Saturday, January 29, 2011

Osmanthus Brown Sugar Fa Kueh

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Here I like to take this opportunity to wish everyone a very prosperity Bunny Year. Hope you all like my osmanthus brown Sugar fa kueh.

Source : Inspired by Yam teacher,brown sugar longan fa kueh
50ml water
100g dark brown sugar
1tbsp dried osmanthus
180-200ml milk

240g low protein flour
2 tsp baking powder
*Sift and set aside

1. Sift flour and baking powder into a mixing bowl. Set aside.
2. Bring the 50ml water to boil. Add in the dark brown sugar and cook till dissolve. Sieve and add osmanthus while it is warm. Let it sit inside and set aside to cool.
3. Top up the brown sugar mixture with milk until reach 240ml liquid.
4. Pour the liquid (No.3) into the sifted flour bowl. Mix until well combine.
5. Pour the batter into steaming moulds. Steam on high heat till cooked. (Do refer to my early post story behind blossom fa kueh for some tips)

1. I'm using dark brown sugar which I only find in Chinese medicine shop. It is a lot darker and has strong caramel scent compare to light brown sugar.
2. For normal muffin cup, steam about 15-18 minutes. Just extend the steaming time if you are using bigger mould.

I will spend the next whole week in West Malaysia. I will update my blog once I return. Thanks for all the supports !

Wishing all

恭喜发财 花开福贵 兔年行好运 !


  1. Happy Bunny Year to you too, Vivian!!!

    btw, your fa kueh, on the first sight, do looks like Kentucky Fried Chicken ler~ =D

  2. your fatt koh is opened up so nicely vivivan i could never make it be so pretty

  3. Wah, now these look very very FATTT
    If only I eat these and can get "fatt tatt", then I'd eat a dozen, kekekeke.

  4. Your Fatt kueh is very welly-"Fatt". Nice to know how you make them so perfect.

    Happy to follow your blog for more of your local and family cooking and hope to hear from you in the future :D

  5. Happy Rabbit Year to you! Gong Xi Fa Cai! Huat! Huat! Huat! :)

  6. vivian, now i can see that you are a fatt koh baking expert!

  7. Hi Vivian,
    thanks for sharing the recipe. I tried last night. With the osmanthus, it's very fragrant. but noted the texture was very very dry, could it be i used double baking powder (3/4 tsp) and Hong Kong flour? please advise.
    thank you.
    mary ng

  8. hi pretty,
    i am recently cooking the fa kueh but never succeeded. can you tell me is it that my flour have to the most in order to let it fa, so the texture is like cake?


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