Updated: Mar 15
I had been wanting to fuse cupcakes with huat kueh for ages and finally, the idea has come into fruition. I didn't expect that the fusion might actually work; I am glad that it did. It is sad to see that a culinary genre like "kueh" is fading away due to capitalism. It is like everything is so highly mass-produced and manufactured that nobody bothered to hand down the traditions or recipes for the younger generations. As far as I can remember back in the days, every eatery's kueh has its own uniqueness. Now, the saddest thing is that almost every "kueh" taste so generic, as tho they came from the same factory.
There are a lot of variations of huat kueh. Some use rice flour and some cook the batter slightly before steaming. I guess I had found the right one to be able to fuse cupcakes and huat kueh together. Please don't be alarmed. I am not using any food coloring; I am using a pure pandan paste, maybe that's why they turned out so greenish? Hmmm...
Actually, my idea is to pipe the fillings and top the huat kueh off with some buttercream frostings. But I think that is a bit too much. Besides I love how the kueh blossom in different shapes during the final steaming process and covering it up with buttercream seems a bit "defeat the purpose". Don't ya agree? As you should have known, huat means blossom and kueh means cake. Literally translated, huat kueh = blossom cake. Lol! I hope I got that right. Anyway, this marks the beginning of many huat kueh ideas to come. Stay tuned. In the meantime, let's get started with the recipe.
(Makes 6 huat kueh)
Palm Sugar Finely Ground, 75g
Caster Sugar, 75g
Sea Salt, 1/2 TSP
Unbleached All Purpose Flour, 250g
Baking Powder, 2 TSP
Coconut Milk, 150g
Canola / Vegetable / Peanut Oil, 100g
Pure Pandan Paste, 1 TSP
Hainanese Kaya, For Piping
Muffin Tin + Cupcakes Liners
Hand / Stand Mixer
Please visit my "How To Make Hainanese Kaya" page for the kaya recipe.
In a large mixing bowl, add in sugar and eggs.
Using a hand mixer, whisk until well combined and the sugar has dissolved.
In another bowl, sieve in salt, flour and baking powder.
Stir to combine well.
Gradually pour in about 1/3 of the coconut milk while still mixing.
Gradually pour in about 1/3 of the egg mixture while still mixing.
Repeat the alternating process until everything is incorporated.
Gradually pour in the oil while still mixing.
Lastly, add in pandan paste.
Mix to combine well. Mix, mix, mix.
The batter should be glossy and smooth.
Prepare a steamer.
Line muffin tins with cupcake liners.
Making life easier, use a sorbet scoop to transfer the batter into the cupcake liners.
You should get 6 equal portions (I am a bit OCD, so I divide and measured out 6 equal portions).
Steam until the kueh blossom and pass the skewer test.
Skewer test is when you insert a skewer into the kueh, it comes out clean.
Remove from steamer and set aside to cool slightly about 30 mins.
Assemble the huat kueh.
Using a cupcake corer, remove the center core of the kueh, but leave the tip intact.
Transfer kaya into a piping bag.
Pipe the fillings into the core.
Cover the core with the tip.
Repeat the process for the remaining kueh.