RECIPE
11 INGREDIENTS12 STEPS45MIN

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.
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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.

45MIN

Total Cooking Time

11

Ingredients
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:
6
Serves 6
1 1/3 cups
White Rice , cooked
1 tsp
Rice Wine Yeast
2 Tbsp
Water
3 1/2 cups
Rice Flour
4 Tbsp
Tapioca Flour
2 1/2 cups
Water
1/2 Tbsp
Fruit Salt
to taste
Pandan Leaves
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Directions

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Step 1
Put a piece of Rice Wine Yeast (1 tsp) into a plastic bag and crushed/pound till fine.
Step 2
Place White Rice (1 1/3 cups) 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 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 6
Then have ready the dry ingredients to make the batter. Be sure to sift the Rice Flour (3 1/2 cups) and Tapioca Flour (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 8
Cover and leave to ferment further for another 11 hours.
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 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!

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