Gula Melaka Huat Kueh
Ingredients
- 400 g plain flour sifted
- 1 Tbsp double action baking powder
- 300 g Gula Melaka chopped into small pieces
- 2 eggs
- 300 ml thick coconut milk packet or fresh
- 100 ml water
- 4-5 pandan leaves knotted into a bundle
- Optional: Pinch of salt for balance
Instructions
Prepare Gula Melaka syrup:
- In a pot, combine chopped Gula Melaka, half of coconut milk, water, pandan bundle, and pinch of salt.
- Cook over low-medium heat, stirring until gula melaka fully dissolves (about 5-7 mins). Do not boil hard - keep it fragrant.
- Remove pandan, cool to lukewarm (important for batter rise).
Mix dry ingredients:
- Sift plain flour and baking powder together twice for extra aeration - this ensures even huat cracks.
Make batter:
- Mix the eggs with the other half of coconut milk and add to the cooled gula melaka mixture
- Gently whisk in the dry mixture until just smooth—no lumps, but don't overmix (30 seconds max) to trap air bubbles. Batter should be thick and pourable like heavy cream.
Prep molds:
- Use rigid aluminum muffin cups or tins lined with straight-sided paper cups.
- Preheat empty molds in boiling steamer 3-5 mins. Fill 75% full immediately.
Steam perfectly:
- Place in vigorously boiling steamer (high heat, largest burner).
- Steam undisturbed 18-20 mins until skewer clean.
- Rest 1-2 mins in the steamer before unmolding.
- Serve warm for maximum Shiokness!
Notes
Pro Tips:
- Fresh power: Baking powder must bubble in hot water test—expired = flat kueh.
- Heat blast: Full high heat only; preheat water/steamer. No peeking!
- Instant action: Mix, fill, steam—no resting batter. Use heat-conducting metal molds.
- Water level: Enough for 25 mins boiling—top up boiling water if needed.
- No overcrowd: Space molds 2cm apart, level rack.
- Store in airtight container (fridge 2 days), re-steam 5 mins to revive. Freezes well!