This eggless no-yeast steamed sweet potato huat kueh (Fatt Koh) is one of my favorite Chinese steamed cake I like to make. They are easy and quick to put together and they crack open beautifully.
Mix all the dry ingredients and whisk to mix. Line the muffin cups with paper
Peel and cut the sweet potatoes into smaller pieces and steam on high heat until fork-tender for 10 minutes. Get the steamer ready to steam the cake over high heat. Make sure the steamer is filled with enough water for steaming the huat kueh
Mash the sweet potatoes while they are warm. Add sugar, coconut milk, and oil and stir to combine. Sift in the dry ingredients and stir to combine until you no longer see loose flour. The batter will be lumpy and thick. As long as you don't see any more loose flour, don't over mix it anymore
Scoop the batter (using an ice cream scoop is easier if you have one) into the cups and fill it up to the brim. Place this inside the steamer and steam over high heat for 15 minutes
Remove from the steamer and let them cool down inside the cups for few minutes and then transfer out from the cups and place on a cooling rack to cool down completely
Notes
If you choose to use gula Melaka/gula Jawa, melt the sugar with the coconut milk over low heat just until the sugar melts and then strain the mixture and proceed with the recipe