Pandan Coconut Huat Kueh (Fatt Koh)

Pandan Coconut Huat Kueh (Fatt Koh)

Course: Chinese New Year, Dessert, Kue, Snack
Cuisine: Chinese
Prep Time: 21 minutes
Cook Time: 15 minutes
Total Time: 33 minutes
Servings: 10 cakes
Author: Marvellina
Super delicious and soft Chinese steamed cake infused with natural pandan flavor made without yeast with that signature smiling top. Can be made into assorted flavors.
Print Recipe


Wet ingredients:

  • 150 gr sugar
  • 1 large egg about 55 gr
  • 150 gr coconut milk for cocoa and vanilla flavor
  • 100 gr cooking oil

Dry ingredients:

For Pandan flavor :

For cocoa flavor:

  • 1 tsp cocoa powder

For vanilla flavor (pink color):


Making the cake batter:

  • Mix all 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 egg into a mixing bowl of a mixer. Add sugar and use a whisk attachment to cream until the mixture is pale and creamy, about 2 minutes. For pandan flavor, add coconut cream and pandan juice. For other flavors, add coconut milk (not coconut cream).  Continue to whisk another 2 minute
  • Gradually add in the flour mixture, alternating with the cooking oil. Continue to do so until you run out of flour and oil
  • Add in cocoa powder or vanilla extract and red food gel at this point. Continue to mix until the batter is thick but spreadable
  • Scoop the thick batter to the cup with a spoon. You might need a rubber spatula to help you. Fill it up all the way to the top. When you do this, the cake will give you a big smile on top later :)
  • Place the cups inside the steamer and steam over high heat. Make sure the heat is 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