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

Ingredients:

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

 

Method:

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!!

 

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