Taro Huat Kueh (芋頭發糕) - by 페기양

Estimated 8 small cupcake size
PS: can use same recipe for Pumpkin Huat Kueh.

A) Starter Dough
100ml water (warm)
1 tsp instant yeast
100g plain flour

250g plain flour (I use Superfine flour / Pau flour)
2 tsp double acting baking powder
150g sugar
150g coconut milk
200g purple taro / normal yam (steam and mashed)
1 egg
1-2 tsp of taro paste (optional)

For Pumpkin version
Just replace the 200g Taro paste with Pumpkin paste. No need taro paste.

• Put starter dough ingredients into a bowl and mix well, cover the bowl and rest for 1-2 hours at room temperature till the dough double or more in size.
• Add the mashed taro, taro paste and sugar into the starter dough, mix well and follow with the coconut milk. Mix well.
• Add in the sifted flour and double acting baking powder. Mix well.
• Spoon batter into paper cups till ¾ full (high side of 3/4 to have the big flower effect)
• Steam at high heat for 20-25 mintues
Hi Fiona. Here goes in case BC members want to steam for CNY Huat Huat.
This is the Pumpkin version. Extra bonus. Haha
Tks q .. Will archives asap .. Happy CNY babe
Yes this is correct
I want this .. The second recipe
Tks q so much
Ok ok. Thank you. Happy New Year.

Fiona Lau

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