Steamed Chinese Matcha Muffins (Green Tea Huat Kueh 绿茶发糕)

by Angie Liew
Matcha Steamed Rice Cake

Steamed Chinese Matcha Muffins (Green Tea Huat Kueh 绿茶发糕) is a light, fluffy and pillow soft rice cake. As the name implies, it is steamed instead of baked. The process and duration of making these rice cakes may be slightly longer, however the end results are definitely satisfying.

These otherwise simple steamed rice cakes (Huat Kueh 发糕) are made special with addition of matcha (green tea) powder. The green tea powder gives the rice cakes a unique rich and refreshing look and taste as well as sweetness. The green tea flavour is apparent but not overpowering. The aroma is further enhanced with a touch of pandan flavour in it.

A definitely delicious Huat Kueh recipe to try at home! As usual, enjoy!

Steamed Chinese Matcha Muffins (Green Tea Huat Kueh 绿茶发糕)

 

Steamed Chinese Matcha Muffins (Green Tea Huat Kueh 绿茶发糕)

Matcha Steamed Rice Cake (Huat Kueh)

Steamed Chinese Matcha Muffins (Green Tea Huat Kueh 绿茶发糕)

Recipe by Huang Kitchen, Angie Liew
These flavourful Matcha Steamed Rice Cakes (Huat Kueh 发糕) are soft and moist on the inside. The green tea flavour is apparent but not overpowering. It's aroma is further enhanced by the pandan fragrance.
Prep Time30 mins
Cook Time15 mins
Total Time47 mins
Keyword: huat kueh, matcha, snack, steamed, vegan, vegetarian
Servings: 25 rice cakes

Ingredients

To ferment cooked rice

  • 250 gram cold, cooked rice, 1 rice bowl
  • 1 sweet wine yeast, 1 tsp, crushed to crumbs
  • 2 tsp sugar
  • 2 tbsp water

To make rice cake batter

  • 500 gram rice flour
  • 30 gram Tapioca flour
  • 250 gram sugar
  • 600 ml pandan water

To add to batter

  • 1 tbsp green tea powder
  • 2 tsp eno/fruit salt

    Instructions

    • Put a piece of sweet wine yeast into a plastic bag and crushed/pound till fine.
    • Matcha Steamed Rice Cake
      Place cooked rice to cool in a casserole and prepare other ingredients needed to ferment the rice.
    • Matcha Steamed Rice Cake
      Sprinkle the pounded sweet wine yeast on top of the rice followed by sugar and water.
    • Matcha Steamed Rice Cake
      Mix to ensure the ingredients are well combined with the cooled cooked rice.
    • Matcha Steamed Rice Cake
      Cover and leave the rice to ferment for 48 hours (2 days) at room temperature.
    • Matcha Steamed Rice Cake
      After 48 hours (2 days), make some pandan (screw pine) juice by blending some pandan (screw pine) leaves with water.
    • Matcha Steamed Rice Cake
      Strain the blended pandan juice.
    • Matcha Steamed Rice Cake
      Add the strained juice with water to top up to 600ml.
    • Matcha Steamed Rice Cake
      Then place the fermented rice into the blender.
    • Matcha Steamed Rice Cake
      Add in 1 cup (250 ml) of the green pandan water.
    • Matcha Steamed Rice Cake
      Blend the fermented rice with the pandan water.
    • Matcha Steamed Rice Cake
      Then have ready the dry ingredients to make the batter. Be sure to sift the rice and tapioca flour.
    • Matcha Steamed Rice Cake
      Using a whisk, mix the rice and tapioca flour as well as sugar in a large bowl until everything is well combined.
    • Matcha Steamed Rice Cake
      Add the blended fermented rice and the balance of the pandan water into the dry flour mixture and stir until it becomes a smooth batter.
    • Strain the batter into a clean pot.
    • Cover and leave to ferment further for another 11 hours.
    • Matcha Steamed Rice Cake
      Next, have ready ENO (fruit salt) and green tea powder.
    • Matcha Steamed Rice Cake
      After 11 hours, add the green tea powder into the plain batter and stir to mix well.
    • Matcha Steamed Rice Cake
      Then add Eno (fruit salt) into matcha batter and stir well.
    • Matcha Steamed Rice Cake
      Immediately transfer the matcha batter into a measuring cup for ease of pouring into steaming cups.
    • Matcha Steamed Rice Cake
      Quickly line the steaming cups with paper liners.
    • Matcha Steamed Rice Cake
      Pour batter into the cups until 90% full.
    • Matcha Steamed Rice Cake
      In batches, steam the batter in steaming cups over simmering water in a covered wok.
    • Matcha Steamed Rice Cake
      Steam over high heat for 15 minutes. And we're done!
    • Matcha Steamed Rice Cake
      Remove from heat and leave to cool. Then remove the lined rice cake from the steaming cups.
    • Matcha Steamed Rice Cake
      Cool before serving with a cup of hot chinese tea or roasted green tea.

Enjoy!

Notes

If you prefer a stronger taste, add more matcha.
Prevent condensation from dripping onto the rice cakes by wrapping the steamer lid with cloth.
Leftover steamed rice cakes (huat kueh) can be stored in the freezer after putting them in a resealable bag and only steamed when needed.

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