Sunday, January 25, 2015

Multi-Colour Huat Kuih -综合发糕


作天经过厨娘香Q秀的厨房,看到制作美丽又零失败的发糕,今天就迫不急待就开始做了4个口味的发糕;有巧克力搭配巧克力米; 香兰搭配日本黑豆;芋头香精搭配紫色番薯;草莓香精搭配蔓越莓;哇塞,每个发糕都笑到非常灿烂,而且好吃, 成功!


Never imagined eating Huat Kuey can be so exciting. There's chocolate, green tea, strawberry, pandan, yam, etc flavours. I feel so blessed!

Happened to visit 厨娘香Q秀, and I couldn't wait any longer to try out their beautiful and successful Huat Kuihs. I made chocolate combined with chocolate rice, pandan combined with japanese black beans, yam combined with purple sweet potato, strawberry combined with cranberry. wow! all came out smiling at me! and delicious too! Success!

Verdict: not sticky on the teeth, with a good level of elasticity. however it was a little hard when cold, so I can probably add more water next time.

Recipe: I made 1/2 recipe of the original

250 g water
1.5 g salt
30 g  whole egg (without shell)
300 g plain flour
1 tablespoon double acting baking powder
150 g fine sugar

1) Sift flour (2 x) into a big mixing bowl, add in the remaining ingredients, mix to combine a free lumps and smooth mixture.

2) Divide mixture into  3 or 4 portions, stir in the colour and flavour to your liking.  Pour batter into small cups /mould till 3/4 full. Steam over high heat for 15 - 20 minutes or until cooked.

1 comment:

  1. Veronica, how lovely! I only know Huat Kuih had one flavour hah..hah...