Showing posts with label green pea starch. Show all posts
Showing posts with label green pea starch. Show all posts

Wednesday, October 19, 2011

Kuih Kosui

This is another recipe from Agnes Chang.She made pandan flavor, but I prefer gula melaka.Furthermore, my girls said " Mom, please don't do the pandan flavor again". You know what she meant....hahaha, my previous posts are all pandan flavor....lol..
Probaly due to the alkaline water ( I used 1/2tsp only), my kuih kosui not springy enough, but I'm still happy with it.Homemade is the best....right?!
Oh, you can see the ingredients, there's a wet rice flour, what's the purpose? I really don't know.Or, if you know, can tell me?

*If you're using 8 inch steaming tray, steam it for about 40 minutes with high heat.

Ingredients :
 (A)
180 gm wet rice flour*
50 gm green peas flour
30 gm tapioca flour
240 ml water
1 tsp alkaline water( I used 1/2 tsp)

(B)
240 gm sugar ( I used gula melaka)
540 ml water
3 tbsp pandan juice( I omitted this)
A little bit of green colouring( I omitted this)
(C)
1/2 young white coconut , grated
1/2 tsp salt

* wet rice flour:
105 gm rice flour mix with 75 ml water, kneaded .

Method:
Boiled ingredients (B), set aside.
Combine all ingredients (A) and mix well.
Mix in the ingredient (B)in the flour mixture and strain.
Use LOW heat to cook the batter until slightly thick.
Pour into a small tart mould and steam with high heat for about 15 minutes until cooked.
Leave to completely cool.
Steam (C) for about 10 minutes.
Take the kuih kosui out from the mould and coat with steam coconut before serving.

I'm submitting this post to Aspiring Bakers #12: Traditional Kueh ( October 2011) hosted by SSB of Small Small Baker.

Monday, October 17, 2011

Kuih Talam




This recipe is from Agnes Chang's cookbook, and I make a slightly changed in the recipe.Her recipe used 22 cm(8inch plus) steaming tray, but I used 7 inch steaming tray, so my kuih is a little bit high.
When cook the bottom layer,  use LOW fire, and keep stirring, until slightly thick.
I used pandan juice which I made earlier from here.

Ingredients:

Bottom Layer:
(A)
180 gm rice flour
30 gm green peas flour
780 ml water
40 ml pandan juice

(B)
1 tsp alkaline water
250 gm sugar

Top Layer:
1 grated coconut squeezed out 300 ml coconut milk
40 gm rice flour
20 gm corn flour
150 ml water
1 tsp salt

Method:
Mix all the bottom layer ingredients (A) and strain into a pot.
Add ingredient (B) and cook with LOW fire until thick.
Pour into 22 cm steaming tray.
Steam with high heat for 30 minutes until cooked.
Mix ingredients for top layer and strain into a small pot.
Cook until thick.
When the bottom layer is cooked, slowly pour in the top layer and steam for 15 -20 minutes, until cooked.
Remove, cool before cutting.

I'm submitting this post to Aspiring Bakers #12: Traditional Kueh ( October 2011) hosted by SSB of Small Small Baker.

Wednesday, October 12, 2011

Marble Jade Kuih/Cake

This marble jade kuih/cake is so easy to make.
If you keep it in room temperature, it's taste like 9 layer kuih/cake, but, if you keep it in fridge, it taste like jelly.So nice, we instantly finished half of the cake...lol

Ingredients:
(A)
100 gm Green Pea Starch
1050 ml water
240 gm caster sugar
2 tsp pandan juice , blend 3 pieces of pandan leaves with some water.
Green colouring, add to your liking.

(B)
50 gm Green Pea Starch
250 ml coconut milk
370 ml water
80 gm caster sugar
1/4 tsp salt

Method:
Prepare a 9 " tray.
Combine all the ingredients (A), sieve and pour it into a pot.
Cook over medium heat , keep stirring, until the mixture boils and becomes thick.
Pour it into a 9 " tray, set a side.
Combine all the ingredients (B), sieve and pour it into a pot.
Cook over medium heat , keep stirring, until the mixture boils and becomes thick.
Use a spoon, swirl in the (B) mixture into the green mixture.
Leave it to cool,  or keep it in the fridge. Cut and serve.
 Cook the (A) ingredients, till thick.
 Cook the (B) ingredients, till thick.
Swirl in the (B) mixture into (A) mixture.
Let it cool.
Green Pea Starch