Kuih Salat

My friend S has done this kuih many times, she said its always popular. For some reason or another I didn't try till last friday. And she gave me many guidence on making the kuih, and indeed to all who ate it likes it. This is my first attempt on this kuih, am very happy with the result. Thanks S.

Recipe from Florence blog...

Kuih Lapis

Kuih lapis is one of my favorite kuih, tried this recipe from Popular Kuih Muih published by one publisher, but the batter was quite thick compare to the other recipe that I tried before so the thickness was difficult to manage.

Ingredients
A)
350g rice flour
50g tapioca flour
300ml water
B)
280g sugar
800ml water
5 pc pandan leaves knotted
400ml thick coconut milk
colorings

Method
1. Mix A) in a mixing bowl, stir well.
2. Boil B) till bubbles, pour into A) and mix well.
3. Add in coconut milk and stir well.
4. Divide mixture into a few portions, add desire coloring.
5. Heat a greased 8" cake tin in a steamer, pour in a thin layer of white layer, steam for 5 min or until set.
6. Pour a layer of prefer colour mixture on top and steam 5 min till set.
7. Proceed alternating the colour layer till mixture is used up, make sure every layer is cooked before pouring the next layer.
8. Cool kuih completely before slicing.

I'm submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker

Chwee Kuih

There was a pack of preserved radish lying in the fridge quite some time, tried to use it up but fried egg omelette with was too much, so I use some for next morning's breakfast as topping for this kuih.

Ingredients:
350g rice flour     }
30g tapioca foour }
1tsp salt               }   (A)
2 tbsp oil             }
600ml water        }
900ml boiling water

Topping:
4tbsp chopped shallot
180g chopped preserved radish ( soak for 1 hour, squeeze dry)
1 tbsp sugar
dah of pepper
4 tbsp oil
1/2 cup water

Method:
1. Topping: heat oil, fry chopped shallots till fragrant, add preserved radish and seasoningm stir well, add in water and simmer till preserved radish in soft and fairly dry.

2. Batter: Combined (A) in a bowl, mix well, pour in boiling water and stir well.

3. Pour batter into greased small cups or patty tins, arrange on a tray, steam over high heat for 10minutes, leave to cool and remove from cups, top with prepared topping.

Kuih Dadar

After tasting the delicious kuih dadar selling at the company's canteen, I tell myself must try this recipe. I did consult the aunty who made the kuih on the recipe, and she shares it generously but there were no exact measurement of the ingredients use, only manage to see her fried the pancake and how the texture of the batter looks like. And I did an experiment last weekend...the texture turn out a little more springy than aunty's kuih, hmm...think maybe more water will be better...for filling I picked an existing recipe and adjust a little.

Ingredients:
240g plain flour
50g tapioca starch
1/2 tsp salt
450ml pandan juice – cut 10 pandan leaves into thin strips and blend it with 450ml water

Filling:
200g palm sugar, roughly chopped
100ml water
2 pandan leaf, knotted
250g grated coconut


Method:
1. Sift flour, tapioca starch and salt into mixing bowl. Pour in the pandan juice. Using a balloon wisk, gradually incorporate the flour into the liquid, making a smooth batter free from lumps. Cover the bowl and allow the batter to stand for 20-30 minutes.

2. To make filling, cook palm sugar and water in a pan and cook until sugar dissolves. Simmer for 10min until liquid start to thicken and become syrupy. Add the pandan leaf and grated coconut and continue cooking over low heat for 10-15 mins until the coconut fillings is thick and glossy. Most of the liquid should be evaporated. Remove and set aside to let it cool.

3. To fry pancakes, heat a small frying pan (preferably one with a non-stick surface) over medium heat. Dip kitchen towel with a little oil and brush the pan with it. Ensure the pan is sufficiently hot.

4. Stir batter. Pour a larder of it into the pan and immediately rotate the pan so that the batter covers the base in a thin layer. Allow batter to set and cooked.

5. Turn the pancake out onto a plate or tray. Continue making the pancakes till batter is finish, you might need to thin down with a table spoon or two of water as you go.

6. Place a spoonful of filling in the center of the pancake, fold both sides towards the middle and roll the pancake away from you, neatly enclosing the filling and creating a parcel.

Pan Fried Radish Cake

I can't get ready made radish cake at the supermarket and feel like eating fried radish cake, so I did this recipe but twisted the recipe a little to my preferred taste and texture, so I didn't add chinese sauage into the filling.

Ingredients:
500g radish (peeled, shredded)
100g dried shrimps – soaked and chopped
60g chopped salted radish (chai po) – soak in hot water to get rid of its saltiness
1tbsp chopped shallots
Batter:
300g rice flour
1tbsp corn flour
1tbsp wheat starch
1tsp salt
1tsp caster sugar
800ml water
Seasoning:
1tsp pepper
½ tsp salt
1tsp sesame oil

Method:
1. Combined batter ingredients lightly, strain well and keep aside.
2. Filling: Heat up 2 tbsp oil in wok, sauté shallot till fragrant. Add in dried shrimps, chopped salted radish and seasoning, stir-fry briskly until aromatic.
3. Add radish shreds into the filling, stir well. Then gradually add in batter, and keep stirring, cook at low heat until thicken. Dish out, pour into greased 8” square/round cake tin, and level the surface.
4. Steam in the preheated steamer in high heat for 35-40min until cooked though. Remove from heat, leave to cool.
5. Slice to at about 2cm thick and desired length , pan fry till light brown, serve warm.

Kuih Lapis

This recipe is nice but abit short, I followed the recipe recomendation used 7" square tray still it came out quite short, I think 1.5 times the recipe will get a nicer height. Recipe from fenying's blog.

Sweet Potato Kuih Ku

Tried this recipe during the Deeparvali weekend. I like the skin texture, though had hard time while wrapping the filling. The skin were still soft till the next day.

Ingredients:
200g Sweet potatoes – peeled and steamed for 20min or until soft
1 tsp castor sugar
250g Glutinous rice flour
100ml hot water
120-150ml cooking oil

Banana leaves -- cut into 6cm squares or circles

Cooking oil for brushing

Kuih ku mould

Filling
200g skinned mung bean – soak in water for 4 hours

2-3 pcs Pandan leaves
120g castor sugar
¼ tsp salt
90-105ml cooking oil

Method:
1) Prepare filling. Steam pre-soaked mung bean and screwpine leaves for 20min or until soft. Discard screwpine leaves.

2) Combine hot mung beans, sugar, salt and oil in a food processor until smooth paste result.

3) Prepare kuih skin. Mash steamed sweet potatoes with sugar, then gradually mix in glutinous rice flour until mix resembles breadcrumbs.

4) Add hot water and oil, mix with a spatula until a soft dough forms.

5) Divide dough into balls large enough to snugly fit into the kuih mould.

6) To assemble, fit form a well in each portion of dough. Place a ball of filling inside, then wrap dough around it and reseal.

7) If dough is a little sticky, lightly dust the mould with some glutinous rice flour before pressing in the filled dough.

8) Knock mould gently against the work surface to dislodge the kuih and turn out onto a piece of greased banana leaf. Repeat until ingredients are used up.

9) Steam prepared kuih over medium heat for 8-10min.

10) Lightly grease cooked kuih with some oil and serve.

Ondeh Ondeh

Happen to find this recipe in some old notes, since Kenny bought some orange sweet potatoes last weekend, I took 1 and make this recipe. The dough was up to my expectation but the palm sugar was a bit too sweet...

Ingredients:
200g sweet potato
100g glutinous rice flour
water (about 70ml)
gula melaka
grated coconut + pinch of salt

Method:
1) Remove skin of sweet potato and steam or boil it till soft.

2) Mash the sweet potato into paste, add in glutinous rice flour and add water 1 tbsp by 1 tbsp till a soft dough is form.

3) Rest the dough for about fifteen minutes.

4) Steam the grated coconut with pinch of salt for about 10min. Remove and aside to let it cool.

5) Slice the gula melaka into small pieces, as small as possible so that it will melt when boiling the dough later.

6) Roll the dough into desire ball size, press a hole in the center, place a little chopped gula melaka in the dough and seal the dough properly.

7) Boil a pot of water, place the dough(with gula melaka) in the boiling water and boil till the dough float. Scoop up the dough and roll it over the grated coconut.

Kuih Dadar

This is the 2nd recipe I tried and have made adjustment to the liquid, still the pancake was a bit on the chewy side, not sure is it due to the control of the fire or the flour used, I used the orchid brand flour bought from NTUC, will use Prima plain flour next round.

Ingredients:
180g plain flour
1 egg
1/3 tsp salt
200ml coconut milk
170ml water
1 tsp pandan paste

Filling:
200g palm sugar, roughly chopped
140ml water
2 pandan leaf, knotted
200g grated coconut


Method:
1.Sift flour and salt into mixing bowl. Pour in the eggs, coconut milk, salt and pandan paste. Using a balloon wisk, gradually incorporate the flour into the liquid, making a smooth batter free from lumps. Cover the bowl and allow the batter to stand for 20-30 minutes.

2.To make filling, cook palm sugar and water in a pan and cook until sugar dissolves. Simmer for 10min until liquid start to thicken and become syrupy. Add the pandan leaf and grated coconut and continue cooking over low heat for 10-15 mins until the coconut fillings is thick and glossy. Most of the liquid should be evaporated. Remove and set aside to let it cool.

3.To fry pancakes, heat a small frying pan (preferably one with a non-stick surface) over medium heat. Dip kitchen towel with a little oil and brush the pan with it. Ensure the pan is sufficiently hot.

4.Stir batter. Pour a tablespoonful of it into the pan and immediately rotate the pan so that the batter covers the base in a thin layer. Allow batter to set and just begin to brown. Flip the pancake over and allow the other side to cook, just for a few seconds.

5.Turn the pancake out onto a plate or tray. Continue making the pancakes till batter is finish, you might need to thin down with a table spoon or two of water as you go.

6.Place a spoonful of filling in the center of the pancake, fold both sides towards the middle and roll the pancake away from you, neatly enclosing the filling and creating a parcel.

Onde Onde

Tried making this dessert last sunday afternoon with help from Kenny, the recipe were based on estimation as I only manage to measure the sweet potatoes and glutinous flour...

Ingredient:

800g sweet potato

190g-200g glutinous rice flour
4-5tbsp water
Gula melaka
Grated coconut
Pinch of salt

Method:

1. Steam grated coconut with salt for about 10min. Set aside.

2. Boil sweet potato for 20min or till soft. The water should cover the sweet potato. Remove sweet potato and place it in food processor and blend it into mash form, add 2 tbsp of water when required.

3. Mix glutinous rice flour with mash sweet potato and knead to form a dough.

4. Chop gula melaka into small pieces, as small as possible.

5. Divide dough into smaller balls. Wrap each dough ball with 1/2 tsp of gula melaka pieces.

6. Bring a pot water to boil. Drop the dough ball in water and boil till the ball float.

7. Remove ball from pot and roll it on plate with the grated coconut.

Ma la gao (馬拉糕)

This recipe was consider success compare to the previous one I did sometime ago, got this recipe from a book bought from popular recently...

Ingredients:

150g Hong kong flour or cake flour
3g baking powder
20g milk powder
3g baking soda
210g eggs (about 4 eggs)
120g brown sugar
25ml milk
55g corn oil

Method:
1. Sieve flour, baking powder, milk powder and baking soda.

2. Stir egg till well mix, add brown sugar and stir till sugar dissolve, add milk and corn oil and mix till well combined.

3. Add flour mixture bit by bit into egg mixture and stir non-stop till well combined. Pour mixture into lined cake tin.

4. Steam at high heat for 10min, then continue steaming at low heat for another 25min.

Kuih Angku

Tried this recipe (from Agnes Chang's book), quite happy with the shape and colour, but the skin's tend to turn hard after a few hours. The advise from fellow forum friends were to mix in mash sweet potatoes for the dough for better texture kuih skin, will try with sweet potatoes next time.




Skin:
50g rice flour, mix with 210ml water and 3 ½ tbsp oil, stir and boiled, cooled
300g glutinous rice flour
a little red colouring
enough water to mix into dough (about ½ cup)

Filling:
150g mung bean washed, soaked for 4 hours or overnight, steam and mashed
2 tbsp oil
3 shallots, flattened
100g sugar
¼ tsp salt

1 big piece banana leaf, cut into oval shape(to the angku)
½ cup oil, for brushing skin

Method:
1) Filling: Heat up oil, stir fry shallot till golden brown. Discard shallots. Add mashed mung bean, sugar, salt and stir fry until it can leave the side of pan. Remove and leave to cool. Form into the small balls as filling.
2) Skin: Mix and knead all ingredients until it form into a pliable dough.
3) Wrap 1 part of filling(20g) with 1 part skin(30g), press into angku mould and knock out. Line with a piece of grease banana leaf and steam with high heat for 5min.
4) Remove and brush with oil.
(Make: 18-20)

Note: Mould from Phoon Huat.