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Steamed Traditional Cupcakes (Wa Ko Kueh)

Colourful steamed cupcakes are one of the resident food items sold at Pasar Malam in Singapore. It is usually taken with orange sugar and grated coconut. I love these cute little steamed cupcakes as they are soft and spongy. As they are already sweet, you can eat it on its own too.

It was a satisfying experience to see these cupcakes rised and blossomed into little happy faces.

Recipe for 36 happy small cupcakes

  • 150g of cold cooked rice

  • 7g of 'wine' cake (purchased from TCM store)

  • 250g of rice flour

  • 350ml of water

  • 150g of sugar

  • 4 pandan leaves

  • 1tbsp baking powder

  • 1/2 tbsp Eno

  • Colourings


Crush wine cake and sprinkle on top of cold rice. Let it rest for 2 days.

  1. Blend the rice mix in 175ml of water.

  2. In a separate pot, boil 175ml of water, sugar and pandan leaves. Let it cool.

  3. Mix sugar mixture with rice flour.

  4. Add the dough to rice mix.

  5. Let it rest for 2 hours.

  6. Add baking powder and eno into the batter. Let it rest for 5 minutes.

  7. Divide the batter into 4 bowls and mix with desired colourings.

  8. Pour the batter into paper cups.

  9. Steam for 12 minutes.

Best eaten warm!

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