香橙传统发糕 (Orange Huat Kueh)

我向来不吃发糕，也没想过亲自做发糕的一天。

这回安哥开口，要做给他心爱的妈妈。

为了爱屋及乌，安迪破天荒，动手蒸人生第一粒发糕；

献给在天国的慈祥婆婆。
I've never eaten Huat Kueh, and neither have I thought of making it. However, my husband asked me to make it for his beloved mother. So, for the first time in my life, I made this Orange Huat Kueh, a token of my love for my late mother-in-law.

找来The Kitchen 70's的食谱，贪它材料简单，做法容易。

I took this recipe from The Kitchen 70's due to its simplicity in both ingredients and steps.

香橙传统发糕 (Orange Huat Kueh)
食谱参考：The Kitchen 70's
稍作修改。

材料：........................................Ingredients :
细糖65g....................................castor sugar 65g
水80g........................................water 80g
香橙精华液 1/2 茶匙..............orange paste 1/2 tsp
低筋粉80g..................................cake flour80g
粘米粉20g...................................rice flour 20g
发粉1/2茶匙................................baking powder 1/2 tsp

做法：
1。将水和糖搅拌均匀，再加入香橙精华液拌匀。
2。将低粉，粘米粉和发粉筛过，拌入香橙糖水液中，拌匀成面糊。
3。将面糊舀入纸杯，大火蒸18分钟即可（可做3个）。
4。水滚才送去蒸，蒸的过程不可开盖。

Methods :
1. Stir the sugar and water evenly, then add in orange paste and blend well.
2. Sieve in the cake flour, rice flour and baking powder and mix into a batter.
3. Scoop the batter into paper cups. Steam over a large flame for about 18 minutes. (makes 3)
4. Only put in the kuih to be steamed after the water begins to boil. Do not open the lid of the pot during the steaming process.

*****Enjoy !*****
 

I am submitting this post to the "Little Thumbs Up" event organized by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Ann Low of Anncoo Journal.