Huat Kueh aka Fatt Koh
Definitely a keeper recipe! The cake is soft and delicious, can be served warm or stored at room temperature till the next day.
all purpose flour
dark brown sugar
I used corn oil
Sift flour, salt and baking powder in a bowl and mix well, set aside.
Line the tart moulds with paper cup liners. Prepare a steamer with enough water.
In an electric mixer, whisk the egg and sugar till pale and creamy for 3 minutes at medium speed, add in milk and continue to whisk for a while till fully incorporated.
On low speed, gradually add in flour mixture alternately with the oil, add vanilla. Mix well. Batter is quite thick but spreadable.
Scoop batter into 6 paper cups to the rim.
Steam on high heat in rapidly boiling water for 15 minutes and do not open the lid of the steamer to check on the kuih until the 15 minutes are up.
Let the kuih rest in the steamer for 2 minutes, then remove them to cool down on wire rack.
The 'kueh' must be steamed immediately. Do not let them sit too long for they may not 'huat'.
fatt koh,, huat kueh,
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Huat Kueh aka Fatt Koh by Anncoo Journal