Black Forest Huat Kueh

Updated: Mar 1, 2020

Here's another huat kueh idea which had successfully come into fruition. Behold! The black forest huat kueh! I am not a fan of spongy and airy cakes; I am into more towards dense and chewy types. Perhaps that's why I am crazy about brownies. After having a few rounds of steamed cakes, I think I had found another type of cake that I am starting to adore.

The texture is pretty dense with an in-between spongy and chewy bite to it (which fits in my category of cakes). I actually tried a few different types of flour; bleached all purpose flour, hong kong flour and even different combinations of flour too. But none of them turns out as dense as unbleached all purpose flour. It is either too airy and spongy or didn't blossom up as gracefully.

After the success of kaya huat kueh, the next idea which came into my mind is the black forest. I used a buttercream base for my cherries fillings and to take things up a notch, I decided to top each huat kueh with a brandy-soaked-cherry. The black forest wouldn't be a black forest without chocolate. On top of the cocoa powder, I added dark chocolate chips into the batter. I also replaced caster sugar with muscovado sugar which indeed brings out more stacking flavors. Without much delay, let's get started with the recipe.


(Makes 6 huat kueh)

  • Fillings:

  • High Quality Maraschino Cherries Finely Minced, 50g

  • Brandy, 2 TBSP

  • Maraschino Cherries Syrup, 2 TBSP

  • Egg Whites, 37.5g

  • Cream Of Tartar, 1/8 TSP

  • Caster Sugar, 16.5g + 75g

  • Water, 21g

  • Unsalted Butter Diced Softened, 113.5g

  • Huat Kueh:

  • High Quality Maraschino Cherries, 6

  • Brandy, 2 TBSP

  • Maraschino Cherries Syrup, 2 TBSP

  • Muscovado Sugar, 150g

  • Egg, 2

  • Sea Salt, 1/2 TSP

  • High Quality Unsweetened Cocoa Powder Preferably Valrhona, 20g

  • Unbleached All Purpose Flour, 250g

  • Baking Powder, 2 TSP

  • Whole Milk, 100ml

  • Unsalted Butter Melted, 120g

  • Pure Vanilla Extract, 1 TSP

  • High Quality Dark Chocolate Chips Preferably Valrhona, 2 TBSP


  • Muffin Tin + Cupcakes Liners

  • Steamer

  • Hand / Stand Mixer

  • Sorbet Scoop

  • Cupcake Corer

  • Piping Bag

  • Sauce Pot


  1. Prepare the fillings.

  2. In a small bowl, soak cherries with brandy and syrup.

  3. Let the cherries sit in the fridge preferably overnight.

  4. In a large mixing bowl, add egg whites and cream of tartar.

  5. Using a hand mixer, whisk until soft peaks form.

  6. Add in 16.5g of sugar.

  7. Whisk until the sugar has dissolved.

  8. In a sauce pot over medium heat, add water and 75g of sugar.

  9. Bring it up to a temperature of 120 degrees celsius or 250 fahrenheit.

  10. If you do not have a candy thermometer, keep an eye on the sugar syrup.

  11. As soon as the edges start to turn light amber, immediately remove from heat.

  12. *Do not stir the sugar mixture, instead, swirl the sauce pot until the sugar has dissolved.

  13. Using a pastry brush soaked with water to brush down the side of the pot to prevent crystals from forming.*

  14. Gradually and slowly pour in the sugar syrup while still whisking on medium speed.

  15. Continue whisking till stiff peaks form.

  16. The meringue should be thick and glossy.

  17. *Wait for the meringue to come down to room temperature.*

  18. Add in the butter and the cherries mixture.

  19. Whisk to combine well.

  20. Cover with cling film and set aside in the fridge until ready to use.

  21. *It can keep in the fridge up to 5 days.*

  22. Prepare huat kueh.

  23. In a small bowl, soak cherries with brandy and syrup in the fridge preferably overnight.

  24. In a large mixing bowl, add in sugar and eggs.

  25. Using a hand mixer, whisk until well combined and the sugar has dissolved.

  26. In another bowl, sieve in salt, cocoa powder, flour and baking powder.

  27. Stir to combine well.

  28. Gradually pour in about 1/3 of the milk while still mixing.

  29. Gradually pour in about 1/3 of the egg mixture while still mixing.

  30. Repeat the alternating process until everything is incorporated.

  31. Gradually pour in the melted butter while still mixing.

  32. Lastly, add in vanilla extract and chocolate chips.

  33. Mix to combine well. Mix, mix, mix.

  34. The batter should be glossy and smooth.

  35. Prepare a steamer.

  36. Line muffin tins with cupcake liners.

  37. Making life easier, use a sorbet scoop to transfer the batter into the cupcake liners.

  38. You should get 6 equal portions (I am a bit OCD, so I divided and measured out 6 equal portions).

  39. Steam until the kueh blossom and pass the skewer test.

  40. Skewer test is when you insert a skewer into the kueh, it comes out clean.

  41. Remove from steamer and set aside to cool slightly about 30 mins.

  42. Assemble the huat kueh.

  43. Using a cupcake corer, remove the center core of the kueh.

  44. Transfer cherries buttercream into a piping bag.

  45. Pipe the fillings into the core.

  46. Cover the core with a soaked cherry.

  47. Repeat the process for the remaining kueh.

  48. Serve immediately.

#kuih #kueh #blackforest #huatkueh #indulgence #steamedcakes

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