Golden Huat Kueh

恭喜发财。
我蒸了一些金发糕与您分享。我试过这食谱两次，都成功。
这食谱是从“料理美食王”得到的。希望你们会喜欢。
对了，我的两个孩子都爱吃这金发糕。
Picture above: Remove "huat kueh" from the tea-cup when it's cooled. I didn't "greased" the tea-cups, what I did was to make sure the "tea-cups" are being heated before pouring the batter into it and steam.
Picture above shown the actual size of the huat kueh. The palm-size of a 16 months old toddler.

Ingredients:
3/4 cup Corn Kernel (canned)

2 tbsp of chopped chinese celery 芹菜

3 slices of ham (cut into small squares)

1/2 cup castor sugar

1 1/2 cup water (room temperature)

2 tbsp custard powder

1 1/4 tsp baking powder

1/4 tsp bicarbonate of soda

1 cup rice flour

1 1/2 cup cake flour

Method:

Heat the water in the pot with some tea-cups (陶瓷茶杯) in it.

Mix the sugar with water and stir till the sugar has been dissolved. Add cake flour, rice flour, custard powder, baking powder, bicarbonate of soda into the sugar water and mix well. Add corn, ham and chinese celery into the mixture and mix well.

Fill the "hot" tea-cups with batter up to 90% full, and steam at very high heat for 12 -15 minutes or till done.

Golden rules:

1. Do not add too much of bicarbonate of soda as it will give a very bitter taste.

2. The water should be boiling before the steaming of "huat kueh".

3. If using porcelain tea-cups to steam the "huat kueh", make sure it's been heated before adding the batter into tea-cups.

4. Always remember, "A wok is better than a steamer, a small pot is better than a big pot".

5. Do not open the cover and peep the "huat kuehs" within the first 12 minutes.