![]() One of the things that I learned during my short stay in Singapore was that people like to shout “huat ah!!!” when something good happens □ So, of course we want to make sure the huat kueh you are making also splits into sections, which represents good luck and prosperity. HOW TO MAKE SURE YOU HUAT KUEH WILL SPLIT INTO SECTIONS ON TOP She usually made them as offerings for praying and none of us ate them because we didn’t really like how rice flour huat kueh tasted! This huat kueh uses all-purpose flour (cake flour works too, but very soft and more crumbly) and they actually taste incredible! Taste more like cupcakes! But mom said the cake didn’t taste that good. Traditionally, mom made huat kueh that used rice flour, which used Eno fruit salt or in Indonesia, we use “tuak” (palm wine) as a leavening agent. The huat kueh is basically leavened with baking powder. I like the yeast version of huat kueh too, but this is very convenient. ![]() It tastes more like cake compare to the yeast version huat kueh. I use cake flour and oh my!!! it’s so soft and crumbly. ![]() It’s no joke when I say this cake is incredibly soft. Some people call huat kueh as smiling cake too. Some call these sections as “smiling” or in Singapore or Malaysia, people will say “Huat” in Hokkien. Similar to the other two huat kueh, this pandan huat kueh has that signature top splitting into sections. This pandan coconut huat kueh does not use yeast. Both recipes use yeast to leaven the cake. Pandan Coconut Huat Kueh (Fatt Koh) CHINESE STEAMED CAKE (NO YEAST)Ī while ago I shared sweet potato huat kueh and pumpkin huat kueh recipes.
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