KUIH KOSUI

KUIH TALAM

Ingredients Gula Melaka syrup (A): 250g gula Melaka (palm sugar) 50g soft brown sugar 500ml water 2 pandan leaves, shredded and knotted Cake mix (B): 100g tapioca flour 180g rice flour 450ml water 1 tsp alkaline water 1/2 grated coconut, use only the white flesh (i.e. do not grate close to the shell) 1/2 tsp salt Method 1. Bring gula melaka, brown sugar, water and pandan leaves to a boil to dissolve the sugars. Strain the syrup. 2. Mix both types of flour and water in a mixing bowl. Stir the syrup into the flour mixture. Add alkaline water. Cook the mixture over a gentle low heat into a slightly thickened batter. 3. Spoon batter into greased small chinese teacups. Steam over rapid boiling water for about 15 minutes. 4. Mix grated white coconut with salt and steam for four to five minutes. Remove and spread on a big plate to cool. 5. Leave the steamed kuih kosui to cool completely before removing from the teacups. Toss kuih kosui in grated coconut and serve

Bottom Layer Ingredient : 150 g rice flour 5 tbsp cornflour 3 egg yolks (beaten) 400 ml thick coconut milk 120 g sugar tsp salt a dash of yellow colouring Top Layer Ingredient: 380 ml thick coconut milk 280 ml water 120 g sugar 120 g green bean flour 100 g plain flour tsp salt 100 g red beans (boiled till tender) Method : 1. To prepare bottom layer: a. Combine rice flour and corn flour with egg yolks and thick coconut milk. b. Strain mixture into a saucepan. c. Stir in the remaining ingredients and boil till mixture thickens. 2. Grease a round baking tin. Pour in the mixture and steam for 10 minutes. 3. To prepare top layer: Mix all the ingredients together, except for the red beans. 4. Spread boiled red beans on the bottom layer. 5. Pour in the top layer mixture onto the bottom layer. Steam for 30 minutes. 6. Remove from steamer. Leave to cool before slicing kueh talam

KUIH DADAR

pandan juice. Use a hand whisk to mix well and form a batter. Add a little more water if the batter is too thick. 3. Heat a nonstick pan over medium flame. Pour in enough batter to make a thin pancake. Cook till pancake is slighly brown, then flip over and cook the other side. 4. Remove pancake onto a plate and add a spoonful of filling in each piece. Roll up neatly. 5. To make filling: Bring (A) to a boil until sugar turns syrpy. Add the grated coconut and lower the beat and keep stirring till almost dry. Add (B), blend well and cook for a while. Transfer filling to a dish to cool.

Ingredients Batter for the skin: (A): 200ml pati santan 100ml general santan 1/4 tsp salt 6-7 pandan leaves 1 egg Mix: 150g flour 1 tbsp sago flour Filling: (A): 100g gula melaka, grated 50g sugar 3 pandan leaves 125ml water 300 grated coconut, white part only (B) combine: 1 tbsp sago flour 1 1/2 tbsp water Method 1. To make skin/wrapper: Wash and cut pandan leaves into small pieces of 1cm to 2cm in length. Pound or liquidise, then add two tablespoons water and squeeze to extract juice for colouring and flavour; strain. 2. Sift flour and salt in a mixing bowl. Add the egg and mix in (A) and

KUIH LAPIS

Ingredients: 300g starch flour 150g rice flour 450g sugar 1200ml coconut milk 3 pandan leaves, knotted red and green food colouring 1/2 tsp salt Method: 1. Boil coconut milk with sugar, salt and pandan leaves till sugar dissolves. Remove from heat and set aside to cool. 2. Sieve starch flour with rice flour into a mixing bowl, add in warm coconut milk and mix well. Sieve flour mixture to get a smooth batter. 3. Divide batter into 3 portions, colour 1 portion green, 1 portion red, leave remaining portion uncoloured. 4. Steam batter layer by layer beginning with white batter followed by green and red batter.

5. Pour 200ml of plain batter into a greased and preheated 8?x8? square tin. Steam over boiling water for about 5 minutes till layer is transparent. Repeat the layering and steaming till all batter is used up. 6. After pouring in the last layer, steam for 15 minutes to cook through. Uncover the steamer during the last 5 minutes for the kueh surface to dry up. Leave to cool for a few hours before cutting into serving pieces

5. Prepare 225 gm grated coconut to obtain thick coconut milk. Add a pinch of salt and sprinkle over rice grains. Toss rice a little for even distribution. Steam rice again for another 10 minutes. Filling and Wraping: 1. Cook 455 gm grated coconut with palm sugar and pandan leaves. Stir constantly until coconut is soft. 2. Mix corn flour with a little water to form a thin paste and add to the cooked grated coconut. Discard pandan leaves and put aside to cool. 3. Remove centre stalk from banana leaves and boil until soft and olive-green in color. cut into rectangles of 20cm x 15 cm. 4. Place 3 tbsp of rice in the centre of 1 piece of banana rectangle. Shape and compact into a rectangular mound. 5. Roll cooked coconut into marble and press 1 piece lightly into the centre of the blue rice. 6. Wrap by folding up the 2 longer sides to overlap and folding back the 2 shorter sides, so that only the brown cooked coconut is visible through the crack in the banana leaf. Repeat until all-blue rice and cooked coconut are used up.

PULUT INTI

Ingredients: 1kg glutinous rice grains 300ml water for rice 255gm grated coconut for, rice 115 gm gula melaka (palm sugar) 455 gm grated coconut for filling pandan leaves tsp corn flour 2 pcs banana leaves 2 pinch of salt Methods: 1. Pick out the plain rice grains and other impurities which are often mixed with glutinous rice gains. 2. Mix dried Bunga Telang or Blue Pea Flower with 300 ml water and squeeze until a sky blue colour is obtained. add more flowers if color is too light. Strain. 3. Mix rice and blue water, the level of which should be 2.5 cm above the surface of the rice. Add more water, if necessary. Soak overnight. 4. The rice should have absorbed the blue coloring. drain off water and steam rice grains until soft.

KUIH BINGKA TELUR @ BAKAR

Ingredients:

6 eggs (gred B) 250g sugar 180 gm plain flour (next time, should add to 190 gm...i think) 840ml thick coconut milk 1 tsp vanilla essence

a pinch of salt few drops of yellowing colouring 1/2 tbsp cool melted butter

2 biji telur ayam 1 sudu teh esen vanilla

Method: 1 sudu besar tepung jagung 1. Mix eggs with sugar and stir for few minutes. Add in sieved flour, cool melted buter, salt and vanilla essence and mix well. 2. Mix in coconut milk, a little at a time, stirring until mixture is smooth. Add a few drops of yellow colouring and strain the mixture. 3. Grease and line a 9x9 square baking tin with greaseproof paper. (I greased the baking tin only) 4. Pour mixture into preheated tin and bake in a moderate oven at 180 deg C for about 1 hour. Lower temperature to finish baking. (Note: As for my oven, I set at 170C only). 2 sudu besar kismis hitam

CARA: 1. Hancurkan /koyakkan roti dan rendam dalam susu selama 1/2 jam. 2. Kacau dan gaul rata bahan B. 3. Masukkan kismis dan tuangkan kedalam loyang.

PUDING ROTI

4. Bakar dalam suhu 180'C selama 30 minit/masak.

Bahan A: 500 ml susu segar/fresh milk 8 keping roti (gardenia/high 5) Bahan B: 4 sudu besar gula halus 2 sudu besar butter

PUDING KARAMEL (CREAM CARAMEL)

Kukus dgn api perlahan jer/steam bake dalam oven guna suhu 170C selama 1 jam

KUIH LOMPANG

Bahan-bahan Gula Hangus

3 sudu besar gula pasir 2 sudu besar air Ingredients:

Cara-cara

Masak gula pasir (guna api perlahan) dlm periuk hingga perang Kemuadian campurkan dgn air. Masak smula atas api perlahan hingga gula hancur. Bila sume dah hancur tuang dalam loyang by the time gula hangus ni sejuk dia akan menjadi pekat dgn sendirinya.

140 gm rice flour 1 heaped tbsp tapioca flour 285 gm coarse sugar 1/2 tsp potassium carbonate & sodium bi-carbonate solution 1/2 tsp pandan paste green coloring 18 fl oz/485ml water 455 gm coarsely grated coconut, mixed with a pinch of table salt Method:

Bahan Karamel

5 biji telor 3/4 cawan susu pekat manis 3/4 cawan air 1 sudu teh esen vanilla 3 sudu besar tepung jagung (bancuh ngan sedikit air) secubit garam

Mix the rice and tapioca flour in 3 fl oz/75 ml water. Stir well. Boil sugar with 15 fl oz/425 ml water until sugar dissolves. Pour the syrup gradually through a strainer into the flour mixture, stirring all the time. Add in potassium carbonate & sodium bi-carbonate solution(kan sui) and the pandan paste , mix well, add green coloring to enhanse the green. Place small chinese tea cups in a steamer over rapidly boiling water to heat

Cara-cara

Campurkan kesemua bahan2 karamel dan gaul hingga sebati Kacau perlahan dgn garfu. Tuang bahan2 ni ke dalam loyang yg sudah berisi gula hangus.

for 5 minutes. Fill cups with flour mixture and steam for 10 minutes.

2 large eggs 1/4 tsp salt

Method: Remove cups and allow cakes to cool for about 20 minutes before removing with a blunt knife. Top the cake with the grated coconut. 1. Grease a 6" x 6" square tin. 2. Preheat oven at 375 F 3. Mix all the ingredients in a large glass bowl and microwave on high 1 minute at a time until mixture is thick. 4. Pour into greased tin and bake for 30 minutes. 5. Glaze the top with 1 tbsp of coconut cream and broil/grill until brown. 6. Cool before cutting into pieces

KUIH BINGKA UBI

Ingredients:

1 lb grated tapioca(casava) 1 cup sugar 1 cup coconut cream and 1 tbsp for glazing 1 stick (4 ozs) butter