Rose’s Kitchenette

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.

(3 votes, average: 4.67 out of 5)

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October 4th, 2007 Posted by rose | Nonya Kueh | 14 comments

Ang Ku Kueh II

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.

(1 votes, average: 5 out of 5)

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May 23rd, 2007 Posted by rose | Nonya Kueh | 4 comments

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.

(No Ratings Yet)

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April 22nd, 2007 Posted by rose | Nonya Kueh | no comments

Durian Apom Balik

Ingredients:

300g plain flour

30g rice flour

300g caster sugar

1 tsp baking powder

100g durian puree (optional)

8 pandan leaves

150ml thick coconut milk

250ml  water

3 eggs

a pinch of salt

Method:

1.  Wash and blend pandan leaves with the 250ml water and strain out the juice.

2.  Sift rice flour, plain flour, salt and baking powder into a mixing bowl.

3.  Mix sugar, eggs and durian puree with 150ml thick coconut milk.  Stir till sugar dissolves. 

4.  Mix sifted ingredients from (2) with 250ml pandan water to make a smooth batter.  Gradually add this batter to the

egg mixture.  Mix well and strain mixture.

5.  Heat an apom balik mould or a kwali until hot.  Reduce the heat and grease slightly with oil.

6.  Pour the batter into the mould.  Cook over low heat, uncovered, until bubbles appear on the top.  Cover with a lid and cook until the apom balik turns golden brown.  Remove from mould and fold the apom balik into half. 

(1 votes, average: 5 out of 5)

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April 22nd, 2007 Posted by rose | Nonya Kueh | 12 comments

Kueh Koswee

Ingredients:

280g rice flour

50g tapioca flour

280g gula melaka

110g sugar

1250ml water

1 tbsp alkaline water

3 pandan leaves

1/2 grated coconut (skinned)

a pinch of salt

Method:

1.  Mix rice flour and tapioca flour with 625ml water.  Add in the alkaline water, stir well and strain mixture.

2.  Boil sugar, gula melaka and pandan leaves with 625ml water.  When sugar has dissolved, remove pandan leaves and strain syrup.

3.  Pour the boiling syrup into the flour mixture and stir thoroughly with a wooden spoon until mixture is smooth.

4.  Heat small porcelain cups or a greased square tin in steamer. 

5.  Pour the mixture into the heated cups and steam over a strong flame for 7-10 minutes.

6.  Cool kueh before removing them carefully from the cups.  Roll kueh in grated coconut steamed with a pinch of salt and pandan leaves.

(No Ratings Yet)

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April 16th, 2007 Posted by rose | Nonya Kueh | 2 comments