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Appears in
Chinese Heritage Cooking

By Christopher Tan and Amy Van

Published 2018

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There are many different recipes for these fluffy steamed cakes, which are served on celebratory occasions and also used as religious offerings. Some variations are leavened with yeast and some with baking powder. Some are made with ground cooked rice, some with rice flour and some with soft wheat flour. This easy recipe uses a blend of flours and leavening agents for a fine yet substantial texture. Huat kueh are best eaten hot and fresh, as they become stodgy when cold.