Palm Sugar Steamed Muffins (Gula Melaka Huat Kueh) 蒸椰糖发糕

by Angie Liew
Palm Sugar Fatt Koh


Watch Huang Kitchen Youtube Channel Banner
 

Palm Sugar Fatt Koh

Huat Kuih For A Great Chinese New Year

This recipe for steamed Palm Sugar Steamed Muffins (Fatt Koh / Huat Kueh) is most appropriate to make for the fast approaching Chinese New Year. Why? It’s because these yummy and beautiful to look at Huat Kueh are actually called Prosperity Cakes. It has always been the Chinese new year tradition to either make or buy Fatt Koh for the family on this auspicious day as they signify an abundance of good luck and prosperity for the family in EVERY way.

Palm Sugar Fatt Koh

A Delicious Yet Simple Steamed Cake Recipe: Palm Sugar Steamed Muffins

This is a very easy homemade steamed cake recipe and it works so well with palm sugar, also known as Gula Melaka.  It is one of the nostalgia foods that brings back happy and fond memories and its a favourite for the old and young alike.  It has a soft texture, it’s moist and has a fragrant smoky aroma. The natural sweetness of the palm sugar blends so well into the flour mixture and gives these steamed cakes a beautiful golden brown colour. They do not just look amazing, they taste heavenly too!

As always, ENJOY!

Palm Sugar Steamed Muffins (Fatt Koh / Huat Kuih) 蒸椰糖发糕

Palm Sugar Steamed Muffins (Fatt Koh / Huat Kuih) 蒸椰糖发糕

 

Subscribe To Huang Kitchen Recipe Newsletter

Print Recipe
Print Recipe
Palm Sugar Steamed Muffins (Gula Melaka Huat Kueh) 蒸椰糖发糕
By Angie Liew of Huang Kitchen
A super easy steamed cake recipe and it works so well with palm sugar! Amazing soft texture, so moist and it has a fragrant smoky aroma. This is one of the nostalgia foods that brings back memories and simply a favourite for the old and young alike.
Serving For
16fatt koh
Prep Time
30minutes
Passive Time
12hours
Cook Time
20minutes
Serving For
16fatt koh
Prep Time
30minutes
Passive Time
12hours
Cook Time
20minutes
Ingredients
Palm Sugar Syrup:
Yeast Mixture:
Flour Mixture:
Change Servings?
fatt koh
Change Unit?
Change Servings?
fatt koh
Change Unit?
Instructions
Prepare Yeast Mixture:
  1. In a large mixing bowl, mix all-purpose flour, instant yeast and sugar. Then, add in lukewarm water and mix well.
    In a large mixing bowl, mix all-purpose flour, instant yeast and sugar. Then, add in lukewarm water and mix well.
    In a large mixing bowl, mix all-purpose flour, instant yeast and sugar. Then, add in lukewarm water and mix well.
    In a large mixing bowl, mix all-purpose flour, instant yeast and sugar. Then, add in lukewarm water and mix well.
  2. Cover with cling wrap and set aside to ferment for 12 hours.
    Cover with cling wrap and set aside to ferment for 12 hours.
    Cover with cling wrap and set aside to ferment for 12 hours.
    Cover with cling wrap and set aside to ferment for 12 hours.
  3. After 12 hours, the yeast mixture is ready to be used.
    After 12 hours, the yeast mixture is ready to be used.
    After 12 hours, the yeast mixture is ready to be used.
    After 12 hours, the yeast mixture is ready to be used.
Prepare Palm Sugar Syrup:
  1. Wash, rinse and knot pandan leaves.
    Wash, rinse and knot pandan leaves.
    Wash, rinse and knot pandan leaves.
    Wash, rinse and knot pandan leaves.
  2. Put sugar, palm sugar, knotted pandan leaves and water in a pot.
    Put sugar, palm sugar, knotted pandan leaves and water in a pot.
    Put sugar, palm sugar, knotted pandan leaves and water in a pot.
    Put sugar, palm sugar, knotted pandan leaves and water in a pot.
  3. Bring to a boil till palm sugar is melted. Stir occasionally.
    Bring to a boil till palm sugar is melted. Stir occasionally.
    Bring to a boil till palm sugar is melted. Stir occasionally.
    Bring to a boil till palm sugar is melted. Stir occasionally.
  4. Then, remove the pandan leaves.
    Then, remove the pandan leaves.
    Then, remove the pandan leaves.
    Then, remove the pandan leaves.
  5. Strain and set aside to cool to room temperature.
    Strain and set aside to cool to room temperature.
    Strain and set aside to cool to room temperature.
    Strain and set aside to cool to room temperature.
Prepare batter:
  1. In a medium size mixing bowl, mix well sifted all-purpose flour and double action baking powder.
    In a medium size mixing bowl, mix well sifted all-purpose flour and double action baking powder.
    In a medium size mixing bowl, mix well sifted all-purpose flour and double action baking powder.
    In a medium size mixing bowl, mix well sifted all-purpose flour and double action baking powder.
  2. Then, add in thick coconut milk.
    Then, add in thick coconut milk.
    Then, add in thick coconut milk.
    Then, add in thick coconut milk.
  3. Whisk till well combined. And we're ready to make palm sugar fatt koh.
    Whisk till well combined. And we're ready to make palm sugar fatt koh.
    Whisk till well combined. And we're ready to make palm sugar fatt koh.
    Whisk till well combined. And we're ready to make palm sugar fatt koh.
Make Palm Sugar Fatt Koh:
  1. First, arrange paper cups in bamboo steamer.
    First, arrange paper cups in bamboo steamer.
    First, arrange paper cups in bamboo steamer.
    First, arrange paper cups in bamboo steamer.
  2. In a mixing bowl, add palm sugar syrup and flour mixture into the fermented yeast mixture.
    In a mixing bowl, add palm sugar syrup and flour mixture into the fermented yeast mixture.
    In a mixing bowl, add palm sugar syrup and flour mixture into the fermented yeast mixture.
    In a mixing bowl, add palm sugar syrup and flour mixture into the fermented yeast mixture.
  3. Whisk to mix well, till a thick smooth batter is formed.
    Whisk to mix well, till a thick smooth batter is formed.
    Whisk to mix well, till a thick smooth batter is formed.
    Whisk to mix well, till a thick smooth batter is formed.
  4. Strain batter into a large measuring cup. This makes it easier to pour into cupcake moulds.
    Strain batter into a large measuring cup. This makes it easier to pour into cupcake moulds.
    Strain batter into a large measuring cup. This makes it easier to pour into cupcake moulds.
    Strain batter into a large measuring cup. This makes it easier to pour into cupcake moulds.
  5. Pour strained batter into cupcake moulds, until 3/4 full.
    Pour strained batter into cupcake moulds, until 3/4 full.
    Pour strained batter into cupcake moulds, until 3/4 full.
    Pour strained batter into cupcake moulds, until 3/4 full.
  6. Bring water to a boil in steamer. Place bamboo steamer over the boiling water in steamer.
    Bring water to a boil in steamer. Place bamboo steamer over the boiling water in steamer.
    Bring water to a boil in steamer. Place bamboo steamer over the boiling water in steamer.
    Bring water to a boil in steamer. Place bamboo steamer over the boiling water in steamer.
  7. Cover and steam over HIGH heat, for about 20 minutes.
    Cover and steam over HIGH heat, for about 20 minutes.
    Cover and steam over HIGH heat, for about 20 minutes.
    Cover and steam over HIGH heat, for about 20 minutes.
  8. And we're done! If steamed muffins are done, a toothpick inserted in centre will come out clean.
    And we're done! If steamed muffins are done, a toothpick inserted in centre will come out clean.
    And we're done! If steamed muffins are done, a toothpick inserted in centre will come out clean.
    And we're done! If steamed muffins are done, a toothpick inserted in centre will come out clean.
  9. Remove bamboo steamer from heat.
    Remove bamboo steamer from heat.
    Remove bamboo steamer from heat.
    Remove bamboo steamer from heat.
  10. Then, remove steamed muffins to cool completely on wire rack or serve immediately while hot. As always, ENJOY!
    Then, remove steamed muffins to cool completely on wire rack or serve immediately while hot. As always, ENJOY!
    Then, remove steamed muffins to cool completely on wire rack or serve immediately while hot. As always, ENJOY!
    Then, remove steamed muffins to cool completely on wire rack or serve immediately while hot. As always, ENJOY!
Notes

More pandan leaves may be used for more fragrance. Be sure to use concentrated undiluted thick coconut milk and palm sugar for better flavour.

To ensure proper rising and for "smiling" fatt koh (cracked open effect), use moulds where the height is greater than the diameter. Choose moulds with almost similar top and base diameter.

Make sure the palm sugar syrup has cooled down to room temperature before adding in to mixture to avoid killing the yeast.

It is very important not to open the cover during the steaming process. If more water needs to be added into the steamer, just pour in slowly through the side of the cover.

 

Save This Recipe
BigOven - Save recipe or add to grocery list
to Big Oven
to Food Fanatic
BigOven - Save recipe or add to grocery list
to Big Oven
to Food Fanatic

Leave a Comment

You may also like these recipes

Do NOT follow this link or you will be banned from the site!