Huat Kueh or Fatt Koh (发糕) are mostly made for altar offerings and Chinese New Year. This recipe doesn't require yeast or eggs. Try making this for Chinese New Year this year. It's fairly simple but remember to follow to recipe precisely!
Three important things to remember when making Huat Kueh (发糕).
1. Fill batter up to the brim of your mould or else it won't "smile".
2. Make sure you have enough water in the steamer so you don't need to add water mid way.
3. Do not open your steamer lid until it's done steaming. Make sure you have ample room in your steamer for the Huat Kueh (发糕) to rise or "smile".
Three important things to remember when making Huat Kueh (发糕).
1. Fill batter up to the brim of your mould or else it won't "smile".
2. Make sure you have enough water in the steamer so you don't need to add water mid way.
3. Do not open your steamer lid until it's done steaming. Make sure you have ample room in your steamer for the Huat Kueh (发糕) to rise or "smile".
INGREDIENTS:
360g self rising flour
150g sugar
350ml water
1 teaspoon baking soda
Some food coloring (Red & Yellow)
Mix dry ingredients thoroughly and then add water. Mix until batter is smooth. Divide a small portion of the dough. Add food coloring to both portions of the dough. I used yellow for the larger portion and red for the smaller portion. You can do vice versa.
