CAKE - Pandan Huat Kuih (香兰发糕）

By Aemelia

Ingredients

• 250 grams of self raising flour （自发面粉）
• 150 grams of castor sugar （白砂糖）
• 1 teaspoon of double acting baking powder or baking powder (双重发粉或发粉）
• 1 egg (鸡蛋）
• 200 grams of plain water （白水）
• 50 grams of melted butter （牛油）
• 6 pieces of pandan leaves （香兰叶）

Details

Servings 6
Adapted from kwgls.wordpress.com

Preparation

Step 1

Get ready a steamer with water capable of steaming the Kuih for at least 20 minutes.

Blend the pandan leaves with the water. Sieve the pandan juice to a pan. Pour in the sugar. Heat the pandan juice and sugar until all the sugar have dissolved. There is no need to bring the juices to boiling point. As long as the sugar have dissolved, off the heat and set aside the pandan syrup for later use.

Heat up the butter in a microwave for about 30 seconds. When cool, add in the eggs and stir lightly until well combined. Set aside..

In another big mixing bowl, sift the self raising flour and double acting baking powder. Make a well in the centre. Add the Pandan juice followed by the egg butter mixture. Use a hand mixer and whisk until well mixed.

Transfer it to some cupcake cups and fill the cups with the batter until at least 95% full. Steam in the steamer for 15-20 minutes or until a skewer inserted in the centre come out clean. It is best that the cupcakes cups be pre-steamed before filling of the batter. You shall use high heat in the entire process of steaming. Best served hot as a snack .