Terengganu Kuih Tepung Bunga

Tepung Bunga is one of the traditional kuih from Terengganu. When translate it into English it become ' Flour Flower'.....the name is so cute, isn't it ?And it does look like cream puff...hehehe...

This Tepung Bunga has the crispy / crunchy skin, and chewy in the middle. I dusted some icing sugar on it for more umphh....and of course you can eat it without dusting the icing sugar too.

The recipe is from K.Nor ,  ;)

Ingredients:
1 1/2 cup glutinious flour
3/4 cup ( 180 ml) thick coconut milk 
1/2 tsp salt
2 eggs, but I use one only, it's enough. Slightly beat.
Oil for deep fry
Some icing sugar for dusting

Method:
Mix salt and glutinous flour.
Add in coconut milk, and knead to form a dough.
Divide into a small balls, about 18 -20 gm each, then flatten it with your palms.
Dip it into the eggs, and deep-fry in the hot oil , until golden brown.
Dish up and place it on paper towel.
Dust some icing sugar and serve.

 Knead to become a dough....

Divide into small dough about 20 gm each, the flatten it with your palms....

Deep fry in hot oil....it puff up and begin to crack.....

See the cracked? like flower?, I think this is why they have been called Tepung Bunga / Flour Flower

Chewy in the middle and crispy on the outer layer....yum yum...



I'm submitting this post to Malaysian Food Fest host by Lena of  frozen wings.

Terengganu Braised Chicken/ Kay Hong.

 This braised chicken is quite similar to nyonya dish Chicken Pongteh, except , in chicken pongteh, we used mushrooms and potatoes. In this braised chicken we used boiled eggs, which it gives a huge difference taste from chicken pongteh, and it's really tasty.....We enjoy it very much :)

Recipe source : Phong Hong . This recipe is really great, thanks to you Phong Hong :)

Ingredients:
2 chicken legs ( cut into bite size)
1 pork belly ( cut into 1 inch thick)
6 hard boiled eggs
15 shallots
3 cloves garlic
2 tbsp preserved bean paste (taucheow)
2 tbsp kayciap ( or ABC sauce/ sweet soya sauce)
2 tbsp dark soy sauce ( I used 1 tbsp only)
Gula Melaka / Palm sugar to taste
700 ml water ( adjust for consistency, use less for thick gravy)

Method:
Blend shallots, garlic and taucheow.
Saute the blend paste until fragrant.
Add pork belly and fry about 10 minutes.
Add in kayciap/sweet soy sauce, dark soy sauce, gula melaka , water and hard boiled eggs..
Bring to boil and simmer 30 minutes before adding the chicken.
Simmer until chicken is cooked and tender.

 I am submitting this post to Malaysian Food Fest , Terengganu Month hosted by Lena of frozen wings .

Terengganu Kuih Akok

How time flies.....this is the 3rd month of MFF and it's Terengganu Month.
You can find the round up for previous month here :
 Melaka Month ( August 2012 )
                                                                                    
 Sarawak Month ( September 2012)

I don't know much about Terengganu food except for it's popular Keropok Lekor, which we can find it in Night market or shopping.In this month , I do hope to learn more about Terengganu food :)

Back to this Kuih Akok , recipe recommended by lena , which is from Resepi Tok Wan.
The taste not bad, like egg pudding with gula melaka flavor, but, my kids said, like egg tarts.
I didn't use non stick pan, so my kuih akok stick to my pan, even I greased the pan....ggrrrrrr.
So, I highly recommend you use non stick pan... 
Here's the recipe I translated it in English and modefied a bit:

Ingredients:

100 ml water
100 gm gula melaka/palm sugar, chopped
3 small blades of pandan leafs (Simply tear apart)
5 eggs
200 ml thick coconut milk
30 gm flour
pinch of salt

Method:
Cook gula melaka/palm sugar with water and pandan leafs, until all the sugar dissolved.
Keep a side to cool.
Pre heat the oven at 200C.
Once the gula melaka mixture cooled, add in the remaining ingredients , mix well and sieve.
Grease a muffin tray , or if you got the mould, you can use it too. I highly recommend non stick pan.
Pour the mixture into the mould, fill to the top/brim.
Bake at preheated oven for 25 to 30 minutes. Depends on your oven. Mind 27 minutes...lols.

*This kuih will fluff up while baking, but will immediate deflate and wrinkle once you take out from oven.

You can view the original recipe here.

 

Ready to bake...

 This is the 10 minutes baked. According to the recipe bake for 10 minutes and this is the 10 minutes looks like.....and I thought I failed, because it didn't fluff up.....so I wait again.....and let it bake....

 And this is after 15 minutes......yay..so happy when you can see it begin to fluff....phewww luckily I didn't throw it away....hahaha

 And this....after 20 minutes......

And this 25 minutes......I wait until 27 minutes....hehehe....Beautiful right?!!!

And this right from the oven....it immediately shrink and wrinkle....zzzzzzzzzzzz

 The look at the bottom.....
 
I am submitting this to Malaysian Food Fest , Terengganu Month , hosted by Lena of Frozen Wings .
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