Showing posts with label KUIH. Show all posts
Showing posts with label KUIH. Show all posts

Saturday, August 14, 2010

COCONUT MILK JELLY



As requested my by son, I have prepared this popular jelly using agar2 powder. Really refreshing and yummy. If you are unfamiliar with agar2 powder, do check out here. Agar is the best substitute of gelatin and as thickening agent for custards, sauces, puddings and candies.

This quick and delicious can be prepared in a jiffy.  What you need is to stir the mixture of agar2 powder, sugar and coconut milk until boiling and thicken, pour into your favorite mould and once it comes to room temperature place them in a refrigerator to chill.

Beside coconut milk, you can add canned fruit, corn, cocoa or even fruit juice to the jelly, the choice is endless, just use your imagination to explore this versatile dessert.

This handwritten recipe is my family favorite dessert. It was given by my aunt and I have made them on regular basis when we need a dessert in a jiffy.



INGREDIENTS

1 pack of 12 g agar2 powder
1 liter water
230 g sugar
200 ml coconut milk
food coloring
jelly mould

METHOD

* Dissolve the agar2 powder with one liter of water in a deep pot.

* Add sugar and bring to boil, stirring constantly, add a drop of food coloring, mixed well.

* Now add the coconut milk and bring to boil again.

* Pour into rinsed jelly mould and let them come to room temperature.

* Place the jelly in a refrigerator to cool.

* Serve cool.

This goes to  Give Me The Recipe  
Connect with me:

FACEBOOK /     YOU TUBE /     YOU TUBE   /      RSS    /     EMAIL  /  GOOGLE+  /  TWITTER 

Thursday, August 12, 2010

CHOCOLATE PASTA PUDDING

Photobucket

I have created this recipe out of the leftover spaghetti rather than dump them into a freezer. It is so easy to prepare, I used whatever ingredients available in my pantry.

Simply serve this pudding as dessert after you main meal or as a midnight snack or for breakfast. At the time of serving, you can add fresh fruit if you like.

For your information, the pasta unlike the bread does not absorb so much liquid thus I have added extra flour to make it thicker and obtain the right consistency.

Here is the recipe in case you want to try, do let me know how it turns out. I just love this yummy pudding, definitely will prepare it again.


INGREDIENTS

270g boiled pasta cut into shorter strand
1 C water
1 C evaporated milk
1 T heaped unsweetened cocoa powder
8 T sugar
2 T corn flour
2 T all purpose flour
2 slices bread cut into small
1/2 C raisin
1 teaspoon vanilla essence
1/2 teaspoon salt

METHOD

* Preheat oven @ 180 C and grease 7 inches pan.

* In a mixing bowl, combine water, milk, cocoa, sugar, both flour, vanilla essence and salt. Whisk until well mixed.

* Add in pasta and bread, leave for 15 minutes.

* Pour into prepared pan and bake for 50-60 minutes or until a skewer inserted comes out clean.

* Serve hot or cold.

MY TRICK

* If the top turns brown quickly, cover with aluminium foil and continue baking until fully done.

* Make sure the raisin is not seen on top otherwise it gets burnt and dried out.

SNS 82
Show And Tell
Foodie Friday
Inspiration Friday
GCC Recipe Swap
Friday Potluck
Sunday Showcase
Sundae Scoop


Sunday, August 8, 2010

KUIH BOM/SESAME SEED BALL

Photobucket

 Normally this fried snack is made of mashed sweet potato and glutinous rice flour. I used  rice flour and plain flour instead since the glutinous rice flour is not available. After mixing they are stuffed with red bean paste or sweetened coconut then coated with white sesame seed.

Since sometime it explodes when you fry them that how it got his name. Anyway I have fried mine safely and turns out perfect despite the change of its shape.

When frying, use medium heat and constantly turns the kuih so it cooks evenly. Really pleased with the result of my experiment, it  turns delicious..

INGREDIENTS

250g potato boiled and mashed
6 T rice flour
6 T plain flour
4-5 T water
salt to taste
oil for frying
1/2 C sesame seed
red bean paste

METHOD

* Roll the red bean paste into small ball, slightly smaller than ping pong ball.

* In a mixing bowl, combine mashed potato, rice flour, plain flour and salt.

* Gradually add the water until pliable dough is formed, knead well.

* Divide the dough into 10 balls. Stuff each ball with red bean paste, shape into ball and coat them with sesame seed.

* Heat the oil, when the oil is hot, slide the balls and fry the golden brown, do not crowd the pan.

* Remove and drain on paper towel. Serve hot.

Show And Tell Friday
Friday Flair
FFA Friday


Monday, July 19, 2010

ABUK ABUK SAGU

Photobucket

Simple and easy to make kuih of South East Asia. Traditionally it is wrapped with banana leaves and comes in a shape of a cone. Combining pearl sago, coconut (remove the brown skin) and palm sugar in a single recipe.

Anyway I have used muffin pan instead of banana leaves, do use them if available at your place.
For the quantity below you could get 10 pieces, enough for a small family to enjoy this yummy dessert of yesteryear.


INGREDIENTS

1 and 1/2 cups pearl sago
1 and 1/2 cups grated coconut
10 heaped tablespoons dark brown sugar
1/2 teaspoon salt

METHOD

* Boil 2 in depth water in a steamer. Grease and heat the muffin pan in the steamer.

* Wash sago with running water then drain.

* Combine together sago, coconut and salt in a mixing bowl, mix well. Sprinkle little water if it is too dry.

* Place 1 and 1/2 tablespoons of sago mixture onto the muffin pan, spread evenly.

* Now pour a heaped tablespoon brown sugar on top of sago mixture.

* Cover the brown sugar with another 1 and 1/2 tablespoon of sago mixture and level top.

* Steam for 15 minutes or until the sago turns translucent with medium heat.

* When completely cool, remove from the muffin pan to serve.

Friday, July 9, 2010

VERMICELLI PAKODA

Photobucket

After having sweet snack most of the time, I decided to prepare this easy and delicious fritter made of vermicelli (semiya) for a change.

Boil the vermicelli for a few minutes until soft then drain. Be careful when adding water, batter should be thick and easily drop off from the spoon when you put them onto hot oil.You can either shallow or deep fry them. Either way it turns out great.


INGREDIENTS

1/2 cup boiled vermicelli
1 big onion chopped
2 green chili chopped
2 teaspoons chopped ginger
2 T chopped coriander leaves
4 T wheat flour
4 T corn flour
2 T rice flour
1 T oil
pinch of cooking soda
salt to taste
oil for frying
water

METHOD

* Mix all ingredients in a mixing bowl, gradually add water. Consistency of batter is thick but easily scoop out using spoon.

* Heat the oil, drop a tablespoonful of batter onto hot oil.

* Fry until it turns golden brown. Remove and drain on absorbent paper.

* Enjoy your delicious snack hot.

Pennywise Platter Thursday
Simple Lives Thursday
Ultimate Recipe Swap
Look What I Made
Transformation Thursday
Its A Keeper Thursday
Buzz On By Thursday

Thursday, July 1, 2010

NAGASARI (STEAMED DESSERT) AND AN AWARD

Photobucket

This is my favorite traditional kuih of South East Asia. Normally it is wrapped in banana leaves but now I am using plastic sheet to cover them.

The mixture of rice flour, corn starch, coconut milk, sugar and salt is pre-cooked until thickened on stove top then complete the process by steaming them. It can also be served cold if you want. The recipe below yields 9 pieces. Let's cook this easy dessert.

Photobucket


INGREDIENTS

1 C rice flour removed 1 tablespoon
2 and 1/2 cups coconut milk
1 T corn starch
1/2 cup sugar
1/2 teaspoon salt
2 screw pine leaves (optional)
5 bananas cut into 2 lengthwise
9 pieces plastic sheet/banana leaf cut into 8 sq in

METHOD

* Put 2 inches deep of water in a steamer and bring to boil.

* Combine together rice flour, corn starch, sugar, coconut milk, salt and screw pine leaves in a deep pot, stir until smooth.

* Cook and stir regularly until thicken about 10 minutes. Remove from heat.

* Place one tablespoon mixture on the plastic sheet, add the banana and cover with another one tablespoon flour, fold both side neatly and put them into the steamer.

* Complete the rest of the mixture.

* Steam for 30 minutes with medium heat.

* Remove from heat, serve hot or cold.



AWARD

My new blogger pal, Myskitchentherapy has sent the following award. Thanks for your kind thought and wish to share this with all my blogger friends.

Photobucket

Friday, June 25, 2010

LEPAT PISANG

Photobucket Lepat Pisang

For very long time I have eaten this traditional kuih of Malaysia/Singapore, made of bananas and wheat flour. If you have over ripe bananas you should try this, simple and healthy. Normally they are wrapped in banana leaf but I'm using small cups instead.

If you want more healthier version use 2 tablespoons milk powder instead of coconut milk, the rest just follow the recipe below  and steam for 25 minutes.

Thursday, June 17, 2010

BINGKA TEPUNG BERAS

Photobucket

This is another traditional kuih of Malaysia/Singapore, made of rice flour, coconut milk and sugar. It is normally served either for breakfast or after completing your meal as dessert.

In the olden days, fresh coconut is used for making this dessert but now ready made coconut milk is being used.

Almost forgotten, this kuih is hardly on sale unlike kuih bakar (similar preparation) which is made of wheat flour is easily obtainable from food stalls around the country.

For more information about pandan leaves, do check out this link:
http://en.wikipedia.org/wiki/Pandanus_amaryllifolius


INGREDIENTS

2 C rice flour
1 C white sugar
2 C coconut milk
3 C water
1 pandan leaf knotted
1 teaspoon salt

METHOD

* Place all ingredients in a deep pot, mix well using the whisk, make sure no lump.

* Using medium heat, stir the mixture until slightly thick.

^ Remove the pandan leaf and pour onto greased 8 inches pan.

* Bake for 45-50 minutes @ 190 C or a skewer inserted in the middle comes out clean.

* Cool completely before slicing.

Monday, May 24, 2010

PULUT SERIKAYA

Photobucket


This is two layered traditional dessert from  Malaysia/Singapore made of glutinous rice and topped with green custard.

Instead of steaming the sticky rice, I used a rice cooker to do the job. For health reasons use only water but you could use coconut milk to cook the rice. For the top layer, blend pandan leaves with water to extract juice but if unavailable just add a drop of green food colouring. It's eggless too but you could add an egg to the custard if you wish.For more information about screwpine leaves, go through this link:
http://en.wikipedia.org/wiki/Pandanus_amaryllifolius

INGREDIENTS

1 and 1/2 cups glutinous rice soak 1 hour
1 and 1/2 cups water of coconut milk
1/2 teaspoon salt

CUSTARD

3/4 cup wheat flour
1/4 cup corn flour
8 tablespoons sugar
1 and 1/2 cups coconut milk
1/2 cup pandan juice (blend 3 pandan leaves with water)
1 egg (optional)
green food coloring
1/2 teaspoon salt

METHOD

* Wash and drain the rice. Put the rice, water and salt into the rice cooker and let it cook.

* Transfer the rice onto greased shallow 8 inches tray and press with spatula to level top.

* Heat the steamer and bring the water to boil. Heat the glutinous rice, scratch top with fork.

* Add all ingredients for custard and strain. Pour this on top of the cooked rice, steam for 20 minutes with medium heat. Recommended to cover the lid with clean towel to avoid water dripping.

* Cool for 3-4 hours before cutting.

Thursday, May 20, 2010

WAJIK

Photobucket Wajik Recipe @ http://treatntrick.blogspot.com

I'm craving for wajik (sweetened palm sugar glutinous rice pudding) now. This is a traditional festival sweet my mum used to make.

The process of making this kuih, first you have to cook the glutinous rice either by steaming or use rice cooker which is simplest and safest method, can't go wrong, just dump the rice in the cooker it will do the rest. Secondly prepare the sugar and coconut milk syrup until it thickens, and that requires constant stirring. Only then the cooked rice is added. What I have used here is low fat coconut milk but feel free to use normal ones.

Another item is screwpine leaves that was used but if unavailable you could omit this since the leaves are for fragrance only.

Sunday, March 21, 2010

KUIH BAKAR KENTANG

Photobucket

This is traditional kuih of Malaysia and Singapore, made of wheat flour, coconut milk, mashed potato and sugar then bake for at least 40 minutes. This kuih has so many versions and in the olden days, it is cooked using charcoal, the coconut itself is picked from our own garden, grated and squeezed by hand to obtain the coconut milk if compare with today's life it is so convenient, one click does it all. I have modified the recipe to make it eggless and used evaporated milk. Thanks Jun for sharing this recipe.

INGREDIENTS

3 medium size potatoes mashed
1 and 1/4 cup coconut milk/evaporated milk
2/3 cup sugar
1 cup wheat flour
1 tablespoon butter melted
food colouring
oil for greasing the pan
a pinch of salt

METHOD

1. Blend together coconut milk and sugar.

2. Now add flour, butter, mashed potato, colouring and salt. Blend until smooth.

3. Pour into 7 inches greased pan and bake for 40-50 minutes @ 180 C.

4. Cool completely before slicing.

Source : Jun

71st Penny Pinching Party
Whats Cooking Wednesday
Whatever Goes Wednesday
Make It Yours
Real Food Wednesday
WFMW
Recipes I Cant Wait To Try
This Weeks Cravings
Amaze Me August 22
Slightly Indulgent Ttuesday
Tempt My Tummy Tuesday
Tasty Tuesday
Dr Laura's Tasty Tuesday
Delicious Dishes 

Tuesday, February 2, 2010

APAM (STEAMED CAKE)

Photobucket

This apam is very challenging to make since it used yeast and must be kept for one hour or more, sometime it doesn't rise at all so it becomes just like unleavened bread which is hard and sticky. So do check the yeast whether it is still active if not just discard it. Another guide is that the water in the steamer should be boiling before steaming, recommended the lid to be covered with clean cloth to avoid water dripping onto the steamed cake.

INGREDIENTS

3 cups all purpose flour
5 tablespoons rice flour
2 and 3/4 cups water
1 cup sugar
1 and 1/2 tablespoons instant yeast
1/2 cup warm water
1 teaspoon sugar
food colouring
cake pan 10 inches diameter oiled

TOPPING
1 cup grated coconut (white part only)
a pinch of salt

METHOD

1. Boil 2 and 3/4 cups of water and sugar until dissolved. Cool.

2. In a bowl, combine yeast, warm water and a teaspoon sugar until frothy about 10 minutes.

3. Put flour and rice flour into a mixing bowl. Make a well in the center, pour the yeast mixture.

4. Gradually add the syrup and food colouring, mix until well incorporated. Rest for one hour or until double the size.

5. Fill water in the steamer, cook until boiling and wrap the lid with clean cloth.

5. Pour the batter onto oiled cake pan and steam for 40 minutes or until a tester inserted comes out clean.

6. Steam the coconut of which salt is added for few minutes.

7. Remove the cake pan and place it into a pan filled with water to hasten the cooling process.

9. When completely cool, slice with sharp knife and top with grated coconut.

Monday, January 25, 2010

CURRY PUFF


All time favourite for the young and old, simply irresistible. This snack is stuffed with potato, cooked in spices, deep fried until golden brown. The outer wrap is rather crispy but filling is quite spicy. Addition of meat or chicken is optional. It is so famous and easily obtainable from hawker stalls as well as upmarket eateries.

INGREDIENTS

3 cups plain flour
3 tablespoons hot oil
3 tablespoons butter/margarine melted
water
salt

FILLING

5 potatoes cubed
3 tablespoons curry powder
1/2 tablespoon chili powder
2 onions chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
1 carrot cut into small pieces
coriander leaves
water
salt
oil

Photobucket
THE FILLING


METHOD

1. Heat the oil, saute the onion till light brown, add ginger, garlic, curry powder, chili powder and little water, fry until fragrant.

2. Add in potato, carrot, salt and enough water, cover pot. Water level should be slightly above the potato. Stir occasionally.

3. After the potato turns soft, sprinkle coriander leaves and remove from heat. Cool.

4. Combine together flour, salt, oil and butter, mix until resembles bread crumb.

5. Add water little by little until soft dough is formed.

6. Shape the the dough into small disc about 3 inches diameter, stuff with a tablespoonful of filling. Seal the edges in a pleated manner.

7. Repeat the process until dough is completed.

8. Deep fry in heated oil until golden brown.

9. Best eaten hot.


Real Food WednesdayFoodie Friday
Vegetarian Foodie Fridays 28
67th Penny Pinching Party
WFMW
We Did It Wednesday
Whatever Goes Wednesday 47
Pajama Party 5-
Whats Cooking Wednesday
Creative Share Blog Hop.
Just Another Meatless Monday
Midnight Maniac Meatless Mondays
Monday Mania
Market- Yourself Monday
Meatless Vegan Monday
Show And Tell
Pennywise Platter 69
Simple Lives Thursday 

Tuesday, December 22, 2009

KUIH DADAR

Photobucket

Kuih dadar is similar to crepe, it is stuffed with coconut filling. Before making this you have to prepare the filling, for the batter blend the screwpine (pandan) leaves with water to obtain its colour or else just use green food colouring. Again palm sugar is used to mix with grated coconut, as this one is made of coconut, they do not keep very well, finish them as soon as possible.

KUIH DADAR RECIPE 

1 cup wheat flour
1 and 1/2 cups water
5 blades of pandan leaves (cut)
1 teaspoon sago flour
1 egg
salt
green food colouring

FILLING
1 and 1/2 cups grated coconut
3/4 cups palm sugar
1/2 cup water
1 blade pandan leaves

METHOD

1. Combine all ingredients for filling, cook over low heat till thick, stirring all the time.Cool and keep aside.

2. Blend the cut pandan leaves with water then strain.

3. Sift both flour and salt, add an egg, gradually add water to form a batter with the whisk.

4. Lightly coated the pan with oil, pour the batter to make a thin pancake. Cook until light brown then flip to cook the other side.

5. Remove a piece of pancake onto a plate, place a spoonful of the filling on one end, fold in both sides then roll up.

6. Repeat the same process for the rest of the pancake.

7. Serve immediately.


Monday, December 21, 2009

SERI MUKA JAGUNG



Seri Muka Jagung is a traditional kuih consisting of two layers, below one made of glutinous rice while the top is the egg custard with addition of sweet kernel corn. When steaming the top layer do cover it with aluminium foil to avoid water dripping from the steamer. It is advisable to soak the glutinous to obtain properly cooked rice and not grainy.

Wednesday, December 16, 2009

KUIH KASWI




Kuih kaswi or kasui is a traditional kuih made of wheat flour, tapioca flour and palm sugar (gula Melaka). It's very fragrant and sticky soft. The authentic taste can only be obtained if palm sugar is used. In case this is not available you can use brown sugar instead but add a drop of sarsaparilla brown food color  to get darker tone. You can also use round pan of 8 inches diameter to steam then cut into bite sizes.

Saturday, December 12, 2009

KOLEH KOLEH

Koleh Koleh  Recipe @ http:treatntrick.blogspot.com

This is a traditional kuih made of green bean flour, coconut milk and sugar. In the olden days, the flour has to be prepared from scratch but now it's easily obtainable from the supermarket or bakery outlet. Before cooking this tasty  Koleh Koleh ,  you have to prepare the coconut crumbs (tahi minyak), sugar syrup then only you can proceed in making this kuih.

Tuesday, December 8, 2009

KUIH ROSE

Photobucket

A traditional kuih of South East Asian, made of rice flour, wheat flour and coconut milk. It is so crunchy and delicious. You need a special mould to prepare this fried snack. First the brass mould  is heated in hot oil before dipping  into the batter then drop into hot oil. It has mild sweet taste, need patience to prepare since you have to fry it individually but very addictive.

INGREDIENTS

100g rice flour
100g wheat flour
50g sugar
175ml coconut milk
1 egg
salt
oil for frying
brass mould

METHOD

1. Whisk sugar and coconut milk until sugar has dissolved.

2. Add an egg, beat until well blended. Strain the batter.

3. Put in sifted flour, mix well. If too thick add more water.

4. Heat the oil, put in the mould to heat up. Remove the mould from oil and dip into the batter.

5. Drop the coated mould into hot oil. Shake to remove from the mould. If not you can use skewer to  remove.

6. Fry until golden brown, remove from pan and drain on absorbent kitchen towel.

7. Store in airtight containers.

MY TRICK

A) For easy removal, dip batter to coat only up to 3/4 sides of the mould not all.

B) Use medium heat to ensure uniform cooking and avoid it to turn dark color.

Just Another Meatless Monday
Midnight Maniac Meatless Mondays 9
Market Yourself Monday
Mouthwatering Mondays
Making Monday Marvelous 32
Party Time At Its So Very Cheri
CraftOmaniac Monday
Making The World Cuter Monday
Mad Skills Monday35
Motivate Me Monday 46
Homemaker Monday