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Steamed Matcha Muffins 绿茶发糕
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Recipe

11 INGREDIENTS • 12 STEPS • 45MINS

Steamed Matcha Muffins 绿茶发糕

4.5
2 ratings
Steamed Matcha Chinese Muffins (Huat Kueh) 绿茶发糕, a delicious steamed delicacy. Soft and fluffy steamed rice cakes, filled with the signature fragrance of matcha green tea.
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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/
Steamed Matcha Chinese Muffins (Huat Kueh) 绿茶发糕, a delicious steamed delicacy. Soft and fluffy steamed rice cakes, filled with the signature fragrance of matcha green tea.
45MINS
Total Time
$1.34
Cost Per Serving
Ingredients
Servings
6
US / Metric
White Rice
1/2 cup
White Rice
250 g cooked rice per 6 servings
Rice Wine Yeast
1 tsp
Rice Wine Yeast
Water
2 Tbsp
Water
Rice Flour
3 1/2 cups
Rice Flour
Granulated Sugar
1 1/4 cups
Water
2 1/2 cups
Water
Fruit Salt
1/2 Tbsp
Fruit Salt
Pandan Leaves
to taste
Pandan Leaves
Nutrition Per Serving
VIEW ALL
Calories
566
Fat
0.1 g
Protein
7.1 g
Carbs
131.1 g
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Steamed Matcha Muffins 绿茶发糕
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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.
http://www.huangkitchen.com/
Cooking InstructionsHide images
step 1
Put a piece of Rice Wine Yeast (1 tsp) into a plastic bag and crushed/pound till fine.
step 1 Put a piece of Rice Wine Yeast (1 tsp) into a plastic bag and crushed/pound till fine.
step 2
Place cooked White Rice (1/2 cup) to cool in a casserole and prepare other ingredients needed to ferment the rice.
step 2 Place cooked White Rice (1/2 cup) to cool in a casserole and prepare other ingredients needed to ferment the rice.
step 3
Sprinkle the pounded sweet wine yeast on top of the rice followed by Granulated Sugar (1/2 Tbsp) and Water (2 Tbsp). Mix well. Cover and leave to ferment for 48 hours (2 days) at room temperature.
step 3 Sprinkle the pounded sweet wine yeast on top of the rice followed by Granulated Sugar (1/2 Tbsp) and Water (2 Tbsp). Mix well. Cover and leave to ferment for 48 hours (2 days) at room temperature.
step 4
Meanwhile make pandan juice by blending Pandan Leaves (to taste) and Water (2 1/2 cups). Strain the juice and top up with more water to 600ml.
step 4 Meanwhile make pandan juice by blending Pandan Leaves (to taste) and Water (2 1/2 cups). Strain the juice and top up with more water to 600ml.
step 5
When ready, blend fermented rice with about 1 cup (250ml) of the pandan juice. Then pour in the balance 350ml and mix well with blended rice.
step 5 When ready, blend fermented rice with about 1 cup (250ml) of the pandan juice. Then pour in the balance 350ml and mix well with blended rice.
step 6
Then have ready the dry ingredients to make the batter. Be sure to sift the Rice Flour (3 1/2 cups) and Tapioca Starch (4 Tbsp).
step 6 Then have ready the dry ingredients to make the batter. Be sure to sift the Rice Flour (3 1/2 cups) and Tapioca Starch (4 Tbsp).
step 7
Mix the rice flour, tapioca flour and Granulated Sugar (1 1/4 cups) in a large bowl. Add blended rice mixture into the flour mixture. Stir until it becomes a smooth batter. Then strain the batter into a clean pot.
step 7 Mix the rice flour, tapioca flour and Granulated Sugar (1 1/4 cups) in a large bowl. Add blended rice mixture into the flour mixture. Stir until it becomes a smooth batter. Then strain the batter into a clean pot.
step 8
Cover and leave to ferment further for another 11 hours.
step 8 Cover and leave to ferment further for another 11 hours.
step 9
Next, have ready ENO (fruit salt) and green tea powder.
step 9 Next, have ready ENO (fruit salt) and green tea powder.
step 10
After fermenting for 11 hours, add in Matcha Powder (1 Tbsp) and Fruit Salt (1/2 Tbsp). Stir to mix well. Immediately transfer the matcha batter into a measuring cup for ease of pouring into steaming cups. Pour batter into lined steaming cups until 90% full.
step 10 After fermenting for 11 hours, add in Matcha Powder (1 Tbsp) and Fruit Salt (1/2 Tbsp). Stir to mix well. Immediately transfer the matcha batter into a measuring cup for ease of pouring into steaming cups. Pour batter into lined steaming cups until 90% full.
step 11
Place filled steaming cups in prepared steamer. In batches, steam the batter in steaming cups over high heat for 15 minutes in a covered wok. And we're done!
step 11 Place filled steaming cups in prepared steamer. In batches, steam the batter in steaming cups over high heat for 15 minutes in a covered wok. And we're done!
step 12
Remove from heat and leave to cool. Then remove the lined rice cake from the steaming cups. Cool before serving with a cup of hot chinese tea or roasted green tea and Enjoy!
step 12 Remove from heat and leave to cool. Then remove the lined rice cake from the steaming cups. Cool before serving with a cup of hot chinese tea or roasted green tea and Enjoy!
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Tags
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Dairy-Free
Gluten-Free
Snack
Shellfish-Free
Chinese
Vegan
Vegetarian
Dessert
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