Steamed Mandarin Orange Huat Kueh (No Yeast, Eggless)
Course: Cakes, Chinese New Year
Cuisine: Chinese
Prep Time: 10 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 40 minutesminutes
Servings: 8medium cupcakes or 5 inches round cake
Calories: 253kcal
Author: Marvellina
This steamed Mandarin orange huat kueh is soft, fluffy, and has a great intense orange flavor. The recipe is eggless and doesn't use yeast. A great way to use up your Mandarin orange stash.
Test the baking powder for freshness by using 1/2 teaspoons of baking powder with 1 Tbsp of hot water. It should sizzle immediately. If it doesn't, do not proceed with the recipe until you get a fresh batch
Prepare the steamer by bringing the water to a boil. If you are steaming one large cake, make sure the water is enough for at least 30 minutes of steaming over high heat
Whisk all-purpose flour, baking powder, and salt (omit if using self-raising flour) to combine. Add orange juice, sugar, and oil. Stir to combine. Add orange zest and goji berries. There's no need to soak the dried goji berries as we are steaming the cake, so the berries won't dry out
Steaming:
For one large cake, line the metal round pan with parchment paper and pour the batter into the pan. Do not use thick glass or ceramic dish as they don't conduct heat very well. Use a skewer or chopstick to break up any large bubbles. Put in the steamer immediately and steam over high heat for 30-35 minutes or until a cake tester comes out clean
For cupcake/muffin size, line the cup with muffin liner. Do not use silicone cups as they do not conduct heat well and the cake won't crack and smile. Pour the batter into the cups, about 90% full. Put in the steamer immediately and steam over high heat for 20 minutes or until a cake tester comes out clean
Cool down the cake:
Remove from the steamer and let the cake cools down in the pan for 5 minutes and then remove to a cooling rack to cool down completely