Tangerine Huat Kueh

IMG_3810 Estimated 8 small cupcake size Recipe adapted from here
Ingredients:
A) Starter Dough
100ml water (warm)
1 tsp instant yeast
100g plain flour

B) 250g plain flour
2 tsp double acting baking powder
150g sugar (I reduce to 140g ~ still find it too sweet)
250g tangerine juice with some pulp
1 egg
Some yellow or orange food colour if you wish

IMG_3806
Method:

• Put starter dough ingredients into a bowl and mix well, cover the bowl and rest for 1-2 hours at room temperature till the dough double or more in size.
• Add the orange juice, sugar, egg and mix well before adding the sifted flour/double action baking powder. Mix thoroughly again.
• Spoon batter into paper cups till 90% full (high side to have the big flower effect)
• Steam at high heat for 20 minutes and 25 minutes if using loh mai kai aluminium mould.
IMG_3808IMG_3817

Steamed 2nd batch

Steamed 2nd batch

Side by side comparison of two different recipes with totally different textures

Side by side comparison of two different recipes with totally different textures

IMG_3857 IMG_3859

Half recipe for palm sugar flavor:

Ingredients:
A) Starter Dough
50ml water (warm)
1/2 tsp instant yeast
50g plain flour

B) 125g plain flour
1 tsp double acting baking powder
80g palm sugar 125g coconut milk
1/2 egg
Same method as above.
I am linking this post to Cook and Celebrate: CNY 2015 hosted by, Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids cook and celebrate cny2015

2 Comments »

  1. Hi Jeannie,

    Love your smiling huat kuehs! Eating these must be making you very HUAT !!!

    Zoe

    Like

    • jeannietay said

      So far ok ok la hopefully will huat more down the years…lol!

      Like

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