Huat Kuih (发糕, Fa Gao) is a common Chinese cupcake-like pastry. This is a very simple Chinese steamed cake recipe using dark brown sugar. The batter is steamed until it splits into beautiful sections at the top which signify good luck.
Tips:
- For other colors, replace dark brown sugar with granulated sugar and add few drops of food coloring.
- Do not open steamer lid before the cake is done.
- For best result (cake rises and splits into beautiful sections), use straight-sided molds for steaming, fill batter until it is almost full (90%).
- Ensure enough water for 20 minutes high heat steaming (about 1.5 L of water).
- Dried fruits such as wolfberries, raisins etc. can be added if desired.
CHINESE VERSION: 发糕(紅糖)-简单不失败做法
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Brown Sugar Huat Kuih (发糕, Fa Gao) Recipe | MyKitchen101en
Yield: 4 ramekins (6-oz/175-ml)
Ingredients:
- 250 g (2 cups) plain flour
- 4 tsp. (about 16 g) baking powder
- 60 g (about 5 tbsps.) fine granulated sugar
- 60 g (about 5 tbsps.) dark brown sugar
- 240 ml (1 cup) water
- 50 g (about 4 tbsp.) cooking oil
Instructions:
1 Line 4 ramekins (6-oz/175-ml) with parchment paper, fix with rubber bands.
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2 Add fine granulated sugar and dark brown sugar into water, stir until fully dissolved.
3 Sieve together plain flour and baking powder, mix until blended.
4 Add in sugar syrup and cooking oil, mix well until a batter is formed with no visible lumps.
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5 Fill batter into lined ramekins until 90% full, set aside to rest for 10 minutes, boil water for steamer (1.5L).
6 Steamed over high heat for 20 minutes, do not open lid until cakes are fully cooked.
7 Brown Sugar Huat Kuih with beautiful blooming.
Brown Sugar Huat Kuih (Fa Gao) Recipe
Huat Kuih (Fa Gao) is a common Chinese cupcake-like pastry. This is a very simple Chinese steamed cake recipe using dark brown sugar.
- 250 g plain flour (about 2 cups )
- 16 g baking powder (about 4 tsps)
- 60 g fine granulated sugar (about 5 tbsps.)
- 60 g dark brown sugar (about 5 tbsps )
- 240 ml water (about 1 cup )
- 50 g cooking oil (about 4 tbsps )
Line 4 ramekins (6-oz/175-ml) with parchment paper, fix with rubber bands.
Add fine granulated sugar and dark brown sugar into water, stir until fully dissolved.
Sift together plain flour and baking powder, mix until blended.
Add in sugar syrup and cooking oil, mix well until a batter is formed with no visible lumps.
Fill batter into lined ramekins until 90% full, set aside to rest for 10 minutes, boil water for steamer (1.5L).
Steam over high heat for 20 minutes, do not open lid until cakes are fully cooked.
This recipe yields 4 pieces of cake (6-oz/175-ml).
The nutritional value for reference is for 1 cake.
Well done most beautiful cakes! Must try soon
Really smile the fatt koh.
Why is it that it doesn’t split when steamed?
Do not use shallow bowl or plate, for best result (cake rises and splits into beautiful sections), use straight-sided molds for steaming, fill batter until it is almost full (90%).
Can I use paper cups?
Some paper cups will expand sideways which are not suitable. If the paper cup is not rigid enough, the cake will expand to the side instead of going up and split. You may try to stack 2 cups together and use rubber band to reinforce the side.
I try again using muffin pan, have been successful to get it split. Tqvm
Do you have any good recipe for add Gula Melaka?
You may refer this recipe http://mykitchen101en.com/gula-melaka-huat-kuih-coconut-palm-sugar-huat-kuih/
Is this the one that you eat with sugar and coconut?
We usually eat on its own without adding sugar or coconut.