Mother's Traditional Huat Kueh

Prepare Lao Mian 1 day before and refrigerate. This step will give the Huat Kueh very chewy texture. Just mix the flour and water to form the soft dough, cover with cling film and keep in fridge over night.

Cook 150g water and 150g brown sugar with Pandan leave.... set aside and let it cool.

Measure the brown sugar + water, add water to total weight of 500g (350g water + 150g Sugar).

Add in flour, yeast to mix until smooth.

Let it proof until double in size. deflate the dough, let it proof another time then divide the dough and steam for 20min.