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Soft fluffy steamed cupcakes with bits of Oreo cookies with a nice smiling top. A traditional Chinese huat kueh with a modern twist.
Using my favorite pandan huat kueh recipe, I modified the recipe a bit to make this Oreo huat kueh. My kids are big fans of Oreo cookies and so we always have some around the house. I like to use them in baking as well.
How to make Oreo huat kueh
1. Separate the Oreo cookies and scrape the cream filling into a mixing bowl. You can put the cookies in a food processor and process them into a fine crumbs or put the Oreo cookies in a plastic bag, push all the air out and use a rolling pin to crush the cookies into fine crumbs
2. Mix the rest of the dry ingredients in a mixing bowl with the Oreo cookie crumbs. Set aside. Bring the water in the steamer to a boil. Make sure there’s enough water in the steamer. Line individual muffin cups with paper
3. Crack an egg into a mixing bowl of a mixer. Add sugar and Oreo cream filling and use a whisk attachment to cream until the mixture is pale and creamy at medium speed, about 2 minutes. Add milk and continue to whisk for another 2 minutes
4. Gradually add in the flour mixture, alternating with the cooking oil. Continue to do so until you run out of flour and oil. The batter will be thick
5. Fold in the Oreo crumbs just until combined
6. I transferred the batter into a piping bag as I feel like it’s easier to fill up the cup without being messy, but you can use a spoon to scoop the thick batter into the cup with a spoon. Fill it up to about 3/4 full. Smooth the top of the batter to make it neat so it will “split” open neatly. Sprinkle the reserved Oreo crumbs evenly on each cup
7. If the lid you use to cover the steamer’s pot doesn’t have a dome shape where the water condensation can drip down on the side, I suggest you wrap the lid with a cloth. If you use a bamboo steamer or if the lid is a dome, you don’t need to wrap it with a cloth
8. Place the cups inside the steamer and steam over high heat. Make sure the heat is high. I use the largest burner on the stove and the knob is set to high. Steam for 15 minutes. Do not open the lid throughout the steaming process. After 15 minutes, you can open the lid immediately and remove the cake from the steamer. Let them cool down for 1 minute and then transfer out from the muffin tin and let them cool down on a cooling rack
How to store
Let the huat kueh cool down completely. Store them in an air-tight container for 2-3 days. For longer storage, you can individually wrap it in plastic wrap and then put in the freezer bag, push all the air out and seal the bag. Keep in the freezer for about one month for the best result. Simply reheat them in the steamer when ready to serve and they will be as good as new.
Did you make this Oreo huat kueh recipe?
I love it when you guys snap a photo and tag it to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
Oreo Huat Kueh/Kuih (Oreo Steamed Cupcakes)
Ingredients
Wet ingredients:
- 1 large egg room temperature, about 58-60 grams with the shell
- 80 gr sugar
- 35 gr cream filling from Oreo cookies
- 120 gr whole milk
- 80 gr oil
Dry ingredients:
- 200 gr all-purpose flour
- ½ tsp salt
- 2 tsp baking powder
- 10 pieces Oreo cookies
Instructions
Prepare cake batter:
- Separate the Oreo cookies and scrape the cream filling into a mixing bowl. Put the Oreo cookies in a plastic bag, push all the air out and use a rolling pin to crush the cookies into fine crumbs. Reserve about 1/3 cup of the crumbs for topping later
- Mix the rest of the dry ingredients in a mixing bowl. Set aside. Bring a water in the steamer to a boil. Make sure there's enough water in the steamer. Line individual muffin cups with paper
- Crack an egg into a mixing bowl of a mixer. Add sugar and Oreo cream filling and use a whisk attachment to cream until the mixture is pale and creamy at medium speed, about 2 minutes. Add milk and continue to whisk for another 2 minutes
- Gradually add in the flour mixture, alternating with the cooking oil.Continue to do so until you run out of flour and oil. The batter will be thick. Fold in the Oreo crumbs just until combined.
- I transferred the batter into a piping bag as I feel like it's easier to fill up the cup without being messy, but you can use a spoon to scoop the thick batter into the cup with a spoon. Fill it up to about 3/4 full. Smooth the top of the batter to make it neat so it will "split" open neatly. Sprinkle some Oreo crumbs evenly on each cup
- If the lid you use to cover the steamer's pot doesn't have a dome shape where there water condensation can drip down on the side, I suggest you wrap the lid with a cloth. If you use a bamboo steamer or if the lid is dome, you don't need to wrap with a cloth
- Place the cups inside the steamer and steam over high heat. Make sure the heat is high. I use the largest burner on the stove and the knob is set to high. Steam for 15 minutes. Do not open the lid throughout the steaming process. After 15 minutes, you can open the lid immediately and remove the cake from the steamer. Let them cool down for 1 minute and then transfer out from the muffin tin and let them cool down on a cooling rack
