Teochew Huat Kuih or Ka Kuih (潮州发糕,潮州酵糕,米糕, 松糕)


Updated post on 4-5-2015

Today I have experiment with more flour and the results is very satisfactory, the recipe is therefore updated.



I have a confession to made. I have many huat kuih recipes but so far none suits my taste bud though many readers are happy with the recipe. If you are interested in these recipes, just google “Kenneth Goh Huat and it should provide you with a number of huat kuih recipes.

PicMonkey Collage10

This is because most of my huat kuih recipes are using wheat flour for the preparation and though very beautiful, it is not the type of huat kuih that I grew up with. Being raised in Sarawak, our huat kuih basically are made from rice flour and yeast. Though I have a recipe of rice flour huat kuih using ENO and baking powder, but the taste and texture is very different..


I have always wanted to prepare a huat kuih that was made using rice flour and yeast like what my late mum had prepared. I remember she soaked the rice overnight, asked my brothers to grind it and proof using overnight yeasted dough from bakery shop. The above picture is  how her huat kuih should looked like but the one in the picture was bought by my mother in law  in Sarawak this Chinese New Year.


In Singapore, I have tasted a version of Teochew huat kuih or Ka kuih which is flat top and usually offered in the temple (as in the above picture). The taste and texture and the ingredients are exactly the same like what my late mum used to prepare. I missed this type of huat kuih and this afternoon, after talking to a member in my Facebook Group, I have decided to try my luck to prepare it. .


I have found one recipe in the internet that uses yeast and rice flour and look quite similar (at least the texture) to the one I have tasted. But the recipe provided are without exact quantity but “some rice flour, some sugar, some yeast and some water”. Since they are no other recipe that I can refer to, based on the method that she had shared, I have decided to use my estimation to prepare the rice cake.


I am happy with the outcome. At least the texture is springy. It was not as beautifully as what is sold but I believed it is because of my steamer heat distribution. I have decided to share this recipe as a record of traditional recipe and I hope that readers can give it a try and feedback to me.



Recipe adapted from: 大米发糕 – 美食家 – 美食天下

Servings : Prepare a 9” round big Teochew Huat Kuih


Yeast starter

  • 11 grams or 1 packet of instant yeast
  • 100 grams of plain flour
  • 100 grams of lukewarm water


  • 500 grams of rice flour
  • 150 grams of white sugar
  • 500 grams of plain water



  • Lightly greased your preferred baking tin.

PicMonkey Collage1

  • In  a bowl, mix all the ingredients of yeast starter (lukewarm water, yeast and plain flour). Stir until well mixed. Set aside at a warm place for proofing.

  • In pan, put in the rice flour, sugar and water. Stir until well mix. Place on top of a stove, cook under low heat until the rice flour slightly thickens. Constant stirring is required and thickening of the batter can occur rather fast. Once it thickens, set aside for it to cool until 25-30 degrees or it would not hurt your hand when you touch the sticky batter.

  • By now, the yeast should be frothy with  a lot of bubbles. If not bubbles are noted, do not proceed as your yeast may be dead. You will need to get some new yeast and do the dough starter again.

PicMonkey Collage2

  • Once the thicken rice flour solution is lukewarm, pour the starter dough into the rice flour solution. Stir until well combined. Transfer the rice flour solution to the grease tin. Let it proof until about double in size which took about 30-45 minutes depend on the day’s temperature.

  • Get ready a steamer capable of steaming at least 30 minutes and bring the water to boil. Transfer the proofed rice flour solution to the steamer and steam at high heat for at least 20-25 minutes or when a skewer inserts into the centre of the cake comes out clean. Steaming shall be at high heat throughout the whole duration.



  • In this illustration, I have used a 9” baking tin to steam which is not ideal as the centre are less easy to cook. It is suggested that you use two 6 inches bamboo baskets for the steaming.

  • Timing of steaming will depend on your baking tin or baskets. The thinner is your batter, the shorter will be the steaming time.

  • Over proofing Huat kuih will be sour in taste.



With this recipe, I will continue to explore the Sarawak style of flower rice flour huat kuih. Though I know not many readers will try this recipe, but I blog because of my passion for traditional recipe and I hope it will benefit those who are interested in the recipe. If you are unsure of the end product, it is a kuih of strong rice and yeast fragrance and with a very springy texture. You can eat it plain, pan fry it or even spread with butter .


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




13 thoughts on “Teochew Huat Kuih or Ka Kuih (潮州发糕,潮州酵糕,米糕, 松糕)

  1. Kenneth, I was showing my mum your lies. She saw your 印章.. may I as where you bought them? Icomissioned a 福 one for her but it doesn’t turn up well on her lies.

  2. Pingback: Special Compilation of Teochew Cuisines (潮州美食食谱汇编) | GUAI SHU SHU

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  5. I tried made this type of kuih with glutinous rice flour before becos one website said the texture will very good. But my attempt failed. I will try this one that u share. Thanks. I like this type of kuih n was hunting for a recipe until i saw your website.

  6. Pingback: Apam Berkuah (娘惹米糕) | GUAI SHU SHU

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