pink coloured huat kuih?
    Do i need to change to normal sugar? Thanks

    Lisa

    ReplyDelete
  39. Sonia ~ Nasi Lemak LoverApril 1, 2013 at 12:14 PM

    Lisa, yes, replaced all sugar with normal sugar if you wish to make pink huat kuih.

    ReplyDelete
  40. UnknownMay 31, 2013 at 10:23 PM

    I have earmarked this traditional huat kueh. Thanks for sharing

    ReplyDelete
  41. PaulineJuly 7, 2013 at 10:40 AM

    hi. I just tried your recipe but mine did not split open at the top? do you have any thoughts as to why?

    ReplyDelete
  42. teo ai liJanuary 12, 2017 at 10:08 PM

    Hi Sonia, I want to make this for CNY. i don't have the bowls mentioned in your recipe. You think it is ok to steam them in muffin tray with paper liners? Thanks!

    ReplyDelete
  43. Sonia ~ Nasi Lemak LoverJanuary 13, 2017 at 10:13 PM

    teo ai li, i think should be ok with muffin tray and lined with paper.

    ReplyDelete
  44. LoveToCookAndBakeJanuary 16, 2017 at 5:33 PM

    Hi Sonia, may I know if I can replace hot water with equal amount of coconut milk? Also, can I use butter instead of margarine; equal amount? Thanks

    ReplyDelete
  45. UnknownFebruary 26, 2017 at 8:56 PM

    Hi Sonia, can I use the same ingredients and steam a 6 or 7" Huat Kueh? What is the correcting timing? Thanks

    ReplyDelete

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