Salted Egg Yolk Ku Kueh

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Salted Egg Yolk Ku Kueh 1.jpg

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Ingredients
For Fillings
80 g green mung bean – soaked for 4-5 hours
100 g Knorr Golden Salted Egg Yolk Powder
100 g castor sugar
1 tbsp peanut oil
1/2 tsp salt
100 ml water
2 pieces pandan leaves

Method
1) Steam green mung beans after draining off water for 30 minutes or till soft. Mash fine while still hot.
2) In a wok, add in sugar, water, salt and pandan leaves, Bring to a boil, add in mash green mung bean and salted egg yolk powder, oil and continue to fry till mixture is dry and binds well. Discard pandan leaves, remove fillings and set aside to cool. Divide into 15 g portions, roll into balls.

Ingredients for Skin Layer A
150 g glutinous rice flour
100 g sweet potato – peeled , sliced thinly, steamed until soft and mash.

Ingredients for Skin Layer B
80 ml concentrated coconut milk
75 ml water
20 g castor sugar
a little purple coloring

Ingredient C
2 tbsp oil

Ingredient D
Some extra glutinous rice flour
Some banana leaves (cut into rounds and brush center with oil)

For Glazing
2  tbsp pre-cooked peanut oil

Method
1) Sieve ingredient A onto a clean table-top or mixing bowl. Make a well in the center.
2) Bring Ingredients B to a quick boil. Add in a little at a time and work slowly to bind ingredients into a soft dough. Lastly add in Ingredient C and knead dough till pliable and smooth.
3)  Divide dough into equal parts at 40 g each. Flatten and wrap in filling. Seal and shape into a round.  Dust with Ingredient D and press firmly into angku mould. Knock and dislodge angku from mould. Place on the oiled banana leaf and continue process with remaining dough pieces.
4) Steam angku kueh over medium heat for 8-10 minutes. Remove and glaze hot surface with pre-cooked oil.

Black Koo – Kueh (Black Glutinous Flour and Coconut)

Ku Kueh

Ku Kueh 2

Ku Kueh 3

Ingredients
For the Skin/Dough
100 g sweet potato – steamed and pureed
150 g black glutinous flour
1 tbsp sugar
2 tbsp corn oil
120 ml water (add slowly and could be less)

Method
1) Mix all the ingredients together until you get a smooth dough. Pinch about 20 g of dough (depending on the size of the mould) flatten it with your palm, add a tsp of coconut fillings and wrap it up. Insert wrapped dough into well coated with flour mould and knocked it out and place on a piece of oiled banana leaf. Repeat till all dough is used up.
2) Steamed in medium heat for 10-15 minutes, oil the surface to prevent sticking.

Coconut Fillings
150 g shredded white coconut
50 g gula melaka
10 g brown sugar
3 tbsp water

Method
1) Place the coconut in a saucepan. Add the sugar and cook under low heat, stirring until well combined. Add the water and continue stirring til almost dry. Dish out and leave it aside to cool down before using.

Ondeh Ondeh

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Ingredients
300 g glutinous rice flour
200 g sweet potatoes
2 tbsp Tapioca flour
10 pandan leaves
A few drops of green food colouring
Pinch of salt
200 g Gula Melaka
(grated and mixed with 2 tbsp castor sugar)
250 g grated white coconut

Method
1) Steamed white grated coconut with 2 pieces pandan leaves and a pinch of salt for 10 minutes. Leave aside to cool.
2) Skin sweet potatoes and steam for 15-20 minutes or until cooked. Mash while still hot.
3) Crushed pandan leaves until fine. Add water to make 200 ml pandan juice. Sift, add pinch of salt and green coloring.
4) In a mixing bowl, add sieve glutinous flour and tapioca flour. Add in mashed sweet potatoes and pour in pandan water, mix and knead till dough is smooth, soft in texture and not sticky. Add more water if it is too dry.
5) Form in marble or your desire size balls. Flatten each ball lightly and fill with a teaspoon of gula melaka. Press edges together and shape into small ball.
6) Drop into boiling water, a few at a time, when cooked, glutinous rice balls will rise to the surface. Dish out with a perforated ladle and roll into steamed grated coconut.

Bubur Cha Cha Kuih

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Ingredients
Bottom Layer Ingredients (A)
60 g rice flour
80 g tapioca flour
35 g sago flour
(sieve the flour mixture)
150 ml coconut milk
100 ml water

Bottom Layer Ingredients (B)
120 g sugar
1/2 tsp salt
100 ml coconut milk
150 ml water

1 cup mixed sweet potato and yam – cut into small cubes

Top Layer Ingredients (C)
30 g rice flour
50 g tapioca flour
(sieve the flour mixture)
75 ml coconut milk
50 ml water

Top Layer Ingredients (D)
120 g shredded gula melaka
1/4 tsp salt
175 ml water
2 pieces pandan leaves – tied into a knot

2 tbsp ready made cendol stirps

Method
1) Combine ingredients (A) together and set aside.
2) Place ingredients (B) in a deep sauce pan and bring to a boil, pour into (1) and stir as you mix in sweet potato and yam cubes. Pour the batter into a plastic sheet lined 7″ square tin. Steam over medium heat for 10 minutes. Set aside.
3) Combine Ingredients (C)  together and set aside.
4) Combine Ingredients (D) into a clean saucepan, bring to a boil, off heat and discard pandan leaves. Add in cendol strips and slowly pour onto (3) and mix together. Pour on top of No (2) and smooth the top with a spatula. Steam for 25-30 minutes.
5) Cool down for at least 4-5 hours before slicing with a plastic oil knife.

Rempah Udang

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rempah-udang-1

Ingredients
Pulut Ingredients
600 g glutinous rice
250ml coconut milk with 100 ml water
4 pandan leaves
Some blue coloring
Banana Leave (5 x 6″)
1 tsp salt
2 tsp sugar

Blended Ingredients
6 shallots
2 cloves garlic
4 pieces candlenuts
2 stalks lemongrass
1 tbsp coriander powder
3 red chillies
1 tsp oil
50 ml water

200 g grated white coconut – mixed with 1 tsp turmeric powder
2 tbsp dried shrimp – soaked and drained

Seasoning Ingredients
1/2 tsp salt
2 tbsp sugar
11/2 tbsp gula melaka
6 tbsp oil

Method
1) Heat wok until hot, turn to low heat and add in coconut, dried shrimp and fry till crispy and golden. Transfer to a serving plate.
2) Heat oil in a wok and saute blended ingredients till fragrant, add in seasoning ingredients and stir fry for 5 minutes. Add in fried coconut mixture and stir to mix well.
3) Dish up the filling and leave to cool/

Pulut
1) Soak the glutinous rice for 1-2 hours, preferably overnight.
2) Scaled the banana leaves in boiling water till soft. Wipe dry/
3) Mix rice with coconut milk, water, salt and sugar. Steam over rapidly boiling water for 25 minutes. Remove from steamer.
4) Place 11/2 tbsp of rice and spread in the center of the banana leaf. Put 2 tsp of fillings on it/ make a ball with fillings and roll up into a neat roll and secure ends with toothpicks and brush with a bit of oil.
5) Grill over charcoal fire or electric grill for 5-10 minutes, turning the rolls occasionally.

Kueh Salat/Seri Muka

kueh-salat

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Kueh Salat 2

Ingredients
Bottom Layer
300 g glutinous rice (soaked for 3 – 4  hours). Drain
100 ml water (soaked with 20 blue pea flower – optional)
200 ml santan (thick coconut milk)
1/2 tsp of salt

3 pieces pandan leaves – cut into halves

Top Layer
3 eggs
100 g sugar
1-2 drops of pandan paste (you can use fresh pandan leaves)
2 tbsp plain flour
1 tsp tapioca flour
1 tbsp full custard powder
150 ml santan
125 ml water
Pinch of salt

Method
1) Mix glutinous rice with salt, steam with pandan leaves for 10 minutes.  Remove from heat and add in coconut milk. Mix well with a wooden chopstick. Add in blue pea flower water in patches, fluff the rice again.  Transfer back to heat and steam for a further 20 minutes or till cooked.
2) Lay a banana leaf at the bottom of a 7″ x 7″ square tray. Place steamed rice into the tray and press down firmly.
3) (Meanwhile mix top layer ingredients in a mixing bowl. Whisk till smooth, sieve for smooth consistency  and stir over low heat until thickens slightly. Once mixture stick to the back of a spoon, it is ready.
4) Heat up compressed rice in the steamer and slowly pour the pandan mixture over it.
5) Steam over low heat for 20-25 minutes or until firm. Remove from steamer and let it cool totally before cutting.

Nonya Kueh Lapis

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Kueh Lapis.jpg

Ingtedients
7 inch square baking tin
50 g rice flour
220 g tapioca flour – sieved
120 g green bean flour
30 g sago flour
300 ml thick coconut milk
150 ml water
Few drops of food colouring (green, red, pink, yellow, purple)

Seasoning
400 g sugar
300 ml thick coconut milk
2-3 pieces pandan leaf (tied into knot)
150 ml water
pinch of salt

Method
1) Mix seasoning together  and bring to a boil and stir till sugar dissolves. Set aside.
2) Combine all ingredients except the colouring. Stir till mixture is smooth. Stir in seasoning mixtures. Divide batter into 5 portions. Stir in a few drops of different food colour to each portion to get different colours of batter.
3) Grease baking tin and place in steamer and steam for 5 minutes. Remove baking tin from steamer. Pour in 1/2 cup of white colour, return baking tin to steamer and steam for 5 minutes. Remove baking tin from steamer, pour in 1/2 cup of the uncoloured batter and steam for 5-6 minutes. Repeat another layer of different colour and steam for 5 minutes.
4) Repeat the layering and steaming with a different colour of batter for each layer till mixture is used up.(top layer must be red). After pouring in the last layer, steam for 15-20 minutes to cook through. Remove and leave to cool for 7-8 hours before cutting.