Classic Steamed Huat Kueh With Mandarin Oranges 蒸发糕
This is a great recipe to make especially during the Chinese New Year. These pretty and smiling Steamed Mandarin Orange Huat Kueh symbolises good luck and prosperity. And its a great way to use up extra mandarin oranges in the house too. For a change, we can enjoy mandarin oranges in steamed muffins that showcase juicy bites at their bests!
Traditional Steamed Delicacy With Fragrance of Mandarin Oranges and Creamy Coconut Milk
The texture is soft and fluffy, moist but not dense. It is tasty and full of fragrance from the creamy coconut milk, especially when it is just steamed. The mandarin orange bites and zest lend such a fruity sweetness to the otherwise ordinary steamed Huat Kueh. So enjoy Steamed Mandarin Orange Huat Kueh, a simple steamed muffin loaded with citrus flavour for a change. As always, enjoy!
Steamed Mandarin Orange Huat Kueh (Steamed Muffins) 蒸柑橘发糕
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- 100 grams all-purpose flour, sifted
- 2 tbsp instant yeast
- 200 ml water, room temperature
- 700 grams Pau flour, sifted
- 50 grams Tapioca flour, sifted
- 2 tsp double action baking powder
- 3 mandarin oranges
- 4 eggs, room temperature
- 500 grams sugar
- 300 ml coconut milk, room temperature
- First, clean and rinse well the mandarin oranges. Then using a vegetable shredder, grate the orange rind.
- Peel to remove the skin, remove pith, seeds and break into segments.
- Then, using a sharp knife, cut the segmented mandarin oranges into small pieces and set aside.
- Using a medium size bowl, proof yeast mixture. Mix all the yeast mixture and set aside to proof for 30 minutes.
- Meanwhile, prepare the dry ingredients. Sift the flour mixture into another mixing bowl. Mix in orange zest and set aside.
- Using a large mixing bowl, prepare the wet ingredients. Add in eggs and sugar. Whisk together till sugar dissolves.
- Then add coconut milk. Lastly fold in the chopped mandarin orange and mix till combined.
- Next , add in the proofed yeast mixture and stir well with a wire whisk.
- Then, add in the sifted flour mixture. Gently fold until just combined and there is no traces of flour.
- Set aside to proof for 3 hours.
- Meanwhile, prepare steamer to steam the muffins by boiling some water in a wok.
- Also, line steaming cups with paper liners.
- Using an ice-cream scoop, fill the mixture to the brim.
- Place over steamer.
- Cover and steam on high heat for 15 minutes. Then turn off heat, leave the steamed muffins for another 5 minutes.
- Then quickly remove the lid.
- Remove from steamer and cool on wire rack before serving.
- These soft and fluffy moist muffins can be served warm or even at room temperature. As always, Enjoy!
- 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.