Steamed Buckwheat Muffin In Chinese-Style

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A couple days ago, I wanted to make some Huat Kueh but I was attracted by a box of buckwheat pancake flour that I decided to make muffins. But not baked them instead steam them because I was craving for Huat Kueh. Also my hubby loves any recipes that call for buckwheat flour.

I was glad that I did because it comes out successfully. You should give this recipe a try.




Serve 12-14


1½ cups Buckwheat Pancake Flour

¼ cup raw sugar/granulated sugar (I preferred raw sugar)

1 egg

2 tablespoons canola/vegetable/corn oil

1 cup coconut milk

¼ cup water

1 tablespoon pandan paste


12-14 (3oz) White Pleated Paper Souffle /Portion Cups



Heat a Chinese stainless/aluminum steamer with enough water over medium-high heat and bring to a boil.

In a mixing bowl add buckwheat pancake mix, raw sugar/granulated sugar, egg, coconut milk, water and raw sugar/granulated sugar and canola/vegetable/corn oil. Use a wood spoon to stir the buckwheat mixture until just blended. Do not over blend the mixture. Set aside to rest/stand for 5-8 minutes. 

Spoon the buckwheat mixture into each Pleated Paper Souffle/Portion cup. Just fill ¾ high. Place all the finished cups onto the racks and steam for 10-12 minutes or insert a toothpick in the center of the cup and when it comes out clean, it is done. 

Remove from steamer and serve warm or cold. Enjoy!!


This entry was posted in Desserts and Pastries, Speciality - Buckwheat. Bookmark the permalink.

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