Mia Bakes: Brown Sugar Steamed Cake (Huat Kueh)

Yes, that's a huat kueh (steamed cake) and I made it in a loaf pan. ROFL.

Never knew that making huat kueh can be so easy (though it take a little waiting time). So let's get over the ingredient so we can get started!

To get 1 loaf pan (approximate 10 slices), you'll need:

150g all purpose flour

50g dark brown sugar 

(add more if you prefer sweeter taste)

120ml warm water

(I used 50ml hot water and 70ml room temperature water)

1 egg

1 tsp yeast (about 3g)

1/4 tsp baking powder (optional)

toppings of your choice (I used about 35g of chopped dates & sultanas)

Making this steamed cake can't be any easier! First, fully melt your brown sugar in about 50ml of hot water and then add 70ml of room temperature water to make it lukewarm. Do make sure it's not too hot, if not you may kill your yeast. 

In a clean bowl, sift in your flour and add in your yeast and baking powder if you prefer to have extremely soft and airy steamed cake. If you prefer to have your steamed cake more solid and chewy, leave out the baking powder. 

Add in the lukewarm brown sugar water and crack in an egg. Mix well until fully incorporated. 

Pour the mixture into a well greased loaf pan (or any baking tin you prefer) and cover well with cling wrap to prevent the batter from drying out. Then, leave it to proof at a warm spot for about 1 to 2 hours until it almost tripled in size.

I proofed mine using my oven's proofing setting and it took me about 45 minutes. 

Then, scatter your topping lightly over the top of the proofed batter. I suggests that you chop your toppings as small as possible as they might all just sink to the bottom if too heavy, for the batter is pretty liquidy. 

Steam your cake over medium/high heat for 30 minutes before turning off the heat and leaving it in the covered pot/steamer for an additional 5 minutes before opening your lid and taking your steamed cake out. Let it cool in the tin for another 5 to 10 minutes before flipping it out on a cooling rack to cool completely. 

The combination of both yeast and baking powder gave me some ridiculously soft and fluffy steamed cake! HUAT AH!

Till then,

Mia Foo