Huat Kueh aka Fatt Koh is a traditional Chinese steamed cake especially for festive season like Chinese New Year or as an offering item for prayers. The meaning of “Haut Kueh” in Fujian or “Fatt Koh” in Cantonese dialect is actually Prosperity Cakes in Chinese. The cakes will bloom beautifully and split into sections at the top after steaming and the Chinese believe that this signifies good luck and prosperity to the family.
When I saw Cheah of No-Frills Recipes shared her smiling Steamed Huat Kueh aka Fatt Koh on her blog a few days ago, it spurred me to try the recipe and I’m very happy that I made it. The original recipe is from What To Cook Today and you may like to visit Marvellina’s post and check out how many flavours of beautiful Huat Kueh she created. I must say this is a good recipe to try. The cake is soft and delicious, can be served warm or stored at room temperature till the next day.
Huat Kueh aka Fatt Koh
- 250 g plain flour all purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
- 70 g black sugar dark brown sugar
- 50 g caster sugar
- 1 large egg
- 150 g fresh milk
- 100 g vegetable oil I used corn oil
- 1 tsp vanilla extract
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.
- 250克 中筋面粉
- 1/2茶匙 盐
- 2茶匙 泡打粉
- 70克 黑糖
- 50克 细砂糖
- 1个 大鸡蛋
- 150克 牛奶
- 100克 食油（玉米油）
- 1茶匙 香草香精
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