椰糖发糕 Gula melaka huat kueh – highly recommended

Tomorrow is the Guan Yin Ma birthday.  有拜有保佑。。
If you like my pandan coconut huat kueh…  YOU should give this a try too…  it’s as soft as that.
I decided to forgo the extra baking powder in it Since I am using self rising flour, so you see
It didn’t really huat very nicely.

Make 7 huat kuehs

250g self raising flour 自发面粉
2 tablespoon virgin coconut oil (vco)/ corn oil
a pinch of salt
125g gula melaka  椰糖 + 50ml water to cook into syrup
2ooml coconut milk
( i Mix a pack of coconut cream powder with water to get 200ml coconut milk)

Mixed all together n steam for 20- 25min under High flame.

将材料搅拌均匀，倒入模型9分满，锅里的水一定要滚大火蒸20-25分钟 或至熟

Notes:

– Water in wok must be in boiling pt.
– turn to the highest flame so make sure you have enough water to Last the steaming time.
– wipe off any water on the wok cover before covering it back
– steam it in a mould that can hold the shape instead of just the paper liner itself.

Here’s my humble explanation…  I Hope it helps those who wanna to give it a try… 

Just make sure it’s well stir.. no need use too much strenght…

I wish those who are trying… successful in making it as well.