Oolong Tea Huat Kuih (茶香发糕)



2 years ago, I humbly set up this blog without much expectation and I am happy that the blog is growing steadily in these two years in terms of number of readers and readership statistics. As at 30 April 2015, total readership was 3,240,426 hits.. much well above my expectations.. I would like to take this opportunity to thank readers for your full support and I struggled to provide more simpler and easier recipes for all ..


Last year when the blog celebrating the first anniversary, I have shared a pandan huat kuih recipe which is rather well received. So today, I thought of designing another huat kuih recipe to share with readers. I hope that this recipe will benefit those Buddhist reader who are looking for a pure vegetarian huat kuih (meaning no egg and no butter recipe).


I am struggling what type of huat kuih should I design and I settled at Chinese tea – Oolong tea flavoured huat kuih. Why Oolong tea, the tea is selected for its light fragrance and peoples used to offer oolong tea to the deities.. I have decided to shelf off the idea of using other current trendy flavour like chocolate, cheese or even ribena as I do not think such flavour exists during the time of the deities.. Ha-ha.


If you are not a fan of Chinese tea, you can always change to earl grey tea or Japanese matcha tea flavour.. As for Chinese tea, you can use tea like pu-er, jasmine, loong jing or like this illustration, oolong tea.


I am generally please with this adventure. It is a beautiful and rather healthy snack with minimum oil. It is light and soft cake. It goes well with some Chinese tea or even coffee or tea.



Servings: Prepare 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)
  • 250 grams or ml of concentrated oolong tea (浓缩乌龙茶)
  • 50 grams of cooking oil (食用油)
  • 1 teaspoon of oolong tea powder (乌龙茶粉) – optional

* As per the concentrated oolong tea, you will need 2-3 tablespoons of dry oolong tea and steep in hot water for at least 15 minutes. Use a spoon to press the juices out. As for the oolong tea powder, you can use a pastel and mortal to grind the tea leaves. It will enhance the flavour but the colour may be darker. You can use other tea such as jasmine, loong jing, earl grey or matcha too.



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

PicMonkey Collage1

  • In a  big mixing bowl, sift the self raising flour and double acting baking powder (and tea powder, if any). Make a well in the centre. Add the sugar, oolong tea and cooking oil 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.



Hope this recipe will help readers who are looking for a pure vegetarian huat kuih recipe. Do use your preferred tea to come out one which suit your taste buds.


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



It Is Fun To Have Some Home Made Saltine Crackers–Oregano Sesame Soda Crackers

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Updated Post on 1-10-2014

Today, I have decided to prepare a batch of soda crackers and this time I have given adequate proofing time of 3 hours in the fridge. Instead of putting oregano,  I decided to sprinkle sugar on top of the soda crackers. the crackers are much better that the earlier batch. Much fluffier and crispier. If you would like to some homemade crackers, you can try this recipe.


Updated Post on 31-10-2015

I have tried today again and it is the best batch among all the three batches I prepared. I have used self raising flour instead and proofing for about 5 hours. In addition, I have let it proof for another 1/2 hour before baking. 

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Today, I am sharing with all this post on Soda Crackers, some crackers that I used to eat when I was young. The crackers was crispy and it is definitely an achievement to have some home made crackers.

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The shape still needs improvement and I should have prove it for a longer time instead of the minimum one hour stated. The original recipe call for proofing of at least 1 – 18 hours and I proofed only with the minimum of 1 hours.


The shorter proofing period have also made my crackers slightly harder than the commercially sold soda crackers. Putting that aside, the taste is awesome and it tasted especially nice when you have one in your hand while watching television.


I have modify the recipe a bit by incorporation of some oregano herb and sesame seeds. It definitely enhance the taste of normal crackers.



Recipe adapted from: Food network – homemade soda crackers


  • 2 teaspoons of yeast
  • 160 grams of water
  • 187 grams (1.5 cups) of self raising flour
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of baking soda
  • 2 tablespoon of melted butter
  • 1 tablespoon of sesame seeds
  • 1 teaspoon of dry oregano herbs (optional) – not in picture

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  • Pre-heat the oven to 230 degree Celsius.and line 2 baking trays with baking paper.


  • In a big mixing bowl, put together the dry yeast, water, flour, salt and baking soda. Use a dough hook to beat until a soft ball is formed and cleaned of the sides of the bowl. If the dough is too soft, add a bit of flour to firm up the dough.

  • Put in a lightly grease bowl, cover with clingy wrap and proof in the fridge for at least 1-18 hours. The longer the better.


  • Take out form the fridge and use a rolling pin to roll the dough into a thin sheet. Sprinkle oregano and sesame seeds as evenly as possible. Roll again in the rectangular shape. (about 15 cm x 45 cm x 3mm).


  • Use a knife or a pizza cutter to cut it into 5 cm x 5 cm square. Lightly brush with a solution of butter with water (1 tablespoon of butter with 2 tablespoon of water).. Use a fork to press again the sides. Use the fork to make some holes in the centre with the desired pattern. Let it proofed again for another 30 minutes.


  • Bake in the oven for 15 -20 minutes until golden brown or slightly crispy. Take out from the oven, transfer to the rack and brush lightly with melted butter (optional). Let it cool completely and keep in an airtight container.



  • For sugar sprinkled crackers. just follow the recipe above. Create your desired patterns, sprinkle sugar on top of the crackers and bake in the oven for 15-20 minutes.



It is an achievement to my own self to have some home made crackers. One thing that I regretted is I may have to proof it longer. Well, for the next attempt, I will proof it overnight and I believe the texture will improve. Though less crispier than the commercially sold soda crackers, I still feel that it is very nice. Surprisingly the kids also did not complain about it. So is my wife who have rejected all sorts of biscuits… Is it because that she dare not to complain to me? Well, ask her and we have finished the whole batch within 2 days..


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

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