This Pandan Huat Kuih is made with fresh pandan juice and coconut milk, it has a very nice fragrance. This recipe uses 2 egg yolks to replace 2 tablespoons of oil. Besides enhancing the flavour, the yellowish colour of egg yolk also enhances the colour of Pandan Huat Kuih. Just add extra 2 tablespoons of oil if you want to omit egg yolk.
Check out other popular huat kuih recipes from us: Huat Kuih Recipes collection.
CHINESE VERSION: 香兰椰奶发糕
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Pandan Huat Kuih with Coconut Milk| MyKitchen101en
Yields: 6 pieces
Ingredients for Pandan Huat Kuih:
- 180 g pandan juice*
- 80 g thick coconut milk
- 2 egg yolks
- ⅛ tsp fine salt
- 90 g fine sugar
- 200 g plain flour
- 50 g rice flour
- 2 ½ tsps baking powder
- 1 tbsp corn oil (or other vegetable oil)
Instructions:
1 *Pandan juice: Blend 35 g of pandan leaves with 190 g of water, extract 180 g of pandan juice.
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2 Bring the water of steamer to the boil.
3 Combine pandan juice, coconut milk, egg yolks, salt and sugar, stir until sugar fully dissolved. Combine plain flour, rice flour and baking powder, sift into mixture, mix until well combined. Add in corn oil, mix until combined.
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4 Line 6 baking cups (7.5-cm) with cupcake liners, then pour batter into each cup. Arrange baking cups in steamer rack.
5 Steam over medium-high heat for 18 minutes.
6 Unmould when slightly cool down, then cool completely on wire rack. Put Pandan Huat Kuih into container with cover for storage.
Pandan Huat Kuih with Coconut Milk
This Pandan Huat Kuih is made with fresh pandan juice and coconut milk, it has a very nice fragrance. This recipe uses 2 egg yolks to replace 2 tablespoons of oil. Besides enhancing the flavour, the yellowish colour of egg yolk also enhances the colour of Pandan Huat Kuih.
- baking cups
- 180 g pandan juice*
- 80 g thick coconut milk
- 2 egg yolks
- ⅛ tsp fine salt
- 90 g fine sugar
- 200 g plain flour
- 50 g rice flour
- 2 ½ tsps baking powder
- 1 tbsp corn oil (or other vegetable oil)
*Pandan juice: Blend 35 g of pandan leaves with 190 g of water, extract 180 g of pandan juice.
Bring the water of steamer to the boil.
- Combine pandan juice, coconut milk, egg yolks, salt and sugar, stir until sugar fully dissolved. Combine plain flour, rice flour and baking powder, sift into mixture, mix until well combined. Add in corn oil, mix until combined.
Line 6 baking cups (7.5-cm) with cupcake liners, then pour batter into each cup. Arrange baking cups in steamer rack.
Steam over medium-high heat for 18 minutes.
Unmould when slightly cool down, then cool completely on wire rack. Put Pandan Huat Kuih into container with cover for storage.
Just add extra 2 tablespoons of oil if you want to omit egg yolk.
