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

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

by Angie Liew
Palm Sugar Fatt Koh


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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

 

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

Recipe by Huang Kitchen, Angie Liew
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.
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Prep Time30 mins
Cook Time20 mins
Total Time12 hrs 50 mins
Course: Breakfast, Desserts, Snacks
Cuisine: Asian, Chinese, Malaysian
Keyword: Chinese, gula melaka, huat kueh, kuih, steamed, steamed cake

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Servings: 16 fatt koh

Ingredients
 

Palm Sugar Syrup:

  • 250 grams palm sugar, gula melaka
  • 140 grams sugar
  • 3/4 cup water

Yeast Mixture:

  • 200 grams all-purpose flour, sifted
  • 1 tbsp instant yeast
  • 1 tbsp sugar
  • 3/4 cup water, lukewarm

Flour Mixture:

  • 250 grams all-purpose flour, sifted
  • 3 tsp double action baking powder
  • 1 cup undiluted thick coconut milk, room temperature
  • 15 cupcake moulds, medium size

    Instructions
     

    Prepare Yeast Mixture:

    • Mix flour, sugar, instant yeast & water.
      In a large mixing bowl, mix all-purpose flour, instant yeast and sugar. Then, add in lukewarm water and mix well.
    • Mix well & leave to ferment.
      Cover with cling wrap and set aside to ferment for 12 hours.
    • Set aside to rise.
      After 12 hours, the yeast mixture is ready to be used.

    Prepare Palm Sugar Syrup:

    • Wash, rinse and knot pandan leaves.
      Wash, rinse and knot pandan leaves.
    • Place palm sugar, sugar, pandan leaves & water in a pot.
      Put sugar, palm sugar, knotted pandan leaves and water in a pot.
    • Boil till palm sugar dissolves.
      Bring to a boil till palm sugar is melted. Stir occasionally.
    • Remove pandan leaves.
      Then, remove the pandan leaves.
    • Strain the palm sugar syrup.
      Strain and set aside to cool to room temperature.

    Prepare batter:

    • Mix flour, baking powder and sugar.
      In a medium size mixing bowl, mix well sifted all-purpose flour and double action baking powder.
    • Add thick coconut milk.
      Then, add in thick coconut milk.
    • Mix well.
      Whisk till well combined. And we're ready to make palm sugar fatt koh.

    Make Palm Sugar Fatt Koh:

    • Line paper cups onto bamboo steamer.
      First, arrange paper cups in bamboo steamer.
    • Add palm sugar and flour mixture into yeast mixture.
      In a mixing bowl, add palm sugar syrup and flour mixture into the fermented yeast mixture.
    • Combine to form a thick batter.
      Whisk to mix well, till a thick smooth batter is formed.
    • Strain the batter.
      Strain batter into a large measuring cup. This makes it easier to pour into cupcake moulds.
    • Fill into cupcake moulds.
      Pour strained batter into cupcake moulds, until 3/4 full.
    • Arrange over boiling water.
      Bring water to a boil in steamer. Place bamboo steamer over the boiling water in steamer.
    • Steam for 20 minutes.
      Cover and steam over HIGH heat, for about 20 minutes.
    • Palm Sugar Fatt Koh
      And we're done! If steamed muffins are done, a toothpick inserted in centre will come out clean.
    • Remove to cool.
      Remove bamboo steamer from heat.
    • Palm Sugar Fatt Koh
      Then, remove steamed muffins to cool completely on wire rack or serve immediately while hot. As always, ENJOY!

Enjoy!

Tried this recipe?Mention @HuangKitchen or tag #huangkitchen!

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.  

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6 comments

May January 26, 2021 - 9:37 am

Thank you for your lovely Huat kweh recipe. My at I ask if I could steam this amount of batter in 2 metal containers lined with parchment paper instead of small little moulds? Would it get the same beautiful outcome?

Reply
Angie Liew January 30, 2021 - 11:23 am

Hi, I think the outcome may not be as great looking if you are using big metal containers but the taste will be as good though. I have not tried that before. Let me know how it turns out if you do. Thanks

Reply
Cheng HY August 7, 2020 - 6:43 pm

Do you ferment 12 hours at room temperature or in the fridge ?

Reply
Angie Liew September 4, 2020 - 12:05 am

Leave to ferment at room temperature. No need to leave in fridge.

Reply
Sylvia Grant May 18, 2020 - 12:41 pm

Hi Angie,
Very good, very thorough in your explanation
I am enjoying all you cooking.
Thank you.

Reply
Angie Liew May 18, 2020 - 10:49 pm

So happy to know. Thanks for the encouraging comments. Enjoy!

Reply
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