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.
1½ cups Buckwheat Pancake Flour
¼ cup raw sugar/granulated sugar (I preferred raw sugar)
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!!