Sourdough Discard Huat Kueh aka Fa Gao
Transform your sourdough discard into a deliciously soft and airy Huat Kueh, a traditional Chinese steamed cake known for its slightly sweet flavor and distinct "blossoming" top. This recipe combines the tangy depth of sourdough with a classic sweet treat, resulting in a delightful yogurt-like cake. Perfect for tea time or as a unique snack!
Equipment
- bamboo steamer / steam basket
- paper baking cups optional
Ingredients
Wet ingredients
- 115 g cane sugar
- 1 large egg
- 100 g milk or coconut milk
- 100 g sourdough discard
- 100 g melted coconut oil or neutral oil
Dry ingredients
- 200 g all purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
Inclusions (optional)
- pandan or ube extract, cacao powder, black sesam e powder etc.
Instructions
Make the cake batter
- Make the wet mixture: cream together sugar and eggs until it is pale and creamy. Then combine in sourdough discard followed by milk.
- Make the dry mixture: sift together all the dry ingredients
- Combine the wet & dry ingredients, and coconut oil: Mix in a third of the dry ingredients into the wet mixture followed by a third of the melted coconut oil. Alternate until everything is mix in and a thick batter forms. At this point, you can customize the flavor of the cakes by adding extracts (like pandan or ube), powders (like black sesame and cacao powder) or other inclusions (like chocolate chips, dried fruit etc).
- Fill silicone baking cups 3/4 full with the cake batter . Optionally, you can pre-line the silicone cups with paper baking cups if you want to steam the cake in batches and re-use the silicone cups. Place the silicone cups in a bamboo steamer / steam basket
Steam
- Prepare a wok or large pot with water and place it on the stovetop on high heat. Once the water starts to simmer, place the prepared steam basket on top. Let the cakes steam on high for 15 minutes.
- Turn off the heat and let the cakes rest covered with the heat turn off for five minutes.
- Uncover the steam baskets and, if you used paper baking paper, remove the cakes from the silicone mold. Let the cakes cool completely and enjoy! Store in an air tight container or wrapper in saran wrap at room temperature for up to 4 days.
Notes
Recipe Adapted from What To Cook Today