IMG_8638Ingredients (makes 4 small huat kuey)

120g cake flour
5g baking powder
135g milk
90g nutella

IMG_8639食材(可做 4个小发糕)

蛋糕粉 120克
泡打粉 5克
牛奶 135克
巧克力榛果酱 90克


IMG_8641– sift cake flour with baking powder

– add milk to flour mixture and stir till there are no more lumps. batter is very thick and sticky

– add in nutella and mix well

– spoon batter into cupcake liners (supported by a firmer muffin liner or aluminium cup) to the brim

– place the above into a pot of boiling water (cover lid with cloth) and steam over high heat for 12 mins. turn off fire and let the cakes sit in the pot for another 3 mins before removing lid
蒸锅将水烧开后(盖子裹上一块布),将以上准备好的杯子蛋糕摆入,以大火蒸 12分钟。熄火后,让发糕在蒸锅里闷 3分钟后再打开盖子

Personal notes/温馨小贴士:

– the above ingredient proportion yields a mildly sweet huat kuey. if you desire a cake with stronger nutella taste, feel free to reduce milk and increase nutella portion. just bear in mind that the batter needs to be thick for it to bloom. please refer to this post on how the batter should look

– add chopped chocolate or chocolate chips to enhance the chocolate flavour

IMG_8642i am submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh by Fion of XuanHom’s Mom and co-host by Joceline of Butter,Flour & Me



Pollution index: hong kong


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