At most times, this kuih is required for prayers by Taoists, especially during Qing Ming Festival and Toaist Temples. Huat' means prosper and offering 'Huat Kuih' means prosperity.
Huat Kuih is also becoming expensive probably because not many people are making them at home due to time constraint [you need about 8 hours to ferment the batter] and because it is a must for certain kind of worship among the Chinese. Not many people like myself would 'dare' to make this kuih because it must 'smile' when steamed otherwise you have failed to make a good Huat Kuih. I have been trying to find a workable/reliable recipe for this kuih using toddy [coconut wine] but unsuccessful. Finally, I resort to buy the ready-mix Huat Kuih ingredients from a bakery store and the price is quite reasonable for the quantity that you can get from the portion. All ingredients are packed with toddy and you just need to get coconut water and thick coconut milk.
Later I asked around and managed to get the ingredients and the quantity needed. So here is the recipe for Huat Kuih which can 'smile' after steaming. I used 3 1/2 inch bowl [makes about 15 pieces]. I was told for this size mould the steaming time is 25-30 minutes and smaller bowls requires about 15-20 minutes steaming time. The good tip about this kuih is that you can continue to steam the kuih until cooked after testing.
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| Small moulds - 15-20 minutes steaming time |
3-3 1/2 inch mould - 25-30 minutes steaming time
Ingredients
[number of pieces depends on the size of mould]
300 gm rice flour - sifted
[number of pieces depends on the size of mould]
300 gm rice flour - sifted
200 gm castor sugar
300 ml toddy [coconut wine]
230 ml fresh coconut water
100 ml thick coconut milk
a small drop of rose pink colouring
1 tsp double action baking powder
1 tsp double action baking powder
- Place dry ingredients in a pot. Stir in coconut water and toddy.
- Stir until sugar has dissolved. Add in thick coconut milk and colouring.
- Cover and leave to rest for at least 8 hours [if under the sun, about 5 hours] until the batter is frothy.
- Steam moulds in a steamer for 5-10 minutes.
- Add baking powder, stir the batter to mix well, then pour batter into moulds until 3/4 full.
- Wipe cover and steam over high heat for 25-30 minutes [3-3 1/2 inch moulds] or 15-20 minutes for smaller moulds [make sure there is no water vapour condensation so that the kuih will 'smile' beautifully.
- Remove to cool before dislodging kuih from mould.
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