Kueh Bakar
Ingredients:
300g plain flour
300ml thick coconut milk
300ml water
250g caster sugar
50g ghee
8 pandan leaves
3 eggs
Method:
1. Blend pandan leaves with 300ml water and strain out the pandan flavoured water.
2. Cream the eggs with sugar till sugar dissolves. Add in the thick coconut milk and pandan flavoured water.
3. Fold in the flour and mix well. Strain the mixture.
4. Melt the ghee in a 9 inches round tin. Pour in the mixture.
5. Bake in a preheated oven at 350 degress F for about an hour.
6. Let kueh cool in tin before turning out.
Kueh Wajik
Ingredients:
600g glutinous rice
250ml water
300ml thick coconut milk
150ml thin coconut milk
300g gula melaka
150g sugar
6 pandan leaves
a pinch of salt
Method:
1. Wash the glutinous rice in several changes of water and soak overnight.
2. Spread the drained glutinous rice in a steaming tray and steam the rice for 30 minutes. Add 250ml water to the steamed rice and mix well. Add the pandan leaves and steam for a further 30 minutes. Gently fluff up rice and set aside.
3. Bring the thin coconut milk, chopped gula melaka, sugar and pandan leaves to a boil. Stir continuously over a low heat till the sugar dissolves. Add in the thick coconut milk, stir well and strain solution.
4. Add the steamed rice. Cook over a low flame, stirring continuously till mixture thickens.
5. Spread the cooked wajik on a tray lined with banana leaves. Press down firmly and smoothen the surface. Cool till it hardens slightly before cutting.
Kueh Sarlat
Ingredients for Pulut:
600g glutinous rice
300ml thin coconut milk
150ml thick coconut milk
2 tsp sugar
1 tsp salt
2 pandan leaves
Method:
1. Wash and soak glutinous rice overnight. Drain and place rice in a steaming tray, top with pandan leaves and steam over high heat for 15 minutes.
2. Add 300ml thin coconut milk to steamed rice, mix well and steam for another 10 minutes. Add the thick coconut milk, mix well then sprinkle rice with some blue colouring and steam for a further 5 minutes.
3. Line the bottom of a 28 cm round tray with banana leaf. Transfer steamed rice to tray and press rice down firmly with a piece of banana leaf or a plastic spatula. Steam tray of glutinous rice over boiling water for 15 minutes before adding the custard topping.
Custard Topping:
10 eggs
450g castor sugar
500ml thick coconut milk
6 level tbsp plain flour
1 level tbsp rice flour
1/4 tsp salt
2 tbsp pandan juice
1 tsp apple green colouring
Method:
1. Stir eggs with sugar till sugar dissolves and strain into a double boiler.
2. Sift rice flour and plain flour into a big bowl, add coconut milk gradually and mix to a smooth batter then strain into the egg mixture. Add salt, pandan juice and green colouring and stir well.
3. Stir mixture over a pot of boiling water till it coats the back of a wooden spoon. Pour custard onto steamed glutinous rice, cover and steam over moderately high heat for 15 minutes.
4. Reduce heat to low and continue to steam for another 1/2 hour or till a small stick comes out clean when inserted into the centre of the custard. Remove and place tray on a wire rack to cool completely before cutting.
Ang Ku Kueh II
Ingredients for skin:
300g glutinous rice flour
150g sweet potatoes
2 tbsp sugar
2 tbsp corn oil
250-300ml warm water
1/8 tsp orange red colouring
Banana leaves cut to small circles
Peanut Filling:
300g ground, roasted peanuts
150g caster sugar
some boiled water
Method:
1. Mix ground peanuts with sugar and add in some water to make into a paste form. Shape into small round balls of filling for dough.
Method for skin:
1. Steam cut sweet potatoes for 10-15 minutes till cooked and soft. Mash through a wire sieve and set aside.
2. Sieve glutinous rice flour into a mixing bowl. Make a hole in centre of flour and add the sugar, mashed sweet potatoes and corn oil. Add the coloured water a little at a time and mix and knead well until the colouring is even and dough is pliable. If dough is too dry, add a little more water. Knead till dough does not stick to the hands adding more oil if necessary. Let dough rest for 20-30 minutes.
3. Divide dough into equal portions to fit mould and roll each into a round ball. Flatten each ball of dough slightly and add a small ball of filling. Pinch and seal the edges to enclose the filling.
4. Spread some oil over the dough and press into a kueh ku mould. Knock mould lightly to dislodge kueh and place on a piece of banana leaf .
5. Place all the kueh ku in a steamer and steam on high heat for 5 minutes. Remove lid from steamer to let out excess steam. Cover and continue steaming for another 5 minutes.
6. Remove kueh ku from steamer and brush lightly with corn oil to prevent sticking. Cover with banana leaves to keep them soft.
Kueh Talam Laut
Ingredients:
300g rice flour
150g cornflour
1500ml water
2 tbsp sugar
2 tsp salt
1 tsp vetsin
1 tsp ground pepper
Method:
1. Sift rice flour and cornflour into a big pot. Add 1.5 litres of water and mix well.
2. Add sugar, salt, vetsin and pepper powder. Cook mixture over low heat for about 15 to 20 minutes, stirring constantly until mixture thickens.
3. Pour mixture into a greased round tray and steam over high heat for 15 to 20 minutes or until cooked.
4. Remove from the steamer and quickly spread the filling on top of the kueh talam. Leave to cool before serving.
Fillings:
250g shallots, sliced
4 cloves garlic, pounded
200g dried prawns
2 stalks spring onions
2 fresh chillies
6 tbsp cooking oil
Seasoning:
1 tbsp sugar
1/2 tsp salt
1/2 tsp vetsin
1 tbsp dark soya sauce
a dash of pepper
Method:
1. Wash dried prawns, drain and blend fine. Remove seeds from chillies and slice. Cut spring onions into cubes.
2. Heat the 6 tbsp oil in a wok and fry the sliced shallots and pounded garlic until fragrant.
3. Add the blended dried prawns and fry again until fragrant. Add the seasoning and fry for a while more.
4. Lastly, add the sliced red chillies and spring onions. Dish up and set aside for later use.
Durian Apom Balik
Ingredients:
300g plain flour
30g rice flour
300g caster sugar
1 tsp baking powder
100g durian puree (optional)
8 pandan leaves
150ml thick coconut milk
250ml water
3 eggs
a pinch of salt
Method:
1. Wash and blend pandan leaves with the 250ml water and strain out the juice.
2. Sift rice flour, plain flour, salt and baking powder into a mixing bowl.
3. Mix sugar, eggs and durian puree with 150ml thick coconut milk. Stir till sugar dissolves.
4. Mix sifted ingredients from (2) with 250ml pandan water to make a smooth batter. Gradually add this batter to the
egg mixture. Mix well and strain mixture.
5. Heat an apom balik mould or a kwali until hot. Reduce the heat and grease slightly with oil.
6. Pour the batter into the mould. Cook over low heat, uncovered, until bubbles appear on the top. Cover with a lid and cook until the apom balik turns golden brown. Remove from mould and fold the apom balik into half.
Kueh Koswee
Ingredients:
280g rice flour
50g tapioca flour
280g gula melaka
110g sugar
1250ml water
1 tbsp alkaline water
3 pandan leaves
1/2 grated coconut (skinned)
a pinch of salt
Method:
1. Mix rice flour and tapioca flour with 625ml water. Add in the alkaline water, stir well and strain mixture.
2. Boil sugar, gula melaka and pandan leaves with 625ml water. When sugar has dissolved, remove pandan leaves and strain syrup.
3. Pour the boiling syrup into the flour mixture and stir thoroughly with a wooden spoon until mixture is smooth.
4. Heat small porcelain cups or a greased square tin in steamer.
5. Pour the mixture into the heated cups and steam over a strong flame for 7-10 minutes.
6. Cool kueh before removing them carefully from the cups. Roll kueh in grated coconut steamed with a pinch of salt and pandan leaves.
Ang Ku Kueh I
Ingredients:
600g glutinuous rice flour
14 tbsp cooking oil
4 tbsp sugar
1/2 tsp red colouring
400ml coconut milk
a pinch of salt
Method:
1. Remove 100g of glutinous rice flour and boil with 100ml water till of a thick paste.
2. Boil coconut milk with a pinch of salt and pandan leaves and set aside to cool.
3. Sift the remaining 500g glutinous rice flour onto table. Add the sugar and red colouring, mix well and add the coconut milk gradually. Mix well and knead for a while, then add in the cooked dough. Knead again adding the oil gradually and knead until dough is pliable and smooth. Rest dough for 30 minutes.
4. Divide dough into even portions depending on the mould you are using. For each kueh ku, the quantity of the dough and the filling should be the same.
5. Clean banana leaves and cut into pieces slightly bigger than the mould because the leaves will shrink when steamed.
6. Flatten each piece of dough to form a thin skin and wrap with a ball of tau sah. Press the dough ball into the mould, knock the mould gently to dislodge the kueh ku and place it on a piece of banana leaf.
7. Steam kueh koo over medium heat for 8-10 minutes. Remove the steamer lid to let out excess steam in between steaming time so that you will have a nicely shaped kueh ku. When cooked, remove and brush with a little oil to prevent sticking.
Sweet Bean Paste:
600g dried split green beans
450g sugar
300ml water
2-3 pandan leaves
Method:
1. Wash and soak green beans for 4-5 hours.
2. Drain beans and place in steamer lined with a piece of cloth. Add pandan leaves and steam over high heat for 30-40 minutes or until beans are cooked.
3. Whilst hot, blend beans till fine or they will harden when cooled down.
4. Boil sugar with 300ml water and pandan leaves till sugar dissolves. Add in the ground beans and continue to cook over slow fire, stirring constantly, until dry and rollable. Leave to cool before using.
Salty Bean Paste:
600g dried split green beans
10 shallots, skinned & sliced
10 tbsp cooking oil
10 tbsp sugar
2 tsp ground pepper
2 tsp salt
1 tbsp ginger pulp
2 tbsp ginger juice
300 ml water
Method:
1. Prepare beans as for Sweet Bean Paste. (step 1 to 3).
2. Fry sliced shallots in the cooking oil until golden brown, drain and set aside.
3. Fry the ginger pulp in the onion oil until fragrant, add ground pepper and fry for a while more.
4. Add ginger juice, salt, sugar, water and mashed bean paste. Continue to fry over slow fire until dry then add in the fried shallots.
5. Leave to cool before using as filling.
Kueh Talam
Ingredient A:
110g mung bean flour
250ml thick coconut milk
250ml water
a pinch of salt
Ingredient B:
1 x 13g pkt agar agar powder
250g caster sugar
1000ml water
Ingredient C:
2 tsp pandan paste
a drop of green food colouring
Method:
1. Mix ingredient A together and set aside.
2. Place ingredient B into a pot and bring to a boil. Stir continuously till sugar and agar agar powder dissolves. Turn off the heat.
3. Pour ingredient A into agar agar mixture. Turn on medium heat and stir continuously till mixture is transparent and glossy in appearance. Turn off the heat and divide mixture into two portions.
4. Rinse a seven-inch square mould. Pour one portion of mixture into mould to set.
5. To remaining portion, add in ingredient C and stir well. Spoon mixture carefully on top of first layer.
6. Level the surface and leave to set. When thoroughly cooled, remove from mould and cut into serving pieces. Chill kueh before serving.
Talam Nangka
Ingredients for Bottom Layer:
285g rice flour
2 level tbsp hunkwei flour
170g castor sugar
1 litre thin coconut milk
a pinch of salt
6 pieces nangka, chopped
Method:
1. Mix rice flour with hunkwei flour (green bean flour), salt and sugar.
2. Add 400ml coconut milk and mix well, sieve mixture.
3. Boil remaining 600ml coconut milk. When boiled, pour into the flour mixture and stir well. Add in chopped nangka (jackfruits).
4. Pour mixture into a greased, preheated 10-inch square tin. Steam over high heat for about 30 minutes or until cooked.
Ingredients for Top Layer:
6 eggs
55g plain flour
2 level tbsp rice flour
425ml thick coconut milk
a pinch of salt
Method:
1. Mix eggs with sugar and stir gently until sugar dissolves.
2. Mix flour with coconut milk and add a pinch of salt. Add to the egg mixture, stir well and sieve.
3. Stir custard over a pot of boiling water until mixture thickens slightly. Pour on top of steamed Bottom Layer and steam over a medium flame for about 35-40 minutes. Cool pudding thoroughly before cutting.
Kueh Bingka Telor
Ingredients:
6 eggs
250g sugar
180 plain flour
840ml thick coconut milk
1 tsp vanilla essence
a pinch of salt
few drops of yellowing colouring
1/2 tbsp cool melted butter
Method:
1. Mix eggs with sugar and stir for few minutes. Add in sieved flour, cool melted buter, salt and vanilla essence and mix well.
2. Mix in coconut milk, a little at a time, stirring until mixture is smooth. Add a few drops of yellow colouring and strain the mixture.
3. Grease and line a 9″x9″ square baking tin with greaseproof paper.
4. Pour mixture into preheated tin and bake in a moderate oven at 180 deg C for about 1 hour. Lower temperature to finish baking.
Kueh Bingka Durian
Ingredients:
1 bowl rice flour
1 bowl sugar
1 bowl durian meat, mashed
3 bowls coconut milk
5 eggs
1 tbsp custard powder
1 tsp salt
Method:
1. Stir the eggs with the sugar until sugar dissolves.
2. Add in the sifted rice flour and custard powder, salt, coconut milk and durian meat. Mix well.
3. Pour into a greased cake tin and bake in a preheated oven at 180 deg C for 1 hour.
Kueh Lapis Kukus
Ingredients:
300g starch flour
150g rice flour
450g sugar
1200ml coconut milk
3 pandan leaves, knotted
red and green food colouring
1/2 tsp salt
Method:
1. Boil coconut milk with sugar, salt and pandan leaves till sugar dissolves. Remove from heat and set aside to cool.
2. Sieve starch flour with rice flour into a mixing bowl, add in warm coconut milk and mix well. Sieve flour mixture to get a smooth batter.
3. Divide batter into 3 portions, colour 1 portion green, 1 portion red, leave remaining portion uncoloured.
4. Steam batter layer by layer beginning with white batter followed by green and red batter.
5. Pour 200ml of plain batter into a greased and preheated 8″x8″ square tin. Steam over boiling water for about 5 minutes till layer is transparent. Repeat the layering and steaming till all batter is used up.
6. After pouring in the last layer, steam for 15 minutes to cook through. Uncover the steamer during the last 5 minutes for the kueh surface to dry up. Leave to cool for a few hours before cutting into serving pieces.