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I missed last month's Malaysian Food Fest (MFF) fun due to hectic school assignment. This month I told myself that I really can't miss it. This kuih looked unattractive and pale looking. But it taste really nice and bouncy with the existence of coconut milk, pandan leaves and rice flour. Coconut milk and pandan are good friends. It will never goes wrong. I remembered I ate this kuih in Penang when I was 8 yrs old. The memory is so fresh that I could still remember how I bite the delicious kuih and it dropped the other half on the floor, and I cried because there's no more left. Hahaha... Why bengka beras and not other Nyonya kuih's? That's because last month Max randomly picked one of my cookbook, and he pointed at the recipe, asking me if I could make this for him. He say this is one of his favorite nyonya kuih. I ignored his request. Later, I decided to bake kuih bengka beras after I get a confirmation from this website, showing that bengka beras is actually the Nyonya Kuih in Penang. Oh no. Please don't misunderstood me. I didn't say this kuih is originated in Penang. Infact, this kuih is widely selling in Malaysia, particularly in Penang, as there's alot of Nyonya kuih's available there. Kampar do sell bengka beras too. And we called this kueh "fei-jue-yoke" 肥豬肉, literally pork fats in cantonese. This kuih looked really like a thick slab of pork fats. Probably that's why they named the kuih based on it's appearance resembles it? I'm not sure. All I could remember is, my late father is madly in love with this bengka beras. Whenever he goes back to hometown, he will want to buy this, and he can swallow 5 pieces at a time! Now, when I see Max eating the bengka beras that I baked, makes me remind of my late father, holding a slice of bengka beras with his satisfaction smile. Priceless! I adapted my recipe from a cookbook called Nyonya Traditional Kueh, Snacks and Desserts, written by Chef Ricky Ng. He's nothern nyonya descendants. His recipe ask for 8 x 8 inch square pan. But I didn't wanna make that much kuih, as I knew I won't be able to finish it. So, I reduce the recipe ratio by 24% just to fit into a 7 x 7 inch square pan instead. Ingredients (Source : Nyonya Traditional Kueh, Snacks and Desserts cookbook, by Chef Ricky Ng, with modification) 153g Rice Flour 42g Green Bean Flour 12g Tapioca Flour or Sago Flour (I used Sago Flour) 500ml Coconut Milk 500ml Water 150g Sugar 3 blades of Pandan Leaves, tie knot. a pinch of salt Method Grease a 7 inch square pan with some oil, and pre-heat oven to 220 degree. Mix all ingredients together, except pandan leaves. Stir till sugar has completely dissolved and strain. In a heavy based pan or pot, add in mixture and pandan leaves knot. Cook under low flame and stirring continuously till mixture begin thickened. Discard pandan leaves and pour the mixture into the greased tin. If your mixture has lots of lumps at this point of time, do consider to strain it when you pour them into the greased tin. Bake bengka beras for 30 to 35 minutes, and then switch to 240 degree and let it grill for 5 mins, or until top of kuih turns dark brown. Let it cool completely before cutting the kuih. This is my bengka beras just out of the oven. Unmoulded. Nice charred color! I like! But if you compare with those shop-bought ones, they are not as charred as this. This is the best thing about home-made stuffs. I like the way I want :) Once kuih completely cooled, trim away the charred sides and cut into slices. Take a look at this... They are soft, bouncy and fragrant! If you had this kuih before, you won't need me to further elaborate it's addictive yumms. If you never had this before, give this a try. It's really simple to make. I am submitting this post to Malaysian Food Fest, Penang Month hosted by Alan of Travellingfoodies
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Kuih cara manis is similar to kuih bahulu, but with a sugar-filled centre. This easy-to-make dessert is widely available in Kelantan, and loved by the locals for its spongy sweetness. Zainab Ahmad Shiyuti is the co-owner of the Belanga restaurants. This recipe was first published in Flavours magazine.
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Salam semua, kalau di Johor, benda yang che mat bikin ni boleh dikatakan agar femes jugak, sebagai cemilan untuk minum petang mau pun sar...
T.H.E R.A.M.B.L.I.N.G.S Ask me why I don't like to bloghop that much nowadays. I'll tell you why! I tend to get carried away and waste s...
Finally satisfied my cravings of this coconut-ty and rich tapioca kueh! This is not my first time attempting this traditional kueh. There a...
Assalamualaikum... Salam manis dan salam sayang buat semua pengunjung setia Dapur CT. Apa khabar semua teman-teman CT? Semoga semua kita...
I consider myself blessed to be staying in Malaysia. It has a mix of ethnicity and a diverse culture. Kuih is no stranger to any Malaysian and we have a vast array of it coming mainly from the Malays, the Nyonyas, the Chinese and some from the Indians. The word kuih represents primarily sweet cakes but at times, also include savouries such as pulut panggang, kuih cara lauk and cucur badak. Although diverse, it is made primarily of flour, rice flour, pandan leaf, coconut, sugar and palm sugar. The stark difference with western cakes is that there is normally no use of leavening agent and the texture is more often chewy than fluffy. I have the misfortune of misreading the recipe. The dimple is not as pretty as it is supposed to be. But if you follow correctly this recipe, you should be able to get that round dimple. Kuih lompang or directly translated to "void" cake (google translate) is an extremely easy to make dessert. It got its name from that dimple formed in the middle of the kuih after steaming. Traditionally it comes in two flavours - pandan and palm sugar. As the name suggests, it is essential that you get that dimple to be considered a good kuih lompang. But if you don't, no worries. It really makes no difference to the taste. I normally buy my kuih lompang as it is ridiculously easy to get here. Therefore, there isn't any need to make this. However I made this anyway for the benefit of those staying abroad who has not tasted it before. This recipe is also perfect for Malaysians abroad who have a special craving for this kuih but are unfortunate enough to have to make it from scratch. This recipe uses natural flavouring and colouring from the pandan. If you could sniff the natural pleasant smell of the pandan, chances are you would want to taste it...now! Kuih Lompang Pandan Makes 16 kuihs Ingredient 1 1/2 cup rice flour 1 tbsp tapioca flour 1 tsp air kapur (calcium hyroxide) 3/4 cup sugar 2 cup water 8 dark pandan (screwpine) leaf, cut into little pieces 1/2 cup fresh grated coconut 1/4 tsp salt Cooking Instructions 1. Cut pandan leaves into small pieces. Blend leaves with 1 cup of water. Strain. In another bowl, pour sugar into 1 cup of hot water. Stir until sugar dissolves. Add pandan liquid into the syrup. Add air kapur. 2. Combine rice flour and tapioca flour. Pour flour into the pandan syrup. Combine well. Strain to ensure there are no lumps. 3. Heat up steamer. Brush mini tea cups with a little bit of oil and put it into steamer for a while. Pour batter into each individual cups. Steam for 15 mins over medium high heat. Remove from fire and set aside to cool. 4. Add salt to grated coconut. Steam grated coconut briefly. 5. Once cooled, remove kuih from the cups using the back of a spoon. Serve with grated coconut on top. Notes 1. As I do not have those mini cups, I used tea cups. Turns out larger than the original. 2. It might be difficult to find air kapur and pandan abroad. You can replace air kapur with alkaline water and pandan leaves with pandan extract. As for the grated coconut, I advise you to use fresh ones. Otherwise, you can replace with dessicated coconut but the texture would taste different.
Simple kueh kosui recipe which results in a soft and wobbly kueh with a lovely texture. Definitely do not want to miss this one out!
Recipe from Annielicious Food with slight changes Ingredients: 153g rice flour 42g mung bean flour 12g tapioca flou...
Salam, lama cm tak buat kuih bakar pandan atau ada yang panggil bingka pandan. Ini betul2 bingka pandan terjun....errrr, tak berapa terj...
This is another popular snack from Malaysia and Singapore. ‘Talam’ is a Malay word meaning ‘tray’, because the kuih is steamed in a tray-like steaming pan and it is made into two layers, one layer is sweet and the other is on the salty side. One can easily find these kuih (cake) sold at in the morning or night market. Instead the usual green and white one, I tried it with palm sugar. The top coconut milk layer is slightly salty and it compliment well with the sweet fragrant taste of the palm sugar from the bottom layer. Ingredients for the bottom layer: Recipe Adapted from: Jun of Yummylicious 200 gram palm sugar 2 1/2 cups water 1 cup flour 1 tbsp cornstarch 1/2 tsp alkaline water For the top layer: 1 1/2 cups thick coconut milk 1/2 cup rice flour Salt to taste 1. Greased an 8” x 8” square pan with some vegetable oil. Bring the water in the steamer to a rapid boil. 2. Combined all the above ingredients and mix well. Strain mixture into a saucepan and cook over low heat until slightly thickens. 3. Pour into the pan and steam it for 20 minutes. 4. In the meantime prepare the top layer. Combined all the ingredients and mix well. Strain mixture into a saucepan and cook over low heat until slightly thickens. 5. Pour the mixture on top of the bottom layer and steam it for another 30-40 minutes or until it is cook. You can test it by inserting a knife into the middle and it should come out clean. 6. Let it cool completely before cutting into it. I am entering this post in the Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.
kueh kosui, kueh koswee, kuih kosui, gula melaka, rice flour, tapioca flour, coconut, grated coconut, alkaline water, lye water, air abu
INTRODUCTION Weather was hot and I prepared some mung beans sweet soup for the family.. My kids like only to drink the soup but never wanted to eat the boiled mung beans. Most of the time, it ended…
This Gula Melaka Huat Kuih is soft and fluffy, it has a nice coconut palm sugar fragrance. Evaporated milk is added to give it a richer taste, you may replace with thick coconut milk too.
BAHAN - BAHAN : 3 cawan tepung beras 1 cawangula pasir 1/2 cawanair sejuk 1 1/2 air panas suam CARA MEMBUATNYA : 1. gula pasir dan...
This recipe is from "Cooking for the President". Just mix all the ingredients thoroughly and bake. It's as easy as a box cake, but the results are way more delicious.
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Kuih Lompang Pandan NOTE : All images are the property of Ady Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited. Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS( Presentation), it's not cool aND it's illegal! Bahan-bahannya: 1 1/2 cawan tepung beras. 3/4 cawan gula halus. 2 cawan air. 45 helai daun pandan.(gunakan anak2 pandan..tak ada blh letak paste pandan) 1 tsp air kapur. 1 tbsp tepung jagung. Kelapa parut putih. Secubit garam. Cara-caranya: Kisar daun pandan dengan 2 cawan air.Tapis. Satukan air pandan,tepung beras,gula,tepung jagung dan air kapur.Kacau sehuingga sebati.tapis. Panaskan pengukus dan kukus acuan lompang sekejap.Jangan lupa sapukan acuan dengan sedikit minyak masak agar senang untuk keluarkan kuih nanti. Masukkan adunan ke dalam jag dan tuangkan ke dalam acuan sehingga hampir penuh. Kukus selama 15-20 minit sehingga "lesung pipit" terbentuk Sejukkan kuih sebelum keluarkan dari acuan. Kukus kelapa parut sekejap dan gaulkan dengan sedikit garam. Hidang kuih lompang dengan kelapa parut. Ady Greatsword Empire Kitchen Recipes,, Ady [email protected]
This is another popular snack from Malaysia and Singapore. ‘Talam’ is a Malay word meaning ‘tray’, because the kuih is steamed in a tray-like steaming pan and it is made into two layers, one layer is sweet and the other is on the salty side. One can easily find these kuih (cake) sold at in the morning or night market. Instead the usual green and white one, I tried it with palm sugar. The top coconut milk layer is slightly salty and it compliment well with the sweet fragrant taste of the palm sugar from the bottom layer. Ingredients for the bottom layer: Recipe Adapted from: Jun of Yummylicious 200 gram palm sugar 2 1/2 cups water 1 cup flour 1 tbsp cornstarch 1/2 tsp alkaline water For the top layer: 1 1/2 cups thick coconut milk 1/2 cup rice flour Salt to taste 1. Greased an 8” x 8” square pan with some vegetable oil. Bring the water in the steamer to a rapid boil. 2. Combined all the above ingredients and mix well. Strain mixture into a saucepan and cook over low heat until slightly thickens. 3. Pour into the pan and steam it for 20 minutes. 4. In the meantime prepare the top layer. Combined all the ingredients and mix well. Strain mixture into a saucepan and cook over low heat until slightly thickens. 5. Pour the mixture on top of the bottom layer and steam it for another 30-40 minutes or until it is cook. You can test it by inserting a knife into the middle and it should come out clean. 6. Let it cool completely before cutting into it. I am entering this post in the Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.
I love eating Nyonya Kuih like Kuih Talam, Kuih Lapis, Seri Muka but it hard to come by especially here in PA, USA. I am able to buy it in NY but it just doesn't taste like the one from back home. One of my all time favourite is Kuih Lapis. I like eating it layer by layer. Diana and I made this yesterday and 'voila' it turn out pretty good. Our next kuih project will be Kuih Talam.
お天気の悪い日にお母さんが作ってくれるドーナツが楽しみでした♪お子様にドーナッツ作ってあげませんか？
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Kuih kaswi is one of my favorite traditional Malay delicacies. Infused with pandan leaves, this steamed cake is covered with freshly grated coconut and is the perfect accompaniment for afternoon tea with your family.
A kuih so good that it made my heart sing! Nona Manis is a steamed pandan-flavoured kuih with a creamy center filling made of coconut cream custard. Just plop one in your mouth and enjoy the melting delight. ” Melts in your mouth! ”
These actually made it to the Top 9 on Foodbuzz. Scabs and all! Thank you Foodbuzz community :) Happy Buzzday. I remember sugar scabs being made in a black, heavy, demented looking wok in our wet kitchen. On a gas stove right below a chimney. My god. We actually had chimneys!?! Anyway, for years I never could figure out how those sweet scabs materialized. It looked easy and obvious enough but when you expected them to stick to the fried doughnuts when you chucked them in they wouldn't. Not unless you put the doughnuts in at just the right moment. While the crystallized sugar was still damp and bubbly. When the bubbly sugar solidified and if too much caked the doughnuts like an armour you could always knock or peel the excess scabs off the doughnuts before serving. (This is getting a little too rustic for comfort) Anyway, I think we, as in Malaysians, may be the inventors of sugar scabs. I haven't seen it anywhere else except on Malaysian Sweet Potato Doughnuts. I am so glad we did. It gives such an exciting contrast in textures. Crunchy vs chewy. These are the doughnuts I grew up with. If you were expert enough like our maid of old you would know to make just enough sugar scabs for the amount of doughnuts you had fried earlier. If you didn't, like me, you could provide a year's ration for the Malaysian Ant Army. Ten times over. Recipe..........my version Yield : 6 medium doughnuts 1 1/2 cups of steamed, completely cooled and mashed sweet potatoes ( I used slightly more than 1 1/2) About 3/4 cup of plain flour or less 1/2 tsp salt Mix all above ingredients together. Press together until you get a soft but firm ball of dough. There is no need for any liquid. (I used the red/purple skinned Japanese sweet potato for this. It is less fibrous than the local yellow variety so you don't need to press it through a sieve). You could add less flour if you prefer a less chewy doughnut. If the mixture is sticky flour your hands while shaping if you don't want too chewy a doughnut. Shape into rings or roll out on a board to about 1/2 inch thick and cut using a doughnut cutter. (This is what I did). Heat a pan. Add about 1 inch of any vegetable oil and heat the oil till hot. Drop the doughnut dough rings in gently and fry until golden on one side. Turn over and fry till other side is golden as well. Lift out and drain on kitchen paper. Sugar Scabs......... You might want to halve this recipe. 1 cup sugar 2 T water Pour one cup of sugar into a heavy based pan. Add the water. Heat over medium heat and stir until the sugar melts. Keep stirring until the sugar thickens, gets gloppy and shows signs of becoming crystallized. Drop in the doughnuts and mix into the thick sugar paste. Cook a little while more until the sugar crystallizes completely and solidifies and turns completely white. Lift off the doughnuts and and knock off excess sugar scabs. Serve. Note : If the sugar crystallizes before it adheres to the doughnuts simply add a few drops of water and stir again. As much as I dislike posting dull and un-sharp photographs I have to. It's been really grey outside from morn to dusk. For many many days. Especially on days that I decide to make, bake and photograph. Please bear with me. I am submitting this to Muhibbah Monday. Find out more here...
I am feeling Green today……. Remember the old popular song sung by Tom Jones named Green Green Grass of Home? Just like Tom Jones, today I am dreaming of the “Green Green Snacks of Home” In my country, we have a habit of snacking….and we simply love snacking…. There is no specific timing for snacking, basically we snack all the time. Therefore we have so many traditional snacks which we call Jajanan Pasar And some of the traditional snacks are ‘green snacks’ ….. Why green snacks? call them ‘green’ snacks because they are literally green (in color)….NOT because they are made of environmental friendly ingredients. But, wait a minute….in a way these ‘green snacks’ contain ‘green’ ingredients, literally as well as ‘environmentally’ and the ‘green ingredients’ are pandan leaves to get the ‘sweet fragrant aroma’ and/or suji leaves to get the ‘green’ color. Nowadays, people are hardly making traditional snacks or cake using real pandan and/or suji’s leaves. Many, especially those who make traditional snacks for commercial, choose to use synthetic pandan paste or food coloring instead. It is more practical, of course. During my childhood, I remember my Mom made the effort when she needed pandan aroma and/or suji ‘green’ color to make the green traditional snacks. She actually had this mortar and pestle made of heavy iron to pound the pandan and/or suji leaves to get the aroma and color she wanted. Let’s Explore a Bit on Pandan and Suji Leaves Pandan leaves are the leaves of the plant Pandanus amaryllifolius and are sometimes called fragrant screwpine. Fragrant pandanus leaves grow easily in tropical climates and are used widely in both savory and sweet dishes. These blade-like leaves grow up to about 50 cm in length but are often sold trimmed. They have a strong but very pleasant, almost woody perfume. To the Asian Chef, the pandan leaf perhaps what vanilla essence is to his/her Western counterpart. Cooks often add pandan leaves to the pot when cooking rice for their subtle, sweet fragrant – rice cooked this way tastes like it has been newly harvested. Suji leaves are the leaves of Dracaena angustifolia Pleomele angustifolia, an annual plant which the leaves can be used for natural food coloring. Suji leaves give natural green color to foods but they don’t have sweet fragrant aroma like Pandan. The green color of suji is darker that of Pandan leaves Pandan leaves are sometimes tied in a knot and simmered in a sweet dish to gently release its heavenly flavor. Their flavor can also be extracted by cooking whole sections of leaf in a savory dish and removing it after cooking. Let’s Go Back to the Green Green Snacks of Home During my childhood, my Mom often cooked me Indonesian traditional snacks and my favorites are the green ones. Now, there are so many great snacks around but I really miss the Green Green Snacks of Home so much today. These ‘green snacks’ are very tasty desserts and drinks – perfect for an unforgettable ‘snacking moment’. In this post, I explain a bit and show the pictures of my five favorites green snacks and the top two include the recipes. Klepon (sticky rice green dumpling) Klepon (pronounced Klê-pon) is a traditional Indonesian rice cake, from Javanese cuisine. It is a boiled rice cake, stuffed with liquid gula jawa (palm sugar), and rolled in grated coconut. Klepon is green because it is flavored with a paste made from the pandan and/or suji leaves which are used widely in South East Asian cooking. Surprise, surprise I found one recipe of Klepon at the least expected website for this traditional Indonesian snack - it’s at www.nigella.com/recipes/ and klepon is called glutinous rice balls and this is the recipe: Ingredients 150 ml pandanus juice 2 tbsp water 200 g palm sugar finely chopped 1/2 tsp salt 75 g grated coconut Method: Combine the glutinous rice flour , pandanus juice and water into a medium sized bowl kneading well to form a smooth pliable dough.Cover the dough with a damp towel to prevent it from drying out. Bring a pan of water to boil , then lower the heat so that the water simmers gently. Pinch out a dough about 2 cm across flatten it into a disc and drop it into the simmering water. When the disc is cooked and rises to the surface, lift it out with a slotted spoon , shake off the water and knead the cooked dough evenly back into the main dough. If dough seem too sticky , knead in another 1 to 2 tbsp glutinous flour. Mix the salt and grated coconut together and place on a plate. Pinch off small balls of dough the size of small limes ( 20 g each ) and roll them into your palms to form smooth balls. carefully make a small well in hte center of each ball and fill with 1 tbsp of the palm sugar . Pinch the dough together to seal the palm sugar inside tightly, then roll the ball gently to smoothen and , as you make each one , drop it into the simmering water. When the dough balls floats to the top , carefully remove them with a slotted spoon and allow the water to drain off. Then roll the balls in the grated coconut to coat evenly. Transfer to a serving plate. And this is the picture of Klepon which I saw from Nigela Lawson’s website: Green Serabi Serabi, surabi or called srabi is an Indonesian pancake drizzled by sweet syrupy sauce. It is made from rice flour and coconut milk or just plain shredded coconut as an emulsifier. Each province in Indonesia has various serabi recipes corresponding to local tastes. Like in Bandung they sell serabi with chocolate or cheese or sweetened condensed milk and raisin as toppings. But for me, the classic green serabi with sweet sauce is the best. When browsing the internet, I found one recipe of green serabi with sweet sauce from www.belzyskitchen.blogspot.com. Here is the recipe with a bit modification: Ingredients: 200 gram all-purpose flour 1 teaspoon baking powder 300 cc coconut milk 50 cc natural green coloring made from suji leaves 1 egg 1/4 tsp salt Olive oil for brushing the pan Sauce: 400 cc coconut milk 5 tablespoons of palm sugar 1/2 tsp salt 1 pandan leaf, knotted Methods: Combine flour and baking powder then sift on a big bowl. Whisk egg and salt until foamy. Whisk in coconut milk and the green coloring until well combined. For the serabi: Gradually pour egg and coconut mixture into flour bowl, fold it until the batter is soft and lumps free. Let it rest for 2 hours. Brush serabi pan or a very small round pan with olive oil. Heat it over low heat . Once the pancake surface is pored then put the lid on. Cook it until the pancake is set. For the sauce: In a saucepan, mix all ingredients and boil it until the palm sugar is melted. Keep stirring to avoid coconut crumbled. Serve the serabi with the sauce and this is the look of green serabi of the above recipe: Green Cendol Cendol is a traditional dessert drink originating from South East Asia which is popular in Indonesia, Malaysia, Singapore, Vietnam, Philippines and Thailand. There is popular belief that the name “cendol” is related to and originated from the word in Javanese, Sundanese and Indonesian language which means “bump” or “bulge” which refers to bumpy sensations of the green worm-like jelly passed through the mouth during drinking es cendol. This green cendol dessert drink is liked by many people including President Barak Obama as you can see from this picture: Dadar Gulung (Indonesian Pancake with Coconut Filling) Green Pandan Cake Pandan cake is a light, fluffy cake of Indonesia, Malaysia, Singapore and Philippines flavored with the juice of suji leaves. The cakes are light green in tone due to the chlorophyll in the leaf juice. Wow………………how can you resist such sweet green temptations? Just looking at the pictures of these green snacks, I get home sick and miss my childhood ‘green snacks’ so much that I am singing along with Tom Jones……..”Yes, they’ll all come to meet me, arms reaching, smiling sweetly …….It’s good to taste the green, green snacks of home…………….” References: Wikipedia Nigela Lawson website belzyskitchen’s blog Pictures are from: green.kompasiana.com kesehatan.kompasiana.com usahamakanan.com resephidanganhijau-mikhlaskautsar.blogspot.com resepmakananhalal.blogpot.com ketela.wordpress.com kaskus.us flickr.com
