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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

Pandan Huat Kuih with Coconut Milk
 

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.

Pandan Huat Kuih with Coconut Milk
 

2 Bring the water of steamer to the boil.

Pandan Huat Kuih with Coconut Milk

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.

Pandan Huat Kuih with Coconut Milk
 

4 Line 6 baking cups (7.5-cm) with cupcake liners, then pour batter into each cup. Arrange baking cups in steamer rack.

Pandan Huat Kuih with Coconut Milk

5 Steam over medium-high heat for 18 minutes.

Pandan Huat Kuih with Coconut Milk

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
Pandan Huat Kuih with Coconut Milk

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.
5 from 3 votes

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Prep Time 15 mins
Cook Time 18 mins
Total Time 33 mins
Course Huat kuih
Cuisine Chinese
Servings 6 pieces
Calories 281 kcal

Equipment

  • 6  baking cups 7.5-cm

Ingredients
  

  • 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
 

  • *Pandan juice: Blend 35 g of pandan leaves with 190 g of water, extract 180 g of pandan juice.
    Pandan Huat Kuih with Coconut Milk
  • Bring the water of steamer to the boil.
    Pandan Huat Kuih with Coconut Milk
  • 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.
    Pandan Huat Kuih with Coconut Milk
  • Line 6 baking cups (7.5-cm) with cupcake liners, then pour batter into each cup. Arrange baking cups in steamer rack.
    Pandan Huat Kuih with Coconut Milk
  • Steam over medium-high heat for 18 minutes.
    Pandan Huat Kuih with Coconut Milk
  • 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

Video

Notes

Just add extra 2 tablespoons of oil if you want to omit egg yolk.

Nutrition (per serving)

Calories: 281kcalCarbohydrates: 48gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 65mgSodium: 231mgPotassium: 84mgFiber: 1gSugar: 16gVitamin A: 87IUVitamin C: 0.4mgCalcium: 114mgIron: 2mg
Keyword huat kuih, pandan huat kuih
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