Huat Kueh carries a lot of cultural significance, but is also delicious and easy to make. With Fann Wong’s minimal list of ingredients and a few simple steps, you can make this cake that represents luck and prosperity, served up soft and fluffy! The best part? No oven needed.
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Plain flour 500 g (sieve) Coconut sugar (Indonesia) 300g Water 300ml Baking soda 1 tea spoon Coconut milk (natural brand) small pack Pandan leaves 1 egg Instructions : Boil water with coconut sugar and pandan leaves together till coconut sugar dissolves,filter it and let it cool down Sieve the flour add half of the cold coconut syrup and whisk with wooden spatula with strength after the texture more smooth add in other half ,whisk again When the dough is smooth add in the coconut milk slowly plus the baking soda When almost ready ,add an egg so that the Huat Kueh can raise nicely Everything ready ,boil the water and start to steam for 15-20 mins Make sure to have space for the HUAT KUEH to HUAT ♥️♥️♥️ Hope u HUAT HUAT
- 500 g plain flour
- 300 g Indonesian coconut sugar
- 300 ml water
- 1 tsp baking soda
- 1 egg
- Small pack coconut milk
- Pandan leaves
In a pan, boil water, Indonesian coconut sugar and pandan leaves while mixing.
Once sugar is dissolved, run the coconut syrup mixture through a strainer and cool.
Sieve the flour. In a mixing bowl, whisk half of the flour with half of the cooled coconut syrup with a spatula.
Continue to mix the remaining half of flour and coconut syrup in portions to smooth texture.
Add coconut milk into the batter slowly, mixing with each pour until creamy.
Add baking soda and egg. At the same time, boil water in a pot for steaming.
Once ready, pour the final batter into baking cups or cupcake liners. Steam for 15 to 20 mins.
Photo: Fann Wong’s Instagram