21 Apr, 2011
The huat/fa/hua kueh. A way you can take when your baking skills go a bit haywire. My cupcake blossomed to become a fakueh, or my chiffon cake somehow grew out to become a huat kueh.
So, did the huat kueh grow out of a mass of accidents? Or is it always made to look so ridiculous and spontaneous?
Well, no, certainly big no. Unless its flashing so glossy and black of course. And even so, it is prepared carefully under a specific recipe, all for that a one-millimetre higher rise, a one-micrometre wider smile for the perfect, pretty contested bun-head. The more explosive, bountiful-looking huat kueh, the better. This is actually prerequisite for an 'eastern' cupcake, and not some baker's taboo on blown-up cakes.
Dark, dark huat kuehs. So impenetrable like the infinity they are like little devils rubbing their hands in glee that you cannot figure out who and what they are. Oh well because one has not seen huat kuehs coloured so deeply before. When huat kuehs are seen for prosperity and gaiety; happy, colourful, and bright, associating with softness, lightness and airiness.
So it can be quite bizarre for huat kuehs to be created in such a colour. If it were biscuits, muffins or candies one would scoff and pronounce liquorice, chocolate or something. But guess what? Have a change in skin/perspective, take the glutinous rice and flour aside, isn't the huat kueh the same as a muffin? While cupcakes can come in chocolate and chocolate dark chocolate, why can't these too? Just because it is 'asian'. (?)
Belgium Chocolate Fakueh (SGD 3.50)
So yes, this huat/fakueh is chocolate, and (like the chocolates), this fakueh is dark chocolate! A slant from dark chocolate is belgium chocolate. So what does belgium chocolate taste like? Upon first bite, the huat/fakueh is truly; chocolately, which later develops into bitterness with a hint of savouriness. It is like sea-salt chocolate which is truly addictive, not to mention in a carbohydrate moister and chewier than the usual muffin.
P.S. Why not? Huat kuehs in black do really come in a flavour/taste! {Unlike its light brown or green counterparts, in which colour comes to the huat kueh for nothing. (Even if it was brown sugar for the browns, it still defines an 'original' huat kueh; plain, or tasteless.)} Colour which comes to the huat kueh for some sense; full-bodied flavour.
