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Huat Kueh II

huat-kueh-e

 Ingredients:

300g plain flour

250g brown sugar

200ml thick coconut milk

50ml water

1 egg

1 tsp double action baking powder

5 pandan leaves

Method:

1.  Boil the brown sugar and 50ml water till sugar dissolves. Strain and leave to cool.
2.  Pound the pandan leaves and extract the juice.
3.  Mix the egg with the thick coconut milk and pandan juice.
4.  Mix the shifted flour with the cool sugar solution and mix well, then add in the thick coconut milk mixture.
5.  Dissolve the double action baking powder with 2 tbsp of hot water and add to the mixture.
6.  Pour mixture into small containers and steam immediately for about 20 minutes.

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October 16th, 2008 Posted by | Traditional Kueh | 6 comments

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Huat Kueh

Huat Kueh

 

Ingredients:

600g plain flour
500g light brown sugar
300g sweet potatoes
11/2 rice bowls water (450 ml)
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.

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October 3rd, 2008 Posted by | Traditional Kueh | 11 comments

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Alkaline Kueh

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.

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October 3rd, 2008 Posted by | Traditional Kueh | 4 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 | Traditional Kueh | 7 comments

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Steamed Sponge Cake

chinese-steamed-sponge-cake.jpg

 

Ingredients:

10 eggs

500g plain flour

400g sugar

3/4 can ice cream soda

some sultanas (optional)

Method:

1.  Line a round tin with cellophane paper.

2.  Beat eggs with sugar till very thick and white.

3.  Fold in sifted flour with ice cream soda alternately.  Add in sultanas (if used).

4.  Pour batter into cellophane-lined tin.

5.  When water in steamer is boiling vigorously, place the tin of batter onto the steaming tray.  Cover and steam over high heat for 1 hour.  Do not lift the lid until the cake is cooked.  If you need to top up water in steamer, use hot water.

6.  Remove cake and place on a wire rack to cool.

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February 2nd, 2007 Posted by | Traditional Kueh | 8 comments