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.
Rate
Prep Time 20 minutes mins
Cook Time 18 minutes mins
Total Time 38 minutes mins
Course Huat kuih
Cuisine Chinese
Servings 6 pieces
Calories 349 kcal
160 g gula Melaka (coconut palm sugar) 5.6 oz 160 g water ⅔ cup 3 pcs pandan leaves 120 g evaporated milk ½ cup 250 g plain flour 2 cups ½ tsp baking soda 2 tsps baking powder 4 tbsps corn oil or other vegetable oil
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.
Unmould Gula Melaka Huat Kuih when slightly cool down, then cool completely on wire rack. Put into container with cover for storage.
Calories: 349 kcal Carbohydrates: 57 g Protein: 6 g Fat: 11 g Saturated Fat: 2 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 6 g Trans Fat: 0.03 g Cholesterol: 6 mg Sodium: 308 mg Potassium: 105 mg Fiber: 1 g Sugar: 20 g Vitamin A: 48 IU Vitamin C: 0.4 mg Calcium: 138 mg Iron: 2 mg
Keyword coconut palm sugar huat kuih, gula Melaka huat kuih