Hi Katherine 老师、I was looking for a huat kueh recipe to make and I happened to stumble on your posts. Your huat kueh seem so delicious. Hence I would like to try out your recipe. Few questions that I would like to ask in order to understand your method of making the kueh. May I know what’s the purposes for doing the starter and then adding in baking powder again? Isn’t both are of the same purposes, that’s to let the kueh rise? But by adding in baking powder, won’t it would harden the kueh? Much appreciate your kind advise. Tks