- Line 6 cup cake ramekins ∅ 7cm with cup cake paper
- 250g flour : 6 cups

- Place brown sugar, pandan leaves and water into the mixing jar to cook until dissolved.
Settings: Timer: 1 Minutes / Speed: 2 / Temperature : 100°C

- Let it cool. Remove the pandan leaves from the mixing jar.

- Weigh, Sift flour with baking powder into the mixing jar.
- Add cooking oil , coconut milk and pinch of salt into the mixing jar to mix until a thick smooth batter is formed
- Settings: Timer: 30 Seconds /cooked-timer] / Speed: 5

- Pour into the lined ramekins until 90% full, place the ramekins on the steamers.

- Rinse the mixing jar and add water to boil.
- Select preset mode R - STEAM and adjust the timer to : Timer: 30 Minutes / Temperature : 120°C

- Press the rotate knob to pause when the timer showed at 22 minutes , and place the steamers onto of the mixing jar's lid. Press the rotate button continue to steam.

Important: Water must be boiled before place the cake batter to steam. Do not open the steamer lid cover while steaming.

- Serve the steamed cakes with beautiful blooming.

Tips:
1. Do not open the lid during the steaming period.
2. Keep enough room for the cake to rise (distance between steamer lid and cake mould).
3. Choose the right mould. Make sure is firm enough to hold the batter and the heat. Do not use the mould with too wide top, this will affect to the cake blooming.
4. Using low protein flour will produce more soft and fluffy texture. It feels more like cake instead of traditional rice flour Huat Kueh.
5. Adding coconut milk, milk and other flavouring is another bonus to this kueh.