PURPLE SWEET POTATO RICE CAKE [HUAT KUIH] 紫薯发糕

I have seen this lovely huat kuih recipe [prosperity cake] [here] and made some recently.  

The steamed cake rose and cracked nicely.  They are soft, moist and light even on the next day.  The sweetness is just nice for me with the reduced amount of sugar used.

If you like to try a huat kuih recipe using yeast, this one is easy to prepare.

Recipe adapted from Amiliaya Recipe [modified]

Ingredients

[makes about 20 small huat kuihs]

50 gm purple sweet potato [ 紫薯]

210 ml water [水]

180 gm rice flour [粘米粉]

75 gm sugar [糖] - I used 60 gm

1 tsp yeast [酵母]

1 tsp baking powder [ 泡打粉]

1. Steam purple sweet potatoes until soft [about 20-30 minutes].  Blend steamed sweet potatoes with water.  Pour into a big mixing bowl.
2. Mix and combine blended mixture with rice flour, sugar and yeast.  Cover bowl and let it rise for about 2 1/2 hours.
3. After resting for 2 1/2 hours, add in baking powder and mix well.  Let it rise for another 30 minutes.
4. Stir then pour into paper cups or greased moulds until the rim.  
5. Steam over high heat for 15 minutes.
   
   
   

Click here for more Huat Kuih Recipes

This post is linked to Cook and Celebrate: Chinese New Year 2016 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe

and Zoe from Bake for Happy Kids

 

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THE PROSPERITY KUIH [BROWN SUGAR HUAT KUIH]

I was so happy when I removed the cover of the steamer after 20 minutes of steaming the cake.  Why so happy?  Oh,  definitely it is because I had 9 pieces of ‘smiling’ huat kuih in front of me.  All 9 turned out well, the cracks were lovely and nice colour too.

These huat kuihs are moist and the sweetness is acceptable to me.  Great for giveaways too as it is a symbol of  ‘GOOD LUCK’ and ‘HUAT AH!’  hehehe!.   Moreover,  the ingredients required are just a few  and the preparation is quick and easy, about 15 minutes.  I used the brown sugar bought at Tesco store.  It gives a more intense colour than the packet brown sugar.

Do try making these if you wish to have some ‘Huat Kuihs’ as offering items for prayers.  Sure much more economical to make some instead of buying from the stalls.

The original recipe is half of this portion below.

Recipe adapted from Eating Pleasure - Little Inbox Recipe 

Ingredients

[makes 9 pieces in cupcake liners]

260 gm self raising flour – sifted

70 gm brown sugar

70 gm white sugar

50 ml coconut cream [I dissolved 3 tbsp coconut milk powder with 50 ml water]

200 ml hot water

1. Prepare a steamer with water boiling.
2. Dissolve both sugars in hot water.
3. Sieve flour into a big mixing bowl.  Mix in the coconut cream, then strain in the syrup gradually.  Stirring slowly into a gluey batter.
4. Line a baking tray with paper cases.  Fill in the batter to the rim.  Steam over medium high heat for 20 minutes.
   
   
   
   
   
   

This post is linked to Cook and Celebrate: Chinese New Year 2016 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe

and Zoe from Bake for Happy Kids

 

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PALM SUGAR PROSPERITY KUIH [HUAT KUIH]

One more workable recipe for smiling steamed palm sugar kuih. This recipe is from Amy Beh published in one of her books.

Ingredients and steps to do are quite simple if you read through the recipe.

The prosperity kuih smiled beautifully as can be seen in the pictures here. I was really happy seeing a tray of 'smiling' kuih when I removed the cover. Must be lucky and prosperous with this result, hehehe!

These kuihs are soft and moist. The sweetness is just nice.

Recipe adapted from At Home With Amy Beh 3
Ingredients
[makes 28-30 tea cup size kuih]
Palm Sugar Syrup Ingredients
100 gm palm sugar [Gula Melaka]
50 gm brown sugar
200 ml water
2 blades screwpine [pandan] leaves – knotted
160 ml thick coconut milk

1. Place all the syrup ingredients [except coconut milk] in a saucepan. Bring to boil slowly and stirring until sugars dissolve and aromatic.
2. Off heat and add in the coconut milk. Leave to cool then strain into a measuring cup to obtain 360 ml syrup mixture. Set aside.

100 gm plain flour [I used superfine flour]

150 gm self raising flour

1 tsp instant yeast

10 ml melted butter [I used corn oil]

1. Measure and sift flours into a mixing bowl. Make a well in the centre and pour in the syrup mixture. Mix well to combine and until smooth. 
2. Stir in the yeast and oil. Mix well. Set aside to prove for about 50-60 minutes. The batter will look bubbly when well risen.
3. Prepare steamer and heat up steaming cups. Stir the batter [batter is of pouring consistency], pour into the heated cups until 80% full.
4. Steam for 20-23 minutes* [for tea cup size] over medium high heat.
5. Remove to cool on rack before dislodging kuih to serve.
   
   

* 5 - 10 minutes for bigger moulds.

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of Xuanhom's Mom and co-hosted by Aunty Young

I submitting this post to Cook Your Books Event #23 [May 2015] hosted by Joyce of Kitchen Flavours

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