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.
Bee Koh Nonya Kuih made with glutinous rice I like the snow white colour and the sweet and chewy texture I have referred to Bumble Bee for the recipe Nonya Bee Koh 250g glutinous rice 250g coconut milk pinch of salt 100g caster sugar 2 pandan leaves, knotted 1) rinse glutinous rice & soak 2 hours or overnight 2) drain water from glutinous rice & place rice in lined bamboo steamer 3) put knotted pandan leaves on top of the rice 4) cover & steam for 45min 5) 1/2 time, stir the rice and sprinkle some water on the rice 6) continue steaming until times up 7) in a kuali, combine coconut milk, sugar and salt 8) cook over low heat until sugar dissolves 9) mix in cooked rice, stirring and cook and until liquid dries up 10) pour into a shallow plate, press with a spoon to compact, let cool 11) cut when completely cooled Note: caster sugar can be replaced with gula melaka for colour
The main ingredients used in Nonya Kuihs is usually flour. Add sweet potatoes into this traditional dessert not only enhance the natural colour and flavour of the kuihs, this fibre-rich root also makes them delicious and nutritious. Recipe: (Makes about 50 small cups) Ingredients: (A) Sweet Potato Layer: 500g purple sweet potato, steam and mash 100g rice flour 100g tapioca flour 250g sugar 2pc pandan leaves 550ml diluted coconut (take 150ml boil with pandan leaves > discard pandan leaves. You can skip this step if u think is too troublesome) Coconut Layer: (B) 500ml thick coconut milk (boil 150ml with pandan leaves for few minutes > discard pandan leaves. you can skip this step if u think is too troublesome) 50g rice flour 25g tapioca flour 1/2 tsp salt 2 pandan leaves Method: 1) Mix all the ingredients (A) together, strained. 2) Grease the small cups. Fill 3/4 full of (1) each cup and steam for 8 minutes. 3) Mix all the ingredients (B) together. Strain. 4) Fill the cups to the brim of (2). Steam for 5 minutes. 5) Leave to cool then remove the kuihs from the small cups.
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Learn how to make Leslie's Kueh Bingka (Bika) Ambon recipe - ieatishootipost. This has everything you need to know!
STEP BY STEP: Combine rice, Hoen Kwee flour and water & pandan water together in a saucepan. Stir until well mixe...
INTRODUCTION Kuih dadar or Kuih dadar gulung or kuih ketayap is one the Nonya or Malay delicacies that I liked very much. I loved the juicy palm sugar flavoured shredded coconut fillings that is wrapped in a piece of screwpine flavoured green crepe. It is one of the must buy items when I frequented the […]
I'm not very good in making kuih. I always find making kuih muih is very daunting and challenging eventhough by the look of it, what is so d...
Tested Recipe Adapted from Plilip Yoong’s Penang A-Ma Secret Recipes Ingredients: Yambean Filling: 300g yambean / sengkuang, skinned and shredded 1 carrot, shredded 30g dried prawns, soaked and cho…
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…
I got this inspiration from an old friend in Penang who asked me whether I know how to make Steamed Glutinous Rice cake with peanut filling ...
Hi Be Leng, I am very glad that you and your colleagues are reading my blog! Your support will motivate me to prepare more relishing dishes and mouth-watering blog posts. I have specially made this kuih for you all - Hope you will like it. Recipe: Ingredients: 150 g rice flour 180 g tapioca flour 340 g gula melaka/brown sugar 100 g caster sugar 900 ml plain water 1/2 teaspoon alkaline water 1/2 coconut - skinned and grated (add 1/2 teaspoon salt and steam for 10 minutes) few pandan leaves Method: 1) Mix rice flour, tapioca flour with 500 ml water. 2) Bring the remaining 400 ml water to a boil with gula melaka , caster sugar and pandan leaves until sugar dissolves. Strain the mixture into the flour mixture, stir well and add alkaline water. Slightly thicken the mixture by stirring instantly over low heat. 3) Greased the small cups. spoon batter into cups and steam for 15 - 20 minutes. 4) When cool, remove from the cups. Serve with grated coconut. Enjoy!
Hooray I finally made Kuih Lapis – possibly the most famous of traditional Nonya kuihs to grace the menus of many festive occassions e.g. wedding tea ceremonies. As a kid though, the Kuih Lap…
孟加拉工人在宿舍外的空地种了木薯树。 现在终于‘收成’了。还送了一些木薯给娘子。 娘子当然很开心啦！ 因为娘子可以亲自烤出等待已久的木薯糕了。 烤木薯糕也是相公爱吃的。他说这糕很有小时候的味道。 相公把四分之三的烤木薯糕给吃了。 娘子对相公说：你也有一套的。这个木薯糕的皮那么像烧肉皮，你能把糕吃完。为什么烤烧肉你一点都不吃？ 之所以，娘子家里至今都没出现烤烧肉的味道 。。。。。。 选了Eileen家 的烤传统木薯糕。方法不难。 就只是娘子拿捏得不好。所以烤出来的木薯糕有点软了。 可是这木薯糕的味道真是不错的。 谢谢 Eileen 的分享。 烤传统木薯糕 材料： 木薯丝 400克 细砂糖 80克 木薯粉 1汤匙 椰浆 100克 盐 （少许） 做法： 1）将木薯削皮，刨成丝，再把所有材料加入混拌。 2）用小火，倒入锅里搅拌约10分钟至浓稠。 3）倒入铺上蕉叶的模型里，预热烤箱后，以200度烤约30分钟。 4）把温度提高至210度，并移高铁架，另烤8-10分钟让表层上色。 5）冷却后才脱模再切片享用。 Enjoy！
INTRODUCTION This is one of the my childhood snack in Kuching, Sarawak. Even until today, it is still very common in Kuching.. A pack of these 10 small cakes will cost about RM2. It is spongy and f…
Cookbook author Dr Ong Jin Teong shares recipes for three traditional Nonya favourites. They have been adapted from his new book Nonya Heritage Kitchen – Origins, Utensils And Recipes.
Learn how to make Leslie's Kueh Bingka (Bika) Ambon recipe - ieatishootipost. This has everything you need to know!
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INTRODUCTION First of all, I have to apologize that the images were not as satisfactory as I wanted it to be as it was captured at night after I prepared the Kuih. I made the wrong decision of preparing it at evening.. As the kuih cannot be kept for long (preferably not overnight), I have […]
Hooray I finally made Kuih Lapis – possibly the most famous of traditional Nonya kuihs to grace the menus of many festive occassions e.g. wedding tea ceremonies. As a kid though, the Kuih Lap…
INTRODUCTION This is one of the my childhood snack in Kuching, Sarawak. Even until today, it is still very common in Kuching.. A pack of these 10 small cakes will cost about RM2. It is spongy and f…
Last week, hubby & I has been busy helping in our friend's funeral. Yes, our friend has finally past away on last Monday due to he...
Resepi Kuih Koci pulut hitam bersantan le mak berkrim ....versi moden idea dari blogger Zalin Zalina .. Ya Allah.. sedapnyaa.. memang t...
The skin of Kuih Koci has some coconut milk added and is wrapped with banana leaf,
I missed last month's Malaysian Food Fest (MFF) fun due to hectic school assignment. This month I told myself that I really can't miss it. ...
Pandan Angku Kuih is an angku kuih with Southeast Asian flavour, the green colour skin is made with fresh pandan juice and it is filled with gula Melaka coconut filling.
my all time favourite – Kuih Talam Continuing on with my Kuih-making frenzy, I now present you this mouth-watering Kuih Talam: a soft and springy treat combining the sweetness and fragrance o…
每个星期六早上我都会上巴刹选购周日的菜肴。 小女儿风雨不改的自愿陪同。 我牵着她的小手，她帮我拉着手推车。 偶尔会帮我筛选简单的如红萝卜，番茄，小辣椒等等。 一个属于我们两的早晨，很温馨。 在巴刹看见紫薯实数难得，买了几条才来决定做什么料理。 儿子很喜欢吃红龟粿，每次糕点时间都会选这个。 看他吃的津津有味，连平时不碰的大小姐也连吃了两个。 蒸之后的紫薯龟粿比之前的上色多了，喜欢这浪漫又神秘的紫色。 食谱参考：小雨伞 、 Joceline （以下食谱可以做成20个中形的红龟粿） 皮材料： 紫薯泥 100g 细砂糖 1汤匙 清水 130g 糯米粉 200g 食油 25g 做法： 1.把所有的糕皮的材料（除了水）放入容器里。搅拌均匀。 2.慢慢加入清水，将材料搓成面团。大约搓5分钟至面团均匀有点弹性即可。 3把面团平均分割。搓成圆形，按扁、包入馅料。模里撒上少许糯米粉，敲出多余的粉，把包了馅料的面团放入模型印出花样。把糕放在一小片涂上少许油的香蕉叶上。 4蒸锅水滚后，把糕放入锅内，把火转小（中小火）蒸13分钟。（我的是size是中的） （注：不能大火蒸，糕会糊掉） 5.之后，在糕的表层涂上少许的食油即可。 甜绿豆馅： 绿豆瓣 150g 细砂糖 80g 做法： 1绿豆瓣浸透最少2小时，蒸直熟软。用搅拌机搅烂。 2热锅下1大匙油，把绿豆茸加糖炒干至沾黏锅边，盛起备用。
INTRODUCTION First of all, I have to apologize that the images were not as satisfactory as I wanted it to be as it was captured at night after I prepared the Kuih. I made the wrong decision of prep…
Chinese New Year is a 15 day long celebration. Chinese people don't just wish for prosperity, they eat for it as well! Names of festive dishes have tonal puns for luck, prosperity and longevity.
Glutinous Rice with Pandan Custard Layer or better known as Kuih Serimuka is one of the popular kuih or cakes in Malaysia. The bottom layer...
