Wanted to make this 发糕 for a long time already. Finally get into it. Today, I use this recipe. Just to finish off the flour bought months ago. At the same time, the description by the author "这个食谱做出来的发糕是很松软的，不似外面卖的硬硬的" really attracts me. I used 100% tangerin(卢柑 ) juice as substitute of water to give the colour and flavour. They turn out in surprisingly nice golden colour but later turn into golden brown due to oxydization. I feel it is too moist and a bit hard when touched. Not fluffy as imagined. The texture just like my Silly Coffee Moist Cake. The Huat Kweh does not smell very nice. Just strong smell of flour. About the taste... I have not try it. Will descript it after I have tasted on 4th Feb 2011.
The dough should be rather sticky. I thought it should be watery and runny. LOL~
It makes 4 big ones....
OMG! It is super duper sweet! May be I used the tangerin juice. It is sweet and I still add in sugar. However, some feel it is ok and nice but I don't really like it.
Sushi Go Round