I accompanied my mum to the wet market in Bedok last Friday. One thing I like about the wet market is that things are generally much cheape...
This is an easy Kuih Bingka Ubi Kayu (or Baked Cassava Kuih) recipe, only a few simple ingredients are needed, no artificial flavoring and colouring are added.
INTRODUCTION If you goggle images of Kuih Talam, the images that was presented may not necessary a green and white colour kuih talam. It can be brown and white, it can be savoury like talam berlauk…
It's the time of the year again..... it's the last school term & as the end-of-year assessment is drawing near, we are scrambling to comple...
I chanced upon Kuih Wajid when I was trying to cook something with glutinous rice via pinterest. I have never eaten Kuih Wajid before and was curious about the taste. Source: My Kitchen to Yours What you need: 10" square banana leaves 500g glutinous rice, soaked for 8 hours and drain 500ml coconut cream 5 pcs of pandan leaves, cut into halves 50g castor sugar 200g gula melaka, shaved 4 pandan leaves, knotted Method: Lined a 10" square baking tin with banana leaf Steam glutinous rice for 20 - 25 mins or until it is cooked. Transfer to a large pan and spread out to cool. In a big pot, combine coconut cream, pandan leaves and the sugars in a non stick pan. Stir over med heat until mixture is thick and bubbly. Add cooked glutinous rice and stir until rice is well coated and has a shiny gloss. Discard pandan leaves and pour it into a lined tin. Press down the rice with the back of a big spoon. Level its surface. Set aside to cool before cutting. Stay healthy!
Pumpkin has natural orangey yellow colour, it gives Pumpkin Huat Kuih a nice orangey yellow colour . Huat Kuih (发糕) is a Chinese cupcake-like pastry. When steamed, the cake will split into beautiful sections at the top which signify good luck.
Oh my goodness! I have finally found the perfect recipe of my favourite kuih. (clap clap clap!) I've been searching high and low f...
Learn how to make Leslie's Kueh Bingka (Bika) Ambon recipe - ieatishootipost. This has everything you need to know!
A blog about baking and cooking
Ubi Kayu (Oo-bee Car-you)or cassava is one of the cheapest potatoes/roots around at 2 Ringgit (US 0.60) per kilo. It became a staple for many when rice became scarce during the second world war when our then Malaya fell under the Japanese occupation. It was a hard time for many. I did not come from that era but I've heard stories of how cassava or ubi kayu saved many from hunger. It was a poor man's food and still is in many parts of the developing world because it will grow in poor soil all year round and is starchy thus providing much energy for laborious work or to simply starve off hunger while living on meagre means and in poor conditions. It is a high energy food like rice because it is mainly starch from which tapioca flour is made. It is versatile. It can be created into delicious desserts, eaten plain, boiled, with curry sauce or dipped into a combo of grated coconut and sugar or slathered with palm sugar syrup or be sliced thinly, deep fried and turned into the most delicious crisps where they are either folded into a sweet, spicy and sticky chillie sauce or sprinkled simply with salt. Heaven help me......those are my favourite crisps ever. The ubi kayu/cassava also makes one of the most delicious and popular kuih (pronounced coo-way) ever. Made purely form grated cassava, brown sugar and coconut milk this kuih becomes a sticky, gently sweet and a beautifully textured kuih with a good bite about it and with a beautifully crusty golden top.....quite unlike any other. One that every one simply adores. I have yet to know of some one who simply feels neutral about it. While it baked I simply immersed myself and bathed in its coconutty fragrance. It is easy peasy to do. I avoided using eggs as I wanted to make this dairy free but if I had used eggs the kuih would be a lovely golden yellow and softer. N who is the fussiest eater alive that I know of was even tempted to try just looking at it. And the verdict? MMMMMMMMMMMMMM....reached out for more...MMMMMMMMMMMMMM...reached out for more....MMMMMMMM.....and so on and so forth..... The recipe ~ This makes quite a lot. I would suggest cutting the recipe in half for a small family. It was a lot for us too! 2 kilos Ubi Kayu/cassava 21/2 cups brown sugar 1 litre thick coconut milk 3 eggs if you wish (lightly beaten) a pinch of salt Peel the thick woody skin, wash the ubi kayu and then grate finely. I used a food processor to grate and then used the blade to process into a finer mush. Place in a muslin bag and squeeze well to drain liquid. I got about 2 cups of liquid out. Let the liquid stand in a bowl for about an hour or less until a white powder of starch settles at the bottom of the bowl and then discard the excess liquid. Incorporate the starch back into the grated ubi kayu. Add sugar, salt and coconut milk and eggs (if using) and stir well to mix. Once the mixture is mixed well pour into a baking tin. I used a round one measuring 12 inches in diameter. you could use a 10 inch one and get a slightly taller kuih which would work just as well. Bake in a preheated oven at 180 C for about an hour until the top is a crispy golden brown. Allow to cool a few hours or overnight before cutting otherwise it will be too sticky to cut neatly. This is eaten at anytime of the day or night...for breakfast, coffee breaks, tea, dessert or in between all of that.
Pumpkin Glutinous Rice Kuih (Pumpkin Seri Muka) is similar to Kuih Seri Muka, the bottom layer is made with glutinous rice.
Honestly, I can't even remember when is the last time I tried making this kind of crystal clear dumpling. haha.... I bought some Chin...
大马回来后，我和医院的合约就正式开始。没了可以挑日子去工作，没了想走就走的自由，心里有一点苦恼。那份合约想了很久，签还是不签，终究还是把名字给押了上去了。。就看着办吧。。 我的印籍同事说想念炒菜头糕了，我说这个月不能做菜头糕，只可以做金瓜糕顶替因为这个月是好朋友金瓜月，嘻嘻。。于是成就了今天这个金瓜糕。翻做之前上过的食谱。 材料： 500g金瓜(刨丝) 40g虾米干 2条腊肠（剁粹） 4朵冬菇（剁粹） 蒜米，小洋葱适量 600ml水 米浆糊： 350g粘米粉 50g薯粉 1汤匙澄面粉 600ml 水 调味料： 胡椒粉1茶匙, 盐2茶匙, 酱油2大匙, 糖1茶匙,鸡精粉1茶匙, 麻油1茶匙,耗油1大匙 （或依自己口味调味） 装饰： 炸小葱头，青葱，辣椒，炒香芝麻 做法： 1. 米浆混合备用 2. 爆香小葱头，虾米，金瓜丝，香菇，加入调味料。 3. 加入600ml水炒至金瓜稍软。 3. 搅拌米浆,倒入用小火不停搅煮至浓稠，盛起倒入一个7寸正方型蒸盘，大火蒸45分钟即可。 4. 完全冷却后，洒上装饰，切块食用. This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).
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This cassava cake is coated with shredded coconut. It's a Malaysian kuih recipe. It's sweet, dainty and delicious!
I'm not very good in making kuih. I always find making kuih muih is very daunting and challenging eventhough by the look of it, what is so d...
The original recipe is adapted from Travelling Foodies. But, I have modified the recipe and method to suit my tastes. Thank you to Travelling Foodies for sharing this amazing recipe. This kuih is so delicious.
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NOTE: This post was updated with recipe 2 of which there is no eggs and coconut milk added . The colour will be slightly yellowish and translucent as compared to the first set of pictures with eggs…
This is an easy Kuih Bingka Ubi Kayu (or Baked Cassava Kuih) recipe, only a few simple ingredients are needed, no artificial flavoring and colouring are added.
Termenung sejenak memikir nak buat apa dengan jagung kernel yang berbaki sedikit dalam petisejuk lebihan buat Kek Jagung Cheese. Nak buat p...
Kuih Kaswi Pandan is a traditional Malaysian/Indonesian delicacy. Like all our local desserts, it uses plenty of coconut and pandan leaves (screwpine leaves). There is another variation that uses gula melaka (palm sugar) that is equally as good. Kuih Kaswi Pandan has a dense and bouncy texture . It is sweet with a hint of saltiness from the salted shredded coconut. It is also spelled Kuih Kosui.
Due to the many requests which I received from my blog readers, I am posting the recipe for the thin version of Ban Chien Kuih or Apam Balik/Apam Pulau Pinang. Batter Ingredients (yields about 15 - 20 pcs): 100 g rice flour 50 g plain flour 15 g cornflour 1 1/2 tsp baking powder 1 tsp bicarbonate of soda (baking soda) 1/2 tsp salt 100 ml thick coconut milk 100 ml water 3 "M" size eggs 80 g sugar Filling Ingredients: 350 g roasted peanuts, to be coarsely chopped 70 g sugar 30 g soft butter Method: Mix all filling ingredients in a bowl and leave aside. In a small bowl, whisk eggs and sugar together until the sugar is dissolved. Sift all dry ingredients together into a mixing bowl. Add thick coconut milk and water. Mix thoroughly until no lumps can be seen. Then, add egg mixture and mix well. Heat a small pan (non-stick) over medium heat. Add a small soup laddle of batter to pan - just enough to cover the base of the pan. Put on the lid and cook until the sides are crispy and brown in colour. Remove lid and sprinkle peanuts filling. Fold into half and remove from pan to a wire rack. Repeat procedure until the batter is used up. Serve immediately! Bon Appetit!
INTRODUCTION Tapioca or cassava is a tropical root and I believed most Singaporean and Malaysians are very familiar with this root. In fact, I grew up with this familiar childhood root. When I was …
Steamed cassava is one of the many famous street food & kuih which is widely sold almost everywhere around Malaysia. And it is of course cheap as well. However, not everyone really fond of it included
Kuih Sagu Kukus (Steamed Sago Cake), Malaysian sago cake, cakes with sago, steamed sago cake, Sago Cake, Kuih Sagu, Malaysian sago cake, Steamed Malaysian cake, kuih-muih Malaysia, vegetarian, Coconut, steamed,
It is called Kek Sarang Semut as the holes resemble ants' nest. It is also called Kek Gula Hangus which translates directly into "burnt-sugar cake". It is aptly named such as the sugar is first caramelized to dark amber for that toffee taste and aroma. It has a springy, slight chewy texture and in case you are wondering, a strong toffee flavour to the cake.
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Lately, I've been craving for this local kuih bakar kemboja. Kuih bakar is something quite similar to kuih bingka as well,...
