When i think of Tutu Kuehs, i remember the times when my grandma brought me to the coffee shop just across the street, where this old man would prepare fresh tutus from rice flour. And as a …
收在厨房柜里的潮州桃粄也终于有了“表现”的机会。 最近和Aunty聊到潮州饭桃这个传统糕点。感觉蛮有趣的。 都万事俱备了。之前是只欠勇气。现在有了Aunty一起陪战。 所以娘子也快手地做了这个潮州饭桃。 别说是潮州饭桃出体验，娘子就连饭桃都没吃过。 之前婆家做的是包花生的。一些还包了蒜香韭菜呢。 这次自己包了糯米饭，感觉也好像吃到了“糯米鸡”。 可说是‘一举两得’吧！哈！哈！哈！ 皮的做法： 1）把粘米粉、木薯粉和糖放在一个容器里一起拌均匀。 2）沸水里加入油、盐和红色素。然后慢慢的倒入做法（1）里，一边快速的搅拌均匀。然后放置5-10分钟。 **如果面糊浓稠了，就停止加水** 3）然后用手把它搓成团状。揉至面团松滑。 ** 娘子有用少许的木薯粉当手粉。不然很难操作 ** 4）把面团分成适量的小面团，然后搓圆，压扁后，包入适量的糯米饭团，然后包起。 5）模子里可以塞入少许的木薯粉，把包好的面团放入模内，轻压一下，然后打印出桃形的粄。 6）将印好的饭桃放在抹了油的蒸盘上。蒸炉水滚后，以大火蒸大约8分钟或熟即可。把盖打开，立刻抹上少许或适量的蒜香油。 小小分享： 把面团分成小面团后，放置让面团休息长一点的时间（就是面团变凉了）才包入馅料。这就容易操作。 馅料： 白糯米 250克 蒜茸 1汤匙 小葱 8粒（搅碎） 虾米 1/2杯（搅碎） 香菇 8-10朵（搅碎） 调味料： 麻油、生抽、黑酱油、绍兴酒、糖、盐、胡椒粉（各适量） 做法： 1）先把白糯米浸数个小时或隔夜。洗清后，撒上少许的清水，放入蒸锅里蒸大约15分钟或至熟即可。 2）取出糯米饭，翻松后，待凉。 3）锅里加入适量的油把蒜茸和葱一起炒香。然后加入虾米爆香。加入香菇一起炒香。 4）然后倒入做法（2）的糯米饭，加入适量的调味料，把糯米炒拌均匀至香，盛起。待凉后备用。 小小分享：浸泡后的糯米很快就能蒸熟。 小小记录：“喜”字模 100克 / “寿”子小模 30克 都是迷你模子好。这属于“重量级”的kuih，吃下迷你型的一两个会有满足感了。嘻嘻嘻 。。 Enjoy！
One of my favorite kueh is Ang Koo Kueh (紅龟粿). I used to buy this from a stall in Cantonment Road or another one in Alexandra Road. For the first stall, they have many varieties such as durian, mung bean, yam etc. As I no longer stay near there or head that way often, I have to buy from others which are really yucky and that is why for a long time, I never eaten one. Suddenly the crave strike and I spotted some purple sweet potatoes in the supermarket which is a rare find so I decided to make some. This is perfect to use my new mould that I bought long ago. Really love the dept of this rather than the plastic one that I used previously. This recipe is based on Do What I Like's and I have tried this twice and both time I enjoyed it very much, even my kids who aren't into chewy food like it. I also chanced upon another recipe that doesn't used sweet potato and I might want to try that soon. What you need: Sweet Potato Skin: 200 g sweet potatoes 300 g glutinous rice flour 2 tbsp + 2 tsp oil 160 ml water (adjust accordingly) Some red coloring (optional) Mung Bean Filling: 200g yellow split mung beans (soaked until soft) 100 g castor sugar ½ tsp salt 2 tbsps oil ¼ - ½ cup diced shallots Water Method: Sweet Potato Skin: Steam the sweet potatoes until soft. In a bowl, mash the sweet potatoes. Add glutinous rice, oil and water and mix well to obtain a smooth dough. Cover with a damp cloth and leave aside. You can add a little more water if the dough is too dry. Mung Bean Filling: Steam the yellow split mung beans until soft. Add in the sugar and mash with a hand held blender. In a non-stick wok, fry the diced onions in oil. Leave aside to cool. In a bowl, mix the blended split peas, salt, fried onions, oil and enough water to form a soft dough. Shaping the Ang Koo Kueh: Brush the ang koo kueh mould with a little oil to ease removal of the kueh from the mould. (mine I didn’t and had no problem) Take a small lump of sweet potato dough and using your palm or a rolling pin, flatten it, into a round shape with the centre thicker than the sides. Spoon some bean filling into the dough, pinch the sides of the dough together, and using the palm of your hand, roll it into a ball. Press the ball into the mould firmly, to obtain the design and shape of the mould. Tap the mould gently on the table to remove the ang koo kueh from the mould. Place the ang koo kueh on a square piece of oiled banana leaf. When all the ang koo kuehs are shaped, steam them in a wok over high fire for 3 minutes covered. After 3 minutes, remove the cover to release steam, then re-cover and steam for another 3 minutes over a medium fire, until the kuehs are cooked. (I didn't do this, I steam it for 5 mins straight). Remove the kuehs from the wok and brush them with a little oil to prevent them from sticking to each other. Serve when cool. Notes: Based on this mould, I used 19g dough and 18g filling. Enjoy your weekend!
Love this Nonya Kueh Sarlat to bits! 100% natural colourings extracted from blue pea flowers and fresh pandan leaves! I've blessed half of ...
I chanced upon Kuih Wajid when I was trying to cook something with glutinous rice via pinterest. I have never eaten Kuih Wajid before and was curious about the taste. Source: My Kitchen to Yours What you need: 10" square banana leaves 500g glutinous rice, soaked for 8 hours and drain 500ml coconut cream 5 pcs of pandan leaves, cut into halves 50g castor sugar 200g gula melaka, shaved 4 pandan leaves, knotted Method: Lined a 10" square baking tin with banana leaf Steam glutinous rice for 20 - 25 mins or until it is cooked. Transfer to a large pan and spread out to cool. In a big pot, combine coconut cream, pandan leaves and the sugars in a non stick pan. Stir over med heat until mixture is thick and bubbly. Add cooked glutinous rice and stir until rice is well coated and has a shiny gloss. Discard pandan leaves and pour it into a lined tin. Press down the rice with the back of a big spoon. Level its surface. Set aside to cool before cutting. Stay healthy!
Dessert is not negotiable in our house. Hubs daily craves something sweet after dinner, and glares balefully at my proffered plate of fresh fruit, when guilt drives me to seek healthier alternatives. It's only minutes before he'll be opening and closing the fridge and pantry cupboard doors in search of something for his throbbing sweet tooth. Determined resistance on my part only sends him down to the McDonald's outlet five minutes away on foot, for his cinnamon melts fix. I now know better than to even start peeling an onion for the main dish, if dessert isn't ready and waiting. This delicious Malay kueh (cake in Malay) is one of his favourites as it's wobbly, creamy with coconut milk and amazingly fragrant because of the ridiculous amount of pandan leaves I use to flavour it. That gorgeous jade-like green did not come out of any bottle, let me tell you. Bakar literally means to burn or burnt in Malay, though in this case, it refers to the fact that this is baked, rather unusual for Malay cakes as most of them are either steamed or grilled over direct heat. The name kueh kemboja is either a reference to Cambodia or to a flower called bunga kemboja (frangipani) as this is traditionally baked in a flower shaped mould. Sadly the beautiful metal mould is increasingly hard to find in shops so I made mine in a roasting tin. My boys love how much this tastes like kaya (coconut milk, pandan and egg custard). I love how almost ridiculously easy it is, with one proviso; you really have to blitz the pandan leaves with water and squeeze the very life out of them to get that beautiful colour and aroma no extract or essence can give, no matter how "nature identical" the label insists it is. I have the greatest admiration for the good folk in their labcoats who toil to give us all manner of flavourings and aromas in handy little bottles, but I have to say that the humble pandan leaf has bested them all. To this day I have not found a pandan flavouring or essence that comes close enough to the real thing. If you have sensitive skin, please get a pair of gloves on before you start squeezing. I have pretty hardy skin, but squeezing out pandan juice always turns my hands red and maddeningly itchy, especially at the webs of skin between the fingers. Extremely uncomfortable and completely avoidable, so please, not without protection ;) Mum too loves these gooey green slabs of coconutty goodness, but she can't bite into one without remarking about the sesame seeds I love to sprinkle on top with abandon. She insists that in her youth (I don't even want to tell you how long ago that was!) the kueh bakar she ate never, ever had sesame seeds on them so she finds them an odd and intrusive addition. I can't remember ever eating a slice without a layer of pearly white seeds crusting it. So, leave them out if you're in mum's camp, or sprinkle them over, if like me, you love playing with your food, and testing the laws of physics. They do add a scrumptious nuttiness and seem to prevent cracking on top too. But what I appreciate most about them is their visual appeal and how they stop the slices looking like green pencil erasers. Don't tell me you don't see it too ;) Prep 20 mins Cook 45 mins Makes 24 slices as pictured 12 pandan leaves, washed, and cut into short lengths 200 ml (1 cup) water 5 eggs 200 g (1 1/3 cups) sugar 1/2 tsp salt 500 ml (2 1/2 cups) coconut milk 175 g (1 3/4 cups) plain or all purpose flour 2 tbsp sesame seeds Preheat oven at 165 C . Generously grease a square or rectangular baking tin with butter. Put pandan leaves and water into a blender and blitz until smooth. Pour mixture into a fine strainer and squeeze out the juice. You should have 1 cup of juice (200 ml). Discard the pulp. Combine eggs, sugar and salt in a large mixing bowl and stir with a whisk until well combined and sugar has dissolved. Don't overbeat or the batter will rise dramatically in the oven then sink and form a depression in the middle. Doesn't affect the taste, but not very pretty. Stir in the coconut milk and pandan juice. Gently whisk in the flour in two or three lots. Again, don't overbeat. Strain batter to get rid of lumps, into the greased tray. Sprinkle over the sesame seeds in a more or less even layer. Bake for 45 minutes or until set and sesame seeds are a pale gold. Remove from oven and cool before slicing into rectangles, squares or diamonds. If you're feeling artsy, cut out shapes with cookie cutters.
╮(╯▽╰)╭ sing out loud ...la la la .. ponm ponm ponm ... https://m.facebook.com/groups/388204101315484?view=permalink&id=445524298916797 Ingredient • 2 tbsp oil • 2 tsp chopped garlic • 30gm chopped shallots • 30gm mushroom, soaked and chopped • 100gm minced pork/chicken • 30gm heibi, soak and diced • 1 tsp sesame oil (can omit ) • 1 tsp sugar or more (is own preference) • 30gm spring onions, chopped • 1 liter water • 400gm mee sua Method 1. In a pan, fry garlic, heibi and shallots till fragrant. 2. Add in mushroom and continue to fry till fragrant follow then add in minced meat and spring onions. 3. Add seasoning and stock. Bring to boil. 4. Break up the mee suah and put into pot. Stir until the mee sua is evenly soak with the stock. Remove from fire. 5. Pour into a greased 8 inch square tray and press it down compress till firmly. Leave to cool before refrigerate. 6. Remove from tray. Cut in slices and coat with egg then pan fry... super yummy..
I've always been keen to make traditional Nyonya/Malay kuehs like Kueh Kosui, Kueh Lapis Sagu, Kueh Sarlat etc because they look so colourful and yummy, but apart from Ondeh Ondeh, I kept procrastinating! One of the kuehs I wanted to make was Kueh Dadar and my excuse was I don't have a shallow pan or crepe pan to make the skin wrap. Well, I've been eyeing a crepe pan but once again kept procrastinating because I don't want to have another white elephant in my kitchen. But without a crepe pan, I cannot make crepes and such right? Ok fine, lame excuses. Finally got my hands on a crepe pan, thanks to a friend CT who got me an irresistible discount :) #nomoreexcuses My go-to recipe is definitely the one by Alan of Travelling-Foodies. He provided very comprehensive details on preparing the inti (filling) as well as videos of how to make and cook the skin wrap, which makes the process much easier to follow. But before I get started on making the kueh proper, I have to make pandan extract first as I don't feel like buying pandan paste off the shelf. There are many websites and videos showing how to do homemade pandan extract so I shall not go into details. Basically I used 3 stalks of pandan (with around 30+ leaves), blended with 200-250ml of water to get a pandan pulp. Squeeze the juice from the pulp and store the juice in glass bottle overnight in the fridge. The dark green part that sank to the bottom is the most concentrated extract. And with that, I finally got down to making my first Kueh Dadar! No step-by-step photos as I was trying to multi-task on another bake (Pandan Chiffon using cooked dough method), as well as planning for lunch and dinner and in between FB-ing and Instagram-ing :p With reference from Travelling-Foodies, I halved the recipe for the Inti (filling) and used about 65% for the skin wrap. Kueh Dadar (makes 7 rolls, slightly smaller than regular size) Ingredients Inti (filling) 80g gula melaka, break into small pieces 3 tbsp pandan juice 150g grated coconut pinch of salt Steps Place gula melaka and pandan juice into a small pot over medium low heat. Once the gula melala melts, add the grated coconut and stir till well-blended. Add pinch of salt and cook the mixture till no more excess moisture. The mixture should be moist but not wet. Remove the pot from heat and set aside to cool. Skin wrap 130g plain flour 130 fresh coconut milk 50g concentrated pandan extract + 80g pandan juice 35g egg pinch of salt cooking oil Steps Add flour, coconut milk, pandan extract/juice, egg and salt into a mixing bowl. Mix well into a thin batter. Add more flour or pandan juice as necessary. Strain the batter using a fine sieve to remove flour lumps and unbeaten egg white. Heat a non-stick pan over medium-low flame. Grease the pan lightly with cooking oil using a piece of kitchen paper. Lift the pan off the stove, pour a ladle of batter into the centre of the pan and quickly swirl the batter in circular motion to form a thin layer. Let the batter cook till the bottom side is able to slide around the pan. *This bottom side should have a pockmarked surface but not burnt. Flip the skin wrap and cook for 15-20 secs, then place the skin wrap onto a greased aluminum tin surface to cool. *This side should be smooth Repeat till all batter used up (stir the batter from time to time to prevent flour from settling at the bottom of the bowl). **My crepe pan is 22cm diameter and the skin wrap is about 14-15cm diameter. The rolls are slightly smaller than regular ones. Assemble Place a skin wrap on a cooking mat/board with the smooth surface facing upwards. Add about 1 heap tbsp of filling onto the skin wrap, about 1/3 of the wrap. Fold the left and right sides of the skin towards the centre covering most of the filling. Lift up the skin at the side nearer to you, and roll the skin over the filling in the direction away from you. Roll with a bit of pressure to make sure the filling is secured and roll is firm. Repeat till all the skin wrap and filling are used up. Ready to serve. All in all, I yielded 7 rolls of Kueh Dadar (with 2 extra skin wraps spoil). Frankly quite a lot of effort put in just for these few rolls of Kueh Dadar! That said, lots of improvement to be made! I think the filling was a tad too wet, I should have cooked it longer to remove more moisture. The filling was also too sweet for my liking, or maybe I filled too much into each skin wrap and it was too overwhelming. The skin wrap was also not soft enough, probably it was too thick? Nonetheless, it was a good attempt and I'm really happy with my first try! Hope I can find time and energy to make more Kuehs on my to-do list soon :)
Min Chiang Kueh (面煎粿), which also can be known as Apam Balik in Melayu is a traditional turnover pancake filled with fillings. It is thought to be common to find these sold on roadside streets throughout Malaysia and Singapore (Well, it’s 2019, you can only get these at a hawker centre now). While it’s fluffier than the American counterpart, Min Chiang Kueh is like the little sister of the Indonesian Martabak Manis, which still holds in place at the top for its rich variety of fillings and mighty thickness. In the article, I’ll be sharing two types of filling I would typically go for, the traditional classic that calls for crushed peanuts and sugar, and Nutella cheese. While there are a wide variety of fillings you can choose from to incorporate (even making it savoury), these two are my ultimate favourite as it always rings the bell of comfort in my tastebud. You can make the batter ahead of time (up to 2 days), and put it in the fridge to rest. The recipe is also very easy to make, I think anyone can easily recreate this recipe without any problem. The key thing to take note is the heat applied when frying. You have to make sure that the pan is preheated over LOW heat. Too hot and you will burn your pancake without cooking it fully. I also liked using a good nonstick skillet as it helps me to lift the pancake up easily without a problem. If you like the crust of Min Chiang Kueh, swirl around the pan to give that crisp edge.
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I know I have been MIA from updating my blog , thousand apologies! Kueh Bengka Beras is one of my family's favourite kuih. I remember I ...
Happy Halloween to all my readers . Gosh, its November already !!! Soon Christmas will be arriving and the white chilling snow will take o...
Kueh Dadar, kuih dadar, kuih ketayap, kuih lenggang, gula melaka, grated coconut, pandan
Tan's Tutu Coconut Cakes located in Havelock Road serves delicious Kueh Tutu definitely worth the calories!
This is my second time postng on Chwee Kueh. The first time was way back in July last year when I first started blogging - when I ...
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beurre, lait concentré sucré, jaune d'oeuf, blanc d'oeuf, sucre, farine, cannelle, épices, épices, cannelle, clou de girofle, anis étoilé, cardamome
This detailed kueh salat recipe will give you all the information you need to make the ultimat kueh salat which you can serve at a cafe for $$$$ a piece.
kueh belanda, kuih kapit, loveletters, chinese new year, peranakan, straits chinee, baba nyonya, nonya, charcoal, arang api
Kueh Tutu also known as " 嘟嘟糕 " in Mandarin is a traditional Singaporean delicacy which is made using rice flour. These steame...
Apam Balik (eggless) recipe with step-by-step pictures. Learn how to make these delightful, sweet Asian peanut pancake turnovers, that is stuffed with an interesting mixture.
UPDATED POST ON 8-11-2014 This updated post is to simplify the preparation of chwee kuih using microwave oven. It needs only about 2 minutes (depending on the thickness) of the kuih you want. The advantages of using microwave version are: It is much faster Easier to prepare a small quantity to curb cravings Less washing […]
Kueh Bingka Ubi (Tapioca Kueh) - 木薯糕 Ingredients: 1kg tapioca 400g coconut milk 1 egg 150g sugar 1/2 tsp salt 100g melted butter 1 pc banan...
Kueh baulu receipe Ingredients 120g plain flour 120g self raising flour 6 eggs 175g sugar 1 & half teaspoon baking powder 1 & Half tablespoon corn oil Method (1)Grease the mould with corn oil & put in ore heated oven 250c (2)Beat eggs & sugar with electric mixer until creamy & fluffy (3)Sift plain flour, self raising flour, baking powder into mixture (4)Stir well then mix corn oil (5)Spoon just enough batter into the pre heated mould (6)Bake 10mins or until golden brown
It’s Pandan season again! Are you ready for some exciting new recipes to try? I know you do! Anyways, before we go straight in to the 7 recipes I have promised you, let’s talk a little about this amazing plant called Pandan. The Vanilla of the East Pandan has always been part of traditional Asian…
Step away from the slice-n-bake cookie dough...
INTRODUCTION When I prepared this Nonya Kueh, I was unsure about its name. After my preparation, I started to Google for the name, I typed in the name “nonya Kuih” and perform an image search. I sa…
又是绿色的 kueh 。。。。。。 所谓 pandan 汁多用途嘛！嘻嘻嘻 。。。。。。 Kueh Bakar 简单的做法。 加上 pandan 的古早香味。讨人欢喜的。 Kueh Bakar Pandan （ 烤香兰糕） 材料： B鸡蛋 2个 细砂糖 80克 面粉 150克 pandan 汁 150克 椰浆 200克 盐 （少许） 油 1汤匙 表层撒面： 白芝麻粒 （适量） 准备： bahulu 模子 [做法] 1）预热烤箱170度， 把bahulu模子涂上少许的油。 2）以打蛋器将所有材料搅拌均匀（除了油和白芝麻粒）， 最后加入油和面糊一起拌匀。 3）把bahulu模子放入烤箱里预热2-3分钟， 将面糊倒入预热的模子里至满， 撒下适量的白芝麻粒。 4） 送入烤箱里， 烘烤大约20分钟或取一竹签插入， 取出不粘黏面糊即以熟透。 5）用牙签把烤好的pandan糕扣出，待凉后即可享用。 小小分享： Bahulu 模子除了烘烤 Kueh Bahulu，还可以用来烤 Kueh Bakar、 Kueh Cara Manis。 I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me.
INTRODUCTION This kuih is very much like a baked custard that is full of Pandan and egg aroma. It is soft and resembling biting the top green custard layer of the Kuih Salat or Kuih Seri Muka. That…
