Personally I would prefer the savoury type of kueh rather than the sweet type. I never like sweet stuff thought I like to make them for the family.  One of my favourite is Yam Cake or  Wu Tau Kou. Last weekend I make Yam Cake for tea-time at home. Just make a small tray of it and it is just enought for 4 of us at home.

My 3rd Kor gave me the tip on measuring the rice flour and water which you can never go wrong with it and the texture turned out just nice and firm, not too soft nor too hard. Her secret recipe of measurement is 1 : 2  ( 1 cup of rice flour and 2 cups of water ) using the rice bowl or any size of rice bowl. My 4th Kor and 6th Kor also makes very nice Yam Cake but many times when I asked them their recipe is always based on estimation… aiyar… agak-agak lagi.  So I rather stick to my 3rd Kor’s recipe.

Ingredients :
1 small yam, peeled the skin and cut into small cubes
1/2 bowl dried prawns, soak in water and chopped
Some chopped garlic and onion
2 bowls rice flour
4 bowls water
1/4 tsp five spice powder
1/4 tsp pepper
1 tsp salt

Garnishing :
Fried shallots
Fried crispy dried prawns
Spring onion, chopped
Red chilli, cut into thin strips

Method :
1. Heat 1 bowl of oil in pan. Deep fry the cubed yam till golden brown. Dish up and put aside.
2. Pour away the oil and leave about 2 tbsp in the pan. Sautee garlic, onion and dried prawns till fragrant.
3. In a big bowl, mix rice flour with water. Mixed well.
4. Pour the batter into the pan and add in five spice powder, pepper and salt.
5. Add in the fried yam cube into the batter and cook batter till slightly thick and pour the batter into a well greased square tin.
6. Steam the yam cake for about 40 mins or till cook.
7. Leave aside to cool and garnish with fried shallots, dried prawns, spring onion and chilli.
8. Serve with chilli sauce or sweet sauce.

Isn’t his Mee Suah Kueh a wonderful snacks for breakfast or tea treat. This is something different from the normal Mee Suah Soup that I cooked quite often. This is something different that Dearie Suki who doesn’t eat Mee Suah also didn’ t realize it is actually Mee Suah Kueh. This wonderful recipe is from here.

Ingredients :
2 packets mee suah , about 8 pieces
50gm to 100gm lean pork / chicken meat , minced
50gm to 100gm prawns, chopped roughly
1 whole bulb garlic, chopped finely
spring onions, chopped
2 tbsp oil
2 soup bowls of hot water

Seasoning Ingredients :
2 tsp of salt
1/4 tsp white pepper powder

Method:
1. Heat oil in wok and fry garlic till beginning to brown. Add meat and continue to stir fry till meat changed colour. Next, add prawns and stir well for 15 seconds.
2. Add water and bring to boil. Add mee suah and stir well to evenly coat with other ingredients. Sprinkle the spring onions at this stage.
3. Add more water to just cover the mee suah so that it cooks in a thick and sticky soup (not runny). Once the mee suah is evenly coated, remove onto a stainless steel plate or pan.
4. Steam it for 3 minutes. Allow to cool overnight.
5. Cut into squares, dip into beaten egg and deep fry till golden brown. Remove and place onto kitchen napkin to absorb excess oil prior to serving.

I can never get bored making the Huat Kueh using the current recipe I posted. My 6th Kor and my Mom is crazy over learning to make this Huat Kueh. I don’t know how many times they tried. Hopefully every attempt is a success to them. For me, every month I have to make twice just for prayers at the altar on the 1st and 15th Chinese calender. Talking about that, today is the 1st day of July in Chinese calendar which means is the Hungry Ghost month. Ewwww…. I am blogging at this time 3.15am and I felt so eeerieee… Better sleep now!  

*** Per batch of recipe makes 20 pcs of the above Huat Kueh for prayers and balance are about 25 pcs of small mini Huat Kueh as shown on the first picture****

My Aunt, Aunty SH shared with me another of the Huat Kueh recipe given by her Malay colleague and she told me her Huat Kueh recipe is really good. I pen down the recipe shared by her and I told her I must try one day since she give such a great comment on it. I am surprised some of the bloggers who tried my previous Huat Kueh recipe and it didn’t turn out as Huat as it is shown in my previous post. Aunty SH told me maybe its the quality of the yeast or maybe its the steaming process and it needs hot boiling water. Hmmm… I know it is frustrated when it didn’t turned out as it is. Here I explored another recipe and I find it is much more better than my previous one. But for this recipe it takes longer to do it cos you need to ferment the rice and the rice wine biscuit for 1 1/2 days. It is more tedious though. But it is definately a recipe keeper and in future I will use this recipe. Even my Le-Ann also like it and she ate quite a number of it yesterday morning. View her cheeky picture HERE. Hahaha… Here you go the recipe. Good Luck

Ingredients :
1 cup cooked rice
1/2 piece sweet yeast biscuit ( chau peang ) , pounded till fine and sieve
2 cups water
1 cup sugar
3 cups rice flour ( used the Cap Teratai Rice Flour )
ENO - fruit salt

Method :
1. Place the cooked rice in a tupperware. Then sprinkle the pounded sweet yeast biscuit on top of the rice. Close the tupperware and let it ferment for 1 1/2 days under room temperature.
2. Blend the fermented rice with 2 cups of water and pour it into a mixing bowl.
3. Add in sugar and rice flour and mixed well. Sieve the batter with a siever.
4. Let it ferment for another 3 hours.
5. Divide the batter into 4 portions and mix with your favourite colourings.
6. Add in 1 tsp of ENO into each portion of the batter a mixed thoroughly. Do it portion by portion.
7. Pour the batter about 2/3 into a small chinese tea cups.
8. Steam over hot boiling water for 20 minutes. Remove and served with shredded coconut.

Makes about 40 pieces.

Note :
1. Make sure to add the ENO into the next portion after you have finished the first portion and you have to mixed it thoroughly in order for the ENO to dissolve. Failure to do so you will get brown dots on your Huat Kueh.
2. The Cap Teratai Rice Blended Flour is highly recommended. You can find it at Jusco Supermarket.

Cooked rice with pounded sweet rice wine biscuit. Ferment for 1 1/2 days.

Blend the fermented rice with water. It tasted and smells like the Pulut Tapai.

Cap Teratai Rice Flour is higly recommended. According to some of my Foodservice Wholesalers, they supplied this brand to most of the Hotels in KL. So I think it must be good.

Sieve the batter.

Prepare for steaming under hot boiling water. For this I don’t even need to make a slit on top of it and it just crack nicely after 15 minutes of steaming.

WONDERFUL!

Fatt Koh is a must for Chinese during prayers. ‘Fatt’ means prosperity and every 1st and 15th of Chinese calendar, Dearie Suki will have prayers at the altar. Everytime I need to go to the market to buy for at least 20’s Fatt Koh. It is something similar to a cupcakes but off course on top of the Fatt Koh is smiling ( cracked ).I never come across to try making this cos I hardly eat it and it is usually used for prayers. One day one of my Malay friend mentioned about this kueh and she gave me the recipe. Oh gosh, it is so easy to make and those selling in the market now cost RM0.50 to RM3.00 per piece ( depends on size )

I tried my first attempt last week during CNY eve, and the recipe required the batter to ferment for 1 day and yeast is used in the recipe. Here is the recipe.

Ingredients :
250gm rice flour
150gm sugar
300ml water
1 tbsp dried yeast
2 tsp ENO salt
Few drops of red colouring

Method :
1. Mix rice flour, yeast, sugar and water in a mixing bowl. Cover the bowl with a cling film and keep for 1 day to fregment outside room temperature.
2. Once it is fremented the batter will double up the size. Use a spoon and give it a good stir and add in few drops of red colouring. Then add in ENO salt and mixed well.
3. Line a paper cups in a muffin cup. Fill the cup with the batter at almost full. Then use a knife and cut a cross on top of the batter.
4. Steam the Fatt Koh for 20 minutes over hot boiling water.

Leave outside room temperature to fregment for 1 day.

Ready to be steamed over hot boiling water.

Once I opened up the cover. I am so happy cos the Fatt Koh is smiling at me and it is so lovely

Taaa…. Daaaa… DONE ( clap, clap, wink )