Pumpkin Huat Kueh

HUATT ARR!!!
(meaning PROSPER in Chinese)

 

This was what I was greeted with when I lifted the lid from my steamer.....

 

  

 

Puffy, Voluptuous, Wide Smiling Huat Kuehs.

This made me grinning from ear to ear. The Huat Kuehs had 'prospered' .... this mean I'm going to have good fortune in the coming days.  Hehehe.

This recipe from Cherry's Kitchen here is easy and quick to prepare. I made these in just an hour, including proofing the starter dough and steaming & mashing the pumpkin. If I may say so, this is a failproof recipe, because I had missed a step - which was to proof the Kuehs for 10 minutes before steaming. Still they rose and cracked beautifully.

 

HUATT ARR!!!

  

Pumpkin Huat Kueh
(Recipe adapted from Cherry's Kitchen here )

Ingredients:

50g Plain flour

Water 50g

1 tsp Yeast

200g Pumpkin (steamed, then mashed),

100g Coconut milk

50g Water

140g Gula melaka (Palm Sugar)

1 Egg

320g Plain flour

2 tsp Double acting baking powder

 

Method:

1. Mix together plain flour, water and yeast. Leave aside for ½ hr until the dough has proofed.
2. In a blender, combine pumpkin, coconut milk, water, gula melaka and egg together.
3. Pour pumpkin mixture into a large mixing bowl. Sift in plain flour and double acting baking powder. Then add in the proofed starter dough and mix evenly. You'll get thick wet gooey mixture. 
4. Pour mixture over cups until almost to the top. Dip a knife in oil and make a deep “X” across the batter in each cup. Leave aside to proof for 10 minutes.
5. Steam over high heat for 15 minutes. Do not peak/remove lid while steaming.

Note:

• I made half the recipe and got  6 Huat Kuehs using medium sized muffin cups.
• You may use Hong Kong flour or cake flour for a softer finer textured Huat Kuehs.

 

  

I'm submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker