kaya huat kuey 咖椰酱发糕 ␟␏(ɲ˃ ˈ̫̮ ˂ɳ)␟␏ෆ

my last chocolate steamed huat kuey received many positive feedback and
someone on Facebook asked if there was anyway to replace the cocoa powder as she was worried her kids will get “heaty”
so i like to dedicate this to her, and to those out there who dealing with an expiring kaya situation
自前阵子发布了巧克力十足蒸发糕食谱极度受欢迎后，
因担心家里宝贝儿吃了会上火，有位爱心妈妈在脸书问了我是否可用其它食材替代可可粉
所以这次的发糕，是献给她滴。。还有那些家里有即将过期咖椰酱的朋友哈
⁺✧.(˃̶ ॣ⌣ ॣ˂̶∗̀)ɞ⁾

Ingredients (makes 4 huat kuey)

120g cake flour
5g baking powder
100g kaya
120g water

食材 （可做4个发糕）

蛋糕粉 120克
泡打粉 5克
咖椰酱 100克
水 120克

Directions/方法

– sift cake flour and baking flour together
蛋糕粉和泡打粉过筛

– add in water, mix well then add in kaya. combine thoroughly
加入水，搅匀后拌入咖椰酱

– if using cupcake liner, please ensure you place this into a solid baking cup (to avoid liners from falling apart during steaming) before placing to steam
如用小蛋糕纸杯，切记必定要将纸杯摆如一个较有硬性的烘焙杯，以免纸杯在蒸煮过程中散开

– fill liners with batter till 90% full and steam over high heat for 15 mins (my practice is to steam for 12 mins, turn off fire, then leave it in the steamer for 3 mins before opening the lid)
面糊倒入纸杯至9分满，用大火蒸15 分钟 （我本人的怪癖是蒸12分钟后，熄火，在以预热继续蒸煮发糕3分钟。3分钟后在开盖）

Personal notes/唠叨一下下！！！：

– please always remember the golden rule to steaming ~ that is to cover the lid with cloth
牵记万记 ～ 蒸煮时必须用块布盖包着蒸锅盖儿

– never ever open the lid to check on the cakes during steaming process
蒸煮过程中千万不可开盖儿 🙅🙅🙅

– bought my lovely classic rose cup liners from 小北烘焙
古典玫瑰纸杯是在小北烘焙家买滴

Pollution index: 43 (good)