Fluffy Pandan Huat Kueh
Fluffy Pandan Huat Kueh
Ingredients
- 90 ml flavourless vegetable oil, such as canola or sunflower oil
- 120 grams white sugar
- 1 large egg, room temperature, approximately 55 grams
- 140 grams coconut milk, fresh if possible
- 5 ml pandan extract, adjust accordingly, fresh pandan juice is also an option
- 240 grams all-purpose flour, or plain flour; rice flour can also be used
- 12 grams baking powder
- 1/3 cup steamed shredded coconut, optional topping
Instructions
- 1
In a large mixing bowl, whisk together the coconut milk, egg, pandan extract, and white sugar until the mixture is smooth and of a single, uniform consistency.
⏱️ 3 min
- 2
Add the all-purpose flour and baking powder to the wet ingredients. Mix until just combined. At this stage, the batter will be quite thick.
⏱️ 3 min
- 3
Gradually incorporate the vegetable oil into the batter in two batches. Mix until the oil is fully integrated and the batter is smooth.
⏱️ 3 min
- 4
Prepare a steamer and line muffin or cupcake molds with paper liners. Carefully transfer the prepared batter into the paper liners, filling each about two-thirds full. Steam the huat kueh for 18 to 20 minutes, or until they are nicely fluffy and cooked through. It is crucial not to open the steamer lid halfway through the cooking process, as the sudden change in heat can cause the huat kueh to collapse.
⏱️ 20 min
- 5
Once steamed, carefully remove the huat kueh from the steamer. Allow them to sit and cool for 10 minutes before serving.
⏱️ 10 min
- 6
Serve the Fluffy Pandan Huat Kueh warm, optionally topped with steamed shredded coconut and a sprinkle of red sugar, if desired. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fluffy Pandan Huat Kueh
- 90 ml flavourless vegetable oil, such as canola or sunflower oil
- 120 grams white sugar
- 1 large egg, room temperature, approximately 55 grams
- 140 grams coconut milk, fresh if possible
- 5 ml pandan extract, adjust accordingly, fresh pandan juice is also an option
- 240 grams all-purpose flour, or plain flour; rice flour can also be used
- 12 grams baking powder
- 1/3 cup steamed shredded coconut, optional topping
Instructions
- 1
In a large mixing bowl, whisk together the coconut milk, egg, pandan extract, and white sugar until the mixture is smooth and of a single, uniform consistency.
⏱️ 3 min - 2
Add the all-purpose flour and baking powder to the wet ingredients. Mix until just combined. At this stage, the batter will be quite thick.
⏱️ 3 min - 3
Gradually incorporate the vegetable oil into the batter in two batches. Mix until the oil is fully integrated and the batter is smooth.
⏱️ 3 min - 4
Prepare a steamer and line muffin or cupcake molds with paper liners. Carefully transfer the prepared batter into the paper liners, filling each about two-thirds full. Steam the huat kueh for 18 to 20 minutes, or until they are nicely fluffy and cooked through. It is crucial not to open the steamer lid halfway through the cooking process, as the sudden change in heat can cause the huat kueh to collapse.
⏱️ 20 min - 5
Once steamed, carefully remove the huat kueh from the steamer. Allow them to sit and cool for 10 minutes before serving.
⏱️ 10 min - 6
Serve the Fluffy Pandan Huat Kueh warm, optionally topped with steamed shredded coconut and a sprinkle of red sugar, if desired. Enjoy!
⏱️ 1 min