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Steamed Chinese Pumpkin Muffin Recipe
Best known as Huat Kueh or Fat Koh, these steamed rice cakes symbolise an abundance of luck and prosperity in Chinese culture. They’re soft, light, and fluffy with a hint of sweetness that make them the perfect treat or dessert. Here’s how you can make Chinese steamed rice cakes using our muffin recipe.
Meal: Snack, Dessert
Cuisine: Chinese
Preparation time:
Cooking time:
Total time:
Yield: 15 servings (muffins)
Ingredients
- 100g of all-purpose flour
- 2 tbsp of instant yeast
- 200ml of water, room temperature
- 700g of pau flour
- 50g of tapioca flour
- 2 tsp of double-action baking powder
- 4 eggs, room temperature
- 500g of sugar
- 300ml of thick coconut milk
- 1kg of pumpkin, mashed
Equipment
- 3 bowls
- 1 sieve
- 1 whisk
- 1 wooden spoon
- Cloth
- Steamer
- Muffin cups
- Wire rack
Directions
- In a bowl, sift the all-purpose flour, add yeast and mix with the whisk.
- Add in water and whisk until well combined. Set aside to proof for 30 minutes.
- In a separate bowl, sieve the pau flour, tapioca flour, and the double-action baking powder. Set aside.
- In another bowl, add the eggs and sugar and whisk.
- Add in the thick coconut milk and mashed pumpkins and whisk until well combined.
- Add in the first batter that was prepared (all-purpose flour, yeast, water) and whisk to combine.
- Finally, add in all the flour mixture and using a wooden spoon, fold gently and mix until combined.
- Cover with a cloth and set it aside to proof for 3 hours.
- After 3 hours, prepare your steamer by adding water and bringing it to a boil.
- Scoop the batter into the muffin cups evenly and transfer them to the steamer.
- Cover and let it steam on high heat for 15 minutes.
- Then, turn off the heat and let it continue steaming for another 5 minutes.
- Transfer the steamed muffins onto a wire rack to cool, then serve!
Made extras?
If you’ve made this muffin recipe and have leftovers, you can store and have them at another time. All you need to do is let them cool down completely, transfer them to an air-tight container, and place them in the freezer. To eat, take them out of the freezer and thaw, then steam for 10 minutes.