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Palm Sugar Steamed Muffins (Gula Melaka Huat Kueh)
Recipe

11 INGREDIENTS • 21 STEPS • 12HRS 50MINS

Palm Sugar Steamed Muffins (Gula Melaka Huat Kueh)

5.0
1 rating
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 those nostalgic foods that brings back memories and is simply a favorite for the old and young alike.
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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/
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 those nostalgic foods that brings back memories and is simply a favorite for the old and young alike.
12HRS 50MINS
Total Time
$0.81
Cost Per Serving
Ingredients
Servings
8
US / Metric
Palm Sugar Syrup
Palm Sugar
2 cups
Water
3/4 cup
Water
Pandan Leaves
to taste
Pandan Leaves
Yeast Mixture
All-Purpose Flour
1 2/3 cups
Water
3/4 cup
Warm Water
Flour Mixture
All-Purpose Flour
2 cups
Baking Powder
1 Tbsp
Baking Powder
Full-Fat Coconut Milk
1 cup
Full-Fat Coconut Milk, room temperature
Nutrition Per Serving
VIEW ALL
Calories
454
Fat
2.1 g
Protein
6.2 g
Carbs
102.0 g
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Palm Sugar Steamed Muffins (Gula Melaka 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/

Author's Notes

Makes 16 servings.

To ensure proper rising and for "smiling" fatt koh (cracked open effect), use molds where the height is greater than the diameter. Choose molds with almost similar top and base diameters.

Make sure the palm sugar syrup has cooled down to room temperature before adding it to the mixture to avoid killing the yeast.

It is very important not to open the cover during the steaming process. If more water needs to be added into the steamer, just pour in slowly through the side of the cover.
Cooking InstructionsHide images
step 1
In a large mixing bowl, mix All-Purpose Flour (1 2/3 cups), Instant Dry Yeast (1 Tbsp), and Granulated Sugar (2/3 cup). Then, add in Water (3/4 cup) and mix well.
step 1 In a large mixing bowl, mix All-Purpose Flour (1 2/3 cups), Instant Dry Yeast (1 Tbsp), and Granulated Sugar (2/3 cup). Then, add in Water (3/4 cup) and mix well.
step 2
Cover with cling wrap and set aside to ferment for 12 hours.
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 3 After 12 hours, the yeast mixture is ready to be used.
step 4
Wash, rinse, and knot Pandan Leaves (to taste).
step 4 Wash, rinse, and knot Pandan Leaves (to taste).
step 5
Put Granulated Sugar (1 Tbsp), Palm Sugar (2 cups), knotted pandan leaves, and Water (3/4 cup) in a pot.
step 5 Put Granulated Sugar (1 Tbsp), Palm Sugar (2 cups), knotted pandan leaves, and Water (3/4 cup) in a pot.
step 6
Bring to a boil till the palm sugar is melted. Stir occasionally.
step 6 Bring to a boil till the palm sugar is melted. Stir occasionally.
step 7
Then, remove the pandan leaves.
step 7 Then, remove the pandan leaves.
step 8
Strain and set aside to cool to room temperature.
step 8 Strain and set aside to cool to room temperature.
step 9
In a medium-size mixing bowl, mix All-Purpose Flour (2 cups) and Baking Powder (1 Tbsp).
step 9 In a medium-size mixing bowl, mix All-Purpose Flour (2 cups) and Baking Powder (1 Tbsp).
step 10
Then, add in Full-Fat Coconut Milk (1 cup).
step 10 Then, add in Full-Fat Coconut Milk (1 cup).
step 11
Whisk till well combined. And we're ready to make palm sugar fatt koh.
step 11 Whisk till well combined. And we're ready to make palm sugar fatt koh.
step 12
First, arrange paper cups in bamboo steamer.
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 13 In a mixing bowl, add palm sugar syrup and flour mixture into the fermented yeast mixture.
step 14
Whisk to mix well, until a thick smooth batter is formed.
step 14 Whisk to mix well, until 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 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 16 Pour strained batter into cupcake moulds, until 3/4 full.
step 17
Bring water to a boil in a steamer. Place bamboo steamer over the boiling water in the steamer.
step 17 Bring water to a boil in a steamer. Place bamboo steamer over the boiling water in the 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 the center will come out clean.
step 19 And we're done! If steamed muffins are done, a toothpick inserted in the center will come out clean.
step 20
Remove bamboo steamer from heat.
step 20 Remove bamboo steamer from heat.
step 21
Then, remove steamed muffins to cool completely on a wire rack or serve immediately while hot. As always, enjoy!
step 21 Then, remove steamed muffins to cool completely on a wire rack or serve immediately while hot. As always, enjoy!
Tags
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Dairy-Free
Brunch
Shellfish-Free
Chinese
Vegan
Vegetarian
Dessert
Spring
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