My favourite pineapple tarts!
500g gula melaka
500g coconut milk
500g self-raising flour
1/2 tsp baking powder
1/2 tsp baking soda
1. Cook gula melaka with about 150ml water until dissolve. Leave to cool before use.
2. Mix cooled gula melaka with coconut milk. Add in about 200ml water, and mix evenly.
3. Add in flour, baking powder and baking soda into gula melaka mixture, till well mixed. Mixture should look gluey.
4. Prepare steamer.
5. I use tart mould for my huat kueh. Pour mixture into tart mould lined with paper cup. For small huat kueh, steam for 15 mins. For medium size huat kueh, steam for 20 mins.
1.5kg pork (五花肉)
375g fish meat
250g water chestnut
6 medium-sized mushroom
4 tbsp corn flour
12 pcs cream cracker
3 tbsp light soya sauce
2 tbsp sesame oil
1 tsp five spice powder
pepper - to taste
few stalks of spring onion & chinese parsley
1 pcs beancurd sheet
1. Peel and chop water chestnut into small cubes.
2. Soak mushroom in hotwater for 20 mins. Remove the stalk. Cut the mushroom into small cubes.
3. Devine the prawns and chop the prawns into very small pieces.
4. Pound the cream cracker until powder form.
5. Cut spring onion and chinese parsley into small pieces.
6. Add all ingredients evenly and mixture ready to be rolled onto beancurd sheet. Amount of meat depends on your own preference.
7. Steam the rolled ngoh hiang for 10-15 mins. Cooled before frying, and ready to be served.
Steamed ngoh hiang can be stored in freezer for 1 month before consumption.