HUAT KUIH














 










HUAT KUIH
PROOFING THE YEAST
Ingredient 
  • 1 1/2 tsp Instant Yeast
  • 10 g sugar  
  • 3 tbsp warm water 
Mixed yeast, sugar and warm water until dissolve set aside to proof.
(This usually takes 15 minutes you may notice yeast starts to double up)

Ingredient A
  • 200 g plain flour
  • 10 g milk powder (optional)
  • 80 g castor sugar
  • 200 ml plain water
  • 1  tbsp double baking agent
  • 1-2  drop pink colouring  
  • 1 tsp Vanilla Essence
Direction 
  • Combine all ingredient A mixed well until become batter.
  • Add in proof yeast, mixed until evenly and  lump free.
  • Set aside for 40 minutes or double the batter.
  • Stir batter using a spatula to release air.
  • Pour into teacup reaching the brim and steam 20-25 minutes on high heat
  • Remove from steamer allow it to cool down on a wire rack before  unmoulding.
Note:
Pre-heat a steamer with water, ensure they are hot boiling 
Fully brush teacup with oil.
Fermentation of batter must be double this is very important . 
If your huat kuih doesn't smile they are mostly due to the steamer :
  • water is not boiling hot enough, 
  • too shallow steamer , 
  • hot air escape from the steamer lid.... so do take note.
Making huat kuih seems so easy yet they are not for beginners.
Every steamer works differently and you got to learn to understand your steamer cos aluminium steamer are thicker ply and some are not .
Well practice makes perfect.











I have tested Huat Kuih using 20 pcs of blue pea flowers too in a paper cup mould but my choice is chinese teacups for a steadier shape. Well the choice is yours.