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10 recipes on each page.

21. Pandan Egg-jam Cake - Kaya Kueh

Ingredients

Top layer :
  • 1kg glutinous rice flour
  • 500g sugar
  •  4 ounces Coconut milk
  •  150ml water
  • green/yellow coloring
  • 300g Tapioca flour

Bottom layer :

  •  1.5kg Glutinous rice
  •  A pinch of salt
  • 4 ounces Coconut milk

Method

  1. Mix ingredients of the top layer into a sticky mixture and add coloring.
  2. For the bottom layer, put glutinous rice, salt and the other 4 ounces of Coconut milk into a tray. Steam the mixture for an hour.
  3. Spread the sticky top layer evenly on the cooked glutinous rice and steam for another 45 minutes.
  4. To test if 'Kaya Kueh' is cooked, use a chopstick to poke through the kueh. When the chopstick is removed and it stays clean, the kueh is well cooked.

22. Marble Hoon Kueh

The " hoon kuih " ( floury desserts ) are so called because of the milky consistency of the mung bean flour base.

Ingredients

  • 4 Ounces mung bean flour
  • 1 Ounce shredded pandan leaves ( aromatic variety of screwpine pandanus family )
  • 5 Ounces thick coconut cream extracted from 10 ounces grated young coconut
  • ½ teaspoon salt
  • 12 Ounces granulated sugar
  • 2 Pandan leaves
  • Water

Method

Syrup

  1. Bring to boil 12 ounces granulated sugar and 14 ounces water and allow to simmer fo 3 minutes
  2. Add 2 pandan leaves ,and simmer for half a minute more .
  3. Strain syrup.
  4. The syrup can be combined with above mixtures without prior cooling.

Pandan Mixture

  1. Soak 3 ounces mung bean flour in 10 ounces water for a minimum of 4 hours or overnight.
  2. Liquidize 1 ounce shredded pandan leaves with 5 ounces water and strain mixture through an extra fine sieve.
  3. Combine above with 15 ounces syrup and cook over medium heat until the mixture thickens and begins to boil.

Coconut Cream Mixture

  1. Soak 1 ounce mung bean flour in 17 ounces water for a minimum of 4 hours or overnight
  2. Extract 5 ounces thick coconut cream from 10 ounces grated young coconut ; add ½ teaspoon of salt.
  3. Combine mung bean flour with 5 ounces of syrup and cook over medium heat until the mixture thickens and begins to boil.
  4. Remove above from heat and blend in coconut cream.
  5. Return mixture to heat and stir till it begins to bubble again.

Next

Wet a 7 inch tin mould. Slowly pour Pandan mixture and coconut cream mixture in alternate streaks into the mould. Using a spoon, "marbalise" by following the directions of the streaks. Level the top and cover with plastic cling wrap to prevent a " skin " from forming. Cool,refrigerate until firm. Remove from mould and cut into required pieces as shown.

23. Nonya Hoon Kuih

By virtue of its golden colour,the Nonya Hoon Kuih is a traditional favourite at auspicious occasions .Its golden colour is derived from a natural food dye called ooi kee which is available from Chinese medicine shop.

Ingredients

  • ¼ Ounces ooi kee
  • 4 Ounces mung bean flour
  • 10 Ounces granulated sugar
  • 2 Pandan leaves
  • water

Method

  1. Soak 4 ounces mung bean flour in 8 ounces water for for a minimum of 4 hours or overnight. Strain through an extra fine sieve.
  2. Simmer coursely pounded ooi kee in 8 ounces water for a few minutes.Strain the golden yellow liquid that is formed.
  3. Make syrup with 10 ounces granulated sugar, 25 ounces water and 2 pandan leaves.Strain.
  4. Combine all the above until the mixture thickens and begins to boil.
  5. Wet a 7 inch square tin mould. Transfer the mixture into the mould. Level the top and cover with plastic cling wrap to prevent a " skin " from forming. Cool,refrigerate until firm.
  6. Remove from mould and cut into required pieces as shown.

 

24. Pandan Sesame Cake - Kueh Bakar

Ingredients

For Topping:

Method

  1. Sieve flour together with baking powder.
  2. Beat eggs and sugar until light and fluffy.
  3. Extract juice from the screwpine leaves adding a bit of water.
  4. Fold in the flour and coconut milk alternatively into the egg mixture until bell blended.
  5. Add in the screwpine juice and food colouring.
  6. Use chiffon size cake pan, greasing the pan with butter.
  7. Bake in the oven at 200o C for 35-40 minutes or until the cake is done.

For topping:

Boil together sugar with water until syrup thicken. Brush the syrup on the cake and sprinkle with sesame seeds.
Leave the cake to cool before cutting. After 2 days refrigerate the cake. This cake is a bit sticky but delicious.

25. Kueh Kosui

Chocolate version of the kosui.

 

Ingredients

  • 140g Rice Flour
  • 150g corn flour
  • 250g Sugar/Gula Melaka(sugar from Melacca)
  • 3-4 Pandan leaves
  • 1 teaspoon lye water
  • 0.5 teaspoon salt
  • 40g grated coconut

Method

  1. Mix half portion of the water (250gm) with sugar. Bring to boil until sugar is dissolved. Let it cool to room temperature.
  2. Add Rice Flour and corn flour with the other half of the water (250gm). Mix in pandan juice and syrup evenly.
  3. Pour mixture into heated cups. Steam for 25 minutes.
  4. Serve with grated coconut (mixed with salt).
  5. This recipe can prepare 31 pcs of small cup kuih kosui.

26. Semicircle Pancakes - Kueh Karas

Ingredients

  • 480g Rice Flour
  • 400g Sugar
  • 560g Hot Water
  • 2 ladles Cooking Oil

Method

  1. Dissolve sugar in hot water. Add hot syrup into Rice Flour gradually to get a smooth, thick batter. Leave at room temperature for 20 - 30 minutes.
  2. Heat oil in frying pan. Pour some batter into a kuih karas mould and move it in a circular motion to form a thin, lacy pancake in the hot oil.
  3. When the colour turns golden brown, fold it into half and let it cool in a plate.
  4. This recipe can prepare 8 - 10 pieces of Kuih Karas (diameter 150mm).

27. Rice Cupcakes - Huat Kueh

Ingredients

  • 100g rice flour
  • 50g Sugar
  • 130g water
  • 2g yeast
  • 2g ENO (some Mineral Salt-Vitamin C tablet/powder)

Method

  1. Add rice flour, sugar, water and yeast and mix evenly. Let stand for 3 - 4 hours.
  2. Add ENO and mix. Let stand for 5 minutes.
  3. Heat cups in steamer and pour dough into heated cups. Steam for 15 - 20 minutes.
  4. This recipe can prepare 12 pieces (diameter 50 mm) or 5 pieces (diameter 70 mm) of steamed rice cup cakes.

28. Banana Wraps - Kueh Nagasari

Ingredients

  • 1/2 packet of agar agar powder
  • 90 gm green bean flour (hoong kwey flour)
  • 200 ml Condensed Milk
  • 1 tsp. salt*
  • 1 can Evaporated Milk
  • 1 cup thick coconut milk*
  • 700 ml water*
  • a few screwpine leaves (pandan) peeled and sliced*
  • 8 bananas ( peeled and sliced)
  • A few squares of banana leaves

Method

  1. Place agar agar powder and green bean flour into a pot. Add in the water and mix well until it is free of lumps.
  2. Add in all the rest of the ingredients* except the bananas and the banana leaves.
  3. Cook over medium flame till it thickens.
  4. Remove from stove and add in the banana slices. Mix well.
  5. Soften the banana leaves in hot water.
  6. Place 2-3 tablespoons of the prepared mixture on the banana leaves. Wrap up and secure with toothpicks.
  7. Serve chilled.

29. Peanut Wraps - Kueh Koci

Ingredients

Filling:
  • 50g roasted peanuts, grind coarsely
  • 100g grated white coconut
  • 60g brown sugar
  • 1/4 tsp salt
  • 300g glutinous rice flour, sifted

(A)

  • 1 1/4 cup coconut milk
  • 1/2 tbsp sugar
  • 1/4 tsp salt
  • 2 tbsp oil

Method

Preparation of banana leaves:

Cut into 20 pieces of 10cm diameter rounds. Scald in hot water, wipe dry and brush lightly with oil.

Next:

  1. Put peanuts and the rest of the filling ingredients in a kuali and stir-fry lightly over a low fire for about 10 minutes. Dish out and cool.
  2. Put glutinous rice flour into a mixing bowl. Add in (A) and knead well to form a soft dough. Divide the dough equally into 20 portions. Form each into round balls and flatten each piece with your palm. Add about 1 teaspoon of filling in the centre. Gather up the edges to seal the filling inside. Fold a piece of banana leaf into a cone. Put in the filled dough and wrap and tuck in the ends neatly.
  3. Arrange kuih on a steamer and steam over rapidly boiling water for 15 minutes.

30. Pumpkin Wraps - Kueh Koci Pumpkin

Ingredients

  • 250g pumpkin
  • 250g glutinous rice flour
  • 100ml thin coconut milk (from 1/2 a grated coconut)
  • 1/2 tsp salt (add to coconut milk)
  • 20 pieces of 18cm x 14cm pieces of cut out banana leaf
  • 20 pieces of 14cm x 1.5cm pieces of cut up strips of banana leaf

 

Filling

Method

  1. CUT pumpkin into cubes, steam until cooked and mash while still hot. Sift in glutinous rice flour and mix. Add in coconut milk gradually and mix into a soft and smooth dough. Set aside.
  2. To prepare the filling
    Bring the water, sugar, palm sugar and pandan leaf to a boil to dissolve the sugar. Strain.
  3. Add in grated coconut and cook over medium low heat until mixture turns dry. Add in groundnuts and mix.
  4. Take a piece of cut-out banana leaf. Brush lightly with oil. Take a small portion of dough and spread it out in the centre of the banana leaf. Place a teaspoon of filling. Add another small portion of dough. Wrap up.
  5. Place the kuih koci in a steamer and steam for 15-20 minutes. Remove and serve the kuih hot or chill before serving.

 

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Last revised: April 26, 2002.