Sunday, April 25, 2010
gula melaka 'Huat Kueh'
I don't really like to eat huat kueh .It is simply because it is rough, hard and taste of yeast. But after eating aunty Lily's huat kueh, I 've fallen in love with it. The texture is soft, light, and "QQ" (means springy) when you bite on it. It is not sticky, and no crumbs will fall when you tear or bite on it. Of course the palm sugar also enchanses the flavour of the kueh. She is so sweet and kind to pass me the recipe.
1 kg plain flour
800g gula Melaka (palm sugar)
400 -450 ml thick coconut milk
1.1/2 tsp bicarbonate of soda + 6 tsp hot water
1) Boil gula melaka with water and pandan leaves till sugar is dissolved. Drain and leave to cool for later use.
2) Add in beaten eggs into (1) stir well.
3) Add in flour to the egg mixture, stir and blend until become smooth batter.
4) Dissolve baking soda with 6 teaspoon hot water and pour into the batter and mix well.
5) Spoon the mixture into the paper cups with 3/4 full. Steam at high heat for 15 minutes.