Pandan Coconut Steamed Muffins 香兰椰丝发糕
A must try Steamed Muffins / Huat Kueh recipe! An amazing blend of flavours: pandan, palm sugar and coconut in these soft and fluffy steamed rice cakes.
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 25 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 400 grams coconut, (grated)
- 150 gram palm sugar (gula melaka)
- 2 cups water
- 3 pandan leaves (screwpine leaves, knotted)
- 1 tbsp all-purpose flour
- 1 tbsp water
- 250 grams cooked rice (cooled)
- 1 piece sweet wine yeast (crushed)
- 2 tsp sugar
- 2 tbsp water
- 500 grams rice flour
- 30 grams Tapioca flour
- 250 grams sugar
- 600 ml water (infused with green pandan juice)
- 2 tsp eno salt
Instructions
- 1
Palm Sugar Coconut Filling:
- 2
To start, first cook the coconut filling so have ready all the ingredients needed.
- 3
Begin by preparing palm sugar syrup. Place palm sugar and knotted pandan/screw pine leaves in a pot of water and bring to a boil, stirring constantly. Allow to simmer till palm sugar has dissolved.
- 4
When done, remove knotted pandan/screw pine leaves from the palm sugar syrup.
- 5
Then using a strainer, filter the palm sugar syrup into a clean wok or saucepan.
- 6
Then stir in sugar.
- 7
Next, add in the grated coconut.
- 8
Cook over low heat for about 15 minutes, stirring constantly to prevent coconut filling from being burnt and to ensure the grated coconut is well mixed.
- 9
Then mix in a little flour solution.
- 10
Remove the coconut filling from heat and set aside to cool before using.
- 11
Fermented rice ( Starter Dough ):
- 12
Next prepare to make fermented rice. Have ready the ingredients needed.
- 13
Crush the sweet wine yeast biscuit.
- 14
Mix the crushed sweet wine yeast, sugar and water into the cooked rice.
- 15
Cover and set aside at room temperature but away from direct heat) for 48 hours.
- 16
And we're done! You can start to use the fermented rice after 48 hours. We are now ready to make the cake batter.
- 17
Steamed Cake batter:
- 18
Have ready all ingredients needed to make the cake batter.
- 19
First blend pandan/screw pines leaves with some water.
- 20
Using a strainer, strain to get the green pandan juice.
- 21
Top up pandan juice with water till 600 ml.
- 22
Place fermented rice and half of the pandan juice into a blender.
- 23
Blend till fine.
- 24
Then combine all the dry ingredients for cake batter except eno in a large bowl.
- 25
Add in the blended fermented rice.
- 26
Next, add in balance of the pandan juice and stir to mix well.
- 27
Strain the flour mixture.
- 28
Cover and leave aside at room temperature for another 11 hours. And we are done with the cake batter!
- 29
Steam Huat Kueh:
- 30
To steam the Huat Kueh, first prepare steamer by boiling some water over high heat.
- 31
Line cups with cupcake liners.
- 32
Add ENO salt into cake batter, stir well and leave aside for 5 minutes.
- 33
Using an ice-cream scoop, pour 1 tablespoon cake batter into lined cups.
- 34
Then place 1 tablespoon coconut filling in the centre of each cup.
- 35
Top to cover each cup till almost full with cake batter. And we're ready to steam the Huat Kueh!
- 36
Place the filled cups in the prepared steamer.
- 37
Cover and steam over HIGH heat for 15 minutes.
- 38
And we're done! This cake must be steam over HIGH heat in order to get the crack (smiling) effect.
- 39
Leave the Huat Kueh to cool for 5 minutes before removing from cups.
- 40
Then remove from cups and leave to cool completely on a wire rack.
- 41
These Huat Kueh tastes so good with the soft and chewy texture, sweet winery aroma and aromatic palm sugar coconut filling. They are best served hot or warm as a snack. So Enjoy!