Showing posts with label traditional kuih. Show all posts
Showing posts with label traditional kuih. Show all posts

Tuesday, May 13, 2014

Mini Angku Kueh / Mini Red Tortoise Cakes

Mini Pink Angku Kuih

Last time, I made Purple Angkoo kueh with peanut filling.
This time I tried with mung beans filling.
I used mini mould  about 3.5 cm x 4 cm. With this mini mould, I got 85 pcs for this recipe.

Angku / red tortoise mould

Ingredients : For the filling , I got it from  Nasi Lemak Lover .
For Filling:
250 gm mung bean split
140 gm sugar
3 tbsp oil
Screwpine/ pandan leaves

Wash and soak the mung beans overnight or 4hrs.
Steam soaked mung beans with pandan leaves for 20 minutes or until soft.
Remove cooked beans and transfer to food processor.
Add sugar and oil, process till fine.
Weigh 7gm each and roll into balls.
Place in a container, and keep it in the fridge.

For skin:
60 gm rice flour
3 tbsp oil
200 gm water

Mix all the ingredients together and cook over low heat till becomes slightly thick. Set a side.
Angku kuih

Mix all the ingredients.

Angku Kuih

Cook over low heat , till slightly soft. Remove from fire and set a side.

100 gm white sweet potatoes
300 gm glutinous rice flour
2 tsp caster sugar
1/2 tsp salt
100 gm water
Few drops of red colouring

Method : 
Steam sweet potatoes for 15 minutes and mash it while still hot.
Add red colouring into the water, stir well.
In a kneading bowl, add glutinous flour, sugar and salt.
Add in mashed sweet potatoes and (A) batter ( I used it while still warm).
Mix well and slowly add water and knead it into a smooth ans soft dough.
Keep in refrigerator for about 2 hrs.
Take out from fridge, and weigh 9 gm each.

Please refer to the picture below on how to assemble.

Angku Kuih

Weight filling 7 gm and skin 9 gm.

Angku Kuih

Wrap up..

Angku Kuih

Place them into the dusted mould...dust the mould with glutinous rice flour, for it easy to come out

Angku Kuih

And press with your palms ....

Angku Kuih

Knock it out on the banana leaves....there you are.....aren't they look pretty?

Angku Kuih

Ready to steam....I should have shape the leaves into oval shape.....zzzzzzzz!

Angku Kuih

Brush some oil onto the angku kueh.
Steam over low for about 3-5 minutes.

Angku Kuih

Mini angku kueh are ready to eat......yummm

Angku Kuih

Saturday, June 29, 2013

Pengat Pisang ( Sweet potato , taro and banana in sweet coconut sauce)

I haven't cook  pengat in my life, always mom cooked and I eat ;P....I remember she added gula melaka, and very tasty.
Sometimes she also add fish egg sago pearls.....yums....
When Wendy tag me in with this recipe , I knew I'll cook this, because I never had this pengat pisang for a very long time le...
I can't find pisang raja at the wet market, so the boss told me can replace with pisang nangka.
Although pisang nangka is sourish ( I bought unripe one), it goes well with this pengat. The sweet taste from the coconut sauce and sourish from banana, is a good combination....I also add a pinch of salt to enhance the coconut taste...

Recipe from Wendy which she posted it on her FB.

100 gm yellow sweet potato
100 gm purple sweet potato
100 gm orange sweet potato
200 gm taro ( yam)

Coconut sauce:
1 litre coconut milk (from 1 grated coconut)
A pinch of salt
100 gm sugar ( can reduce to 80 gm)
2 pandan leaves , washed and tie a knot
3 bananas, (preferably pisang raja) , peeled and cut
into 1 cm slices ( I couldn't find pisang raja , I changed it to pisang nangka)

Peel and cut sweet potato and taro into a small diamond shape.
Steam separately until cooked.
Bring coconut milk, pandan leaves and sugar to a simmer, stirring until sugar dissolve.
Put steamed sweet potato and taro into the coconut sauce.
Add banana slices, (cut just before cooking to  prevent discoloration)
Stir to mix. Serve.

 Steamed sweet potato and taro.


I am submitting this post to Malaysian Food Fest Penang Month hosted by Alan of Travellingfoodies


Thursday, June 27, 2013

Pulut Tai Tai

Pulut Tai Tai is a Nyonya kuih made of glutinous rice. It is best to serve with kaya (coconut jam).

For Peranakan people,if there's a wedding, this pulut tai tai is a must have kuih. It will be serve on bachelor night party and/or in the morning of the wedding day.

Here's the recipe:

300 gm glutinous rice, washed and soaked for 4 hrs or overnight
1/2 tsp salt
200 ml concentrated coconut milk( divided into 1/3 and 2/3 portion)
3 pcs pandan leaves
15 dried blue peas flower
1 cup water

Line pan with banana leaves, set a side.Keep extra banana leaves for later use.
Cook dried blue peas flower with 1 cup of water,squeeze out the pulp. Leave the juice to cool.
Rinse the glutinous rice, take 1/3 of the rice, soak with the blue peas juices, for about 30 minutes.
After 30 minutes, drain the rice.
Add salt in the coconut milk.
Place white and blue glutinous rice onto a steaming pan side by side, pour about 2/3 of coconut milk,place the pandan leaves on top of the rice and steam with high heat for 20 minutes.
Remove the pan  from the steamer, fluff up with fork, and add the remaining coconut milk. Steam for another 15 minutes on high heat.
Remove from steamer and remove the pandan leaves.
Pour the rice into prepared pan and press it with something heavy for about 2 hrs or so.
Cut and serve with kaya ( coconut jam ).

Pour the rice into prepared pan and smooth it out.

Cover with another banana leaves.

Ready to put heavy things on it.

I cover it with another pan, and pressed it with lesung batu.

After about 2 hrs....

Ta...da......nicely pressed pulut tai tai....

Served with kaya ( coconut jam).....yummy and delicious.

I am submitting this post to Malaysian Food Fest Penang Month hosted by Alan of Travellingfoodies .


Wednesday, April 10, 2013

Purple Sweet Potatoes Ondeh-Ondeh / "Buah Melaka" ( Glutinous Rice Ball With Palm Sugar )

Ondeh-ondeh is also known as Buah Melaka by the nyonya peranakans. You can easily find it at wet market, coffee shops or stalls along the roadside in the morning.Also, there's a stall at Jonker Street selling ondeh-ondeh freshly at night. 

This cute sticky,soft chewy little balls filled with sweet palm sugar ( gula melaka) and coated with freshly grated young coconut.

There're varieties of ondeh-ondeh. There's sweet potato ondeh-ondeh, pumpkin ondeh-ondeh and original pandan flavor. Usually you can find the original pandan flavor that's a  little green color balls, which used glutinous rice flour, pandan juice(pandan paste) and green coloring ..

I made the original flavor ondeh-ondeh and found it a little bit dense.I'll keep finding the good original flavor recipe, meanwhile, let me share with you this purple sweet potatoes ondeh-ondeh..that I made a couple of weeks ago..

Do not eat this while it's still hot, the palm sugar syrup will burn your tongue.
Pop it into your mouth when cooled and closed your mouth when you chew it , otherwise, the syrup will burst out.

Here's the recipe from Jeannie .

160g glutinous rice flour
10g tapioca flour
120g sweet potatoes, steamed and pureed
80-100g pandan water (boil 300g water with 2 pieces of pandan leaves)
100g gula melaka (palm sugar) - roughly chopped
150g white grated coconut


Steam white grated coconut with 1/8 tsp salt for 10 minutes.
In a large bowl mix glutinous rice flour, tapioca flour and mashed pumpkin together, slowly add 80g pandan water into it and knead to a smooth dough. If dough is too dry add a little more pandan water into it or little more flour if it is too wet.
Pinch dough into small ball (about 10g), slightly press flat and fill with gula melaka and roll into smooth ball again. 
Bring a pot of water to a boil and drop the little dough balls into it. 
When they float to the surface and let it boil for another 2-3 minutes.
Remove them with a slotted spoon and shake off excess water.
Roll the cooked glutinous balls over the white grated coconut.
Served warm or at room temperature.


Saturday, April 6, 2013

Ki Ka Ku / Xi ban ( Steam Buns)

Ki Ka Ku / Xi Ban ( Steamed Buns )

Xi Ban / KiKaKu , this yummy buns ,you can easily find it at night market(pasar malam) or wet market , and the shape are round and flat.

Some say it's Hakka Xi Ban, but my sister said it's Hokkienese favorites.....because she married to a hokkienese and her mother in law like to made this buns...lols

After I made Huat Kueh/Fatt Goh, I told my sister in law, I want to try make this xi ban/kikaku, which is her favourite kuih..she's a hokkienese.....hahaha....

I made this kuih twice...
1st attempt......I used recipe from a book,the recipe title 'Xi Ban' ,the recipe call for a portion of dough to proof for about 3-4 hrs, but I over proof xi ban / kikaku, not rissing at all, flat and taste like plain angku kuih....what a waste......

The failure kuih, just like plain angku kuih.....soft chewy while still hot, but chewy dense when cold..

2nd attempt...
On the 2nd day,woke up in the morning, while my mind still thinking of the failure xi ban/ kikaku, I quickly made breakfast for my children, and surf for another xi ban / kikaku recipe, until I found this, yes! and the recipe really easy to follow..... and the best part is need only 1 hour of proofing...

and here they are...soft chewy and not so sweet xi ban / kikaku.....I brought it to my sister's house and everybody love it including my sister in law.....hehehe...and no matter what it called, Hakka Xi Ban or Hokkien taste sooo delicious!!!...

This is the 2nd attempt.....yummy.....soft and little bit chewy.....

Ok, here's the recipe from Sonia , thanks Sonia for this recipe....

Makes about 27pcs

250 gm glutinous rice flour 
300 gm  all purpose flour 
150 gm caster sugar(you may increase, if you want sweeter)
100gm cooking oil  (1/2 cup)
11/2 tsp yeast 

240 gm water ..I added about 30-40 gm more..
Few drops of red colouring, until your desire colour.

Banana leaves (soften in hot water, cut into round shape)

Mix all ingredients in a mixing bowl, knead until soft and smooth.
Divide dough to equal portion (about 40g), shape into small round ball. Grease your hand with some cooking oil, place small round ball on the banana leaf, and flatten the dough by pressing your palm on the dough ball.
Cover with cling film and rest for 1hour
Steam over hot boiling water for 15mins or until cooked.


Wednesday, March 20, 2013

Kuih Talam Tokyo

Talam Tokyo, what  cute name,one of my FB friends asked, why the name Talam Tokyo? And in Tokyo don't have this kuih....haha...I also don't know, but in Malaysia there're many unique name for the Tepung Bunga ( Flower Flour), or Mee Racun  ( Poisonous Noodle)...etc...
Back to this talam, it taste sososo good,really really nice. It almost same like seri muka, the difference is bottom part we use Sago instead of glutinous rice. Sago give a nice and soft texture.For those who can't take much glutinous rice, you can try this.

I copied this recipe from Annie, do hop over to her blog ,her kuih talam looks greener than mine, so beautiful!

Ingredients :
150g Sago (small sized)
30g Glass Noodles (aka Soo Hoon / Tang Hoon)
50g Grated Coconut
50ml Coconut Milk
150ml Water
½ tsp Salt

For Top Layer
2 Eggs
150ml Sugar
200ml Coconut Milk 
200ml Water + 2 Pandan Leaves (Blend them together, strained, keep the juice)
50g Custard Powder
few drops of Green Coloring or Pandan Paste
½ tsp Alkaline Water ( I omitted this)
½ tsp Salt

Method (for Bottom Layer)
Wash sago, soaked in water for 30mins, drained.
Wash glass noodles, soaked in WARM water for 30mins, drained and snip into about 1 inch length (or shorter if you want)
Prepare a 7' x 7' inch cake tin. Line a layer of cling wrap paper at the bottom of the cake tin. Lightly grease the cake tin with oil.
Combine all Bottom Layer ingredients in the cake tin. mix well and spread the mixture evenly.
Under a steaming wok, steam the bottom layer kueh under high heat for about 25 minutes. Use a spoon to kinda gently press it if you find that the layer of kueh is uneven.

Method (for Top Layer)
First, blend the pandan leaves and water together, strained and set the pandan juice aside. Wash the blender, and make sure it is free from pandan leaves residues.
With clean blender, combine all Top Layer ingredients together and blend it away.
Strain the mixture, and pour the mixture straight to the wok. Under very low fire, continuously stirring, cook the mixture until thickened and almost going to boil, NOT boiling.
Pour the mixture on top of the steamed bottom layer kueh. If you are worried that it will have some lumps in there, strain the mixture one more time before you pour them in.
With a clean white cloth cover on top of the kueh, steam it for 25 minutes.
Once kueh is cooked, let the cake cooled down COMPLETELY before unmould and cut for serving. 

If you don't have clean cloth to cover the kueh during steaming, the vapor water will drip down, and your kueh will end up having lots of dimples. To prevent that, there are 3 ways.

1. Use those chinese bamboo steamer cover. Those that dim sum restaurants used.
2. Cover the kueh with clean cloth. But the cloth MUST NOT touch the surface of the kueh.
3. Stand infront of the steamer, For every 4 or 5 minutes, remove the steam cover and give the steam cover a very quick wipe, to wipe away the vapor water, and cover it back. This is to prevent steam water drip down. But this motion must be fast, and of course, the most tedious method. But if your kueh still have some vapor drips dimples, gently use toilet roll to absorb the water away from the surface of the kueh. 

I'm submitting this to Malaysian Food Fest hosted by Annie of Annielicious Food


Wednesday, August 15, 2012

Dodol/ Sticky Glutinous Rice

Dodol is a sweet candy made from glutinous rice flour palm sugar  and coconut milk.

So far I'd tasted 2 types of dodol, gula melaka dodol and durian dodol. You can find these dodol mostly during Hari Raya or Chinese New Year. But, in Melaka you can find these dodol in anytime. you can also find them in your own!!. Let's make dodol!!!!

It is not difficult to make dodol, all you need it time......howlong??? really depend on you. If you like it chewy and dense, stir it constantly for about 11/2 to 2 hours.

In the making dodol,these are important things need to take notes :
1) Stir constantly, or the dodol will easily get burnt and destroy the texture and taste.
2) Use LOW Fire.
3) For a better taste, use Gula Melaka, not brown or dark brown sugar.
4) If you keep the dodol into a container, make sure the dodol is completely cool, before you lid on.

I used 11/2 to 2 hours making this dodol., because I like chewy and dense dodol.

400-500gm Gula Melaka, cut into pieces
50 - 100 ml water

150 ml water
500 glutinous rice flour
900 ml coconut milk...about 4 coconut

200 gm sugar

Cook (A) until all the Gula Melaka dissolve, strain and keep a side for later use.
Mix ingredients (B), strain and pour it into a wok.
Cook over LOW heat, and stir constantly, until it becomes slightly thick.
Add in Gula Melaka and keep stirring.
Add in coarse sugar, and stir.
Keep stirring until dodol becomes really thick , heavy and separating from the walls of the wok.
Pour it out into a heat safe dish, container .
Allow it to completely cooled.
Cut it into strip, square or diamond shape and serve.

Chop, chop chop  Gula Melaka
Add water, and cook until the Gula Melaka dissolve.

Strain and keep a side.
Mix glutinous rice, coconut milk and water, strain.

Cook in a wok until thick.

 Begin to thick.

Add in Gula Melaka, keep stiring.

 See, it is very hard for it to come together, at this point add coarse sugar.

And ta-da, after adding coarse sugar, it become smooth and shiny,,,,yay!! If you like thin and runny dodol, you can dish up at this stage.
 If you're like me , like the chewy type, keep stirring until you get thick , heavy and separate from wallsof the wok.

Ta-da, see after few hours,cut them into square or diamond shape and serve.

I'm submitting this post to Malaysian Food Fest , Melaka Month hosted by Cindy of yummylittlecooks

Monday, November 14, 2011

Purple Sweet Potato Angkoo Kuih with Peanut Filling

The recipe from Sonia  and I saw Lena also made these.These angkoo kueh dough were very soft.I used ground peanuts for the filling, so tasty.
I made 1.5 of the recipe and got 30 pieces of angkoo kuih.

Sweet Potato Dough:
450 gm purple sweet potatoes, cut into pieces
300 gm glutinous rice flour
11/2 tbsp rice flour
3 tbsp sugar
41/2 tbsp corn oil
270 ml water, I used 250 ml only

For filling:
300 gm ground peanut
130 gm icing sugar

*Mix ground peanut and icing sugar, set aside for later use.

Steam sweet potatoes till soft, about 15 minutes.
Use a fork , mashed the cooked sweet potatoes.
Add in glutinous flour,rice flour, sugar and corn oil, slowly adding water to mix well till soft dough, keep aside and rest for 30 minutes.Difference sweet potato has difference texture, some soft and watery, do not add all the water at one go, slowly add and knead till a soft dough.If dough is too soft, then you may add more glutinous rice flour
Shape into 36 gm ball.

To shape and cook Angkoo kueh:
Grease the Angkoo kueh mould by brushing some corn oil.
Take the weighted dough, shape it into a bowl , place some mixed ground peanuts,pinch the edges, and shape into a ball.
Place the ball in the mould, press evenly, then knock out and place on greased banana leaf.
Arrange on steaming tray and steam for 10 minutes over high heats( I used medium heat)
Mix icing sugar and ground peanuts. I forgot to sieve the icing sugar.
Then , I used hand to mixed it.
Glutinous rice flour, sugar and rice flour.
Add the mixed flour to the mashed sweet potato.Mixed it.
Adding the water.
Knead to become a soft dough, set a side.
Shape the dough into a bowl pattern, add in the mixed ground peanuts.
Pinch the edges.
Shaped into a ball.
Place the ball in the mould and press evenly.
Knocked out and place on a greased banana leaf, and steam the angkoo kueh.