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

Pumpkin Muah Chee

I had some leftover pumpkin puree and was wondering what to do with it and toyed with the idea of making pumpkin Muah Chee. 

Here it is, my experimental Pumpkin Muah Chee which only took a mere couple of minutes to cook by zapping in the microwave.

As you can see, the pumpkin made the muah chee a bright sunny yellow. However, it was not as pumpkin-ny tasting as you may think.  The taste was very subtle. In fact, I can hardly taste it. But it was fun experimenting. 

Now I'm thinking of what other muah chee flavor I'll experiment next. I have so many ideas, from sweet potato to green tea to black sesame, I'm having a hard time to choose!


Pumpkin Muah Chee
(serves 2)

Ingredients:
100g pumpkin puree
40g glutinous rice flour
20g water
1 tsp vegetable oil

For coating:
crushed / finely chopped peanuts
brown sugar

Method:
Mix all ingredients into a smooth paste. Put into a microwave safe bowl, microwave on high for 2 minutes. Take out, give it a stir and microwave further for another 2 minutes. The dough would have become opaque, sticky and thicken.
In the mean time, crush or finely chop some ready roasted peanuts. Mix with brown sugar to taste.
Put the microwaved dough onto the peanut sugar mixture. Cut the dough to pieces using a plastic knife, at the same time coating the cut pieces with the peanut sugar mixture. Serve!

Steamed Pumpkin Buns

I had seen these bright orangey steamed buns from Wendy of Table of 2 and bookmarked the recipe sometime ago. I had actually forgotten about it until I saw this recipe again shared by  Lena  in her blog Frozen Wings. I knew then that I had to try out the recipe at last, lest I forget again.  Just like how Lena decribed them, they were indeed soft & fluffy and sweet, wonderful eaten just plain without any fillings. Somehow mine were not as bright orange as Wendy's or Lena's but it didn't really matter, they were really good and I just couldn't have enough of these.  As with all steamed buns, they were best eaten warm. A keeper recipe, this.

I am submitting this entry to 'Aspiring Bakers #8 - Bread Seduction' hosted by sweet Jasmine of  'The Sweetylicious' (Details here).


Steamed Pumpkin Buns
Ingredients
60gm sugar
90gm pumpkin puree
1tsp instant dry yeast
150gm pau flour (or use superfine flour)
1tsp double action baking powder
10gm butter

Method:
1. Combine sugar, pumpkin puree and yeast.
2. Combine pau flour, double action baking powder and butter and mix to form crumbs.
3. Pour (1) into (2) and mix to form dough.
4. Knead dough until smooth and no longer sticky.
5. Cover and let dough proof in a warm place until double in size.
6. After proofing, punch down the dough and knead for 2 mins and divide dough into 8 pieces.
7. Take a piece of dough, mould it round then flaten into an oblong. Slowly roll up like swiss roll and put it on a piece of parchment paper. Repeat for the remaining pieces of dough.
8. Cover and let buns proof for 2nd time for another 45 mins.
9. Steam on high heat for 12 mins.