Konjac Boba in Huat Kueh

Ingredients

  • 180g Sugar
  • 230g Hot Water
  • 200g Self-Raising Flour
  • 15g Corn Starch
  • 150g Coconut Milk
  • 50g Boba Konjac

Preparation of the recipes

The addition of Konjac Boba creates a contrast in texture of product, which creates excitement and avoid monotony. Due to the nature of Konjac Boba, it can withstand high temperature processing, including retort process. The thermal stability properties allow product to be added into bakery products and even shelf stable ready-to-drink beverage which undergoes retort process. It is convenient for use and does not have problem of starch retrogradation unlike commonly found tapioca-based pearl in the market.

  • 1

    Add fine granulated sugar bring to boil and caramelized then add in hot water. Set it aside to let it cool.

  • 2

    Sift self-raising flour and corn starch.

  • 3

    Add in caramel sauce and coconut milk to flour, mix well until a batter is formed with no visible lumps.

  • 4

    Add konjac boba and mix evenly.

  • 5

    Fill batter into mold until 90% full, set aside to rest for 10 minutes, boil water for steamer (1.5L).

  • 6

    Steam over high heat for 20 minutes, do not open lid until cakes are fully cooked.

Tips

1. You may add pandan leaves while cooking caramel sauce to elevate product fragrance.
2. Bring the water in the steamer to a rolling boil. Wrap the lid of the steamer with a cloth to prevent condensation from dripping on the cake surface.