Updated post on 21-2-2016

This recipe is very closed to Kuching Huat kuih in term of texture and aroma. The only thing is that Kuching version tends to smile beautifully unlike Singapore Kah Kuih which is flat top. I am constantly searching and improvising the recipe and i believed this is the best I have done today and recipe is updated in Blue  as recipe 2. Note that the timing of proofing will need to extended 

Updated post on 4-5-2015

Today I have experiment with more flour and the results is very satisfactory, the recipe is therefore updated.

INTRODUCTION

I have a confession to made. I have many huat kuih recipes but so far none suits my taste bud though many readers are happy with the recipe. If you are interested in these recipes, just google “Kenneth Goh Huat” and it should provide you with a number of huat kuih recipes.

This is because most of my huat kuih recipes are using wheat flour for the preparation and though very beautiful, it is not the type of huat kuih that I grew up with. Being raised in Sarawak, our huat kuih basically are made from rice flour and yeast. Though I have a recipe of rice flour huat kuih using ENO and baking powder, but the taste and texture is very different..

I have always wanted to prepare a huat kuih that was made using rice flour and yeast like what my late mum had prepared. I remember she soaked the rice overnight, asked my brothers to grind it and proof using overnight yeasted dough from bakery shop. The above picture is  how her huat kuih should looked like but the one in the picture was bought by my mother in law  in Sarawak this Chinese New Year.

In Singapore, I have tasted a version of Teochew huat kuih or Ka kuih which is flat top and usually offered in the temple (as in the above picture). The taste and texture and the ingredients are exactly the same like what my late mum used to prepare. I missed this type of huat kuih and this afternoon, after talking to a member in my Facebook Group, I have decided to try my luck to prepare it. .

I have found one recipe in the internet that uses yeast and rice flour and look quite similar (at least the texture) to the one I have tasted. But the recipe provided are without exact quantity but “some rice flour, some sugar, some yeast and some water”. Since they are no other recipe that I can refer to, based on the method that she had shared, I have decided to use my estimation to prepare the rice cake.

I am happy with the outcome. At least the texture is springy. It was not as beautifully as what is sold but I believed it is because of my steamer heat distribution. I have decided to share this recipe as a record of traditional recipe and I hope that readers can give it a try and feedback to me.

WHAT IS REQUIRED

Recipe adapted from: 大米发糕 – 美食家 – 美食天下

Servings : Prepare a 9” round big Teochew Huat Kuih

Yeast starter

• 11 grams or 1 packet of instant yeast
• 100 grams of plain flour
• 100 grams of lukewarm water

• 500 grams of rice flour
• 150 grams of white sugar
• 500 grams of plain water

Recipe 2

Yeast starter （发面）

• 11 grams or 1 packet of instant yeast （即时酵母）
• 150 grams of plain flour （中筋面粉）
• 150 grams of lukewarm water （温水）

rice flour batter (米浆）

• 500 grams of rice flour （再来米粉/粘米粉）
• 150 grams of white sugar （白糖）
• 550 grams of plain water （白水）

STEPS OF PREAPRATION

• Lightly greased your preferred baking tin.

• In  a bowl, mix all the ingredients of yeast starter (lukewarm water, yeast and plain flour). Stir until well mixed. Set aside at a warm place for proofing.

• In pan, put in the rice flour, sugar and water. Stir until well mix. Place on top of a stove, cook under low heat until the rice flour slightly thickens. Constant stirring is required and thickening of the batter can occur rather fast. Once it thickens, set aside for it to cool until 25-30 degrees or it would not hurt your hand when you touch the sticky batter.

• By now, the yeast should be frothy with  a lot of bubbles. If not bubbles are noted, do not proceed as your yeast may be dead. You will need to get some new yeast and do the dough starter again.

• Once the thicken rice flour solution is lukewarm, pour the starter dough into the rice flour solution. Stir until well combined. Transfer the rice flour solution to the grease tin. Let it proof until about double in size which took about 30-45 minutes depend on the day’s temperature.

• For recipe 2, let the proofing done in a separate bowl. Let it proof for 3-4 hours or at least 3 times bigger.  Once it is done, transfer to the bamboo basket. Steamed immediately when the steamer is ready with hot boiling water. It is advisable to use 4 inches to 5 inches basket. This recipe can do about 4 kuih of such size. Do not use cupcake size as it will not smile. 

• Get ready a steamer capable of steaming at least 30 minutes and bring the water to boil. Transfer the proofed rice flour solution to the steamer and steam at high heat for at least 20-25 minutes or when a skewer inserts into the centre of the cake comes out clean. Steaming shall be at high heat throughout the whole duration.

Note:

• In this illustration, I have used a 9” baking tin to steam which is not ideal as the centre are less easy to cook. It is suggested that you use two 6 inches bamboo baskets for the steaming.

• Timing of steaming will depend on your baking tin or baskets. The thinner is your batter, the shorter will be the steaming time.

• Over proofing Huat kuih will be sour in taste.

CONCLUSION

With this recipe, I will continue to explore the Sarawak style of flower rice flour huat kuih. Though I know not many readers will try this recipe, but I blog because of my passion for traditional recipe and I hope it will benefit those who are interested in the recipe. If you are unsure of the end product, it is a kuih of strong rice and yeast fragrance and with a very springy texture. You can eat it plain, pan fry it or even spread with butter .

Hope you like the post today. Cheers and have a nice day.

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