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Sunday, February 14, 2010
Happy Chinese New Year and may the year of Tiger bring lots of good wealth, good health, good food to one and all!
A quick one before I scuttle off for New Year Lunch. I choose to make a traditional steamed rice cake today. Known as Huat Kueh (发糕), these dense little cake are more symbolic than tasty. The Chinese pronounciation of the name of this cake is akin to the meaning of to rise higher and prosper. Hence, it is a firm favourite during celebratory religious rituals. I do remember hearing stories from my aunties and older relatives relating the superstition connected to the making of this cake. Kids were always told to shut up when the cake is being steamed, for fear that if something offensive is said, the kitchen god/ cake fairy may become angry and the cake will not rise. A flopped Huat Kuey, to the superstitious, signifies a full year of bad luck.
Hence it was with a little trepidation that I made this today. Of course, I kept mum throughout the whole process and restrained from giving in to my impatience of lifting the lid to peek at the cake . I was really really pleased with the results. Perhaps this success would signify good luck for me in the year of the Tiger?... I am keeping my fingers crossed. :)
200g cake flour
50g rice flour
2 tsp baking powder
1. Boil sugar in water until dissolved. Set aside to cool.
2. Sift cake flour, rice flour and baking powder together. Combine with sugar syrup. Mix well to combine.
3. Add colouring.
4. Portion into paper cups. Steam over high heat for 20mins.