Pumpkin Huat Kuih
Pumpkin has natural orangey yellow colour, it gives Pumpkin Huat Kuih a nice orangey yellow colour . Huat Kuih (发糕) is a Chinese cupcake-like pastry. When steamed, the cake will split into beautiful sections at the top which signify good luck.
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Equipment
- 6 baking cups (7.5-cm)
Ingredients
- 100 g 3.5 oz pumpkin flesh
- 150 g ½ cup + 2 tbsps water
- 110 g ½ cup + 1 tbsp granulated sugar
- 1 pc pandan leaf
- 250 g 2 cups plain flour
- 1 tbsp + 1 tsp baking powder
- 4 tbsps corn oil
Instructions
- Steam pumpkin flesh for 10 minutes until softened.
- Combine water, sugar and pandan leaf in a sauce pot, cook until sugar has melted.
- Mash the pumpkin flesh with fork.
- Add sugar syrup to mashed pumpkin, mix until combined, set aside to cool.
- Bring the water of steamer to the boil.
- Sift together plain flour and baking powder.
- Sieve the flour again into cooled pumpkin mixture, mix until blended. (Reminder: Make sure the pumpkin mixture is cooled before adding in flour.)
- Add in corn oil, mix until combined.
- Pour batter into 6 lined baking cups (7.5-cm).
- Steam over medium-high heat for 17-18 minutes.
- Pumpkin Huat Kuih is done! Unmould Huat Kuih when it has slightly cooled down, then cool completely on wire rack.
Video
Notes
Reminder: The quality of baking powder will decide the degree of blooming. If your baking powder has been bought for some time, it is suggested to buy a new bottle for huat kuih recipe.
Nutrition (per serving)
Calories: 310kcalCarbohydrates: 52gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.03gSodium: 213mgPotassium: 102mgFiber: 1gSugar: 19gVitamin A: 1419IUVitamin C: 2mgCalcium: 127mgIron: 2mg
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