I followed the Kuai Shu Shu's pandan recipe closely but make some adaptations and enhancements.
a) Flavours - you can substitute the 200 ml pandan water with Orange juice or Mango juice or even strawberry, dragon fruits, kiwi (will try next time). You can freshly squeeze / blend the juices or buy Peel Fresh or other brands u like. Note that if the juices are already sweetened, you might want to cut down on sugar. I reduced to 120g instead of 150g. For better taste, I added in pandan paste to enhance and for orange, I will add the finely-grated orange peel in future to give a stronger taste.
b) sieve - if you like your Huat Kueh "Shui shui" without pimples, then u might want to sieve out the pulps or fibre in the fruits juices and also omit the orange peel.
c) Mango juice is a bit dense and heavy so the Huat Kueh didn't "huat" as well compared to other lighter liquid. I haven't tried again but I might put a little more baking powder or dilute the Mango juice the next time.
d) Tips for 4 corners "Huat" - my friend Fion read somewhere that you need to put sugar in cross shape on the batter before steaming the Huat Kueh so it will "huat" nicely with four corners. I tried but not all "huat" with 4 corners, most are 3 corners which look good too.
e) Cups - if you don't have bamboo baskets, then use small aluminium cups which I bought from Kwong Cheong Thye. They conduct heat well and are sturdy enough. Not sure if Phoon Huat carries. If you can't find, you can use normal cupcakes paper cups but must support your batter with small bowls (not sure if plastic works). I used metal "chwee kueh" cups to support. If not, use bigger buns paper cups and put in porcelain soup bowls. Works ok too.
Some sharing from my mistakes in the past :
1) Wok - always use big wok on stove to steam and not electrical steamer unless yours works fine. Mine didn't "huat" well when I used my electrical steamer.
2) Always ensure there is sufficient water in the wok before boiling.
3) Always ensure water is boiling hot before putting in the cups.
4) for the recipe, you can put all 7-8 small cups in the big wok but do give each some space to "huat " nicely otherwise they will stick to each other and will be disfigured once you separate them.
5) ensure you put the cups levelled and not slanted in any way otherwise won't "huat" nicely.
6) ensure the melted butter is cooled down before u put in the beaten egg otherwise u will cook your egg! Haha!
Also don't quicken the cooling down process too much that your butter starts to harden.
a) Flavours - you can substitute the 200 ml pandan water with Orange juice or Mango juice or even strawberry, dragon fruits, kiwi (will try next time). You can freshly squeeze / blend the juices or buy Peel Fresh or other brands u like. Note that if the juices are already sweetened, you might want to cut down on sugar. I reduced to 120g instead of 150g. For better taste, I added in pandan paste to enhance and for orange, I will add the finely-grated orange peel in future to give a stronger taste.
b) sieve - if you like your Huat Kueh "Shui shui" without pimples, then u might want to sieve out the pulps or fibre in the fruits juices and also omit the orange peel.
c) Mango juice is a bit dense and heavy so the Huat Kueh didn't "huat" as well compared to other lighter liquid. I haven't tried again but I might put a little more baking powder or dilute the Mango juice the next time.
d) Tips for 4 corners "Huat" - my friend Fion read somewhere that you need to put sugar in cross shape on the batter before steaming the Huat Kueh so it will "huat" nicely with four corners. I tried but not all "huat" with 4 corners, most are 3 corners which look good too.
e) Cups - if you don't have bamboo baskets, then use small aluminium cups which I bought from Kwong Cheong Thye. They conduct heat well and are sturdy enough. Not sure if Phoon Huat carries. If you can't find, you can use normal cupcakes paper cups but must support your batter with small bowls (not sure if plastic works). I used metal "chwee kueh" cups to support. If not, use bigger buns paper cups and put in porcelain soup bowls. Works ok too.
Some sharing from my mistakes in the past :
1) Wok - always use big wok on stove to steam and not electrical steamer unless yours works fine. Mine didn't "huat" well when I used my electrical steamer.
2) Always ensure there is sufficient water in the wok before boiling.
3) Always ensure water is boiling hot before putting in the cups.
4) for the recipe, you can put all 7-8 small cups in the big wok but do give each some space to "huat " nicely otherwise they will stick to each other and will be disfigured once you separate them.
5) ensure you put the cups levelled and not slanted in any way otherwise won't "huat" nicely.
6) ensure the melted butter is cooled down before u put in the beaten egg otherwise u will cook your egg! Haha!
Also don't quicken the cooling down process too much that your butter starts to harden.
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