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RECIPE
10 INGREDIENTS16 STEPS4HR

Steamed Mandarin Orange Muffin (Huat Kueh)

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Huang Kitchen

Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
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This is an extremely easy recipe that showcases Asian flavors with mandarin oranges. Filled with citric aroma, it's also a great way to use up extra mandarin oranges during the festive Chinese New Year. The Huat Kueh's vibrant colors and soft texture not only look pretty but taste great too.
4HR
Total Time
30MIN
Active Time

Huang Kitchen

Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12

Yeast Mixture

3/4 cup
3/4 cup
Water , room temperature

Flour Mixture

5 3/4 cups
Hong Kong Flour
1/3 cup
Tapioca Flour , sifted
1/2 Tbsp
Baking Powder

Other Ingredients

2 1/2 cups
1 1/4 cups
Coconut Milk , room temperature

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Nutrition Per Serving

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CALORIES
504
FAT
7.2 g
PROTEIN
9.8 g
CARBS
101.3 g

Author's Notes

Freeze extra muffins in the refrigerator. When needed, remove from the freezer, thaw slightly and steam for 5-10 minutes until muffins before serving.

Cooking Instructions

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Step 1
First, clean and rinse well the Mandarin Orange (3). Then using a vegetable shredder, grate the orange rind.
Step 2
Peel to remove the skin, remove pith, seeds and break into segments.
Step 3
Then, using a sharp knife, cut the segmented mandarin oranges into small pieces and set aside.
Step 4
Using a medium size bowl, proof yeast mixture. Mix the All-Purpose Flour (100 gram), Instant Dry Yeast (2 tablespoon) and Water (200 milliliter) and set aside to proof for 30 minutes.
Step 5
Meanwhile, prepare the dry ingredients. Sift the Hong Kong Flour (700 gram), Tapioca Flour (50 gram), and Baking Powder (2 teaspoon) into another mixing bowl. Mix in orange zest and set aside.
Step 6
Using a large mixing bowl, prepare the wet ingredients. Add in Egg (4) and Granulated Sugar (500 gram). Whisk together till sugar dissolves.
Step 7
Then add Coconut Milk (300 milliliter). Lastly fold in the chopped mandarin orange and mix till combined.
Step 8
Next, add in the proofed yeast mixture and stir well with a wire whisk.
Step 9
Then, add in the sifted flour mixture. Gently fold until just combined and there is no traces of flour. Do not over mix the batter.
Step 10
Set aside to proof for 3 hours.
Step 11
Meanwhile, prepare steamer to steam the muffins by boiling some water in a wok.
Step 12
Line steaming cups with paper liners.
Step 13
Using an ice-cream scoop, fill the mixture to the brim. Fill the batter up to the rim of pudding cup liners to allow the muffins to "smile" when steamed. Place over steamer.
Step 14
Cover and steam on high heat for 15 minutes. Then turn off heat, leave the steamed muffins for another 5 minutes. Steam the muffins on HIGH heat. Otherwise the muffins will not rise enough for it to "smile/laugh".
Step 15
Then quickly remove the lid. Remove from steamer and cool on wire rack before serving.
Step 16
These soft and fluffy moist muffins can be served warm or even at room temperature. As always, Enjoy!

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Nutrition Per Serving
Calories
504
% Daily Value*
Fat
7.2 g
9%
Saturated Fat
5.3 g
26%
Trans Fat
0.0 g
--
Cholesterol
60.8 mg
20%
Carbohydrates
101.3 g
37%
Fiber
2.9 g
10%
Sugars
44.0 g
--
Protein
9.8 g
20%
Sodium
96.3 mg
4%
Vitamin D
0.3 µg
2%
Calcium
47.4 mg
4%
Iron
4.3 mg
24%
Potassium
138.8 mg
3%
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