Guaishushu’s Report Card–Top 30 posts For The First Blogging Year From 1-5-2013 t0 30-4-2014

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TOP 30 POSTS DURING THE FIRST BLOGGING YEAR FROM 1-MAY 2013 TO 30 APRIL 2014

These posts have squeezed in the top 30 listing. However,bearing in mind that some posts are issued and some posts are issued for a shorter period of time. What shocked me is entry No.14 – Pandan Huat Kuih that was only issued in one day. Please clicked on the blue coloured linked or the pictures to enter individual post if you are interested.


1    Another Singapore Malaysia Hawker Food–Chwee Kueh or Steamed Rice Cake With Preserved Radish

2   Creams and Milk Make These Buns Worth To Try –Hokkaido Soft Milk Buns

3   Huat Kueh- Chinese Steamed Rice Flour Cake–A Cake That Brings You Luck And Prosperity

4    The Plights of Kuey Neng Ko…The Traditional Chinese Steamed Sponge Cake…

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5   Easy Peasy Muah Chee(花生芝麻糍粑)

6   Extra Large Chinese Barbecue Pork Buns–Char Siu Bao (蜜汁叉烧包)

7   Another Alternative To Butter Cake–Cream Cheese Butter Cake (奶酪牛油蛋糕)

8   My Childhood Cake–Bee Hive Cake/Malaysian Honey Comb Cake or Kueh Sarang Semut (蜂巢蛋糕)

EASY PEASY BASIC MUFFIN RECIPE

10  What A Golf Ball Have To Do With A Pineapple? Well, It Is The Famous South East Asian Pineapple Tarts

11  Baked or Steamed,You Decide Yourself–Glutinous Rice Cake, Nian Gao (年糕)

12  Condensed Milk That Are Not Sweet? Home Made Condensed Milk

13  One, Two, Three…….Let’s Start Making Traditional Short Bread Biscuits.

 

14  An Auspicious Steamed Cake To Celebrate My Blog Anniversary–Pandan Huat Kuih (香兰发糕)

15  Yoghurt + Condensed Milk + Cream + Grapefruit = Grapefruit Yoghurt Ice Cream

16  This Is Different From Kek Lapis, This is Kueh Lapis–Nonya Kueh Lapis

 

17  Eggs, Eggs, Eggs….. Join Me To Cook Eggs….

18  Old Man Like Old Cuisines–Traditional Butterfly Cupcakes    

19  Not A Lapis Legit But A Rich Dense Lapis–Lapis Horlicks (Horlicks Layered Cake)

20  Another Uniquely Chinese Cuisine–Chinese Style Barbecue Pork–Char Siu (蜜汁叉烧)

21  I Have Decided To Make My Own Japanese Curry Roux–Japanese Curry Chicken Rice

22  A Noodle Dish That Chinese Sarawakian Would Not Be Able To Let Go… Sarawak Kolo Mee

23  Another Lapis For Your Consideration–Cream Cheese Chocolate Lapis Cake

24  Nothing To Shout About–A Simple Walnut Butter Cake

25  Out Of Gift Ideas This Christmas? Try Some Homemade Marshmallows

26  Hey, This is not Italian Meat Rolls, It Is Chinese Meat Rolls Called Ngoh Hiang

27 My Mum’s Tapioca Cake–Steamed Tapioca Cake Or Kuih Ubi Kayu (木薯蒸糕)

28 Homesick Buns? Yes, I am homesick of Sarawak Style Butter Buns..

29 My Steamed Sponge Cake (Kuey Neng Ko) Is Full Of Gas。。。。 (汽水鸡蛋糕)

30 Lets Have Something Different–Steamed Cream Cheese Layered Cake


5 POSTS THAT I THINK IT SHOULD BE IN BUT NOT IN THE LISTING

These are posts that I believed should squeeze in the top 30 listing but probably not because of their late issuance or lack of promotion of the posts.


“40 Minutes Bread Roll” with Sarawak Butter Bun’s Filling (四十分钟快速面包和特有牛油馅)

A Cuisine With A Long Chinese History– Dongpo Meat (东波肉)

Hey, I have invented my own Sarawak Laksa Paste Recipe !!!……… An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa (PART II)

Back To Basics–Modified Traditional Butter Pound Cake

Back To Traditional Recipe of 1egg:1sugar:1flour- Traditional Steamed Sponge Cake (古早味鸡蛋糕)


CONCLUSION

Guaishushushu have issued slightly more than 300 recipes last year and the above accounted for about 10% of the recipes. If you are interested to get more recipes, you can refer to my RECIPE INDEX  here. Hope you like the post today. Cheers and have a nice day.


For more recipes, you can refer to my RECIPE INDEX (updated as at 21 March 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  

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If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1800 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes. Currently there are about 4500 members sharing various food photos . I would be more than happy if you can  post in Groups for the recipes that you tried from Guaishushu’s blog.

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An Auspicious Steamed Cake To Celebrate My Blog Anniversary–Pandan Huat Kuih (香兰发糕)

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INTRODUCTION

Today is an auspicious day for the blog. It is the day It the anniversary of this blog.

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In fact this is not the exact day but it should be very near to 30-4-2013. I started my blog using a Tumblr account. Even until today, the blog is still there but I did not really update the post there. Instead, whatever I posted in WordPress (https://kwgls.wordpress.com), a summary will be send to my Tumblr blog (http://kwgls.tumblr.com/)

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Around this time last year, I have decided to shift all by my blog entries from Tumblr to WordPress and  the transfer process have messed up my date of entries.  Therefore, I have chosen today to be my blog anniversary. The actual date should not be 7 days more than this date.

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I have no intention to celebrate this special day, no giveaways and etc. Instead, I have prepared a type of  “huat Kuih” or “Fa Gow” to commemorate this day. Why Huat Kuih or Fa Gow? Actually, for the last blogging year, my first post of Huat Kuih prepared using rice flour have attracted a lot of readerships… and I will share my top 20 posts of my last blogging year in a day of two.

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As contrasted to the Huat Kuih post that I issued last year, this Huat Kuih is prepared using wheat flour and not rice flour. There are many versions of huat kuih in the internet and I thought it might be good for me to try a Huat Kuih prepared using normal flour. When I goggled for the recipe, I stumbled  across this simple recipe  : 香味扑鼻的班兰小发糕. I looked at the picture and it really attracted me.  So I have decided to prepare this today hopefully it will bring some luck to me in my second year of blogging.

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I am very pleased with this cake. It is definitely edible. It had eggs and butter in the ingredients and it is a very fragrant cake. However, for religion praying purposes, you will have to decide whether it fits your praying criteria since eggs and butter were used. If you would like to read more about the history of Huat Kuih, you can refer to my first post.

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WHAT IS REQUIRED

Recipe adapted from: 香味扑鼻的班兰小发糕.

Servings: Prepare 6 Huat Kuihs

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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 of plain water (白水)
  • 50 grams of melted butter (牛油)
  • 6 pieces of pandan leaves (香兰叶)

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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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  • Blend the pandan leaves with the water. Sieve the pandan juice to a pan. Pour in the sugar. Heat the pandan juice and sugar until all the sugar have dissolved. There is no need to bring the juices to boiling point. As long as the sugar have dissolved, off the heat and set aside the pandan syrup for later use.

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  • Heat up the butter in a microwave for about 30 seconds. When cool, add in the eggs and stir lightly 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 Pandan juice followed by the egg butter mixture. Use a hand mixer and whisk until well mixed.

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  • Transfer it to some cupcake cups and fill the cups with the batter until at least 95% full. Steam in the steamer 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 am very happy as the cakes turns out very well, “laughing” happily in the steamer. Not only that the cakes are pretty, the cakes are extremely tasty. It is a blend of pandan, egg and buttery aroma. In addition, it is soft and fluffy. Hopefully, this will mark an auspicious start for the second year of blogging career. 

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

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For more recipes, you can refer to my RECIPE INDEX (updated as at 21 March 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  

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If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1800 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes. Currently there are about 4500 members sharing various food photos . I would be more than happy if you can  post in Groups for the recipes that you tried from Guaishushu’s blog.

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Guaishushu’s Report Card–Top 16 posts For 2013

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INTRODUCTION

Happy New Year 2014, my dearest readers.

Since I set up my blog  30 April, 2013, for these 7 months, I have issued a total of 334 posts, not including those recipes that I posted in the album my FACEBOOK PAGE.  I have to thank you again for your kind support and without all your support, the blog will not be able to continue into 2014.

Some of you may have joined me recently, and it will be fun to read what were the top 16 posts out of 334 posts. I was also eagerly to know the listing and rather shocked with some of the items in the listing. One of the entries that surprised me is the No. 2 – The plights of Kuey Neng Ko, No. 6- Things I discovered in Singapore and No. 12- Small Appetite Foodies’ Apple Pie.

Of course there are other better posts that should appeared in the listing such as Pineapple Rice, Sarawak Butter Milk Buns, Healthy Tiramisu,  Chinese Meat Rolls, Japanese Curry Pies and etc. However, these were excluded as the date were much later towards the last few months of the year. In fact, the difference between the entries are very close about 20-30 views per position. If I have time, I will summarize the posts from Number 17-35.


No. 1 – One, Two, Three…….Let’s Start Making Traditional Short Bread Biscuits.

1-shortbread

No. 2- The Plights of Kuey Neng Ko…The Traditional Chinese Steamed Sponge Cake…

2-steamed sponge cake

No. 3- My Steamed Sponge Cake (Kuey Neng Ko) Is Full Of Gas。。。。 (汽水鸡蛋糕)

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No. 4 – Condensed Milk That Are Not Sweet? Home Made Condensed Milk

4-condensed milk

5- Hey, I have invented my own Sarawak Laksa Paste Recipe !!!……… An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa (PART II)

5-Sarawak Laksa Paste

6- Things I Just Discovered In Singapore – Sarawak Laksa and Kolo Mee

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7- Creams and Milk Make These Buns Worth To Try –Hokkaido Soft Milk Buns

7-Hokkaido Milk Buns

8- How About Rolling Your Pancake?– The German Layered Cake–Baumkuchen

8-bamkuchen

9- Not A Lapis Legit But A Rich Dense Lapis–Lapis Horlicks (Horlicks Layered Cake)

9-Lapis Horlicks

10- Out Of Gift Ideas This Christmas? Try Some Homemade Marshmallows

10-marshmallows
 

11 – Another Uniquely Chinese Cuisine–Chinese Style Barbecue Pork–Char Siu (蜜汁叉烧)

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12- Small Appetite Foodie’s Apple Pie

12-Apple pie

13- Having Oven Baked Ribs for Christmas Dinner? Tony Roma’s BBQ Baby Ribs Copycat

13- Tony Romas Ribs

14- Huat Kueh- Chinese Steamed Rice Flour Cake–A Cake That Brings You Luck And Prosperity

14-Huat kueh

15 – My First Attempt On Frosting My Cupcake–Red Velvet Cupcake With White Chocolate Frosting

15-Red Velvet Cup cakes

16- What A Golf Ball Have To Do With A Pineapple? Well, It Is The Famous South East Asian Pineapple Tarts

16-pineapple tarts

If you have never read these posts before, you may want to take a quick look. I promised more recipes will be posted soon and for this month, my emphasis on Chinese New Year related cuisines.

Once again. Thanks for your kind support. Hope you like the post today. Cheers and have a nice day.


For more recipes, you can refer to my RECIPE INDEX here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  

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If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1000 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes.

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Huat Kueh- Chinese Steamed Rice Flour Cake–A Cake That Brings You Luck And Prosperity

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UPDATED ON 17-JUNE 2014

FOR NON –ENO RICE FLOUR HUAT KUIH, PLEASE SCROLL TOWARDS THE END OF THE POST.

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For other Pandan Huat kuih prepared using self raising flour, please refer to: An Auspicious Steamed Cake To Celebrate My Blog Anniversary–Pandan Huat Kuih (香兰发糕)

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For Gula Melaka Huat Kuih prepared using self raising flour, please refer to: Palm Sugar or Gula Melaka or Gula Apong Huat Kuih (椰糖发糕)

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Original Post

INTRODUCTION

I am writing this post with due respect to my late mom and Chinese traditions. The name of this steamed is Chinese steamed rice flour cake (hereinafter to refer to as Huat Kueh) or in Mandarin Fagao (发糕). There are two types of Huat Kueh, one type is using wheat flour and another type is using rice flour. This post is the rice flour version of Huat Kueh. It is a very simple cake basically using only 4 ingredients – flour, water, sugar and leavener (either natural yeast or baking powder or baking soda). Since this cake is pure vegetarian (and in fact gluten free), it was usually used as an offering in both the Buddhist and Taoist temples. In addition, it is a common offering item to the ancestors. Practically, the steamed rice flour cake was offered because the cake can be kept longer and not turning bad due to its simple ingredients used.

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As similar with the Chinese steamed sponge cake (kuey neng ko), Chinese hoped that the cake will crack or smile beautifully. Cracking signifies joy, prosperity, resembling a flower that are full of hopes and looking forward for a brighter tomorrow. Therefore, in the olden days, there are lots of taboos associated with the preparation of this cake, including no quarrelling in the kitchen, no unlucky words said, no peeping into the steamers etc.… etc.Even until today, I still have this pressure when I am preparing the cake, fearing that the cake may turn out “bald headed” which to me, is a sign of unluckiness. Well, may be I am overly superstitious.

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After I steamed the cake, I feel rather sentimental and I wrote down in my Facebook personal timeline as follows:

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It was written in a rush and I do not wish to amend it today, so there are a number of grammatical mistakes above. Basically, I am recalling how my mom prepared this cake. In the 1960’s-1970’s, my mom usually prepared these cakes for offering to the ancestors or Gods. She soaked the rice, ground them using a big stone mortar assisted by my brothers. She then proofed the batter using the leavener (natural yeast) obtained from the bakery shop. There were no written recipe and she learned the preparation from words of mouth.  She prepared based on her observations and experiences.  I still remember that she used the traditional weighing scales or balance to weigh the sugar and used bowls to measure the water. My brothers and I will help her to put white papers onto the bamboo basket and throughout the steaming process, we were not allowed to talk non-sense and the best were out of the kitchen. Therefore, preparing this cake really bring fond memories and have a significant meaning to me.

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Unlike my mom’s version, this is a super easy version. I reached home at 6:45pm and I have my cakes ready by 7:30pm. I was happy to find this recipe from a Chinese blog: 粘米粉发糕 and I have to thank her for her sharing. If you know Mandarin, you may want to support her by clicking the link above. The wonderful ingredient in this recipe is Eno, a type of fruit salt to relieve stomach gases and indigestions. Though most readers may know what is Eno, however, it is still fun to understand what Wikipedia had written about this famous household item:

“Eno is the most global of GlaxoSmithKline‘s (GSK) gastrointestinal products. The fast-acting effervescent fruit salts, used as an antacid and reliever of bloatedness, was invented in the 1850s by James Crossley Eno (1827-1915). It has sales of nearly £30 million; its major markets are Spain, India, Brazil, South Africa, Malaysia and Thailand. It is frequently used as a substitute for baking powder.” http://en.wikipedia.org/wiki/Eno_(drug)

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Yes, this quick version of Huat Kueh is using Eno (baking powder) as the rising agent as contrasted to what my mom had used – Natural yeast that have higher chances of failure.  If you examined the ingredient composition of Eno, it was written that Eno was made up of citric acid, sodium bicarbonate (in fact it is baking soda), sodium carbonate and some permitted colouring and flavouring.. Therefore, logically speaking, if Eno was not used, baking powder and/or baking soda will definitely be able to provide a happy smiling face for this cake.

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Just like what my mom had done, I have used the traditional bamboo basket to steam the cake. There is a reason of doing so. It is easier for the heat to penetrate and cook the cake. Personal experiences of steaming Chinese cakes shows that the use of bamboo basket had a better chances of getting a smiling cake then using the aluminium baking tin due to stronger heat absorbed.

It is getting rather long winded and do try this recipe if you need to prepare this cake in a hurry. I would think, chances of failure are rather low.

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WHAT IS REQUIRED

Recipe adapted from: 粘米粉发糕

Servings: 2  9cm diameter Huat Kueh

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  • 200 grams of rice flour
  • 100 grams of icing sugar
  • 175 ml of water
  • 1 packet of Eno fruit salt (about 4.3 grams as per packaging)
  • 1/2 teaspoon of baking powder
  • Some permitted food colouring (optional)

Others

  • A steamer
  • Two 9 cm diameter bamboo basket – or one 12 cm diameter bamboo basket
  • Some cellophane sheets (for cooking purposes, not in picture). Waterproof baking paper can be used.

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STEPS OF PREPARATION

  • Get ready a steamer, put water and bring to boil under high heat.

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  • For the bamboo basket, put a piece of cellophane sheet on top. Push down the cellophane sheet into the bamboo basket as deeply and as close to the sides as possible. Use a rubber band to tighten the side.

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  • Sift the rice flour, baking powder and icing sugar into a big mixing bowl. Add water and permitted food colouring, stir well . Scrape the sides of the bowl.

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  • Meanwhile, steamed the bamboo basket in the steamer for at least 3-5 minutes.  Just before transferring the rice flour batter to the bamboo basket, add Eno fruit salt. Use the balloon whisk to stir until well mixed. Transfer the batter to the bamboo basket. Steam in the steamer (using high heat) for 15-20 minutes or until a skewer inserted into the middle of the cake comes out clean. When out of the steamer, take the rice cake out of the bamboo basket and let it cool completely.

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  • For serving, cut into slices either eating it plain or with any of the breakfast spread. It can also be coated with eggs and pan fry with butter. Steamed the cake on the next day if it becomes dry and hard.

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CONCLUSION

Preparing this recipe brings fond memories. I am happy with the outcome that it smile though I have hoped that they had “laugh happily with their mouth wide open” (refer to the image of original recipe above). Lastly, I am going to end my post with this unusual sentence :”Don’t throw away food, this cake is edible be it for gods, ancestors or human beings”. I have said this because a lot of people throw away offering item as it is considered as tasteless or other reasons… But as this cake is only made up of rice flour, it will taste like rice, how you make it tasty will depend on your creativeness, may be pan fried with butter or spread with coconut jam… Hope you like the post today. Cheers and have a nice day.

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Updated on 17-June 2014

RICE FLOUR HUAT KUIH WITHOUT ENO


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As some of the readers residing overseas are telling me that they do not have assess to Eno or fruit salt, what can they substitute with. I told them since Eno is made up of critic acid and sodium bicarbonate, I believe baking soda can be used to substitute. However, that had never been confirmed. Today, I have prepared some rice flour Huat Kuih without the use of Eno.

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I am very happy with the outcome and the recipes for rice flour Huat Kuih without Eno are as follow:

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Servings: about 6 cupcake size of Huat Kuih

INGREDIENTS

  • 200 grams of rice flour (粘米粉)
  • 100 grams of icing sugar (糖粉)
  • 160 ml of water (清水)
  • 1 teaspoon of baking soda (苏打粉)
  • 1/2 teaspoon of baking powder (发粉)
  • Some permitted food colouring (optional) (可食用色素)

PROCEDURES

  • All procedures shall be the same as the above. It is advisable that pre-heat of cupcake mould is necessary. In addition, add the baking soda and baking powder at the last stage just minutes before you pour to the pre-heated cupcake mould.

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 8 June 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

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