Orange Huat Kuih (香橙发糕)



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)


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..


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.


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..


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)



Servings: Prepared about 6 huat kuih


  • 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)



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


  • 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 .



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.


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



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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