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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Print Recipe
Pandan Coconut Steamed Muffins 香兰椰丝发糕
By Angie Liew of Huang Kitchen
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.
Serving For
25pieces
Prep Time
30minutes
Passive Time
2.5days
Cook Time
15minutes
Serving For
25pieces
Prep Time
30minutes
Passive Time
2.5days
Cook Time
15minutes
Ingredients
Palm Sugar Coconut filling:
Fermented rice ( Starter Dough)
Cake batter:
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pieces
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Change Servings?
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Instructions
Palm Sugar Coconut Filling:
  1. To start, first cook the coconut filling so have ready all the ingredients needed.
    To start, first cook the coconut filling so have ready all the ingredients needed.
    To start, first cook the coconut filling so have ready all the ingredients needed.
    To start, first cook the coconut filling so have ready all the ingredients needed.
  2. 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.
    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.
    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.
    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.
  3. When done, remove knotted pandan/screw pine leaves from the palm sugar syrup.
    When done, remove knotted pandan/screw pine leaves from the palm sugar syrup.
    When done, remove knotted pandan/screw pine leaves from the palm sugar syrup.
    When done, remove knotted pandan/screw pine leaves from the palm sugar syrup.
  4. Then using a strainer, filter the palm sugar syrup into a clean wok or saucepan.
    Then using a strainer, filter the palm sugar syrup into a clean wok or saucepan.
    Then using a strainer, filter the palm sugar syrup into a clean wok or saucepan.
    Then using a strainer, filter the palm sugar syrup into a clean wok or saucepan.
  5. Then stir in sugar.
    Then stir in sugar.
    Then stir in sugar.
    Then stir in sugar.
  6. Next, add in the grated coconut.
    Next, add in the grated coconut.
    Next, add in the grated coconut.
    Next, add in the grated coconut.
  7. 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.
    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.
    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.
    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.
  8. Then mix in a little flour solution.
    Then mix in a little flour solution.
    Then mix in a little flour solution.
    Then mix in a little flour solution.
  9. Remove the coconut filling from heat and set aside to cool before using.
    Remove the coconut filling from heat and set aside to cool before using.
    Remove the coconut filling from heat and set aside to cool before using.
    Remove the coconut filling from heat and set aside to cool before using.
Fermented rice ( Starter Dough ):
  1. Next prepare to make fermented rice. Have ready the ingredients needed.
    Next prepare to make fermented rice. Have ready the ingredients needed.
    Next prepare to make fermented rice. Have ready the ingredients needed.
    Next prepare to make fermented rice. Have ready the ingredients needed.
  2. Crush the sweet wine yeast biscuit.
    Crush the sweet wine yeast biscuit.
    Crush the sweet wine yeast biscuit.
    Crush the sweet wine yeast biscuit.
  3. Mix the crushed sweet wine yeast, sugar and water into the cooked rice.
    Mix the crushed sweet wine yeast, sugar and water into the cooked rice.
    Mix the crushed sweet wine yeast, sugar and water into the cooked rice.
    Mix the crushed sweet wine yeast, sugar and water into the cooked rice.
  4. Cover and set aside at room temperature but away from direct heat) for 48 hours.
    Cover and set aside at room temperature but away from direct heat) for 48 hours.
    Cover and set aside at room temperature but away from direct heat) for 48 hours.
    Cover and set aside at room temperature but away from direct heat) for 48 hours.
  5. And we're done! You can start to use the fermented rice after 48 hours. We are now ready to make the cake batter.
    And we're done! You can start to use the fermented rice after 48 hours. We are now ready to make the cake batter.
    And we're done! You can start to use the fermented rice after 48 hours. We are now ready to make the cake batter.
    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:
  1. Have ready all ingredients needed to make the cake batter.
    Have ready all ingredients needed to make the cake batter.
    Have ready all ingredients needed to make the cake batter.
    Have ready all ingredients needed to make the cake batter.
  2. First blend pandan/screw pines leaves with some water.
    First blend pandan/screw pines leaves with some water.
    First blend pandan/screw pines leaves with some water.
    First blend pandan/screw pines leaves with some water.
  3. Using a strainer, strain to get the green pandan juice.
    Using a strainer, strain to get the green pandan juice.
    Using a strainer, strain to get the green pandan juice.
    Using a strainer, strain to get the green pandan juice.
  4. Top up pandan juice with water till 600 ml.
    Top up pandan juice with water till 600 ml.
    Top up pandan juice with water till 600 ml.
    Top up pandan juice with water till 600 ml.
  5. Place fermented rice and half of the pandan juice into a blender.
    Place fermented rice and half of the pandan juice into a blender.
    Place fermented rice and half of the pandan juice into a blender.
    Place fermented rice and half of the pandan juice into a blender.
  6. Blend till fine.
    Blend till fine.
    Blend till fine.
    Blend till fine.
  7. Then combine all the dry ingredients for cake batter except eno in a large bowl.
    Then combine all the dry ingredients for cake batter except eno in a large bowl.
    Then combine all the dry ingredients for cake batter except eno in a large bowl.
    Then combine all the dry ingredients for cake batter except eno in a large bowl.
  8. Add in the blended fermented rice.
    Add in the blended fermented rice.
    Add in the blended fermented rice.
    Add in the blended fermented rice.
  9. Next, add in balance of the pandan juice and stir to mix well.
    Next, add in balance of the pandan juice and stir to mix well.
    Next, add in balance of the pandan juice and stir to mix well.
    Next, add in balance of the pandan juice and stir to mix well.
  10. Strain the flour mixture.
    Strain the flour mixture.
    Strain the flour mixture.
    Strain the flour mixture.
  11. Cover and leave aside at room temperature for another 11 hours. And we are done with the cake batter!
    Cover and leave aside at room temperature for another 11 hours. And we are done with the cake batter!
    Cover and leave aside at room temperature for another 11 hours. And we are done with the cake batter!
    Cover and leave aside at room temperature for another 11 hours. And we are done with the cake batter!
Steam Huat Kueh:
  1. To steam the Huat Kueh, first prepare steamer by boiling some water over high heat.
    To steam the Huat Kueh, first prepare steamer by boiling some  water over high heat.
    To steam the Huat Kueh, first prepare steamer by boiling some water over high heat.
    To steam the Huat Kueh, first prepare steamer by boiling some  water over high heat.
  2. Line cups with cupcake liners.
    Line cups with cupcake liners.
    Line cups with cupcake liners.
    Line cups with cupcake liners.
  3. Add ENO salt into cake batter, stir well and leave aside for 5 minutes.
    Add ENO salt into cake batter, stir well and leave aside for 5 minutes.
    Add ENO salt into cake batter, stir well and leave aside for 5 minutes.
    Add ENO salt into cake batter, stir well and leave aside for 5 minutes.
  4. Using an ice-cream scoop, pour 1 tablespoon cake batter into lined cups.
    Using an ice-cream scoop, pour 1 tablespoon cake batter into lined cups.
    Using an ice-cream scoop, pour 1 tablespoon cake batter into lined cups.
    Using an ice-cream scoop, pour 1 tablespoon cake batter into lined cups.
  5. Then place 1 tablespoon coconut filling in the centre of each cup.
    Then place 1 tablespoon coconut filling in the centre of each cup.
    Then place 1 tablespoon coconut filling in the centre of each cup.
    Then place 1 tablespoon coconut filling in the centre of each cup.
  6. Top to cover each cup till almost full with cake batter. And we're ready to steam the Huat Kueh!
    Top to cover each cup till almost full with cake batter. And we're ready to steam the Huat Kueh!
    Top to cover each cup till almost full with cake batter. And we're ready to steam the Huat Kueh!
    Top to cover each cup till almost full with cake batter. And we're ready to steam the Huat Kueh!
  7. Place the filled cups in the prepared steamer.
    Place the filled cups in the prepared steamer.
    Place the filled cups in the prepared steamer.
    Place the filled cups in the prepared steamer.
  8. Cover and steam over HIGH heat for 15 minutes.
    Cover and steam over HIGH heat for 15 minutes.
    Cover and steam over HIGH heat for 15 minutes.
    Cover and steam over HIGH heat for 15 minutes.
  9. And we're done! This cake must be steam over HIGH heat in order to get the crack (smiling) effect.
    And we're done! This cake must be steam over HIGH heat in order to get the crack (smiling) effect.
    And we're done! This cake must be steam over HIGH heat in order to get the crack (smiling) effect.
    And we're done! This cake must be steam over HIGH heat in order to get the crack (smiling) effect.
  10. Leave the Huat Kueh to cool for 5 minutes before removing from cups.
    Leave the Huat Kueh to cool for 5 minutes before removing from cups.
    Leave the Huat Kueh to cool for 5 minutes before removing from cups.
    Leave the Huat Kueh to cool for 5 minutes before removing from cups.
  11. Then remove from cups and leave to cool completely on a wire rack.
    Then remove from cups and leave to cool completely on a wire rack.
    Then remove from cups and leave to cool completely on a wire rack.
    Then remove from cups and leave to cool completely on a wire rack.
  12. 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!
    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!
    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!
    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!
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).    

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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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