你发了吗？

发了！发了！

Beautiful mini Huat Kuehs that I made tonight......  :)

4 of us shared one of the cake after it is slightly cooled down. It is so moist and the sweetness is just right. Both girls said they want to have the remaining for breakfast tomorrow and already request me to make it again for breakfast on day after tomorrow too. Well, this is call planning ahead, right? LOL

Recipe adapted from bakingmum but I made 80% of the full portion and reduced the sugar content. Recipe for my adapted version is as follows:

200g self-raising flour

128g light brown sugar (see Note 1)

200g coconut milk (see Note 2)

1. Mix together the flour and brown sugar together in a mixing bowl, break the lumps in the sugar by hands, if necessary
2. Stir in coconut milk and mix till flour and coconut milk is well combined, until no more visible dry flour. Do not overmix otherwise the cake might not huat (ie split up nicely).  You should get a  sticky gluey mixture.
3. Pour into muffin cups and steam over high heat for 15 minutes (Note 3).

May we huat in the year of Rabbit, just like these Huat Kuehs!

Cheers!!

Agnes' Notes:

1. I used light brown instead of dark brown sugar. Hence, the light yellowish color cake, which I prefer over the conventional dark brown kind.
2. I used low-fat coconut milk, a healthier choice.
3. I would steam for 5 more mins the next time when I make this again as I find the bottom of the cakes are still a bit wet after 15 minutes. Alternatively, steam in one big lined container for 40-50 mins to get a big huat kueh.