KUIH BAKAR PANDAN

Malay sweet dessert,love this sweet pandan,coconut milk flavor and soft texture.Easy to make and using simple ingredients.Hope to try a recipes I do not make before,will success because do not wish to waste thing,cost of everything gone up.

KUIH BAKAR PANDAN
source;Azie kitchen

Ingredients;
1 cup plain flour
1 cup castor sugar (I use 3/4 cup)
1 cup water with some pandan leaves to blend together to get 1 cup ( add a drop of green colouring)
2 cup thick santan
3 egg
some lightly toasted sesame seed for topping

Method;
1.in a big mixing bowl,add in all ingredients to blend together.( I use hand whisk).whisk to a smooth batter without limp and sieve through.
2.use a 9' round or square pan,grease with cooking oil and put into oven together to preheat.Make sure the pan is hot enough before pouring in the batter.
3.Bake 180 degree c for 10 min ,take out,sprinkle the toasted sesame seed on top evenly and put back
into oven to bake for 20-30 min.Adjust to your oven temperature.baking time maybe different.

NONA MANIS

This is indonesia kuih,is almost taste like talam,delicious,coconut and pandan flavor,soft  firm texture.
Quite easy to make, second time in making.Be careful when cooking the batter,can't be hurry especially the white batter,take time to thicken.make sure to pipe in the middle and don't pipe too deep.

NONA MANIS
source;masam manis

Ingredients A
1 egg
1/2 cup castor sugar
1 cup santan (packet Kara brand coconut milk,200ml,add a bit of water to make 1 cup)
1 cup flour
Method;
1.in a big bowl ,break the egg,beat till the egg fluffy,set aside.
2.in a mixing bowl,sift flour,castor sugar add in santan mix well,add in the beaten egg and use a hand whisk to whisk till well combine .set aside.

Ingredients B
1/2 cup thick santan (use kara brand coconut milk)
1/2 cup water and 7 pandan leaves blend together and filter to get 1/2 cup add bit of green colouring
1/4 cup castor sugar
1/4 cup cornflour, pinch of salt
Method;
1.In a small pot, add in pandan juice and thick santan,mix well.Add in castor sugar,flour,cornflour,salt and use a hand whisk  to whisk to a smooth paste.put on to the gas stove,to cook using lowest heat and keep stirring till shiny and slight thicken off heat. Add in to ingredients A batter,use a hand whisk to whisk to a smooth shiny thick batter.whisk longer to get to this stage.set aside.

Ingredients C
1 cup santan Pekat.(use kara brand coconut mik add some water to get 1 cup)
1 tablespoonful flour
1 tbsp castor sugar
1/2 tsp salt
Method;
add all ingredients C in a small pot,mix well.put on a gas stove,using lower heat,use a wooden spoon continously stirring till thicken.wait for it to cool a bit and put into a piping bag,cut off the tip.
Meanwhile put a steamer  bring to a boil.the lid use a cloth to cover,so when steaming the water vapour won;t drop to the kuih to get a smooth surface.( This take time to cook till thicken)

use a small plastic cup,grease with oil ,add in the green batter to less than 3/4 full.
pipe in the white cooked thicken batter  in the middle of the green batter ( in cup) it will push out the batter to a full cup.put to steam for 7-10 minutes.take out and wait for it to cool in the cup before taking out.

KUIH KERIA

Kuih keria a malaysia doughnut and a oldies snack.make of cooked masked potatoes and mix with some flour to a smooth dough.shape into doughnut and deep fried and coated with icing sugar or cook syrupy

KUIH KERA

Ingredients;
500 g yellow sweet potatoes,boiled in water till soft,drain,peel,masked
100g plain flour,sifted
a few tbsp water if necessary
5 cup cooking oil for deep frying

coating;
5 tbsp sugar,3 tbsp water or icing sugar to dust

Method;
1.mix and knead mashed sweet potatoes and flour to a firm dough,add tbsp of water if necessary.
2.roll dough into a sausages about 5 cm in diameter.cut into 2 cm thick round.make a hole in the center of each round dough with the back of a wooden spoon
3.heat up oil,deep fry sweet potatoes rings till golden brown.dish and drain.
4.In a clean wok,cook sugar and water till syrupy and thick,add fried sweet potatoes rings and keep stirring till all potatoes rings are well coated with syrup and evenly crystalised.Use low heat to cook the syrup.dish and serve.

KUIH CARA BERLAUK

first time trying the recipes from internet blogger.I have seen this kuih sold at pasar malam,but never bought it.This is a salty tasty,but taste nice as well.I still prefer the kuih cara manis.

KUIH CARA BERLUAK

Ingredients;
75g all purpose flour
1 egg,slightly beaten
165ml coconut milk
a pinch of salt
1/8 tsp turmeric powder
1 tbsp corn oil

Filling;
100g minced chicken meat
4 shallot,minced
2 cloves garlic,minced
1 tsp curry powder
1/2 tsp chilli powder
1 tbsp kicap manis
1/4 tsp salt to taste
some chop spring onion and chilli for garnish

Method;
1.in a mixing bowl,add in the ingredients mixture into batter,well combine,put aside to rest.
2.for the filling;heat 1 tbsp oil,saute mimced onion and garlic till fragrant,add in minced chicken meat,stir fry,add in curry powder,chilli powder,kicap manis,salt,contunue to stir fry till well mixed and cook.set aside.
3.heat a bahulu mould over gas stove,using the lowest heat ,when the mould is hot,grease the mould with oil,spoon batter 3/4 full,cook till the sides turned slightly harden,spoon some chicken filling at the centre of each batter,top with spring onion,chilli,cover with a lid,cook till golen brown.

KUIH CARA MANIS

First time making this kuih cara manis, when I took the first bite,love it and having a soft custard pudding like.Nice pandan flavor,sweet and coconut flavor as well.I did not use any colouring.

KUIH CARA MANIS
source;jurnal resepibdaria

Ingredients;
80g plain flour
1 egg
50ml thick coconut milk
120ml water
8 pandan leaves
pinch of sugar,pinch of salt

some sugar for topping
cooking oil for greasing the mould.

Method;
1.cut the pandan leaves into smaller pcs blend with 120 ml,strain the water.
2.in a big bowl,add in flour,make a hole in the center,add in egg,salt,coconut milk and sugar,use a hand whisker to whisk well mix,add in half portion of the water till thicken,lastly add in the remaing water and hand whisker well combine and in most watery batter..rest for 20 minutes.
3.heat a bahulu mould at the gas stove,using the lowest heat,when the bahulu is slight hot,greased mould with cooking oil.( use kitchen towel  paper,take a small pcs dip in oil lightly to grease the mould)
4.when the bahulu mould is hot,pour in the batter till full.
5.add 1/2 tsp sugar in the middle of each mould.cover it.Make sure use the lowest heat till cook,take out.repeat the same process till all batter use up.
Note; you can add the sugar in the batter,adjust the sweetness to your like,not need to top with sugar.

BIKA AMBON

Bika ambon is a dessert from indonesia.This cake has honeycomb  soft and chewness,and the touch is oily.
I love this dessert very much. The recipes from blog bittersweet spicy.I use half of the recipes.

BIKA AMBON

Ingredients;
100g plain flour
125 ml water
1 packet yeast (11g)

Other ingredients;
300ml fresh coconut milk ( freshly squeeze)
1/2 tsp turmeric powder (i use yellow colouring)
15 kafir lime leaves -torn
2 pandan leaves
1 tsp salt
300g sugar
225 g tapioca
25 g glutinous flour
7 whole egg

Method;
combine all ingredients for yeast mixture,mix thoroughly and leave aside for 15 minutes.
2.combine coconut milk,yellow colouring,kaffir line leaves,pandan leaves,salt and sugar in a pot and cook stirring continuously until mixture boils.remove from fire and strain the mixture.set aside 450ml.
3.combine tapioca flour, glutinous rice flour.add in the yeast mixture and mix using a cake mixer or hand whisk.
4.Add in egg one at a time and continue mixing.
5.add in warm coconut mixture in several addition.continue mixing for about 15 minutes,leave aside for 2 hour.
6.heat up kuih lumpur mould on a stove and grease with cooking oil,then wipe the mould clean with a pcs of clean cloth.
7.Pour mixture into the mould until 3/4 quarter full (stir mixture thoroughly before pouring to the mould).
8.Once little holes start to form on the surfaces of the bingka,cover the mould leaves to cook for a few minutes.remove bingka from mould and repeat process.

TAPIOCA KUIH

Tapioca kuih is southeast asia dessert. I have used this recipe numerous time by steaming it.The original recied called for oven bake.First time I bake this tapioca kuih.

TAPIOCA KUIH

Ingredients;
500g grated tapioca
160g sugar
120ml thick coconut (from 1/2 grated coconut)
1 egg
50g melted butter
1/2 tsp salt
1/2 tsp vanilla essence (optional)
1 piece banana leaf,for lining the tin

Method;
1.line a 20cm square tin or mould baking tin with softened banana leaf
2.mix all the ingredients in a mixing bowl until well combined.pour into the lined baking tin.
3.bake in a preheat oven at 190 c for about 45 minutes until golden brown.
4.Remove and leave to cool compeletely before cutting into pieces.
Note;banana leaves blanch in hot water/put on the gas stove to heat till soft or use a cloth on top of the banana leaves iron it till soft,

PUMPKIN ANGKU

This pumpkin angku make for the offering ( in chinese calender,this is the whole month offering to the ghost). Today a visit to my brother's shop,bring them some ripe jackfruit for them,while chatting, I mentioned tomorrow,hubby and I take an express bus to K.L .My daughter will pick us in her car at
the bus station and we straight head to kampar to visit my eldest son and we have book budget hotel.
 My brother told me if I have'nt bought the bus ticket,is to postpone my trip.I told him,last nite bought the ticket.He told me of the BERSIH gathering in k.L for two day .I do not know the gathering.He is afraid maybe there is block or anything turn to worse .Hubby said it o.k,go ahead with the trip.Hope everything goes smoothly with our trip to kampar.back on monday is was merdeka day.the next day my daughter have to work.

PUMPKIN ANGKU

Ingredients; A
400g pumpkin (pared off skin,thinly sliced)
400ml water
8 blades pandan leaves ( torn and knotted)
4 tbsp white sugar

Ingredients;B
100g rice flour
300ml water (water from the retain water)

Ingredients; C
500g glutinous rice flour
8 -9tbsp oil (it depend on the softness of dough,generally 8 should be enough)

Utensil needed
some banana leaves for kuih base,angku mould

Method;
 1. bring water and pandan leaves of ingredients A to a boil,add in pumpkin slices and use medium heat to boil for 10 min.turn off heat,discard pandan leaves,retain water.
2.remove cooked pumkin of no.1 into a clean basin.mash well,add in sugar,mix well whilst hot so sugar can be dissolved.
3.use another stainless steel pot or basin,pour in retained water of no.1.add in ingredients B.Use low heat to cook,keep stirring till boil,thicken.turn off heat.
4.be careful adding in no.2 as it is hot and scald your hand.add in glutinous rice flour and oil of ingredients.C.Knead into dough.cover with a pieces of dry cloth.rest dough for 30 minutes.
5.divide No.4 (dough) into either 20g or 30 g each pieces.Roll into balls,flatten each pieces,place in one tsptbsp of filling,draw up edges and seal the opening.
6.dust angku mould with a little glutinous rice.Place in no.5 press and then dislodged imrinted kuih.lay on a pieces of banana leaves,use scissor to snip away the excess leaf.
7.bring a steamer add in water,bring to a boil,put in the ready make pumpkin angku to steam at med low heat for 2-3 mintes or till cooked.(don't use high heat to steam or else your angku will flatten).
8.Glaze some pre fried shallot oil on top of cooked kuih to prevent then turning dry and hard.

For filling;
400g split green peas (soaked in water for 3 hour)
6 shallot (sliced)
150g sugar ( adjust the sweetness to your liking)
300ml water

method;
1.drain well split green peas.steam for 30 minutes using high heat
2.blend no.1 with water till it becomes puree.it is better to do half portion at a time so the blending is done twice.
3.heat six tbsp of oil,saute shallot till golden brown.discard the shallot.
4.Add in no,2 use loe heat to fry till thickened.add in sugar and salt,turn to medium low heat,keep on stirring till dry.ladle to cool.
Note;There another method of cooking the paste.normally after steaming the split bean till cooked.
I use a fork to mashed to a soft paste and in a dry wok,add some more shallot oil,add in the mashed paste,sugar and pinch of salt,stir fry till thickned,not too dry. shorten the time of stirring.The angku kuih have to use a banana leave as a base ,if you do not use it will stick to the steaming plate,the kuih will be split up.before using the banana leaves,brush some oil on the surface before placing the angku kuih on it.,before steaming.

COCONUT CAKES WITH PALM SUGAR SYRUP

I love this sweet snack with gula melaka syrup. A indonesia snack,I do not the malay name. Easy and
use simple ingredients to make this nice snack.Use a good gula melaka to cook the syrup.

COCONUT CAKES WITH PALM SUGAR SYRUP

Ingredients;
200g freshly grated coconut
1/2 tsp salt

Dough ingedients;
200g white glutinous rice flour
5 tbsp tapioca flour
1/4 tsp salt
100ml ml (scant 1/2 cup water) (adjust the amount of water )

Palm sugar syrup
200g palm sugar,finely chopped
5 tbsp sugar
120 ml water

Method;.
1.Mix the grated coconut and salt together and steam for 5 minutes,set aside.
2.To prepare the palm sugar syrup,place the palm sugar,sugar and water in a small pan and simmer until the mixture is slighly thick and sticky,strain into a small jug or bowl,set aside.
3.to make the dough,combine the glutinous rice flour,tapioca flour and salt in a mixing bowl.add enough water to form a soft pliable dough.If dough seems crumbly,add a few drop of water (adjust the water to make the soft pliable ,slowly adding the water little by little)
4.Pinch off some pieces of dough and roll them between your palms into thin cylinders,slice into 1 cm ( 1-1/2 inch pieces on a diagonal)
5.Bring a pot of water to a boil over medium heat working in batches,gently drop the cakes into
the boiling water .When they rise to the surfaces,let it boil for a a minutes or two,indicated that they are cooked,remove them with a slotted spoon and roll them in the steamed cool grated coconut.
6.Serve drizzled with the palm sugar syrup

FA GAO ( PALM SUGAR)

Fa gao is a traditional cake mean 'prosperity cake' and commonly known as significant cake during chinese festive celebration and steamed until it split into 3 or four segement on top of the cake.If it don't not split into three or four part,it mean the yeast is near expired date and use a big heat to steamed. In this recipes,if you do not have palm sugar,use brown sugar.

FA GAO (PALM SUGAR)

Ingredients;A
250g gula melaka (palm sugar) Shaved
250g sugar
5 pandan leaves,cut into section,tear into half
250ml water

Ingredients;B
600g plain flour
12g yeast
3 egg
250ml water

Method;
1.Boil the ingredients A until the sugar is disolved, allow to cool.make sure it really cool before
   adding.
2.In a mixing bowl,add in Ingredients B, flour,yeast,slowly add in the water and the egg,mix until all 
   well combines.
3.Add in the sugar syrup into the flour batter,mix till well combined ,no lump of flour, or sieve it.
4.Leave it to ferment for an hour or two.Use an hand electric mixer to beat it for a few minutes.
  lay your cake tin with pink parchment paper and pour in the batter,arrange over hot boiling water
  and steam at high heat for20 -30 minutes or a skewer insert comes out clean.

NIAN GAO ( TRADITIONAL NEW YEAR CAKE)

Second year making the traditional new year cake,Nian Gao (which means achieving greater heights in the new year in mandarin) is a much sought delicacy.Using banana leaves can withstand long hour of steaming and have to use a few layer of banana leaves for lining the tin. Make sure the banana leaves is covered properly or else if there is any leak in the leaves,once it cook it will stick to the tin
and can't be remove,it will be too stickly and will be out of shape. last year I use rock sugar to cook this nian gao and this year i use plain sugar.After testing this nian gao,I prefer the rock sugar,not too sweet .This year I pile up  to cook this nian gao,I am using three packet of glutinous flour.

NIAN GAO ( TRADITIONAL NEW YEAR CAKE)

Ingredients;
1 kg glutinous rice flour
1 kg sugar
750 ml water

Method;
1. In a pot,cook the sugar and water till boiling,boil until the sugar is completely dissolves,remove from heat,leave to cool. Next ,add in glutinous rice flour,mix well until it becomes sticky batter.

2.To prepare steaming tin,lightly burn the banana leaves over hot fire until soften,then cut into large
pieces and arrange into the tins,ready to use.( I blanced the banana leaves in hot boiling water till soft,wipe it clean and dry ,layer the leaves a few layer,safe way).

Note; I used wood to cook this nian gao since I have a big open back yard.Carefully adjusting the fire and do not turn it too high,the different will be getting a smoothie or rough surface.checking the steaming water level,if shortage of steaming water during steaming process,must not add in cold water,but boiling water.My Nian gao surface look bit of rough surface,cos I add in lot of wood,very big fire.Hope next year, I hope to make a smooth and nice ones.To pile up the nian gao for steaming the cover have to be high.

BANANA CUSTARD

Traditional malay kuih, using  any cooking banana for this recipes.I use ripe pisang tanduk to make this delicious snack to be enjoyed throughout the day.

BANANA CUSTARD

150g rice flour
2 tbsp tapioca flour
500ml thin coconut milk
100g sugar
1/8 tsp salt
2 pandan leaves,torn lengthwise and tied into knot
1 medium size pisang tanduk,sliced on the diagonal into 1 cm pieces
some banana leaves softened and cut into 18cm squares

Method.;
1.place the rice flour and tapioca flour into a bowl and mix with 200ml of the thin coconut milk,stirring well to remove any lumps.set aside.
2.pour the remaining coconut milk into a saucepan with sugar,salt and pandan leaves and bring to a boil over low heat.when the milk come to a boil,pour in the flour batter,stirring continously with a wooden spoon to make a thick,smooth custard.
3.spoon 2 tbspoon of the custard mixture onto the square of banana leaf.place a slice of banana on
top of the custard,then spoon another 2 tbsp onto the banana to enclose it.
4.shape the custard into an oblong roll and fold the banana leaf around it.tuck both ends in neatly to make 6x8cm packet.Arrange the packets in a steamer and steam for 20 minutes.set aside to cool before serving

MI GO (KUIH WAJIK)

This chinese mi go is similar to kuih wajik. My husband favourite  kuih.I love the the taste of coconut milk and the sweetness of gula melaka.Using glutinous rice to cook. ,The rice can be soked overnite.I love this cook book,it gives a accurate recipes.

MI GO (KUIH WAJIK)

Ingredients; A
500g glutinous rice (rinsed few time,drained and soaked in water for 4 hour)
250 ml thick coconut milk ( do not add water)
150 ml water
1 tsp salt
6 blades pandan leaves ( knotted or tear into two)

Ingredients ;B
1 tbsp oil
250g sugar (150g sugar)
50g black treacle (I used 100g gula melaka)

Utensil needed
9.5round tray

Method;
1.Drain glutinous rice of ingrdient A,place into a steaming tray.Add in remaining ingredients A and mix well.
2.steam no.1 over rapidly boiling water using medium heat and cook for 45 minutes.Discard the pandan leaves .
3.Heat wok with 1 tbsp of oil using low heat.add in the sugar of ingredients B and let it caramel to a golden brown.Add in the black treacle or gula melaka and stir till dissolved
4.Add in no.2 stir fry well.(do this a couple of time to ensure it is well mixed and sticky.)
5.Place no.4 into a round tray.cover the top with a plastic sheet or foil. (I used banana leaves).
6.press down the rice to even out the surface.It will be firm when cool.cut into pieces and serve.

STEAMED KAYA BREAD

I use the local make kaya jam to make this soft bread .you can used canned kaya as well. Is a moist soft bread.The recipes is from cookpad.

STEAMED KAYA BREAD

Ingredients;
120g self raising flour
5g baking powder
100g kaya jam
120g water

Method;
1.sift the flour and baking powder together in a mixing bowl.
2.Add in the water into the sifted flour,use a spatula to mix evenly,then add in kaya jam and combine thoroughly well mixed.
3.Fill the paper cup with batter until 80% full and steam in a preheated steamer for about 5 minutes.
4.Insert a skewer in and comes clean,they're cook.off the heat.

ALKALINE KUIH

I learned this alkaline kuih from my husband bioliogical mom,she do not have the  recipes note,just approximately,most of the time i make it was not a success.My youngest sister show me a new cook book ,she just bought  ,when i visited her..I was flipping through the cook book until I saw this recipes.I was delighted ,the book show some picture the mixing method and how to cook.It gives a accurate recipes.This alkaline kuih best to use boric acid it gives a springly crunch.we are using sparingly so it cannot pose a problem,hokkien have been eating this kuih for centuries.Thanks to
boon 's secret recipes cookbook.

ALKALINE KUIH

Ingredients;A
500g rice flour (3 elephant brand)
900ml water
3/4 tsp pengsa or boric acid (optional choice)
1 tsp alakline water or jian shui (I added 1 tbsp)
1 1/2 tsp fine salt
1 tbsp tapioca flour

Ingrediens; B
900 ml

Utensil needed
11'round tray (cake tin)

Method;
1.combine ingredients A,mix well,strain,set aside.
2.bring water of ingredients B to a boil.now,ladle in a portion of no.1 into the hot water,stirring it at all time.Repeat process till no1.has been used up (when adding in the liquid batter,lower the heat to low ,keep stirring)
3.when no2 starts to thicken in consistency,remove from heat.( thicker than condensed milk)
4.pour no. 3 into a tray.steam over rapidly boiling water for 60 minutes.remove,cool for a couple hours or overnight.cut into pieces.serve with braised soy sauce pork or sliced into pcs and stir  fry wtih mushroom,dried shrimp,spring onion,diced chilli.

KUIH LAPIS (STEAMED LAYER KUIH)

Kuih lapis is a traditional nyonya kuih. This recipes was from my eldest sister,the first time she make the texture was not nice,second time  she makes some changes in the ingredients to get this texture.This time she got it right,the texture of this kuih lapis is chewy,soft and fragrant of coconut.
I love to eat this kuih lapis and when come to eating I love to peel layers by layer. Try it.

KUIH LAPIS (STEAMED LAYER KUIH)

Ingredients; A
700 ml thick santan (pure coconut milk)
400g tepung ubi (tapioca flour)
100g tepung beras (rice flour)

Ingredients; B
400g sugar
400ml water
8-10 pandan leaves,(cut into sectioned,tear into two)

Method;
1.In a pot,put in sugar, water,pandan leaves and boil till the sugar dissolved.Let it cool.
2.Mix ingredients A together until the batter is smooth and add in ingredients B syrup water till well
combined and sieve through to get the batter smooth.
3.Divide batter into 3 portion,leave 1 portion white and the rest add in different colour.
4.Grease 8'tray and heat up for 5 minutes. Measure a bowl of batter 100ml from white batter steam for 3 minutes till cooked using medium -low heat
4.Keep repeating the step for different colour batter until all the batter is used up.
5.As for the last top layer mix with darkness green,steam for 6 minutes. Remove the over and continue to steam for 10 minutes till top layer dries.

Notes;Make sure to stir the batter thoroughly everytime before scoop out for steaming.
          let the kuih lapis to cool thoroughly,lightly makes a clean cut at the edges,flip the tray to knock
          out the kuih.Don't over steam the layer,or else it won't stick together.

KUIH ONDEH ONDEH

Kuih ondeh ondeh is well loved by every race and it has chewy dough wrap with the gula melaka . I use lot of pandan leaves to blend with water to get thick pandan juice, to get the strong fragrant and the colouring as well.Is smell very fragrant and I like it when you bite it,the sweetness of gula melaka


KUIH ONDEH - ONDEH

Ingredients; skin
240g glutinous rice flour
120 ml hot water
2 tbsp thick pandan juice
2 tbsp castor sugear
coconut milk  ( Adjust the amount of  coconut milk till you get a soft dough)
1 tbsp oil
a drop of any colouring you like (i omitted )

Filling;
1/2 pieces gula melaka,chopped finely,mixed with 3 tbsp sugar ( I just use gula melaka only)

To coat; ( mixed and steamed
1/2 grated young white coconut
1/2 tsp salt

Method;
1.Glutinous rice flour ,add in sugar to mix well,add the pandan juice to the hot water and add in to the glutinous rice flour,mix well combine,add in the oil and coconut milk using spoon by spoon to mix until a soft dough is form,knead until the dough is well combined and leave aside for a short while.
2 Put.Grated white coconut on to a plate, mix with 1/2 tsp salt and put to steamed for 2-3 minutes,off heat,set aside.
3.Bring a big pot of water to a boil.while waiting,form small balls with the dough,use your hand to poke a hole and add filling,less than 1/2 tsp and wrap in .When the water is boiling,put in the wrap dough to cook,when it cooks, the dough will floats up,Dish and drain,put the cook dough on the plate of steamed grated coconut and coat with it.serve cold or hot.

Notes;I use 50g of  sweet potatoes ,slice thinly ,put to steamed,when cook blend to a soft paste.
          add to the glutinous rice flour and mix with all the skin ingredients ,so that the dough when
           cook ,it taste soft,less chewy.( you use potatoes as well). The above recipes is the original ones

STEAMED BREAD FLUFFY

When I saw the recipe from cookpad,it was so easy as mentioned and I try it,won't take much time.
Quite  fluffy and make 4 cupcake liner,i use the smaller cupcake liner.

STEAMED BREAD FLUFFY

Ingredients;
cake flour 100g
castor sugar 30g
water 60 ml (use freshmilk)
1 egg
1tsp baking powder
1 tbsp oil or more

Method;
1.combine cake flour,baking powder sift together.
2.Add castor sugar into the sifted. flour and mix well.
3.Add the egg,water,beat till well combine and add into the dry ingrdients.mix thoroughly,add in the vegetable oil and if  the batter a bit thick,add another tbsp of oil  or more.
4.pour dough into the cupcake liner and steam for 15 minutes,test with a skewer,if it comes out clean.
then it's done.let it cool.

PUMPKIN KUIH

 

 

 Utar convocation was held for three day 15, 16  & 17 August 2014.My daughter convocation was on the second day,16th august. Earlier last month ,all the hotel room was fully booked in kampar, we are late for the booking, we decided to put at my son rented room.On 15th morning,we drove to K.L to fetched my daughter and proceed our journey to kampar. We reached at kampar around 12.00.before

to my eldest son place,we passed by the hotel,asking hubby to stop near by road side,my daughter went in check if there any vacant room ,yes luck was on my side.There is three bedded room,for one nite,the next day  was taken by someone.The receptionist told her there is another room,two bedded vacant the next day,we book it as well.On the way to utar unversiti,there are more than 20 stall on the , roadside selling ready wrapped bouquet of flower ,very beautiful.My daughter told us not to buy bouquet of flower for her,she said it a waste of money.Ours present at her convocation is most than enough.A bouquet of flower does not come cheap,$40 to a hundred dollars.

PUMPKIN KUIH

Ingredients;

250g rice flour

500g pumpkin

100gm wheat starch

1000 ml water

3 clove garlic,minced

50g dried shrimp (soak till soft,minced)

seasoning;

1 1/2 tbsp salt

1 tsp pepper powder 

1/2 tsp msg

1 1/2tsp sugar

method;

1.Mix rice flour,wheat starch and water,strain and stir well,set aside.

2.cut off the pumpkin skin,divide into 2 portion,cut one portion into cubes.

3.steam one portion of pumpkin until soft.then smash the cook softened pumpkin and mix well with the flour batter.

4.fry garlic with oil,add in the pumpkin,minced dried shrimp and seasoning.pour in flour and pumpkin batter,stir continously under low medium heat until batter thicken.off heat .

5.pour thickened batter into a well greased 10' square tin and flatten the surfae.

6.steam for 30 minutes or until cooked.

Note;Place a plastic sheet on to the square tin and pour the thickened batter and steam .

STEAMED BREAD CHOCOLATE

Easy and soft steamed bread chocolate. recipes from the japanese blog cookpad.The blog have lot of steamed bun and I have try a few.this is one of them

STEAMED BREAD CHOCOLATE

Ingredients;
cake flour 80g ( I used self raising flour)
cocoa powder 20g
Baking powder 1 tsp
castor sugar 50g
milk 100 ml
vegetable oil 2 tbsp
chocolate chip 40g ( I omitted)

Method;
1.Heat the steamer .sift  together the flour,baking powder and cocoa powder together,set aside.
2.In a mixing bowl,beat the sugar,milk and vegetable oil till well combine.
3.Add in the flour and chocolate chip till well combined.
4.place cupcake liner and pour in the batter.steam at high heat for 10 min or a skewer inserted come out clean.