Rose's Kitchenette

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Kueh Dadar

Kueh Dadar 2

 

Ingredients for Crepe:

125g plain flour

350ml water

5 pandan leaves

1 egg

a pinch of salt

Filling:

200g sweetened shredded coconut

50g gula melaka

50ml water

1 pandan leaf

Method:

1.  To cook the filling, break up the gula melaka and place it in a saucepan with the water and pandan leaf.  Cook over a medium flame until the gula melaka dissolves.  Discard pandan leaf and  add in the shredded coconut.  Cook for a few more minutes and set aside to cool.

2.  Blend 5 pandan leaves with 50ml water and extract the pandan juice.

3.  Sieve flour into a mixing bowl, add the egg and mix well.  Slowly add in the water  and the pandan juice.  Mix till batter is smooth and let stand for 10 minutes before use.

4.  Heat a shallow frying pan over a low flame and grease lightly.  Put 2 tbsp of the crepe batter in the centre and swirl the pan to coat it to form a thin crepe.

5.  When the crepe is cooked, turn out onto a plate. Place 2 tsp of coconut filling on it and roll up like a spring roll.

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October 18th, 2014 Posted by | Nonya Kueh | no comments

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Kueh Bingka Beras

Kueh Bingka Beras

 

Ingredients:

150g rice flour

150g caster sugar

400ml canned coconut milk

150ml water

a pinch of salt

some sweetened shredded coconut

3 pandan leaves, knotted

Method:

1.  Grease a 7″x 7″ square tray with oil.  Pre-heat oven to 190 deg.

2.  Mix the rice flour with the coconut milk and water, stir well and strain into a pot.

3.  Add sugar, salt and pandan leaves, and cook over a slow fire, stirring continuously till mixture thickens.

4.  Discard pandan leaves, and pour batter into prepared tin.  Spread batter with a spatula to level the surface and sprinkle the top with some sweetened shredded coconut.

5.  Bake in preheated oven for 30 minutes or until kueh is firm and top is brown.

6.  Cool thoroughly before cutting and serving.

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October 18th, 2014 Posted by | Nonya Kueh | no comments

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Kueh Bakar

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 | Nonya Kueh | one comment

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Kueh Wajik

kueh-wazik.jpg

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 | Nonya Kueh | one comment

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Kueh Sarlat

Kueh Sarlat

Ingredients for Pulut:

600g glutinous rice

300ml thin coconut milk

150ml thick coconut milk

2 tsp sugar

1 tsp salt

2 pandan leaves

Method:

1.  Wash and soak glutinous rice overnight.  Drain and place rice into a steaming tray, top with pandan leaves and steam over high heat for 15 minutes.

2.  Add 300ml thin coconut milk to steamed rice, mix well and steam for another 10 minutes.  Add the thick coconut  milk, mix well then sprinkle rice with some blue colouring and  steam for a further 5 minutes.

3.  Line the bottom of a 28 cm round tray with banana leaf.  Transfer steamed rice to tray and press rice down firmly with a piece of banana leaf or a plastic spatula.  Steam tray of glutinous rice for 15 minutes before adding custard topping.

Custard Topping:

10 eggs

450g castor sugar

500ml thick coconut milk

6 level tbsp plain flour

1 level tbsp rice flour

1/4 tsp salt

2 tbsp pandan juice

1 tsp apple green colouring

Method:

1.  Stir eggs with sugar till sugar dissolves and strain into a double boiler.

2.  Sift rice flour and plain flour into a big bowl, add coconut milk gradually and mix to a smooth batter then strain into the egg mixture.  Add salt, pandan juice and green colouring and stir well.

3.  Stir mixture over a pot of boiling water till it coats the back of a wooden spoon.  Pour custard onto steamed glutinous rice, cover and steam over moderately high heat for 15 minutes.

4.  Reduce heat to low and continue to steam for another 1/2 hour or till a small stick comes out clean when inserted into the centre of custard.  Remove and place tray on a wire rack to cool completely before cutting.

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October 4th, 2007 Posted by | Nonya Kueh | 21 comments

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Ang Ku Kueh II

Ang Ku Kueh 1Kueh Ku Mould c

Ingredients for skin:

300g glutinous rice flour

150g sweet potatoes

2 tbsp sugar

2 tbsp corn oil

250-300ml warm water

1/8 tsp orange red colouring

Banana leaves cut to small circles

Peanut Filling:

300g ground, roasted peanuts

150g caster sugar

some boiled water

Method:

1.  Mix ground peanuts with sugar and add in some water to make into a paste form.  Shape into small round balls of filling for dough.

Method for skin:

1.  Steam cut sweet potatoes for 10-15 minutes till cooked and soft.  Mash through a wire sieve and set aside.

2.  Sieve glutinous rice flour into a mixing bowl.  Make a hole in centre of flour and add the sugar, mashed sweet potatoes and corn oil.  Add the coloured water a little at a time and  mix and knead well until the colouring is even and dough is pliable.  If dough is too dry, add a little more water.  Knead till dough does not stick to the hands adding more oil if necessary.  Let dough rest for  20-30 minutes.

3.  Divide dough into equal portions to fit mould and roll each into a round ball.  Flatten each ball of dough slightly and add a small ball of filling.  Pinch and seal the edges to enclose the filling.

4.   Spread some oil over the dough and press into a kueh ku mould.  Knock mould lightly to dislodge kueh and place on a piece of banana leaf .

5.  Place all the kueh ku in a steamer and steam on high heat for 5 minutes.  Remove lid from steamer to let out excess steam.  Cover and continue steaming for another 5 minutes. 

6.  Remove kueh ku from steamer and brush lightly with corn oil to prevent sticking.  Cover with banana leaves to keep them soft.

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May 23rd, 2007 Posted by | Nonya Kueh | 7 comments

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Kueh Talam Laut

Ingredients:

300g rice flour

150g cornflour

1500ml water

2 tbsp sugar

2 tsp salt

1 tsp vetsin

1 tsp ground pepper

Method:

1.  Sift rice flour and cornflour into a big pot.  Add 1.5 litres of water and mix well.

2.  Add sugar, salt, vetsin and pepper powder.  Cook mixture over low heat for about 15 to 20 minutes, stirring constantly until mixture thickens.

3.  Pour mixture into a greased round tray and steam over high heat for 15 to 20 minutes or until cooked.

4.  Remove from the steamer and quickly spread the filling on top of the kueh talam.  Leave to cool before serving.

Fillings:

250g shallots, sliced

4 cloves garlic, pounded

200g dried prawns

2 stalks spring onions

2 fresh chillies

6 tbsp cooking oil

Seasoning:

1 tbsp sugar

1/2 tsp salt

1/2 tsp vetsin

1 tbsp dark soya sauce

a dash of pepper

Method:

1.  Wash dried prawns, drain and blend fine.  Remove seeds from chillies and slice.  Cut spring onions into cubes.

2.  Heat the 6 tbsp oil in a wok and fry the sliced shallots and pounded garlic until fragrant.

3.  Add the blended dried prawns and fry again until fragrant.  Add the seasoning and fry for a while more.

4.  Lastly, add the sliced red chillies and spring onions.  Dish up and set aside for later use.

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April 22nd, 2007 Posted by | Nonya Kueh | 2 comments