INTRODUCTION
When I issued the pandan Huat kuih post, readers and members of Facebook are asking for Gula Melaka (Coconut Sugar) Huat kuih.
This trip when I was back to my hometown Sarawak, I managed to get some Gula Apong or nipah palm sugar and I thought it is the time to share with all pure vegetarian palm sugar Huat kuih.
I have used Gula Apong or nipah palm sugar instead of coconut sugar. Gula Apong is another type of palm sugar and is a good substitute for coconut sugar or Gula Melaka.
Unlike Gula Melaka of which the sugar were obtained from the coconut palm, Gula Apong is made by collecting juices from a type of mangrove palm called nipah palm or colloquially as “Atap”. For Sarawakian, Gula Melaka is never common and Gula Apong is commonly sold in the market.
The recipe is adapted from my screw pine or pandan Huat Kuih recipe. However, instead of using eggs and butter, to make it pure vegetarian for religious praying ceremony, I have omitted the eggs and use vegetable cooking oil instead of the butter. The result is satisfactory and I am rather happy that the rice cake smile rather happily though I have hope that it “laugh with the mouth wide open” as in my Pandan Huat Kuih.
WHAT IS REQUIRED
Servings: Prepare 6 Huat Kuihs
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250 grams of self raising flour （自发面粉）
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150 grams of Gula Apong or Gula Melaka （椰糖或其他棕榈糖）
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1 teaspoon of double acting baking powder or baking powder (双重发粉或发粉）
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1 packet or 200 ml of coconut milk (椰奶）
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50 grams of plain water （白水）
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2 tablespoons of cooking oil（食用油）
STEPS OF PREPARATION
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Get ready a steamer with water capable of steaming the Kuih for at least 20 minutes.
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Put the water, palm sugar and coconut milk in a microwavable bowl. Heat for 0.5-1 minute. Stir in between until all the sugar have dissolved. If you do not have a microwavable oven, just heat up the mixture on a stove using medium to low heat until all the palm sugar have dissolved. Sift in the flour and baking powder, add in the cooking oil, stir until well mixed.
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Transfer it to some cupcake cups and fill the cups with the batter until at least 95% full. Prior to steaming, lightly grease a scissor or a knife and cut a criss-cross on top of the batter. Steam in the steamer for 15-20 minutes or until a skewer inserted in the centre come out clean. It is best that the cupcakes cups be pre-steamed before filling of the batter. You shall use high heat in the entire process of steaming. Best served hot as a snack .
CONCLUSION
Do give this simple recipe a try. I am happy with this adventure and I believe by preparing this, it will also bring additional fortunes to you and your closed ones.
Hope you like the post today. Cheers and have a nice day.
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Hi Kenneth
May I know if its possible to steam them in batches? Cos my wok is too small. Will the second batch be flat ? Thks much.
For Huat kuih, preferably not
Hi Kenneth. I just made these. It’s a little doughy not fluffy light like 鸡蛋糕. Is this the right texture?
Appreciate your kind advice.
For normal flour Huat kuih, it is like this
Thank u for ur scissors advice to ‘cut’ the huat kueh. It turned out so nicely! Love ur recipes too
Glad it works for you
Hi Kenneth,
Just tried your recipe, my huat kueh didn’t laugh happily lei :(….not sure which part I did wrong. I did grease the scissor cut cross and steam on high heat but still cannot huat.
For your advise please.
Hi Kenneth
Can I use plain flour n add more baking powder or double acting baking powder?
Appreciate your advice. Thank you.
Yes you can
Thank you for the recipe. I have tried it using all purpose flour today. I did not let the melted coconut sugar and santan cool down before adding in the flour when making it for the first time. It turned out that the kuih still “open” but the texture is dense. After redo It turned out very nicely on second trial; huat, soft and fluffly! 😛
Happy to hear that. Possibly the sugar did not melt making it dense
Hi may i know if i can substitute the coconut milk with something else ? looking for a healthier alternative , Thanks
Water or milk
Hi Kenneth,
I had been tried this palm sugar huat kue- 3 times but always couldn’t “smile” .. 🙁 what’s the trick?
Water boiling hot enough.. Cover it tightly – coconut let it cold – already tried – anyelse then I missed? Thanks
Many have try and successful and i have no doubt on the recipe. The only thing I can think off is the steamer heat. For the same recipe, one of the readers’ huat kuih always smiling much better than other readers. Whatever type of huat kuih recipe she tried, always smile and some are better than mine. i can only conclude is the steamer problem. The heat flow have very good and the steamer lid has to be as tall as possible.
May i know where can i buy original gula melaka, normally bought in the melaka town is not that original
I am sorry, I am facing the same problem as you are