when i saw this on cookpad, i walked right into the kitchen and made it straightaway… it came out in 20 mins (from preparation to steaming) and i had a piping hot huat kuey for tea
在日本cookpad 网上看见这食谱后，我就立马走进厨房。。。短短的20分钟后，
下午茶就出炉啦。。。好吃！木有骗你。。真好吃
(ღ˘⌣˘ღ)
Recipe adapted and translated from Cookpad
Ingredients (makes six 7cm size steamed cakes)
*green fonts indicate my modifications
❤ 70g rice flour
❤ 30g cocoa powder
❤ 50g sugar
❤ 1 tsp baking powder
130ml soy milk (i used milk)
30g chocolate chips (i used mini chocolate chips)
食材 （可做6个直径7厘米的小发糕）
＊绿色字体是我在食材上做的变更
❤ 粘米粉70克
❤ 可可粉30克
❤ 糖50克
❤ 泡打粉1小匙
豆奶130毫升 （我用了牛奶）
巧克力豆30克 （我用了迷你巧克力豆）
Directions/做法
– place all ❤ ingredients into mixer bowl and whisk well, ensuring there are no lumps
将所有❤食材放入容器中，拌匀至无颗粒
– pour in soy milk and blend well before adding in chocolate chips
加入豆奶。拌匀后在拌入巧克力豆
– pour batter into prepared liners and steam on high heat for 10 mins
将面糊倒入纸杯中，用武火蒸10分钟即可
– to store, cling wrap cakes after they have cooled
如隔天享用，请发糕冷却后，用保鲜膜裹紧
Personal notes/温馨小贴士:
– i filled my liner to the brim and made 4 steamed cakes. my cakes were steamed for 12 mins, and i only removed the lid of the steamer 1 min after cakes are done steaming
我将纸杯倒满了面糊，做了4个发糕。发糕用了12分钟蒸好。蒸煮过程完成的1分钟后我才打开蒸锅盖儿
ultra satisfied with these
满意十足。。
♪((└|o^▽^o|┐))
Pollution index: 68 (good)
好发哦。。。发啊！！
真的这么好吃？好。。。先bookmark了，等木来就做。。呵呵
OMG！ Your huat kuehs really huat so nicely! Coincidentally me and my sista was crazy competing making huat kuehs over the weekend too. I made some with fresh orange juice using anncoo\’s recipe. Very good too! Will try your choc recipe soon too 🙂
Oh, I just like how these steamed huat kuey in \”blossom!\” So beautiful! Like it like it!
发的很美叻
妳不会骗人啦
我也相信好吃 XD
Look at that…….beautiful blossom steamed cake.
下午茶时间刚刚到，相信你，那就来2个。。。好吃的超湿润巧克力十足蒸发糕吧！
真的很发一下。。。漂亮呢！
火山爆发。。。留一颗，是我的！！
不是普通的漂亮哦～
哇哇！ 开花的蛋糕， 好漂亮。。。
Very ”Huat\” ah!!! haha…this is really a good recipe ya! Bookmarked , thank you very much 🙂
很美！心动了！
So simple to make and pretty! I want to make some too 🙂
Oh my goodness, Vic.. your huat kuih looks absolutely marvelous. Soooo FATT ! :o)
Hope you\’re having a fabulous week ahead.
blessings, kristy
Sounds really easy peasy there. Must try this one out and see if it blossoms as splendidly as yours!
Hi,
I stumbled upon your site and is amazed at all your artistic creations:-)
All your huat kuey \”blossom\” so beautifully that I\’m so motivated to make some for coming lunar new year. If I just want to make the original yellow type without cocoa and jam, do I need to adjust other ingredients?
Wishing you a healthy prosperous year ahead!
Hello Amy
thanks for your lovely compliment. i\’d say try using the strawberry HK recipe as a base: https://bakingintotheether.com/2014/10/17/strawberry-jam-huat-kuey/ but just take out the jam (as it really was for flavouring more than anything else), so i think it should work on its own. in this post, i also showed how the batter should look like (somewhat sticky). if it gets too sticky, u can add a tbsp of milk but i won\’t go more than that (apologies, just gut feel)
please let me know how it goes, and i love to hear how you tweaked your version 🙂
thanks for coming by
Hi Victoria,
Thanks so much for your reply:-)
I just tried to make huat kuey today (w/ strawberry jam) as CNY is quickly approaching. It was delicious, but unfortunately they didn\’t blossom like yours did. Mine came out looking like regular cupcakes 🙁 Will perhaps try again this weekend if time permits. Looking forward to trying all your other recipes.
Wishing you a prosperous healthy year!
Hi Amy, do give it a go again.. It should blossom very nicely as long as you blast your fire. Do remember huat kuey needs high heat to blossom. Also, fill the batter right to the brim, not half way.. All these should do the trick. Oh and one last thing, the batter has to be very thick..
You have a very good CNY too 🙂
Hi, can i replace coco powder with milo powder?
No, it\’s different. You can add milo to enhance flavour though
Wow, so beautiful, thanks for sharing
Hi can I know is it ok to ignore the chocolate chips as I don’t have the stock?
Hi, I wouldn’t. A pure cocoa based cake is debit itself not as rich as one dotted with chips in my opinion .
I tried this after searching for GF vegan recipes. I have made this three times. First as the recipe is, then doubled (17 min steaming), then quadrupled (40 min steam or cake function on IP) with variations like adding soaked dry fruits, bananas and walnuts. It came out well each time, with some adjustments. I upped the sugar to 60g, water to 150ml and used black rice flour. I also used soy buttermilk once, otherwise water. This is by far the best GF recipe I have tried. I have made buckwheat cake as well, but it has a distinctive earthy flavour that not everyone likes. Almond flour cakes and cookies taste terrific, but the flour is expensive. This is easy on your pocket, simple, mild and perfect. The cake came out super soft. I have shared this with other friends who have celiac and diet restrictions. Thank you!