It's been a long time since I last steamed anything, and it's been even longer that I last steamed some huat kuehs. Since I had already cut open a big pumpkin yesterday, I decided to re-do my pumpkin huat kuehs using the steaming function of my rice cooker.
I know I would have a problem using my aluminium stacked steamer on my not-so-newly-acquired vitroceramic stove. In fact, I haven't steamed a
single bao ever since the last Aspiring Bakers Bao Ho-Chiak event, largely
due to the fact that I changed my stove from an electric stove to a
vitroceramic one. I realized that the heat emitted by this vitroceramic stove is not hot enough for me to do any decent steaming of cakes or kuehs. Sob Sob! :(
So I tried to use the steam function of my 5.5-cup Toshiba rice cooker and my 10-cup Cuckoo pressure rice cooker for this batch of 9 pumpkin huat kuehs, setting the time as 15 min for each. In the end, it turned out that the multi-cook function of my Cuckoo rice cooker (supposedly the steam function) failed terribly in steaming the huat kuehs. I think the multi-cook function is more like a slow-cook function, since after setting the time as 15 min, the huat kuehs have risen but the inside of each was not fully-cooked! My poor pumpkin huat kuehs had to be quickly dumped into Toshiba to finish off the steaming.
The result of steaming in my Toshiba rice cooker was OK, considered so-so, can do better. The huat kuehs would have split into a bigger smile if they were in a steamer on a hot gas stove. But as long as they taste good, who cares? :p
Moral of the story: Toshiba is still better than Cuckoo for steaming, but if you use a steamer on a powerful gas stove, it's even better, your huat kuehs will sure huat!
Recipe adapted from my previous post posted 2 years ago.
50g sifted plain flour
50g lukewarm water
1 tsp instant yeast
320g sifted plain flour
2 tsp double action baking powder
200g pumpkin, peeled, cut, steamed and mashed with fork
100ml coconut milk
120g brown sugar/gula melaka (reduced from 140g)
1. Dough Starter : Mix all starter ingredients in a bowl and set aside to proof for 30 min.
2. Batter :
a) Sift the dry ingredients (plain flour and double action baking powder) in a bowl.
b) Put mashed pumpkin, coconut milk, water, brown sugar, and eggs in mixer and mix well.
Remove from mixer, fold in the dry ingredients (flour and B.P.) and
dough starter using a spatula until well-blended. Do not over-mix else
the huat kueh will become dense.
3. Line the aluminium cups with paper liners and pour batter into cups till 90% full and set aside for 15 min to proof. (I used a pair of greased scissors to
make the sign of a cross on top of the batter before steaming. )
Meanwhile, prepare a steamer and let the water come to boil over high
heat. When the steamer is ready, put the cups into the steamer and
steam over high heat for 15 min. (The batter was sufficient for 9 to 10 portions of 3 tablespoons each. I set the steaming function of the rice cooker to 15 min, my 5.5-cup Toshiba can only accomodate 4 huat kuehs each time, yet this recipe yields 9 huat kuehs, so I steamed the other 5 in my Cuckoo pressure rice cooker, but they were not fully cooked in Cuckoo at the end of 15 min and I had to steam them longer.)
Btw, the theme for My Treasured Recipes MTR #3 in Oct and Nov is Taste of Autumn. You are welcome to post any fruits and veggies harvested in Autumn from 1 Oct to 30 Nov 2014 and link to us. For more info, please refer to this link - http://everybodyeatswell.blogspot.be/2014/10/mtr-3-taste-of-autumn-fruits-and.html
I am submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by myself, Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House
Also linking this to Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).