2017
2020
We usually see housewives making Huat Kuih for prayers on the first and fifteenth day of the month in the Chinese calendar. Huat in Hokkien means to prosper. Thus Huat Kuih is Cake of Prosperity. The belief is that the more open up or bloom the kuih is the more prosperous one will be. And vice versa.
Huat Kuih can be made from rice flour and leavening agent like Eno fruit salt or from all purpose flour or cake flour and baking powder. Nowadays, there are many versions of huat kuih. Besides green (juice from pandan leaves) ones, there are pink ones (food grade colour), brown ones (Gula Melaka or dark brown sugar), orange/yellow (pumpkin or banana or orange sweet potatoes) and so on. Some people even add santan to their huat kuih.
I first made this kuih in 2017 with the recipe provided by a friend staying in Singapore. I have not made it since then until now. And I modified the recipe slightly to cater to someone who does not consume butter and would like the kuih to be less sweet.
Huat Kuih can be made from rice flour and leavening agent like Eno fruit salt or from all purpose flour or cake flour and baking powder. Nowadays, there are many versions of huat kuih. Besides green (juice from pandan leaves) ones, there are pink ones (food grade colour), brown ones (Gula Melaka or dark brown sugar), orange/yellow (pumpkin or banana or orange sweet potatoes) and so on. Some people even add santan to their huat kuih.
I first made this kuih in 2017 with the recipe provided by a friend staying in Singapore. I have not made it since then until now. And I modified the recipe slightly to cater to someone who does not consume butter and would like the kuih to be less sweet.
Ingredients: (Recipe was from a friend from Singapore.)
- 250 g self-raising flour
- 1 tsp baking powder
- 250 ml water
- 5-6 pandan leaves
- 150 g sugar
- 50 g butter, melted
- 1 egg, beaten
Ingredients: Modified
- 250 g self-raising flour
- 1 tsp baking powder
- 250 ml water
- 10-12 pandan leaves
- 125 g sugar
- 50 g corn oil
- 1 egg
- Blend pandan leaves and water. Sieve to obtain the pandan juice.
- Boil sugar in juice until fully melted. Let it cool down.
- Sieve flour and baking powder into a big bowl.
- Pour pandan juice and melted butter/oil into the flour.
- Break the egg into a small bowl. Lightly whisk it. Sieve it into the flour.
- Using a whisk mix all the ingredients until a smooth batter is formed.
- Pour batter into cupcake liners and steam over medium heat for 20 min. The batter must be filled up to 90% of the cups for the kuih to bloom nicely.