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Recipes
Steamed Mandarin Orange Muffin (Huat Kueh)
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10 INGREDIENTS • 16 STEPS • 4HRS

Steamed Mandarin Orange Muffin (Huat Kueh)

Recipe
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.
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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.
http://www.huangkitchen.com/
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.
4HRS
Total Time
$1.18
Cost Per Serving
Ingredients
Servings
12
us / metric
Yeast Mixture
All-Purpose Flour
3/4 cup
Water
3/4 cup
Water, room temperature
Flour Mixture
Hong Kong Flour
5 3/4 cups
Hong Kong Flour
Tapioca Starch
1/3 cup
Baking Powder
2 tsp
Baking Powder
Other Ingredients
Coconut Milk
1 1/4 cups
Coconut Milk, room temperature
Nutrition Per Serving
VIEW ALL
Calories
502
Fat
7.2 g
Protein
9.8 g
Carbs
101.1 g
Add to plan
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Steamed Mandarin Orange Muffin (Huat Kueh)
Save
author_avatar
Huang Kitchen
Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
http://www.huangkitchen.com/

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 InstructionsHide images
step 1
First, clean and rinse well the Mandarin Oranges (3). Then using a vegetable shredder, grate the orange rind.
step 1 First, clean and rinse well the Mandarin Oranges (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 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 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 (3/4 cup), Instant Dry Yeast (2 Tbsp) and Water (3/4 cup) and set aside to proof for 30 minutes.
step 4 Using a medium size bowl, proof yeast mixture. Mix the All-Purpose Flour (3/4 cup), Instant Dry Yeast (2 Tbsp) and Water (3/4 cup) and set aside to proof for 30 minutes.
step 5
Meanwhile, prepare the dry ingredients. Sift the Hong Kong Flour (5 3/4 cups), Tapioca Starch (1/3 cup), and Baking Powder (2 tsp) into another mixing bowl. Mix in orange zest and set aside.
step 5 Meanwhile, prepare the dry ingredients. Sift the Hong Kong Flour (5 3/4 cups), Tapioca Starch (1/3 cup), and Baking Powder (2 tsp) into another mixing bowl. Mix in orange zest and set aside.
step 6
Using a large mixing bowl, prepare the wet ingredients. Add in Eggs (4) and Granulated Sugar (2 1/2 cups). Whisk together till sugar dissolves.
step 6 Using a large mixing bowl, prepare the wet ingredients. Add in Eggs (4) and Granulated Sugar (2 1/2 cups). Whisk together till sugar dissolves.
step 7
Then add Coconut Milk (1 1/4 cups). Lastly fold in the chopped mandarin orange and mix till combined.
step 7 Then add Coconut Milk (1 1/4 cups). 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 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 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 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 11 Meanwhile, prepare steamer to steam the muffins by boiling some water in a wok.
step 12
Line steaming cups with paper liners.
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 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 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 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!
step 16 These soft and fluffy moist muffins can be served warm or even at room temperature. As always, Enjoy!
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Tags
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Dairy-Free
Asian
Shellfish-Free
Chinese
Vegetarian
Dessert
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