Kuih Talam 2

This is my improved Kuih Talam. My last Kuih Talam 1 was ruined with quite a bit of condensation during steaming. With the same recipe, Coconut milk is used instead of coconut cream, tasted much lighter and smooth.

cook until it is thickened

get it steamed

I'd actually strain through the ingredients here!
pour this on top of steamed green portion and get it steam after.

Kuih Lapis ( 9 layered kuih)

Recipe from Poh's Kitchen
Ingredients
200g tapioca flour
100g rice flour

Part A 
320g sugar 
1 litre coconut cream ( heat to dissolve sugar)
3/4 teaspoon salt

 note: I reduced sugar to 280g

slice with plastic knife, sits the kuih on the plastic cling wrap...

Methods
In a pot, pour in Part A ingredients, using heat to dissolve the sugar ( I used a low heat).
Remove from the heat, cool slightly. Mix them with the flours, sieve to remove lumps.
Divide into 3 portions of equal 425g each.  One portion is uncoloured.
The other two portions are red and green ( pandan paste).

Heat up a 25cm tray. ( I greased the tray as well).
Pour 140g plain mixture into the tray and steam for about 3 minutes.
Next layer would be 140g green mixture, steam for 3 minutes. Last is the red mixture, again 3 minutes.
Continute in this order until all mixutre are done.
Darken the last two layers and steam for 5 minutes each.
Leave to cool completely before slicing.

note: Wipe the steamer cover each time for steaming.

Kuih Serimuka 2 ( Pandan Custard)

I reduced the coconut milk used in the recipe, it turned out good too.  Very tasty, I found myself eating it non-stop, very addictive. If you can't get the fresh coconut, just make sure you use a good premium coconut milk as it does affect the flavour of the end result.  Good recipe.

Make sure to use a plastic knife to cut them into pieces and sit them on cling wrap to avoid sticking.

Recipe from Amy Beh (Kuali)
Ingredients
For the egg mixture
6 eggs
175g castor sugar


100g plain flour
25g tapioca flour
375ml thick coconut milk (from a grated coconut)--I used 300ml coconut milk+ 40ml remaining pandan juice + 35ml water instead
60ml pandan juice
A few drops green colouring
1/2 tsp vanilla essence
500g glutinous rice, soaked for 3 to 4 hour and drained well ( I had it soaked overnight)
2 tsp salt
350ml thin coconut milk ( add enough water to the same coconut as above and squeeze out this amount) ----I used only 150ml coconut milk+ 200ml water instead)




For the pandan juice ( my own way)
5 pandan leaves, washed, cut into small pieces, add in 100ml water, blend and extracted the juice.
60ml as resquested in the recipe and remainder 40ml added in as well.


For the coconut milk
I used "Ayam" brand instead of the fresh coconut.

steamed

flatten it

done

Methods

Add 2 tsp salt to 350ml thin coconut milk. Steam glutinous rice with 1/3 portion of thin coconut milk for 10 minutes. Stir and pour in the next 1/3 portion and steam for another 10 minutes. Add the rest of the thin coconut milk and steam for the last 15 minutes.  When the rice is cooked, remove and press firmly onto the base of a 25cm square cake pan. ( I used a 23cm pan)

To make the egg mixture:

Beat in the eggs with sugar,  add the flours and blend until smooth. Stir in coconut milk, green colouring, pandan juice and essence. Strain mixture to remove any lumps. Set aside for five to 10 minutes.

Pour in 1/3 portion of the egg mixture over the rice base and steam for 10 minutes over medium heat. Remove the steamer cover and wipe it dry, then pour the next 1/3 portion of egg mixture over the first layer. Steam for 10 minutes.

Wipe the steamer cover again before adding the rest of the egg mixture and steaming for another 10 minutes.

 Remove and cool completely before cutting.

  

Kuih Serimuka ( Yellow custard), another similar kuih with slightly different flavour, just as tasty.

Kuih Keria ( sweet potato)

Wait, this is not the doughnut that you normally eat.  The texture inside is moist as it is full of sweet potato, outside is sweet and crispy. Quick and easy to make, tasted not bad at all.

Recipe from allrecipes

Ingredients for the dough

600g sweet potato (any kind)

60g plain flour

60g tapioca flour

For glazing

120g castor sugar ( I used 100g granulated sugar)

3 tablespoons (45ml) water

Oil for deep frying

Mix flours with mashed sweet potato
knead to a firm dough

Roll into a log
divide into 12 portions

shape into round doughnuts

here we go!

ready to be coated with glazed sugar

water and sugar dissolving and thickening in a short moment

glazed.

Method (with alterations)
Peel off the skin of the sweet potato.  Cut them into chunk size.  Steam for 10 to 15 minutes until texture has become tender.  Let cool.
Add in both flours, together with the mashed potato, knead into a dough form.
Roll into a log, divide into 12 portions. Shape each into a round doughnut and make an indentation in the center.
Heat up the oil and deep dry the kuih. Drain on paper towel and set aside.
Dissolve sugar with 3 tablespoons of water.  When it has thickened into syrup ,  you then add the kuih to glaze them competely.
Remove and let cool.

Kuih Serimuka 1

A recipe from one of my favourites, Poh's Kitchen.  A quick and easy, no fuss method.  I noticed the recipe uses quite a bit of glutinous rice. Custard powder is used rather than eggs.



It has an interesting chewy texture for the base and goes so well with the beautiful custard at the top. Quite a different bite texture as to the usual Serimuka kuih.
We loved it and had it all in no time.



Ingredients
Base
2 cups glutinous rice
270ml coconut milk
1/2 tsp salt


Custard topping
2 tablespoons custard powder
2 tablespoons cornflour
2 teaspoon rice flour
1 cup full cream milk
3/4 cup sugar
1 teaspoon vanilla paste ( I used vanilla extract instead)
270ml coconut cream

ready to get it steamed (  I added pandan leaves)

make sure the custard is cooked to almost "set" texture
ready to get steamed now

Cooked 

Place a layer of cling wrap underneath, slice the kuih with a plastic knife.

Method
Wash and soak the rice for at least three hours or, overnight.
Drain and mix in coconut milk and salt.
Steam for 30 minutes.
Using a plastic wrap, press rice down to compress slightly and form the base.
Combine all custard topping ingredients except for coconut cream.
Stir over medium heat until very thick, whisking continuosly.
Add coconut milk and emulsify.
Spread custard topping onto compressed rice base. Steam for 15 minutes.
Cool and slice into diamonds.

Note: do not refrigerate unless you are willing to re-steam.

Pandan Sago Kuih

Another soft, chewy sago kuih after the Gula Melaka Abok Abok Sago Kuih.
Quick and easy to make.



Ingredients
250g Sago / White tapioca pearls
120g castor sugar
2 or 3 drops of Pandan paste
1 tablespoon Corn flour


Coating ingredients
1/8 teaspoon Salt
80g to 100g dessicated coconut

Mix both ingredients well and get it steamed for 10 minutes. Set aside for later use.

Just mix well the pre-soaked Sago with other ingredients and get it steamed.

Slice them into square cubes and coat them with dessicated coconut

Method

Pre-soak the Sago for one hour, rinse well in running tap water. Drain well.

In a bowl, mix well all ingredients ( hand mixing is good).

Pour mixture into a greased cake tin, and steam for 30 minutes.

Transfer to cool on rack completely. Slice and coat each kuih with dessicated coconut.

.

Abok Abok Sago Kuih ( Gula Melaka)

                Soft and chewy texture, with beautiful aroma of gula melaka in every bite you get.

Recipe from Anncoo Journal
Ingredients
White sago  300g
Gula Melaka ( Palm Sugar) chopped into pieces  280g
Pandan leaves  3 pieces
Water  80g
Fine dessicated coconut ( shredded coconut)  250g  ( I only needed 100g)
Salt  1/8 teaspoon

Sago pre-soaked for 30 minutes

sugar syrup done

sugar syrup and sago well combined

steaming done

 after cooled, cut into small pieces
coat with shredded coconut

Method
Rinse and soak the sago with water for 30 minutes, drain well after that.
Together with the pandan leaves, heat up the gula melaka with water until the sugar is well dissolved. Strain the syrup mixture.
Mix and stir the sago and sugar syrup together.
Pour into a greased, 8 inch square pan.  Over high heat, steam it for 30 minutes. Let it cool completely.
Meanwhile, steam the shredded coconut with 1/8 tsp salt for 10 minutes.
Slice them into small pieces and coat them with shredded coconut.

Bibingka

Binbingka is a type of glutinous rice cake from the Phillippines, traditionally eaten during the Christmas season.  It comes with beautiful flavour of coconut and glutinous rice,  inside is chewy while the outside is crusty. If you like mochi, you will sure like this. Just be sure that you use a premium coconut cream.



I made this for my girl friend's party last night. None of us have eaten Bibingka before, so everyone took one to eat, discussing how interesting and lovely the chewy and crusty texture in their bites..before we knew it, it was all gone in no time and obviously we all liked it :) One thing I noticed is that it is best eaten when it is warm. It tends to become a little harder after it cools down, but I can tell you, it still tasted good.

the crust..

The combination of the mochi like texture and the crackling crust is simply delicious

Recipe from here
Ingredient
2 cups glutinous rice flour
1 tin coconut cream (400ml)
3/4 cup sugar
1 teaspoon baking powder
1 to 2 eggs

note: I sprinkled some fine dessicated coconut just to give an extra coconut flavour on the top.

Method
1. Mix all in a bowl and pour into greased container and bake for about 40 minutes at 180C.
( I used a 20cm cake tin)

2. You may cook in microwave oven for about 15 minutes. Or until cooked and brown the top under the grill.

note: I used method (1), it took me another extra 15 minutes to 20 minutes to get it done.