Ingredients:
10 eggs
600g sugar
500ml thick coconut milk
4 pandan leaves, knotted
a pinch of salt
a slice of ginger
Method:
1. Stir eggs and sugar together till sugar dissolves.
2. Add half the amount of coconut milk with a pinch of salt to the egg mixture and stir well to mix. Add the ginger and the pandan leaves.
3. Heat mixture in double-boiler over a low heat. Stir constantly with a wooden spoon till the sugar is completely dissolved. Remove the ginger and pandan leaves and strain mixture.
3. Add the other half amount of coconut milk and continue stirring till the mixture is thick and creamy.
4. Wrap lid of double-boiler with a dry tea-towel, cover and steam kaya for 3 hrs over a moderate heat.
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October 15th, 2008
Posted by
rose |
Jellies and Jam |
6 comments
Ingredients:
300g plain flour
300ml thick coconut milk
300ml water
250g caster sugar
50g ghee
8 pandan leaves
3 eggs
Method:
1. Blend pandan leaves with 300ml water and strain out the pandan flavoured water.
2. Cream the eggs with sugar till sugar dissolves. Add in the thick coconut milk and pandan flavoured water.
3. Fold in the flour and mix well. Strain the mixture.
4. Melt the ghee in a 9 inches round tin. Pour in the mixture.
5. Bake in a preheated oven at 350 degress F for about an hour.
6. Let kueh cool in tin before turning out.
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October 15th, 2008
Posted by
rose |
Nonya Kueh |
one comment
Ingredients:
600g glutinous rice
250ml water
300ml thick coconut milk
150ml thin coconut milk
300g gula melaka
150g sugar
6 pandan leaves
a pinch of salt
Method:
1. Wash the glutinous rice in several changes of water and soak overnight.
2. Spread the drained glutinous rice in a steaming tray and steam the rice for 30 minutes. Add 250ml water to the steamed rice and mix well. Add the pandan leaves and steam for a further 30 minutes. Gently fluff up rice and set aside.
3. Bring the thin coconut milk, chopped gula melaka, sugar and pandan leaves to a boil. Stir continuously over a low heat till the sugar dissolves. Add in the thick coconut milk, stir well and strain solution.
4. Add the steamed rice. Cook over a low flame, stirring continuously till mixture thickens.
5. Spread the cooked wajik on a tray lined with banana leaves. Press down firmly and smoothen the surface. Cool till it hardens slightly before cutting.
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October 15th, 2008
Posted by
rose |
Nonya Kueh |
one comment
(11 votes, average: 4 out of 5)
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