Steamed Chinese Pumpkin Muffins 蒸金瓜发糕

by Angie Liew
Steamed Chinese Pumpkin Muffins Recipe - Huang Kitchen

 Chinese Steamed Muffins: Huat Kueh or Fatt Koh

This lovely steamed chinese pumpkin muffins (蒸金瓜发糕) is similar to the chinese steamed rice flour cake otherwise known as Huat Kueh in Hokkien dialect, in Mandarin, Fagao (发糕) or in Cantonese, Fat Koh. They are both sweet and the texture is soft, light and fluffy. Both have the “cracking” or”smiling” feature which is the main characteristic of these wonderful cakes.Steamed Pumpkin Muffins

Smiling Cakes For Prosperity

The Chinese believe that these “smiling” steamed rice cakes bring joy, good luck and prosperity. They resemble a full bloom flower that are full of hopes and bright future. The only difference is these steamed muffins are richer and more flavourful than the normal rice cake.

The Amazing Aroma of Pumpkin and Coconut Milk

These steamed chinese pumpkin muffins are specially dedicated to those who just loved anything STEAMED yet flavourful. The method used is similar to baked muffins. Mashed pumpkin added gives these muffins a natural vibrant yellow colour and coconut milk added adds an extra richness to these muffins. And because they are steamed, the flavour and texture are much lighter and softer than those baked. They make splendid treats for breakfast, dessert or as a snack.

 

 

Steamed Chinese Pumpkin Muffins

Steamed Chinese Pumpkin Muffins

Steamed Chinese Pumpkin Muffins 蒸金瓜发糕

Recipe by Huang Kitchen, Angie Liew
These muffins are very special because they are steamed and not baked. They are soft, fluffy and made splendid addition for breakfast, dessert or a snack.
Prep Time15 mins
Cook Time15 mins
Total Time3 hrs 30 mins
Keyword: Chinese, Coconut Milk, eggs, huat kueh, steamed
Servings: 15 muffins

Ingredients

Ingredients A

  • 100 grams all-purpose flour, sifted
  • 2 tbsp instant yeast
  • 200 ml water, room temperature

Ingredients B

  • 700 grams Pau flour, sifted
  • 50 grams Tapioca flour, sifted
  • 2 tsp double action baking powder, sifted
  • 4 eggs, room temperature
  • 500 grams sugar
  • 300 ml Thick coconut milk, room temperature
  • 1 kg pumpkin, mashed

    Instructions

    • Steamed Pumpkin Muffins
      To make these steamed muffins, first prepare sifted all-purpose flour, yeast and water (ingredients A).
    • Steamed Pumpkin Muffins
      In a medium size mixing bowl, add in the sifted flour and yeast. Mix well with wire whisk.
    • Steamed Pumpkin Muffins
      Then add in water.
    • Steamed Pumpkin Muffins
      Stir to mix well and then set aside to proof for 30 minutes.
    • Steamed Pumpkin Muffins
      Then have ready the pau flour, tapioca flour and double action baking powder.
    • Steamed Pumpkin Muffins
      In a large mixing bowl, SIFT these DRY ingredients together and set aside.
    • Steamed Pumpkin Muffins
      Next, have ready the eggs, mashed pumpkin, coconut milk and sugar. Ensure everything is at room temperature for best results.
    • Steamed Pumpkin Muffins
      In a large mixing bowl, add in the eggs and sugar.
    • Steamed Pumpkin Muffins
      Using a wire whisk, beat until well combined and the sugar is dissolved.
    • Steamed Pumpkin Muffins
      Then add in the thick coconut milk
    • Steamed Chinese Pumpkin Muffins
      Lastly, add the mashed pumpkin. With the same wire whisk, mix until well combined.
    • Steamed Pumpkin Muffins
      Transfer the pumpkin mixture to a large bowl with cover. You can choose to continue with the same bowl. Then add in the proof flour mixture (from ingredients A)
    • Steamed Pumpkin Muffins
      Mix well with wire whisk.
    • Steamed Pumpkin Muffins
      Next add in the sifted DRY flour mixture (from ingredients B).
    • Steamed Pumpkin Muffins
      Using a wooden spoon, gently fold the sifted DRY flour mixture into the WET pumpkin mixture until JUST blended and there is no traces of flour.
    • Steamed Pumpkin Muffins
      Set aside to proof for 3 hours.
    • Steamed Pumpkin Muffins
      Stir occasionally into batter if it rises too high while proofing.
    • Steamed Pumpkin Muffins
      After 3 hours, we're ready to steam the muffins!
    • Steamed Pumpkin Muffins
      When about to steam the muffins, prepare the steamer by boiling some water in a wok.
    • Steamed Pumpkin Muffins
      Place pudding cups lined with cupcake liners on a steaming plate.
    • Steamed Pumpkin Muffins
      Using an ice-cream scoop, spoon the pumpkin batter into the lined pudding cups till the rim.
    • Steamed Pumpkin Muffins
      Place the filled pudding cups in the prepared steamer.
    • Steamed Pumpkin Muffins
      Cover and steam on HIGH heat for 15 minutes.
    • Steamed Pumpkin Muffins
      When done, turn off the heat and leave the muffins inside the steamer for about 5 minutes before opening the lid.
    • Steamed Pumpkin Muffins
      Then transfer the steamed muffin cups onto a wire rack to cool for just a few minutes.
    • Steamed Pumpkin Muffins
      Then quickly remove the steamed pumpkin muffins from the pudding cups to cool completely on cooling rack.
    • Steamed Pumpkin Muffins
      These soft and fluffy muffins are best to serve fresh and warm. They can be frozen in the refrigerator for later consumption. Just take them out from the freezer, thaw and steamed again for about 5 to 10 minutes.

Enjoy!

Notes

  • Do not over mix the batter.
  • Fill the batter up to the rim of pudding cup liners to allow the muffins to "smile" when steamed.
  • Steam the muffins on HIGH heat. Otherwise the muffins will not rise enough for it to "smile/laugh".
  • Freeze extra muffins in the refrigerator. When needed, remove from the freezer, thaw slightly and steam for 5-10 minutes until muffins before serving.

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