Tangerine or Mandarin orange Juice Huat Kueh by Bunny’s Kitchen —————————————————————————————— https://www.facebook.com/pages/Bunnys-Kitchen/555246611242107 ——————————————————————————————Ingredients amount in bracket is for 1.5 times of the recipe, yield about 14 cups and the quantity in italic is half the original ingredients yields 3 regular size huat kueh.
125g/250g (375g) self raising flour (SRF)
1/2 tsp/1tsp (1.5 tsp) baking powder
50g/100g (160g) sugar
25g/50g (70g) canola oil or other cooking oil (don’t use peanut oil)
115g/230g (400g) mandarin orange juice (if you want stronger orange taste, can mix with the juice from one sunkist orange, optional)
1. Mix orange juice with sugar till dissolved.
2. Add in oil and mix well.
3. Sift in SRF and baking powder into step 2, mix well.
4. Scoop the batter into small cups, steam with high heat for 15 minutes.
Note: I used double layers of paper cupcakes liners inserted into silicon cupcakes moulds for support.