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

Directions/做法

IMG_8641– sift cake flour with baking powder
蛋糕粉和泡打粉混合过筛

– add milk to flour mixture and stir till there are no more lumps. batter is very thick and sticky
粉类食材加入牛奶,搅拌至无颗粒。面糊应偏浓稠

– add in nutella and mix well
拌入巧克力榛果酱

– spoon batter into cupcake liners (supported by a firmer muffin liner or aluminium cup) to the brim
铝制杯子摆入蛋糕纸杯,勺入面糊至顶部

– 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
以上食材用量做出来的发糕属微甜。如想尝到更浓厚的巧克力榛果酱的味道,可适量将牛奶减量、增加巧克力榛果酱的分量。要点是,最终的面糊一定要浓稠,这样,蒸糕才会发哈。浓稠面糊是啥样子?请参考此博文

– add chopped chocolate or chocolate chips to enhance the chocolate flavour
如果想增加巧克力香味儿,可加入适量切碎巧克力或巧克力豆

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

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(17) Comments

  • Veronica Ng (March 5, 2015)

    Wow, Victoria, your huat kueh very huat ah!

  • joceline (March 5, 2015)

    发啊 。。 旺啊。。。 huat 啊。。。。。 今天的新潮发糕真地带来了新气息。 Very Good !
    今天也祝你元宵节快乐~
    感恩您的参与和支持。 谢谢你。。

  • Daisy Tang (March 5, 2015)

    发糕,发糕,真的很发呀!
    加了nutella真的很特别,收藏了。

  • 厨苑食谱 (March 5, 2015)

    亲亲的“笑”糕, 让我笑笑没烦恼了!
    祝亲有个特别的情人节, 特别的元宵节哦!

  • Fion@轩宏妈 (March 5, 2015)

    小打令,祝你元宵节快乐
    也祝你情人节快乐
    这个用nutella做的huat kuey,有很大的诱惑力哦
    谢谢妳参与支持最棒食谱

  • Helen Ong (March 5, 2015)

    Hi Victoria, thank q so much 4 sharing this recipe

  • Joyce, kitchen flavours (March 5, 2015)

    Hi Victoria,
    I would never have thought to incorporate nutella in huat kueh! Delish!

  • 0620 (March 5, 2015)

    As pretty as you… hehe!! 诱惑ing。。。
    元宵节快乐咯 ^^

  • kristy (March 5, 2015)

    Happy Chop Goh Mei to you & your loved ones. Your fat kuih looks SOoooo huat arr…..
    Enjoy & have a fabulous evening dear.
    Blessings, Kristy

  • sharon (March 6, 2015)

    好巧,我才想到要用榛果酱来做戚风而已呢。。。哈哈哈!
    我想做成发糕一定也是非常美味无比的!

  • 婉婉下午茶 (March 6, 2015)

    名副其实的*发*糕!!好发哦!赞!

  • (March 6, 2015)

    只用几样材料就能做出这么发的发糕!棒!

  • Karen Yap (March 7, 2015)

    \”Huat Ah\” ! Definitely love this recipe with Nutella! The quantity is also just nice for my family ^-^!

  • Esther (copycakekitchen) (March 8, 2015)

    Wow, your huat kueh smile \”Very Sweet\” o! 🙂
    Well done Victoria !!

  • Kimmy (March 29, 2015)

    Hi Victoria, can I replace Nutella with some other ingredients? Would love to try this recipe that yields really \’happy\’ huat kuihs.

    • Victoria Bakes (March 29, 2015)

      Hi Kimmy, how are you? Ok.. The question is very vast.. Not sure what you mean by ingredients in this recipe, but I would presume you mean a jam with the same consistency. If so, maybe other chocolate jam (I may even try peanut butter , probably slightly lesser amount) but definitely not kaya or strawberry jam alike where it tends to be lest \”paste-y\” than Nutella. If you use the same amount of strawberry jam, you will not achieve the blossoming effect. The trick in this recipe, is that it has to be sticky. You can check out my strawberry huat kuey indicated in the link above in the post. Hope this helps 🙂

      • Kimmy (March 30, 2015)

        Thanks for your prompt response. Trying with peanut butter is a good option. I really appreciate your tips on how to get the \’smiling\’ huat kuihs.

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