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.

COCKLE SAMBAL

COCKLES SAMBAL

Ingredient

• 500g Cockles 
• 50 g Kara coconut cream
• 1 tbsp chicken stock granules
• 1 tsp salt
• 200 ml plain water
• 4-5 tbsp cooking oil

Ingredient for Curry powder paste

• 25 g Baba fish curry powder
• 2 tsp chili paste ( Blended from 10 pcs dried chili or ready bought chily boh )
• 1 tsp poppy powder
• (Combine with a water until forming a paste)

Ingredient to minced:

• 8 small shallots
• 5 cloves garlic
• 3 cm Fresh ginger

Ingredient for Spices

• 3 Cinnamon stick
• 1 Star anise
• 5 Cardamon
• 5 Cloves

Direction

• In a medium heat wok add in cooking oil.
• Add in minced onion, garlic and fresh ginger saute 1- 2 minutes till lightly fragrant.
• Add in spices, saute till fragrant.
• Add in curry paste mixed until well combine to saute till aromatic.
• Add in coconut cream and water mixed and stir until well combine.
• Add in chicken granules, salt to taste as per preference.
• Simmer until it becomes slightly dryer sambal looks alike.
• Lastly add in cockles stir until well combine this take less then 1 minutes. Dish up to serve.

Tips: To open cockles and prevent cockles from shrink

• Wash cockles to remove tiny mud or sand sediments
• Boil a pot of hot boiling water, place cockles and cover it for 1-2 minutes.
• This way they are still raw yet cockles can be easily open and remove from the shell and yet  avoid cockles from over shrinking.  Once remove lightly rinse thru running water to remove mud, drain and set aside.

What do cockles taste like?

• Their small, heart-shaped shells contain a small, delicate morsel of flesh that can be eaten steamed or boiled. 
• They have a delicious salty flavor that needs to be treated gently.

In a medium heat wok add in cooking oil. Add in mince onion, garlic and fresh ginger saute 1-2 minutes till lightly fragrant. Add in spices ingredient saute till fragrant.

Add in curry paste mixed until well combine to saute till aromatic. 

Add coconut cream, water seasoning as per own desire tasty and combine well.

Simmer until it becomes slightly dryer sambal looks alike.

Dish up....Tara Done

KUIH BAHULU

KUIH BAHULU

Ingredient 

• 3 eggs ( Grade A, I weighted and it was 160 g eggs )
• 100 gm sugar  
• 100 gm Wheat flour 
• 1/2 tsp baking powder   
• 1-2  tsp essence vanilla (this depend on the brand your using how strong you prefer)

Direction 

• In a mixing bowl hand mixer beat eggs lightly till slightly foamy add sugar beat until fluffy, 
• Sieve wheat flour and baking powder into eggs mixture batter in 3 batches until well combine Add in essence of Vanilla mixed until combine.
• When raising the hand mixer the batter should leave a trail consistency yet not runny, that's is what we are looking for
• Pour in batter into cupcakes mould on a baking tray, tap lightly a few times to release any air bubbles.  Place baking tray on the 2nd level in oven to bake until evenly golden brown.

Preheat Oven
200c for 20 minutes

Baking time
180 c - 20 minutes
200 c - 20 minutes

Oven brand Used: KHIND OT 52R

Note: 

• 3 simple main ingredient : flour, egg and sugar
• You may choose using flavors to Vanilla, Strawberry, Chocolate or Bananas essence.
• One of the reason why kuih bahulu fails to stay crusty depends on the timing and skill of your baking, they must be all rounder evenly golden bake yet crusty in the outside .
• Do not reduce the sugar to have a crusty effect.
• Allow it to cool down before storing in a tight container.
• To ensure kuih bahulu last longer. warm up sugar and flour separately in a microwave just to warm it up before using this will allow bahulu to be kept longer.

This Kuih Bahulu is from my 1st attempt making bahulu using bahulu mould.
Using the same recipe but sorry the print is not as sharp cos I amusing my mum 35-40 years old bahulu mould.

MATCHA GREEN TEA POPPY SEEDS CUPPIES

Matcha Green Tea Poppy seed Cuppies
Ingredient: Match paste

• 1 1/2 tsp Matcha  green tea powder
• 3 tbsp warm water
• (Dissolve matcha green tea powder with warm water)

Ingredient: Eggs Mixture

• 4 egg yolks
• 20 g caster sugar
• 45 g corn oil
• 60 ml milk
• 100 g Superfine Cake flour

Direction - Preparing Egg Mixture

• Heat up a saucepan add in oil till lightly warm, you'll see tiny bubbles.
• Add in milk combine until both well incorporated
• Add in cake flour combine smooth texture and allow to cool down
• Mixed egg yolk and castor sugar until well combine then set aside to rest

Ingredient: Meringue

• 4 egg whites
• 1/2 tsp cream of tartar
• 60 g castor sugar

Direction preparing Meringue

• In a mixing bowl whisk egg white using electric hand mixer
• Add in cream of tartar continue to whisk for 2 minutes, add in castor sugar in 3 stages until firm peak.
• Add meringue in egg mixture in 3 stages until fully combine.
• Add in 2 tbsp poppy seeds into meringue and combine evenly 
• Transfer the batter into cupcakes paper on a muffin tray, 
• Gently tapping 3-4 times to release air pocket. Place cake pan into oven

Preheat Oven 150c for 20  minutes.
Bake in oven temp
120 c- 20 minutes
150 c -20 minutes
160 c -10 minutes

Note:
Yield 11 cupcakes

For the Whipped Cream fillings
100 non dairy whipped cream
15 g caster sugar
1 tsp Vanilla Essence

KUIH TALAM

 

Kuih Talam 

Bottom  Layer
90 g rice flour
15 g green pea Hoen Kwe flour
15 g tapioca flour
150 ml water

120 g sugar
240 ml pandan water ( from 10 blended pandan leaves + water =240ml)
1 tsp alkaline water (air abu)

Preparing the green layer
Heat up 240 ml pandan water, add sugar dissolved until become syrup set aside to cool.
Combine all 3 types of flour water to dissolved in  in a mixing bowl until lumps free.
Pour in pandan syrup, lye water and mixed until smooth without lumps,
Sieve and set aside.

Direction for Double boiling
I used  traditional double boiling method to thicken mixture to soft custard

In a medium heat bring batter to a double boiling method keep stirring slowly until slightly thickens and soft custard look alike.
I am using 16 x 13 cm aluminium pan 
Pour into the steaming pan and steam with medium heat  estimated  20 minutes
Touch the topping and the mixture must are free from wobbles before pouring white layer custard.

Let's proceed to the next white coconut layer

Ingredient for white coconut layer
Top Layer
40 g rice flour
20 g cornflour
150 ml water
1 1/4 tsp salt
300 ml fresh coconut milk

Direction
Combine rice and cornflour and water into a mixing bowl with water till smooth.
Gradually pour in coconut milk and salt, stir well then until batter are smooth, set aside.

In a medium heat bring batter to a double boiling method keep stirring slowly until slightly thickens .

When the green custard is ready steamed slowly and softly pour this on green layer custard.
Steam with medium heat for another 15 minutes or until well steam.
Cool completely normally takes 2 hours before slice.


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