Blue Pea Flower Ang Ku Kueh

Assorted Kuih Muih

榴莲糯米糕 Durian Kuih Wajik

食谱分享自我的伯母

材料：

糯米    500g（用水泡3〜4个小时）

椰糖   200g

白糖   50g

浓椰浆  600ml

班兰叶    6片

盐    1/4茶匙

榴莲肉    适量

做法：

1）糯米沥干，用大火蒸45分钟取出待凉，备用。

2）用少许清水煮溶椰糖和白糖过滤隔渣备用。

3）浓椰浆，班兰叶和盐一起煮滚，再加入煮好的糖水浆，蒸好的糯米和榴莲肉一起煮到浓稠，所有的糯米饭都黏成团，而且发出很香的榴莲椰香和焦糖味，即可离火。

4）把煮好的糯米饭，放在已铺好香蕉叶的盘里，趁热用汤匙把它压平。待凉，切割即完成。

沙谷椰丝糕 （Steamed Pearl Sago with Coconut）

Recipe adapted from Jane's corner




材料：

250克沙谷米
220克白椰丝
100克椰糖，60克水，香兰叶（煮溶）
100克白糖，50克椰浆，少许盐


做法：

1, 将沙谷米洗净以后，浸20 minutes，再沥干水份备用。

2. 把椰糖，水和香兰叶放入小锅里煮溶。

3. 把椰丝及沙谷米混合。

4, 然后把沙谷米分做两份，一部分混合椰糖，一部分混合白糖和椰浆。

5. 把椰糖沙谷米倒入一8寸铺上香蕉叶的蒸盘中。

6. 中大火蒸15分钟或至沙谷熟透。

7. 再把白糖的沙谷米倒在椰糖糕上，再蒸五到十分钟。

8. 洒上一些兰花天然色素，再蒸5分钟即可。

完全冷却后方可切开来吃。



Ingredient:

250g pearl sago, washed, soaked in water for 20 minutes and drained

220g Grated coconut

100g palm sugar, 60g water, pandan leaves (boil till sugar dissolved & set aside to cool)

100g sugar, 50g coconut milk, pinch of salt



Method:

1. Combine pearl sago, and coconut together. Divide into 2 equal portions.

2. Mix one portion with palm sugar and the other one with white sugar and coconut milk.

3. Boil water in the steamer over high heat.

4. Line the base of 8inch cake tin with banana leaf.

5. Spread the palm sugar sago mixture in the tin and press lightly with a spatula.

6. Place tin in steamer and steam for 15 minutes or until sago is transparent.

7. Add the sugar and coconut milk sago to the steamed sago and steam for another 10 minutes.

8. Sprinkle drops of butterfly/blue pea flower juice over the cake. Continue steaming for another 5minutes until it is set.

Leave the kuih to cool completely before cutting.

**Wrap your knife with a layer of cling wrap and cut kueh into slices. This is an easier way to help you cut your kuih nicely. Enjoy!

Corn Kuih (Pudding Kastard Jagung) 粟米糕

recipe adapted from Home Sweet Home


Ingredients:

1 can creamed corn (400g)
1 cup custard powder
3 cups water
3/4 cup  sugar
1 1/2 cup coconut cream


Method:

1.  Mix all ingredients in a pot and stir until there are no lumps.

2. Place the pot on the stove and let it boil on low fire, stirring it all the time to prevent it  
    from sticking to the bottom.

3. The mixture will slowly thicken.

4. Stir until the mixture is very thick.  Remove from the fire and  pour it into a baking tin.

5. Remove and let it cool down completely before refrigerating it.

6. Cut it only when it is completely cool and after you refrigerate it for at least 3  to 4 hours.
 


粟米糕食谱

粟米罐头1罐
蛋黄粉1杯
糖 3/4 杯
椰浆1 1/2 杯
水3 杯


做法：

1. 将蛋黄粉、玉米粉和糖放在锅子，加入椰浆（鲜奶）拌均匀成面糊。

2. 加入水，罐头甜玉米粒

3. 开中火，一边煮一边撹拌，以免底部焦掉。

4. 煮至滚改小火继续煮10分钟左右，至面糊更浓稠带纹路。

5. 离火，马上倒入抹了油的模子内，放凉后凝固，冷藏3~4小时后食用更佳。

*喜欢口感带硬点，可以把水的份量自行减少。









Bahan:-
1 cawan tepung kastad
1 1/2 cawan jagung manis (dalam tin)
3/4 cawan gula
3 cawan air
1 1/2 cawan susu cair ( fresh milk)

Cara Membuat:-
Campurkan kesemua bahan dalam periuk/casserol dan kacau mesra. Kemudian letak di atas api perlahan dan kacau hingga adunan pekat dan berkilat. Angkat dan tuangkan di dalam loyang kesukaan/acuan kecil. Sejukkan.

娘惹九层糕 Steamed Kuih Lapis

食谱取自Jane'sCorner



材料：
A：150g 粘米粉 , 30g  绿豆粉， 400ml 椰浆, 160ml 水
B：130g 细沙糖，150ml 水，盐 少许，  2片班兰叶

做法：
B 料煮滚，待冷。
A 混合，置一旁半小时
把（1）和（2）拌匀，过筛。
分成两分，一分约330克加入红色素，一分约340克加入青色素，另一分330克，白色。
加热蒸锅，把蒸盘加热5分钟后，才倒入红色粉浆（110克），蒸5分钟。
第二层倒入白色粉浆，重复这步骤直到9层完毕。（每层以中火蒸5分钟，最后一层蒸5分钟后再打开盖子，继续蒸13分钟）。
Ingredients:

A: 150g rice flour, 30g hoen kwe / mung bean flour (original colour), 400ml coconut milk, 160ml water
B: 130g fine sugar, 150ml water, pinch of salt, 2 pcs pandan leaves

Method:
Mix together ingredients B and cook till sugar dissolved. Set aside to cool then discard pandan leaves.

In another bowl, mix together ingredients (A), whisk till well blended then set aside for 30 minutes.

Mix (1) and (2) together, whisk till well combined. Strain the mixture.

Divide mixture into 3 equal portions, 1 portion add in red colouring (about 330g), 1 portion add in green (340g)and the other portion for white colour (about 330g).

Preheat steamer. Grease bottom and sides for pan with cooking oil, steam for 5 minutes to preheat.

Pour 1 portion of red colour mixture into pan, steam for 5 minutes. Repeat this step for all other layers with alternate colours - red, green and white. All together 9 layers.

Steam for additional 15 minutes for last layer.

Cool completely before cutting.

Kuih Tu Tu / Putu Piring / Putu Bambu

Kuih Tutu is snowy white steamed rice flour cake with palm sugar filling. In Malaysia they sell at pasar malam name Putu Piring. Kuih Tutu that I have been longing for .... not as perfect as home but still better than nothing.

Recipe adapted from Away of mind Bakery house  I made half of the ingredients
Yield: 8 pieces

1 cup of rice flour
80~90ml of water (add gradually)
2~3 pandan leaves, cut into short length
1/2 tsp salt

Filling:
75g dark brown sugar (Cane Sugar)/ gula melaka/ palm sugar
some shredded coconut +1/4 teaspoon salt, steamed

For Serving:
Banana leaves
some shredded coconut + dark brown sugar/ gula melaka/ palm sugar


Method:
1. Pan fry the rice flour together with pandan leaves without oil for 5 mins. Set aside for cool. Discard the Pandan leaves.
2. Add the salt to rice flour, gradually stir in water, use the finger tips to rub the flour together, it should be able to hold it into rough dough yet able to break it into fine crumble. Add a bit more water if the dough is not able to hold into rough dough.
3. Sieve the flour, it will turn into fine rice flour powder.
4. Heat up the steamer, wet a piece of muslin cloth and place it in the steamer
5. Scoop some flour into the Kueh Tutu mold, fill up 1/3 of it. Place a teaspoon of filling over the rice flour then cover it will more rice flour. Level the rice flour in the mold.
6. Gently transfer the Kueh Tutu mold with open side downward to the steamer. Dislodge the mold, leave the Kueh Tutu in the steamer, cover it with wet muslin cloth and steam for 5~6 mins.
7. When it is done, take the Kueh Tutu out from steamer and serve it on banana leave with shredded coconut and sugar.

Using a sieve, press the dough through to form A breadcrumb look alike texture. 

Take a spoonful of A into the mould. Add in 2 tsp of palm sugar filling and cover it with another spoonful of A.

When it is done, take the Kueh Tutu out from steamer and serve it on banana leave with shredded coconut.

Full Moon ~ Cheesecake and Ang Ku Kueh 弥月之喜

This is Cheesecake  Recipe and  Ang Ku Kueh  Recipe.

My best friend gave birth to a baby boy. I prepared these traditional goodies for her son for full moon gift. According to the Chinese tradition the family with new baby will distributed Ang ku Kueh, cake and red eggs to the friends and guests to celebrate the occasion and share the joy of good luck, blessings and longevity for the baby. Well there is no way to buy Ang Ku Kueh here. So i made the cake and Ang Ku kueh for my friend instead of she give me. I hope baby Liam will grows healthy and happy.

Red Bean Ang Ku Kueh