Saturday, July 16, 2011

My Mom's Steamed Huat Kuih/Fatt Koh

Every 1st and 15th day of Lunar calender my mom will offer huat kuih and fruits to our ancestor and god on the prayer alter.These days my mom make her own huat kuih instead of buying from market.As promised ,I brought few Wilton's food coloring for my mom to make her huat kuih.Since I'm free and idling,I offered to help my mom making huat kuih by scooping and steaming.That is all I can help since my mom prepare all the huat kuih ingredients early in morning.Did you see the different between the pink and orange color huat kuih? Well,the different is the pink color was made by your truly yours and the orange color huat kuih made by my mom.Of course,the orange color huat kuih look pretty and huge compared with the pink color huat kuih.

The only complained my mom make about the pink huat kuih was the steamed cake is not really blooming(huat)tall and big as she likes.She said I should fill the batter fully to the top,then the huat kuih will look great!!Well,I'm stingy! lol! So the next lunar calender my mom make her huat kuih without my help!!

200 gm cold cooked rice(overnight cooked rice)
1 piece tapai ragi
2 tbsp sugar
3 tbsp water

300 gm sugar,mixed with 4 cups (32 oz) water,boiled to dissolve sugar syrup,cooled
600 gm rice flour

2 tsp ENO( fruit salt)
2 tsp double action baking powder
food coloring


1:Combine (A) in a clean glass container and cover with clean cloth.Keep aside and leave to ferment for 48 hours/2 days.

2:Pour fermented ingredients (A) into a blender,add 1/2 amount of sugar syrup and blend until smooth.Mix in rice flour and the remaining 1/2 amount of sugar syrup into the mixture.

3:Strain into a clean container,cover with clean cloth and leave to ferment for another 8-9 hours.

4:Add (C) except coloring if you intend to make more than one color into a mixing bowl,add fermented rice flour mixture and stir well.Then use different bowl to mix each coloring before pour into mould for steaming.

5:Pour mixture into small cups and moulds until full.Steam at high heat for about 15-20 minutes or until cooked.

6:Remove cups and leave it cool before serve.


Little Corner of Mine said...

Wow, sui sui, very beautifully huat!

mycookinghut said...

The fatt koh look very nice!

ICook4Fun said...

Your huat keuh really 'HUAT' I tried making this one but didn't huat at all :(

My Asian Kitchen said...

Thank you dear:)

thank you dear:)

thanks..actually I'm the one who gave my mom the recipe and told her how to make huat the end her huat kuih look much better than mine! haha!this time I'm going to buy some tapai ragi back wt me.

Anonymous said...

May I know what is "tapai ragi"?

Away From Our Heritage Admin said...

i got these in green a couple years ago and didn't know what they were! now i know! i liked that they looked green and fluffy! (i'm indian)

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.