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RECIPE
9 INGREDIENTS21 STEPS1HR

Palm Sugar Steamed Muffins 蒸椰糖发糕

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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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A super easy steamed cake recipe and it works so well with palm sugar! Amazing soft texture, so moist and it has a fragrant smoky aroma. This is one of the nostalgia foods that brings back memories and simply a favourite for the old and young alike.

1HR

Total 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:
2
Serves 2
2 cups
Palm Sugar
1 1/2 cups
Water
1 Tbsp
Baking Powder
1 cup
Coconut Milk
to taste
Pandan Leaves
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Nutrition Per Serving
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CALORIES
1786
FAT
28.1 g
PROTEIN
27.4 g
CARBS
358.3 g

Directions

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Step 1
In a large mixing bowl, mix All-Purpose Flour (200 gram), Instant Dry Yeast (1 tablespoon) and Granulated Sugar (140 gram). Then, add in lukewarm Water (3/4 cup) and mix well.
Step 2
Cover with cling wrap and set aside to ferment for 12 hours.
Step 3
After 12 hours, the yeast mixture is ready to be used.
Step 4
Wash, rinse and knot Pandan Leaves (to taste).
Step 5
Put Granulated Sugar (1 tablespoon) Palm Sugar (250 gram), knotted pandan leaves and Water (3/4 cup) in a pot.
Step 6
Bring to a boil till palm sugar is melted. Stir occasionally.
Step 7
Then, remove the pandan leaves.
Step 8
Strain and set aside to cool to room temperature.
Step 9
In a medium size mixing bowl, mix well sifted All-Purpose Flour (250 gram) and Baking Powder (3 teaspoon).
Step 10
Then, add in thick Coconut Milk (1 cup).
Step 11
Whisk until well combined. And we're ready to make palm sugar fatt koh.
Step 12
First, arrange paper cups in bamboo steamer.
Step 13
In a mixing bowl, add palm sugar syrup and flour mixture into the fermented yeast mixture.
Step 14
Whisk to mix well, till a thick smooth batter is formed.
Step 15
Strain batter into a large measuring cup. This makes it easier to pour into cupcake moulds.
Step 16
Pour strained batter into cupcake moulds, until 3/4 full.
Step 17
Bring water to a boil in steamer. Place bamboo steamer over the boiling water in steamer.
Step 18
Cover and steam over HIGH heat, for about 20 minutes.
Step 19
And we're done! If steamed muffins are done, a toothpick inserted in centre will come out clean.
Step 20
Remove bamboo steamer from heat.
Step 21
Then, remove steamed muffins to cool completely on wire rack or serve immediately while hot. Serve and enjoy!

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Nutrition Per Serving
Calories
1786
% Daily Value*
Fat
28.1 g
36%
Saturated Fat
23.1 g
116%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
358.3 g
130%
Fiber
7.2 g
26%
Sugars
182.0 g
--
Protein
27.4 g
55%
Sodium
899.7 mg
39%
Vitamin D
--
--
Calcium
262.9 mg
20%
Iron
14.5 mg
81%
Potassium
546.9 mg
12%
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