Fluffy Pandan Huat Kueh Recipe

Ever since my kueh craze, especially with my Kueh Bingka Ubi Kayu, I have been wanting to explore the realm of kuehs even more. This is especially given their popularity in Southeast Asian countries including Malaysia and Singapore. Consequently, it also means that they are a huge part of my childhood.

One such kueh that I always wanted to make is these Fluffy Pandan Huat Kueh. To start, Huat Kueh is a traditional Chinese steamed rice flour cake. “Huat” means to prosper or rise, and is commonly made in festive occasions to symbolise growth and fortune. These are extremely and nicely fluffy, partially thanks to the copius amount of baking powder!

There are many flavours you can make for these Huat Kuehs, be it Pandan, Chocolate, Vanilla and Brown Sugar or even more modern flavours such as Matcha and Black Sesame. However, I still really like these Pandan Huat Kueh because of how well the Pandan complements the fresh coconut milk.

If you’re making a large batch, I will recommend that you can also split your ingredients to make two smaller batches of different flavours!

To make the Chocolate Huat Kuah for example, simply replace 2 tablespoons of flour with cocoa powder. Then, to make the vanilla version, omit the pandan completely. I will still recommend the use of coconut milk!

Another important consideration is the type of flour to be used. The traditional Huat Kueh would have been made with rice flour. However, I did not have any on hand and my experience using all-purpose / plain flour has yielded more delicious Huat Kuehs. Give it a try and you will know what I mean, no regrets!

Otherwise, make sure to get your steamer ready for this! I know I am bakeomaniac but I got to say, I really appreciate my steamer of late especially to re-connect with my cultural roots.

Also, there are multiple ways to serve this. A common way is to eat these with Red Sugar and Shredded Coconut, which I very much enjoy! For myself, I serve my Pandan Huat Kueh with steamed, fresh shredded coconut for that extra touch of flavour.

Without further ado, the recipe!

Fluffy Pandan Huat Kueh Recipe
by Javier Tan September-21-2024

This no-fail Fluffy Pandan Huat Kueh is sure to open and “huat” (prosper)! Each of these are absolutely delicious, soft and flavourful!

Ingredients

1/3 Cup or 90ml of Flavourless Vegetable Oil (Canola / Sunflower)
1/2 Cup + 2 Tbspns or 120g of White Sugar
A Large Egg, Room Temperature, 55g
1/2 Cup + 2 Tbspns or 140g Coconut Milk (Fresh if possible)
1 Tsp or 5ml of Pandan Extract (to adjust accordingly, fresh okay too!)
2 Cups or 240g of All-Purpose / Plain Flour (Rice Flour is fine as well)
3 Tspns or 12g Baking Powder
(Optional, Topping) Approx 1/3 Cup of Steamed Shredded Coconut

Instructions

Whisk together the coconut milk, egg, pandan extract and sugar until of a single consistency.
Then, mix in the vegetable oil.
Finally, mix in the all-purpose flour and baking powder. At this stage, the batter will be thick.
Transfer to muffin / cupcake paper liners and steam for 18 – 20 minutes until nicely fluffy. Do not open the steamer halfway as the change in heat may cause them to collapse.
Once done, remove from steamer and let them sit for 10 minutes to cool.
Serve with coconut and red sugar if desired, and enjoy!

Details

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yield: 8 Fluffy Pandan Huat Kuehs

Notes:

If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
Serve fresh at room temperature (on the day itself and up to 4 days), best eaten on the day itself.
Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan