Free Online Recipes

Ingredients:
250g self raising flour
250ml coconut milk
1 medium/large egg
1 big piece of gula Melaka (Palm Sugar)
50ml water
300g sweet potato (about 3-4 small sweet potato)

Method:

1. Wash and steam the sweet potatoes until soft. Peel off the skin and use a fork or finger to roughly break into pieces then set aside to cool.
2. Place the 50ml of water and gula melaka (if possible break it into pieces so that it will melt easily) in a small saucepan and simmer over low heat until the gula melaka is completely dissolved into sugar syrup.
3. Set aside for it to cool before using.
4. Pour the self-raising flour into a big mixing bowl, then make a well in the center and pour in the coconut milk and use a balloon whisk to whisk a few times before adding in the egg.
5. Kept on whisk until the egg is incorporate into the batter then pour in the gula melaka syrup and whisk well.
6. The mixture will be sort of like a pancake batter, lastly add in the sweet potato pieces(reserve some for the topping) and use a spatula to stir till combined.
7. Spoon the mixture into a aluminium cup (100ml) then top with some extra sweet potatoes and steam over medium/high heat for about 20 minutes.

Note:

1. It can make about 7 – 9 cups 100ml size disposal cups of Huat Kueh.
2. You must wait for the water to boil before placing the cup mixtures into the steam, and do not open the cover of the steam in between the steaming time or else the Huat Kueh will not have the “Open Mouth” effect.
3. If is possible, strained the gula Melaka syrup after boiling to remove any big particulars or lumps in it.