Golden Pumpkin Huat Kueh (发糕) For The Year Of The Dog!

I got really excited when I saw this recipe being shared on FaceBook. No self-raising flour, no rice flour. Really? Can this finally be my life-saving recipe to create Huat Kuehs that can really ‘huat‘ (rise and bloom)?

My doubts stemmed from the fact that I have tried making Huat Kuehs many times in the past, maybe two times at least, and failed terribly in all these attempts. The batter stayed unrisen and almost dead every time they are done steaming in the wok. I’ve tried different recipes using the ready-mix as well as the ones that get you to mix the baking powder and flour from scratch. None of them worked. The steamed cakes were usually still edible though, but it just makes one feel very sad to be eating Huat Kuehs that refuse to rise and which were not meant to be.

My enthusiasm in the search for the perfect Huat Kueh recipe has never dwindled. It was last year that I found this video of a recipe that calls for pumpkin to be used as a natural ingredient in making a Huat Kueh. Perfect! My boy loves pumpkin. I love the colour of it. The recipe looks kind and dummy-proof. At the end of the day, the Huat Kuehs turned out soft, sweet, well-shaped (with opened up triangular blossoms just like every Huat Kuehs should have) and fully risen to the occasion. I couldn’t ask for more.

What are you waiting for? Try this recipe out yourself today! Now!


  • Pumpkin: 200g
  • Water: 300ml
  • Sugar: 200g
  • Pandan leaf: 1, knotted
  • Plain flour: 500g
  • Baking powder: 2 tbsp + 2 tsp
  • Corn oil: 8 tbsp


  1. Steam pumpkin for 10min till soft. Mash and push through a sieve. Set aside.
  2. Heat water with sugar and pandan leaf. Cook till sugar has melted.
  3. Mix sugar water into mash. Leave to cool.
  4. Sieve plain four and baking powder.
  5. Mix in pumpkin mixture. Stir to combine.
  6. Mix in corn oil till just well-combined.
  7. Spoon into metal muffin cups. Steam over medium-high heat for 18min till puffed up.
  8. Cool for 5min before serving.


  • This recipe was kindly adapted from MyKitchen101en’s Pumpkin Huat Kuih‘. I used a tad less sugar and substituted corn oil with peanut oil instead.

8 medium cakes

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