Gula Melaka Huat Kueh （椰糖发糕）

Gula Melaka, as we Singaporeans and Malaysians call it, is also called coconut sugar.  It is widely used in the South-East Asia region, mainly in desserts as it has a strong coconut and caramel taste.

 

Huat Kueh (发糕）is a type of traditional steamed Chinese cake, was primarily used for paying respects to the Chinese deities during the festive seasons, as it symbolizes wealth and prosperity.

 

The huat kueh sold in stores are normally with added preservatives, tough and has a strong gluten smell.  This receipe will give you a soft huat kueh without any preservatives nor gluten smell.  After trying this, you will not want to buy huat kueh from stores.  :)

 

Gula Melaka Huat Kueh （椰糖发糕）

 

Ingredients

200g          Self-Rising Flour

200ml       Coconut Milk

140g          Gula Melaka

75ml          Water

1 tsp           Baking Powder

4-5 strips  Pandan Leaves

 

Directions

1. Add the pandan leaves, coconut milk, water and gula melaka in a pan and cook with low heat till gula melaka dissolves.
2. Stir continuously during cooking to prevent the sugar from burning.
3. Preheat a large wok for steaming.
4. Sift the self-rising flour and baking powder.  Add the gula melaka mixture and stir to combine.
5. Line muffin tray with liners and fill them 90% with batter.
6. Steam for about 25 mins with sufficient water.
7. Leave in the steamer for another 1 min before removing the huat kueh.