Easy Soft and Fluffy Rice Flour Huat Kueh (No Yeast, No ENO)
Course: Cakes
Cuisine: Chinese
Prep Time: 10 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 25 minutesminutes
Servings: 8small cakes (about 1/4 cup size)
Calories: 101kcal
Author: Marvellina
Learn how to make a simplified version of the traditional Chinese rice flour huat kueh without using any eggs, yeast, and ENO.. I'm sharing how to make original flavor huat kueh and gula Melaka huat kueh.
Bring the water in the steamer to a rolling boil. Wrap the lid of the steamer with a cloth to prevent condensation from dripping on the cake surface. Prepare the cups by lining them with a paper liner. I use aluminum muffin cups. OR you can use small ceramic/glass tea cups . I don't recommend silicone molds as they are poor heat conductors and the cakes did not bloom open when I use them
If you use ceramic or glass material type of cups, I highly recommend that you preheat the cups in the steamer for 5 minutes. Please note that if you use ceramic or glass cups/bowls, the cake won't split open as big as if you use aluminum tins/cups
Prepare the cake batter:
Combine rice flour and baking powder. Whisk to combine.
For original/pink cupcakes:
Heat up milk, sugar, and salt in a saucepan just until sugar melts. There's no need to bring it to a boil. Let it cool down a little bit. Add vanilla extract (if using) and oil and stir to combine. The batter is runny and pourable. Add a few drops of red food coloring. The amount depends on how light or deep the color you want
For gula Melaka version:
For gula Melaka version, put milk, salt, and gula Melaka in a saucepan. Bring to a gentle simmer just to cook until sugar melts. Strain the mixture and let it cool down a little bit. Add the gula Melaka mixture, and oil to the flour mixture and oil and stir until combined. The batter is runny and pourable
Steaming:
It's easier to transfer the batter into a measuring cup with a spout. Pour the batter into the cups , about 80% full only, if you fill them up all the way up, they may not bloom or won't bloom open properly
Steam over high heat for 15 minutes. Make sure the heat is really high or the cake will not split open and you will have a dense cake. I use my largest burner on the stove, so make sure you do the same too. Check with a cake tester and it should come out clean
Let them cool down in the cup for 5 minutes and then transfer to a cooling rack to let them cool down completely
Storing:
Individually wrap the cake with a cling wrap and store in air-tight container. They can be stored at room temperature for 2-3 days. For longer storage, freeze them for up to one month. Simply reheat in the steamer until warm through again and they will be soft and fluffy again