Ingredients:
600g plain flour
500g brown sugar
300g sweet potatoes
1 to 11/2 rice bowls water
1 tbsp dried yeast
10 pandan leaves
Method:
1. Remove skin of sweet potatoes, wash and cut into pieces. Boil with some water till cooked, drain and mash till fine.
2. Pound pandan leaves and extract the juice.
3. Sift flour into a mixing bowl, add the brown sugar and mix thoroughly.
4. Add the pandan juice and cooled, mashed sweet potatoes.
5. Add in the water bit by bit till enough to form a thick batter.
6. Dissolve the dried yeast in 2 tbsp lukewarm water, leave till foamy then mix with the batter. Mix well, cover and leave to prove for 1 hour.
7. Pour batter into 2-5″ round tins lined with banana leaves and steam over vigorously boiling water for 1 hour.
Print This Recipe
Email This Recipe
If you like this recipe please consider subscribing to my full feed RSS. You can also subscribe to Rose's Kitchenette by Email.
October 3rd, 2008
Posted by
rose |
Desserts and Snacks |
6 comments
Ingredients:
300g rice flour
1200ml water
1 tsp salt
3 tsp alkaline water
Method:
1. Sieve rice flour into a mixing bowl. Add in the salt, 600ml water and the alkaline water and mix well. Rest mixture for 10-15 mins before straining.
2. Boil remaining 600ml water. When boiled, pour the rice flour mixture into it and stir till thick.
3. Line a 9 inches round tray with cellophane paper. Pour the rice flour mixture into it and smoothen the surface with 2 tbsp water. Steam over high heat for about 1/2 hour or till cooked.
4. Cool kueh before cutting into serving pieces. Serve with palm sugar syrup.
Palm Sugar Syrup:
300g gula melaka
150g caster sugar
150cc water
2 pandan leaves
Method:
1. Boil the above ingredients together until thick.
2. Remove pandan leaves and sieve.
Print This Recipe
Email This Recipe
If you like this recipe please consider subscribing to my full feed RSS. You can also subscribe to Rose's Kitchenette by Email.
October 3rd, 2008
Posted by
rose |
Desserts and Snacks |
2 comments
RSS Feed
