Imagine a steamed cake so light it could float away, so delicious it'll make your taste buds dance with joy! Rice Flour Huat Kueh is not just a dessert – it's a culinary magic trick that transforms simple ingredients into a heavenly Chinese delicacy. With its pillowy soft texture and subtle sweetness, this traditional treat is about to become your new obsession in the kitchen. Whether you're a seasoned baker or a curious foodie, this recipe will transport you straight to the vibrant street markets of Southeast Asia with just one bite!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Chinese
Serves: 12 pieces
Ingredients
- 1 cup rice flour
- 1 cup water
- 1/2 cup sugar
- 1 teaspoon yeast
- 1/4 teaspoon salt
- 1 tablespoon pandan juice (optional)
Instructions
- In a large mixing bowl, combine rice flour, sugar, salt, and active dry yeast. Mix the dry ingredients thoroughly to ensure even distribution.
- Gradually add water and pandan juice (if using) to the dry ingredients. Whisk until you create a smooth, lump-free batter with a consistency similar to thick pancake mix.
- Cover the bowl with a clean kitchen towel or plastic wrap and let the batter rest in a warm place for about 45-60 minutes to allow fermentation and yeast activation.
- Prepare steaming equipment by filling a steamer with water and bringing it to a full, rolling boil. Ensure the water level is sufficient for steaming.
- Grease individual small cups or traditional Huat Kueh molds with a light coating of oil to prevent sticking.
- Gently stir the fermented batter to redistribute any settled ingredients, being careful not to deflate the mixture.
- Pour the batter into the prepared molds, filling each about 2/3 to 3/4 full to allow room for rising.
- Place the filled molds into the steamer, ensuring they are not touching each other or the sides of the steamer.
- Steam the Huat Kueh over high heat for 15-20 minutes. Avoid opening the steamer lid during cooking to maintain consistent steam and temperature.
- Check doneness by inserting a toothpick or skewer into the center of a cake. If it comes out clean, the Huat Kueh is ready.
- Remove the steamer from heat and let the Huat Kueh rest for 2-3 minutes before carefully removing them from the molds.
- Serve warm as a traditional Chinese steamed cake, enjoying the soft, fluffy texture and slightly sweet flavor.
Tips
- Temperature is Key: Ensure your resting area is warm (around 80-85°F) to help the yeast activate properly and create those signature fluffy rises.
- Whisk with Care: When mixing the batter, use gentle, consistent strokes to avoid creating lumps while keeping the air bubbles intact.
- Pandan Magic: While optional, adding pandan juice not only introduces a beautiful green color but also provides an authentic Southeast Asian flavor profile.
- Steaming Secrets: Keep the steamer lid closed during cooking to maintain consistent heat and prevent moisture from dripping onto the cakes.
- Mold Selection Matters: Use non-stick or well-greased molds to ensure easy removal and perfect cake shapes.
- Timing is Crucial: Don't over-steam! 15-20 minutes is the sweet spot for achieving that perfect, light texture.Pro tip: These Huat Kueh are best enjoyed fresh and warm, so time your preparation to serve immediately after steaming for the ultimate culinary experience!
Nutrition Facts
Calories: 73kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
