I've come across the making of this Gula Melaka (Ye Jiang Tang) Fa Gao in the blogsites of Jo's Deli, Aunty Peony's, Aunty Yochana. And today while browsing through Amy Beh's cooking book 3 which was borrowed from the community library, I decided that I had to try making it too.
Zooming into the steps, it seemed easy and it requires only basic ingredients. Oh yes, I am aware we are still couple of months to CNY, I thought I will start 'practising' on the goodies for Christmas and CNY, (some may say k.s. but I am a 'greenhorn' in the kitchen werkz, so gonna need more practice lah!). Hence, whenever I chance upon goodies receipes or when the craving 'tempts' the taste buds, but provided I happen to have the necessary ingredients at home, 'wonders' cook & bake in kitchen will kick start.
I have got some remainder chopped gula melaka in cling wrap 'sitting' in the fridge and this receipe just seemed right for my practise. I 'tweaked' the receipe abit by using canola oil instead of butter, used reduced amount of castor sugar in place of soft brown sugar, instead of using tea cups which is usually recommended, 6 small bowls were used instead.
The whole process of preparation sets off with the natural fragrance from dissolving gula melaka with pandan leaves, then once the coconut milk is added, the smell was sensational breathe in of goodness for the lungs, (my personal take on that. =p). An hour of waiting for the yeast to 'proof', the steaming in the mini tefal steamer. All in all, it took about 2 hours.
End product was 6 bowls of pale looking, gula melaka flavoured 'huat kueh' with only 2 ' fas'. Need to review on the steps again to get all to 'fa' for next making.
Nevertheless, the texture was moist, soft and just the right sweetness.