This pastry has a soft and sweet taste, and it tastes a bit like rice cake when dipped in coconut shreds. The production process is simple and does not require too many steps.
SAM TAN'S KITCHEN HAS MOVED! Please visit the new website/online store at www.samtanskitchen.com . You can also follow Sam on Instagr...
INTRODUCTION If you goggle images of Kuih Talam, the images that was presented may not necessary a green and white colour kuih talam. It can be brown and white, it can be savoury like talam berlauk…
This black sesame kuih is actually originated from Hong Kong if not mistaken. It is one of the many popular dishes served in most of the ...
According to the chinese lunar calendar, this is the year of the dragon. The dragon is the only legendary animal represented in the chinese zodiac. I was born in the year of the tiger. Actually, be…
It's been a long while since I make any kuih-muih . Life has been pretty hectic and it is a coincidence that I bought an extra grat...
These actually made it to the Top 9 on Foodbuzz. Scabs and all! Thank you Foodbuzz community :) Happy Buzzday. I remember sugar scabs being made in a black, heavy, demented looking wok in our wet kitchen. On a gas stove right below a chimney. My god. We actually had chimneys!?! Anyway, for years I never could figure out how those sweet scabs materialized. It looked easy and obvious enough but when you expected them to stick to the fried doughnuts when you chucked them in they wouldn't. Not unless you put the doughnuts in at just the right moment. While the crystallized sugar was still damp and bubbly. When the bubbly sugar solidified and if too much caked the doughnuts like an armour you could always knock or peel the excess scabs off the doughnuts before serving. (This is getting a little too rustic for comfort) Anyway, I think we, as in Malaysians, may be the inventors of sugar scabs. I haven't seen it anywhere else except on Malaysian Sweet Potato Doughnuts. I am so glad we did. It gives such an exciting contrast in textures. Crunchy vs chewy. These are the doughnuts I grew up with. If you were expert enough like our maid of old you would know to make just enough sugar scabs for the amount of doughnuts you had fried earlier. If you didn't, like me, you could provide a year's ration for the Malaysian Ant Army. Ten times over. Recipe..........my version Yield : 6 medium doughnuts 1 1/2 cups of steamed, completely cooled and mashed sweet potatoes ( I used slightly more than 1 1/2) About 3/4 cup of plain flour or less 1/2 tsp salt Mix all above ingredients together. Press together until you get a soft but firm ball of dough. There is no need for any liquid. (I used the red/purple skinned Japanese sweet potato for this. It is less fibrous than the local yellow variety so you don't need to press it through a sieve). You could add less flour if you prefer a less chewy doughnut. If the mixture is sticky flour your hands while shaping if you don't want too chewy a doughnut. Shape into rings or roll out on a board to about 1/2 inch thick and cut using a doughnut cutter. (This is what I did). Heat a pan. Add about 1 inch of any vegetable oil and heat the oil till hot. Drop the doughnut dough rings in gently and fry until golden on one side. Turn over and fry till other side is golden as well. Lift out and drain on kitchen paper. Sugar Scabs......... You might want to halve this recipe. 1 cup sugar 2 T water Pour one cup of sugar into a heavy based pan. Add the water. Heat over medium heat and stir until the sugar melts. Keep stirring until the sugar thickens, gets gloppy and shows signs of becoming crystallized. Drop in the doughnuts and mix into the thick sugar paste. Cook a little while more until the sugar crystallizes completely and solidifies and turns completely white. Lift off the doughnuts and and knock off excess sugar scabs. Serve. Note : If the sugar crystallizes before it adheres to the doughnuts simply add a few drops of water and stir again. As much as I dislike posting dull and un-sharp photographs I have to. It's been really grey outside from morn to dusk. For many many days. Especially on days that I decide to make, bake and photograph. Please bear with me. I am submitting this to Muhibbah Monday. Find out more here...
I have never been a fan of bombs. Because of that I have never attempted to make them. Generally speaking I like dainty and pretty food which explains why I like desserts. Or at the least I like making them. I like looking at them. But when they look like 'bombs' and are huge the interest wanes. But when I saw these here on this very practical and interesting blog of Lily Lai Sek Hong's I thought they looked quite appetizing. Although I do think that the name is a little outdated by now. These days their namesakes come in all shapes and sizes. Anything but round I believe. But having said that I can't think of a better name at this moment. So bombs it is. I followed Lily's recipe largely. Particularly the recipe for the dough. It turned out pretty good but I think H was expecting something more chewy. I watched the back of his head from the kitchen while he ate it and waited for that mmmmmm....sedapppp...but it didn't come. H was, I know, expecting the other 'bomb'. His favourite cake. The one with the red bean filling. The dough of which is made of pure glutinous rice flour thus making it really chewy and stretchy when you sink your teeth in and pull it away from you. The Chinese Jin Dui. But these are sweet potato bombs. The dough less chewy in texture than the Jin Dui cakes but both nutty because of the sesame seeds. These, however, had a coconut-ty, juicy and sweet filling of freshly grated coconut cooked in a palm sugar syrup. (My favourite kind of filling). Jin Dui and these look identical. But they are different cakes so it is unfair to compare. I'm sure these taste like they are supposed to taste. I can't really tell because I have never eaten one before. But if Lily's blog is anything to go by I know that this recipe is true. As a whole these are not one of my favourite local cakes and neither are the Jin Dui-s. But like they say....you must try everything. At least once. Or you have never lived. Or blogged. The recipe ~ Sweet potato bombs ~ adapted from Lily Lai Sek Hong 11/2 cup freshly grated coconut 1/2 cup palm sugar, grated 1/2 cup water 2 tsp glutinous rice flour 1/2 tsp salt Place palm sugar and water in a small pan over small heat. Stir to dissolve the sugar. Put in the grated coconut and salt an mix in until the coconut is covered evenly by the syrup. Add glutinous rice flour and mix well again. Take off heat and allow to cool. Sweet potato dough I have converted the measurements to grams 600 gm of sweet potato that has been baked till cooked, cooled completely and mashed, ( or about 3 cups) - I used the yellow kind 140 gm plain flour 117 gm glutinous rice flour 1 tsp salt 2-3 T water Mix mashed sweet potato, flours and salt in a bowl and rub the mashed potato in until it is somewhat mixed. Put in 1 tablespoons of water first and knead a little to bring the mixture together. If necessary add 1 or 2 more tablespoons of water and knead until a smooth ball of dough is formed. Pinch off golf ball sized dough one at a time and flatten it out into a disc. Place a teaspoon of the coconut filling onto it and pinch the edges to seal and shape into a ball again.Place on a large tray and continue to use up the rest of dough and filling in the same way. The amount of dough and filling were perfect. I got 21 one balls with only a pinch of dough left over. Each 'bomb' was about 11/2 inch in size (diameter). When all have been shaped fill a small bowl of water and place on the counter where you are working. Pour about a cup of sesame seeds into a flat dish or shallow bowl and place it on the counter too. Dip each 'bomb' into the water and then into the dish of sesame seeds. Roll around the bomb with your dry hand to coat. Keep each coated bomb aside on a tray and continue with rest of 'bombs' in the same way until finished. Top up the dish with more sesame seeds if necessary. Heat oil in deep pot for deep frying. When oil is hot drop in several 'bomb's in but do not overcrowd otherwise the dough will get soggy. Lower the heat to medium so that the sesame seeds will not brown too quickly before the dough gets cooked through. When a light golden brown (about 5-7 minutes, I didn't count) lift off the bombs with a slotted spoon and drain on kitchen paper. Serve warm or at room temperature. PS: H liked these after all. He says they are easier to eat. I am submitting this to Muhibbah Malaysian Monday Head over to Shaz of Test With Skewer for the round up. I hope you have a lovely day :)
INTRODUCTION The steamed cake in this post is called “chi kak kuih” or “鼠麹粿“, a type of steamed glutinous rice cake that are common in the coastal province of People’s Republic of China especially …
The skin of Kuih Koci has some coconut milk added and is wrapped with banana leaf,
These mini, rolled coconut and pandan crepes are filled with more sweetened coconut, for a tasty sweet treat! Yield: 8 small rolls
Come and try these Malaysian savoury pancake bites! This recipe is made easier for expats and others outside Malaysia (like you and me). Soft pancake with delicious minced beef curry filling. Yum!
The name Kue/Kueh/Kuih is widely used in Malaysia to refer to sweet or savory desserts. Kuih is a broad term which may include items that would be called cakes, cookies, […]
Come and try these Malaysian savoury pancake bites! This recipe is made easier for expats and others outside Malaysia (like you and me). Soft pancake with delicious minced beef curry filling. Yum!
I have been making Kuih Bangkit every Chinese New Year since 2014 with different recipes and methods. I understand the main culprit of unsuccessful Kuih Bangkit is the presence of water in coconut milk and flour. However, I did not know that Sago flour makes Kuih Bangkit melt in your mouth until I learnt it from Penang Sara's Kitchen youtube. I tried and yes, it is true!
INTRODUCTION Coconut tart, a childhood snack that I really missed. Since I started blogging, I have never prepared this tropical coconut tart.. In fact, I have not eaten these tarts for years even though Singapore traditional bakery shops still have this pastry item in their shelf. I like the tarts for its aromatic shredded […]
I falter at the word cake to describe Malaysian 'cakes' or kuih (pronounced ko-weh). Ours, in culture, are very much more like the Spanish tapas, like snacks, served and eaten at any time of the day. In taste and texture, most kuih are sweet and when they are sweet they are also sticky, dense and heavy with the heady fragrance of coconut cream and pandan leaves combined. They are very rarely leavened with baking powder. So these are not light and fluffy 'cakes'. And never are they used as a centre piece to celebrate a birthday, anniversary or other occasion. Never are candles poked into them and never are they decorated with cream or sugar flowers. And I dare say never. I believe the idea of celebrating a birthday came into being with the introduction of a western cake. At most our kuih are wrapped in banana leaves and served with a coconut cream sauce or a palm sugar syrup. For amusement we tint them in bright tropical colours and add layers for pain joy and distraction. And never are they served whole. They are always served sliced usually in diamond shapes. And they are, more than not, steamed rather than baked. Moistness does not factor in a kuih discussion because stickiness and chewiness overwhelms any question of moistness or dryness. We like our kuih dense, sticky and with a good bite to it not crumbly or airy. Good with a heavily sweetened cup of frothed milk tea and the ever popular past time of political bashing. This kuih made of plain wheat flour, coconut milk and eggs and sugar is one of the simplest of all kuih yet I could not get it quite right. At least not the way I wanted it to be. Normally this is made without the pandan so it would have been a whitish cream coloured kuih rather than green. But I like green and I like pandan. The best one I have made was more than 20 years ago while we were living in London and I had used a canned oily coconut cream. The whole upper floor of the house that we rented was filled with the sweet fragrance of coconut as it baked and I could do nothing else but take long, deep and sweet breaths and tap my fingers impatiently. It was heady, totally wild and aromatic while the edges rose to become a thick golden, crusty rim. I have never been able to replicate it since. I wish I knew what I did right. I will try again. But in the meantime this is pretty good in itself. The reicpe ~ 2 cups plain flour 3/4 cup castor sugar 4 eggs 440 ml coconut milk or cream juice from 3 or 4 pandan leaves beat eggs and sugar till light. Add flour and mix in until all flour in incorporated. Add in the coconut milk and pandan juice and mix well. Pour into a 9 x 6 inch rectangular pan lined with baking paper for easy removal. Bake at 170 for 30 to 40 minutes until firm and the top is golden brown. Remove and allow to col completely before cutting and serving.
Assalammualaikum, salam Ahad semua. Sejak2 ni tekak bukan main mengada2, mengidam banyak benda, tapi bukan nak makan banyak sangat. Semal...
Read through many posts on AKK recipes/method/steaming procedures that varies. The only similarity is that all are edible. But, what I'm looking for is the kind of AKK that stays soft and chewy for at least 2-3 days, that does not turn slimy [especially the base]. Because of this, I have been making AKK more often, made possible because it's Qing Ming Festival and angku kuihs are needed for pai pai [prayers]. Hopefully I can find a recipe/method that can result in this kind of AKK. Was thinking, maybe this kind can only be achieved with preservative added which we never know as most claimed that their AKKs are without preservative yet can stay good for days. However, with this recipe, I managed to find them comes close to my expectations. This AKK is very soft and chewy. I made them around 3 pm and around 2 pm the next day after pai-pai, they stay fresh, soft and chewy. All were finished by then but I kept a piece to see what will happen to it after another 24 hours. Hahaha!, I'm very happy, it is still soft and chewy. I think that's good enough. Thanks to Ann Low of Anncoo Journal for this lovely AKK recipe. Array of AKK with homemade Nyonya Huat Kuih [see next post] for Pai-pai [Qing Ming prayers] You can try with any colour sweet potatoes of your choice. I doubled the portion of Anncoo's recipe as I needed to make more. The portion of mung bean paste is just enough for this portion using this mould. Skin dough weighs 45 gm each and paste filling is about 20 gm. Recipe Source - Anncoo Journal [with slight modifications] Ingredients for Skin Dough [TotalWeight - 600 gm] [makes 18-20 pieces - 2" x 2 1/2" AKK mould] 250 gm glutinous rice flour 180 gm sweet potato paste [orange sweet potatoes] - peeled 1 tbsp sugar 40 ml vegetable oil some orange [AKK] colouring - optional 160-200 ml pandan water [*] [*] Boil a few blades of pandan leaves with 500 ml water until it's reduced to about 200 ml Cut sweet potatoes into chunks and steam for 20-25 minutes or until soft. Mash into a fine paste. Place glutinous rice, sugar and oil in a cake mixer [with paddle hook] or in a mixing bowl, add in the sweet potato paste. Knead to combine ingredients then gradually add in the pandan water [you may need less depending on the sweet potato which could be wet]. Knead until smooth [should leave the bowl clean] and the dough is not sticky or too wet [add more glutinous rice flour if it is too wet]. Cover to rest for about 30 minutes before shaping AKK or you can transfer the dough to a plastic bag, tied up and leave to rest in the fridge for several hours or overnight [this is to allow the flour to absorb the liquid well]. Divide dough into equal portions according to the size of your AKK mould. Roll into balls. Flatten dough in your palm and wrap up mung bean filling. Dust the AKK mould with some glutinous rice flour and your hands to prevent sticking. Mould AKK and knock out into a piece of greased banana leaf. Place AKK in steaming tray. Steam over high heat for 5-7 minutes, uncover the steamer and continue to steam for 6-7 minutes [this is to prevent the AKK design from disappearing]. Remove from steamer to cool on wire rack and immediately brush with vegetable oil to give it a sheen and prevent sticking. New AKK mould which I bought, just dust with flour before moulding AKK Mung Bean Paste Filling - Total Weight - 400 gm Ingredients 150 gm mung beans 80 gm sugar 1/2 tsp salt 2 tbsp oil 2-3 pandan leaves Soak mung bean overnight and steam with pandan leaves for 35-40 minutes until soften. Blend immediately into a fine, soft and smooth paste [I used the cake mixer to mix the mung beans ingredients together]. The paste can be prepared a day ahead and refrigerate until required. Set aside to cool.
This Coconut Milk Brown Sugar Agar-agar Jelly is very simple. This agar-agar jelly has a layer of coconut milk
INTRODUCTION In Singapore, it is called Soon Kuih (笋粿） or literally translated as bamboo shoot rice cake. Based on the name, it is expected that the filling of the rice cake is predominately compri…
Chi fa buns Once in a while, you come upon a perfect recipe, so good that nothing out there can compare. This is one of those rare recipe...
