Pandan Huat Kueh (Chinese steamed cake) 班兰发糕

Last time my mother taught me to make Brown sugar Huat Kueh ( Chinese steamed cake) using yeast method. But this time i try this method using self-raising flour and baking powder method, very easy and fast, done within 30mins.



Pure natural green from my home grown pandan plant (screwpines leaves)

All cakes with smiling face and overly "Huat" (Chinese prefer to have this cake smile broadly as this the emblem of " Bringing good fortune and usually Chinese like to present this cake for praying ) !! ( i guess due to i have filled up too much of batter till full, hehehe)..

If you asked me which type of Huat Kueh i prefer, frankly, i still prefer Huat kueh using yeast method, like the bounchy texture..unlike this method taste very much like kueh ..soft and a little spongy..

I altered a bit of this recipe, reduced baking powder from 1tsp to 1/2tsp  and change butter to corn oil for lighter version. Also original recipe call to cook sugar with water till sugar dissolved, but i omit this step, I just stir sugar with pandan water till sugar dissolved.

Pandan Steamed Cake (Huat Kueh)
(recipe source: adapted from Mandy with minor changes)
*makes about 15 small cakes

250g self-raising flour ( I use Blue Key brand)
1/2tsp baking powder
150g caster sugar (can be reduced further)
1 egg (large), lightly beaten
200ml pandan water (blend 6pcs pandan leaves with water)
45g corn oil

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.

I would like to take this opportunity to wish my Hindu readers and bloggers a Happy Diwali and Happy Holidays !!