Tangerine Huat Kueh – Take 2

Well, now I know which one to make next time if I have extra tangerines or even oranges!Mandarin orange Huat Kueh using baking powder as leavener

Ingredients for different volumes

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)

Instructions :

Heat up your steamer, making sure you have enough water to steam for 20 minutes.

1. Sift in SRF and baking powder together in a large mixing bowl.

2. Mix orange juice, sugar and oil in another bowl until sugar is dissolved.

3. Pour (2) into (1) and mix until well combined.

4. Scoop the batter into small cups lined with paper liners until 90% full.  Place into steamer and steam with high heat for 15-20 minutes depending on size of cups.

Note: I used double layers of paper cupcakes liners inserted into silicon cupcakes moulds for support.


Even from the photos, the one with starter dough looks better, don’t you think?


Curiosity satisfied 😀


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