Pandan Coconut Steamed Muffins (Huat Kueh) 香兰椰丝发糕

by Angie Liew
Pandan Coconut Huat Kueh



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Pandan Coconut Huat Kueh

A Symbol of Prosperity: Huat Kueh, Steamed Rice Cake

Huat Kueh (发糕), a form of steamed rice cake, is a cake that signifies good luck and prosperity. Why is this so? The signature cracked opening of each of the Huat Kueh symbolises just that: Huat (发), which means Prosperity in chinese. There are many variations to this steamed rice cake. This Huat Kueh recipe is definitely one of the special ones.

Traditional Huat Kueh Recipe With A Twist

Pandan Coconut Steamed Muffins is a variation of refreshing light steamed rice cake, flavoured with fragrant pandan (screw pine) and filled with candied shredded coconut. This sweet dessert, with a twist, is definitely an impressive way to make a difference to a traditional steamed Huat Kueh.

Pandan Coconut Huat Kueh

Amazing Combination of Pandan and Gula Melaka Coconut Filling

There’s something exquisite about the aroma of pandan in these Pandan Coconut Huat Kueh. The scent is so fresh and airy, sweet and piney and its similar to vanilla without the woodiness. The candied shredded coconut filling on the other hand is prepared using freshly shredded coconut cooked in aromatic palm sugar (also known as Gula Melaka). The addition of Gula Melaka gives the coconut a deliciously sweet and deep caramel flavour. A good blend of pandan, palm sugar and coconut flavours in these light and soft Huat Kueh give these steamed rice cakes an absolutely amazing aroma,  just the way I like them.

As always, ENJOY!

Pandan Coconut Steamed Muffins 香兰椰丝发糕

Pandan Coconut Steamed Muffins 香兰椰丝发糕

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Pandan Coconut Steamed Muffins 香兰椰丝发糕

Recipe by Huang Kitchen, Angie Liew
A must try Steamed Muffins / Huat Kueh recipe! An amazing blend of flavours: pandan, palm sugar and coconut in these soft and fluffy steamed rice cakes.
Prep Time30 mins
Cook Time15 mins
Total Time47 mins
Course: Desserts, Snacks
Cuisine: Chinese, Malaysian
Keyword: coconut, gula melaka, huat kueh, pandan, steamed cake
Servings: 25 pieces

Ingredients

Palm Sugar Coconut filling:

  • 400 grams coconut,, grated
  • 150 gram palm sugar, gula melaka
  • 2 cups water
  • 3 pandan leaves, screwpine leaves, knotted
  • 1 tbsp all-purpose flour
  • 1 tbsp water

Fermented rice ( Starter Dough)

  • 250 grams cooked rice, cooled
  • 1 piece sweet wine yeast, crushed
  • 2 tsp sugar
  • 2 tbsp water

Cake batter:

  • 500 grams rice flour
  • 30 grams Tapioca flour
  • 250 grams sugar
  • 600 ml water, infused with green pandan juice
  • 2 tsp eno salt

    Instructions

    Palm Sugar Coconut Filling:

    • Prepare ingredients for coconut filling.
      To start, first cook the coconut filling so have ready all the ingredients needed.
    • Dissolve palm sugar in water.
      Begin by preparing palm sugar syrup. Place palm sugar and knotted pandan/screw pine leaves in a pot of water and bring to a boil, stirring constantly. Allow to simmer till palm sugar has dissolved.
    • Remove screw pine leaves.
      When done, remove knotted pandan/screw pine leaves from the palm sugar syrup.
    • Strain dissolved palm sugar.
      Then using a strainer, filter the palm sugar syrup into a clean wok or saucepan.
    • Add sugar into palm sugar syrup.
      Then stir in sugar.
    • Add grated coconut.
      Next, add in the grated coconut.
    • Mix grated coconut with palm sugar syrup.
      Cook over low heat for about 15 minutes, stirring constantly to prevent coconut filling from being burnt and to ensure the grated coconut is well mixed.
    • Add flour solution.
      Then mix in a little flour solution.
    • Set aside to cool.
      Remove the coconut filling from heat and set aside to cool before using.

    Fermented rice ( Starter Dough ):

    • Ingredients to ferment rice.
      Next prepare to make fermented rice. Have ready the ingredients needed.
    • Crush wine yeast biscuit.
      Crush the sweet wine yeast biscuit.
    • Mix the ingredients with the rice.
      Mix the crushed sweet wine yeast, sugar and water into the cooked rice.
    • Cover to ferment.
      Cover and set aside at room temperature but away from direct heat) for 48 hours.
    • Fermented rice.
      And we're done! You can start to use the fermented rice after 48 hours. We are now ready to make the cake batter.

    Steamed Cake batter:

    • Ingredients to make huat kueh batter.
      Have ready all ingredients needed to make the cake batter.
    • Blend pandan leaves.
      First blend pandan/screw pines leaves with some water.
    • Strain to get pandan juice.
      Using a strainer, strain to get the green pandan juice.
    • Top up pandan juice with water.
      Top up pandan juice with water till 600 ml.
    • Blend fermented rice with pandan juice.
      Place fermented rice and half of the pandan juice into a blender.
    • Blend fermented rice.
      Blend till fine.
    • Place dry ingredients in large bowl.
      Then combine all the dry ingredients for cake batter except eno in a large bowl.
    • Add blended rice into flour mixture.
      Add in the blended fermented rice.
    • Add balance of juice.
      Next, add in balance of the pandan juice and stir to mix well.
    • Strain the mixture.
      Strain the flour mixture.
    • Cover and leave aside.
      Cover and leave aside at room temperature for another 11 hours. And we are done with the cake batter!

    Steam Huat Kueh:

    • Prepare steamer.
      To steam the Huat Kueh, first prepare steamer by boiling some water over high heat.
    • Line cups with cupcake liners.
      Line cups with cupcake liners.
    • Add Eno into cake batter.
      Add ENO salt into cake batter, stir well and leave aside for 5 minutes.
    • Pour cake batter into cups.
      Using an ice-cream scoop, pour 1 tablespoon cake batter into lined cups.
    • Add coconut filling.
      Then place 1 tablespoon coconut filling in the centre of each cup.
    • Cover with cake batter.
      Top to cover each cup till almost full with cake batter. And we're ready to steam the Huat Kueh!
    • Steam Huat Kueh.
      Place the filled cups in the prepared steamer.
    • Cover and steam over high heat.
      Cover and steam over HIGH heat for 15 minutes.
    • Steam till crack.
      And we're done! This cake must be steam over HIGH heat in order to get the crack (smiling) effect.
    • Leave to cool.
      Leave the Huat Kueh to cool for 5 minutes before removing from cups.
    • Cool Huat Kueh on wire rack.
      Then remove from cups and leave to cool completely on a wire rack.
    • Pandan Coconut Huat Kueh
      These Huat Kueh tastes so good with the soft and chewy texture, sweet winery aroma and aromatic palm sugar coconut filling. They are best served hot or warm as a snack. So Enjoy!

Enjoy!

Notes

To make this steamed rice cake, you may need to plan a few days ahead because the starter dough needs a few days to ferment. You can start to use the fermented rice ( starter dough ) after 48 hours. However, if not needed yet, you can store in refrigerator to be used later. The starter dough should smell like wine and should not be mouldy. This method of making huat kueh (fermented rice cakes) do not need to add yeast or baking powder to make them rise and crack (or smile).    

Leave a Comment

2 comments

Jules W September 13, 2020 - 6:37 pm

This looks so nice and I’m curious about trying out the recipe, but I think you missed the measurement for the added sugar in the recipe?

Reply
Angie Liew September 14, 2020 - 3:44 pm

Hi, you can see the entire recipe in my website at http://www.huangkitchen.com

Reply

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