This Gula Melaka Huat Kuih is soft and fluffy, it has a nice coconut palm sugar fragrance. Evaporated milk is added to give it a richer taste, you may replace with thick coconut milk too.

Check out other popular huat kuih recipes from us: Huat Kuih Recipes collection.

CHINESE VERSION: 椰糖发糕

Gula Melaka Huat Kuih
 

Gula Melaka Huat Kuih (Coconut Palm Sugar Huat Kuih) | MyKitchen101en

Yields: 6 (7.5-cm)

Ingredients for Gula Melaka Huat Kuih:

  • 160 g (5.6 oz) gula Melaka (coconut palm sugar)
  • 160 g (⅔ cup) water
  • 3 pcs pandan leaves
  • 120 g (½ cup) evaporated milk
  • 250 g (2 cups) plain flour
  • ½ tsp baking soda
  • 2 tsps baking powder
  • 4 tbsps corn oil (or other vegetable oil)

Directions:

1 Combine gula Melaka, water and pandan leaves in a sauce pot, cook until sugar has melted.

 

2 Strain sugar syrup into mixing bowl.

3 Add in evaporated milk, mix well, set aside until slightly cooled.

 

4 Bring the water of steamer to the boil.

5 Sieve together plain flour, baking soda and baking powder.

6 Sieve the flour again into gula Melaka mixture, mix until blended. (Reminder: Add in extra 1-2 tsps of water if the batter is too thick.)

7 Add in corn oil, mix until combined.

8 Sieve through to have a smooth batter.

9 Pour batter into 6 lined baking cups (7.5-cm).

10 Steam over medium-high heat for 17-18 minutes.

Gula Melaka Huat Kuih

11 Unmould Gula Melaka Huat Kuih when slightly cool down, then cool completely on wire rack. Put into container with cover for storage.

Gula Melaka Huat Kuih

Gula Melaka Huat Kuih

Gula Melaka Huat Kuih (Coconut Palm Sugar Huat Kuih)

This Gula Melaka Huat Kuih is soft and fluffy, it has a nice coconut palm sugar fragrance. Evaporated milk is added to give it a richer taste, you may replace with thick coconut milk too.
5 from 2 votes

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Prep Time 20 mins
Cook Time 18 mins
Total Time 38 mins
Course Huat kuih
Cuisine Chinese
Servings 6 pieces
Calories 349 kcal

Equipment

  • 6 baking cups (7.5-cm)

Ingredients
  

  • 160 g 5.6 oz gula Melaka (coconut palm sugar)
  • 160 g ⅔ cup water
  • 3 pcs pandan leaves
  • 120 g ½ cup evaporated milk
  • 250 g 2 cups plain flour
  • ½ tsp baking soda
  • 2 tsps baking powder
  • 4 tbsps corn oil or other vegetable oil

Instructions
 

  • Combine gula Melaka, water and pandan leaves in a sauce pot, cook until sugar has melted.
  • Strain sugar syrup into mixing bowl.
  • Add in evaporated milk, mix well, set aside until slightly cooled.
  • Bring the water of steamer to the boil.
  • Sift together plain flour, baking soda and baking powder.
  • Sieve the flour again into gula Melaka mixture, mix until blended. (Reminder: Add in extra 1-2 tsps of water if the batter is too thick.)
  • Add in corn oil, mix until combined.
  • Sieve through to have a smooth batter.
  • Pour batter into 6 lined baking cups (7.5-cm).
  • Steam over medium-high heat for 17-18 minutes.
    Gula Melaka Huat Kuih
  • Unmould Gula Melaka Huat Kuih when slightly cool down, then cool completely on wire rack. Put into container with cover for storage.
    Gula Melaka Huat Kuih

Video

Nutrition (per serving)

Calories: 349kcalCarbohydrates: 57gProtein: 6gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 6mgSodium: 308mgPotassium: 105mgFiber: 1gSugar: 20gVitamin A: 48IUVitamin C: 0.4mgCalcium: 138mgIron: 2mg
Keyword coconut palm sugar huat kuih, gula Melaka huat kuih
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