Orange Huat Kuih (香橙发糕)

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INTRODUCTION

There is nothing to shout about this recipe. It is the modified recipe from my Pandan Huat Kuih.. If you are interested, you can refer to this post: An Auspicious Steamed Cake To Celebrate My Blog Anniversary–Pandan Huat Kuih (香兰发糕)

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Most readers are pleased with my Pandan Huat Kuih but I have decided to test the recipe again with the use of mandarin orange juices..

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The outcome was very encouraging and as usual, the huat kuih flourished beautifully .. I felt very happy to see the result of this experiment.The only regret that I had was not adding the orange zest and as such, the mandarin orange flavour were not very distinct.

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This huat kuih is my favourite huat kuih recipe.. Not only because it is beautiful, I love its texture and flavour. Unlike other recipe which is dense and dry, this recipe is fluffier and softer..

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The butter and egg in the recipe do give its the huat kuih a unique fragrance and taste.. It tastes a bit like steamed sponge cake (kuey nerng ko)

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WHAT IS REQUIRED

Servings: Prepared about 6 huat kuih

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  • 250 grams of self raising flour (自发面粉)
  • 150 grams of castor sugar (白砂糖)
  • 1 teaspoon of double acting baking powder or baking powder (双重发粉或发粉)
  • 1 egg (鸡蛋)
  • 200 grams or ml of orange or mandarin orange juices (橙汁)
  • 50 grams of melted butter (牛油-溶化)
  • 1 teaspoon of orange zest (橙皮碎)

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STEPS OF PREPARATION

  • Get ready a steamer with water capable of steaming the Kuih for at least 20 minutes.

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  • Heat up the sugar and orange juice in a microwave for one minute or over the stove until the sugar dissolves. Add the melted butter and egg. Stir until well combined. Set aside.

  • In another big mixing bowl, sift the self raising flour and double acting baking powder. Make a well in the centre. Add the orange juice – butter – egg mixture gradually. Use a hand mixer and whisk until well mixed.

  • Transfer it to some cupcake cups and fill the cups with the batter until at least 95% full. Steam in the steamer under high heat for 15-20 minutes or until a skewer inserted in the centre come out clean. It is best that the cupcakes cups be pre-steamed before filling of the batter. You shall use high heat in the entire process of steaming. Best served hot as a snack .

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CONCLUSION

I really love this huat kuih for its texture and fragrance though the orange fragrance were not distinct without the use of orange zest. I seriously believed that you can easily transform this huat kuih to any type of flavour you like such as chocolate or even banana flavour.

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Hope you like the post today. Cheers and have a nice day.

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2 thoughts on “Orange Huat Kuih (香橙发糕)

  1. Saw your feature article in the Chinese papers recently and remembered I have this Huat Kuih recipe to do. Made these last night, they smiled prettily and texture was good. Aromatic and taste good, too. Thanks for sharing this lovely recipe. I reduced the sugar to only 100 gms and the sweetness is just nice for me.

  2. Pingback: Special Compilation Of 40 Chinese Steamed Cakes And Kuihs (40种华人蒸糕特备汇编) | GUAI SHU SHU

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