Steam Pandan Nine Layers Kueh

 

Steam Pandan Nine Layers Kueh

Layer Kueh (Kueh Lapis) is a traditional Nyonya Kueh and is also known as ‘Kuih Genggang’. This Kueh is easily available in Malaysia and Singapore.

I love the taste of Pandan and decided to incorporate Pandan into this Kueh.

Here’s the recipe :

Ingredients

300 gm rice flour

100 gm tapioca flour

300 gm caster sugar

500 ml water

5 Pandan leaves

500 ml coconut cream (Kara brand) with a pinch of salt

2 tsp of pure pandan powder + 2 tsp water to make it into paste

 

Pandan powder made into paste

[To purchase pure Pandan powder,

Check out the following website for more information :

http://tokpanjang.com/product/pandan-leaf-powder/ ]

 

Procedure

 

1. Boil water, sugar and pandan leaves together till sugar dissolved. Turn off heat,

    discard pandan leaves and add in coconut cream. Stir well and leave aside to cool.

 

2.  Mix rice and tapioca flour together with coconut mixture with a whisk.

 

3.  Strain mixture through a sieve to make sure it is free of lumps.

 

9 bowls (5 Pandan, 4 white)

4.   Divide mixture into 9 bowls (about 130 ml in each bowl).

 

5.   Divide pandan paste in 5 portions, one for each bowl and mix it well.

 

6.   Grease a 7 inch steam pan with a little oil and place in a steaming pot or wok for 3

      minutes on high heat.

 

7.    Pour a bowl of  Pandan coconut mixture into the pan and steam on high heat

       for 4 minutes. Then add in the white coconut mixture and continue with Pandan

 

       coconut mixture until all the batter is used  up.

 

 

8.    Sprinkle some Pandan powder (combine well) to the last batter to make a

       deeper shade of green.

 

9.    When all nine 9 layers are done, remove Kueh to a wire rack to cool completely

       and set about 5 hours at room temperature.

 

10.   Brush some vegetable oil over the surface before cutting with a plastic knife.

 

Kueh Sri Puteri Ayu Recipe

Kueh Sri Puteri Ayu

Kueh Sri Puteri Ayu Recipe

Kueh Sri Puteri Ayu is a traditional Malay dessert with sponge like texture and flavoured with Pandan and coconut cream.

The following recipe is adapted from Azie Kitchen with some slight changes.

Ingredients

 

15 cupcakes

Coconut Layer

1 cup freshly grated coconut

1 tsp cornflour

A pinch of salt

 

Top Layer

1 large egg

70 gm caster sugar

80 ml coconut cream (Kara brand)

90 gm plain flour

1 tsp tapioca flour

½ tsp ovellete

1¼  tsp pure pandan powder (add ½ tsp water to make it into paste)

 

Procedure

Coconut layer

Lightly brush some cooking oil into the cupcakes mould.

Combine grated coconut, cornflour and salt. Mix well.

Scoop a tsp of grated coconut into each mould.

Use another mould to compress the coconut layer tightly.

 

Top layer

Sieve plain and tapioca flour. Set it aside

Use electric mixer to whisk egg and sugar till smooth.

Add ovellete and whisk till fluffy.

Add in Pandan paste and mix it well.

Adjust mixer to low speed, add coconut cream and flour (Alternate) and combine well.

Pour the batter into the moulds.

Steam those cupcakes on high heat for 13 minutes.

Hold the mould and gently squeeze the sides to remove the cakes.

Serve immediately.

Have fun trying out!

 

[I used pure Pandan powder to make this kueh.

Check out the following website for more information :

http://tokpanjang.com/product/pandan-leaf-powder/ ]

 

 

 



Peanut Cookies Recipe (Gluten Free)

Gluten Free Peanut Cookies



Peanut Cookies Recipe (Gluten Free)

 

Ingredients

300 gm grounded peanuts

  70 gm caster sugar (blended)

150 gm gluten free flour/rice flour

160 gm oil (Butter (80gm) + Vegetable oil (80gm)

Pinch of salt

1 egg yolk wash

Procedure

Heat the oven to 180 C.

Combine all the ingredients except egg until it forms a cohesive dough.

Shape the dough into balls and place on a baking tray lined with parchment paper.

Press down lightly in the middle of each cookie with your thumb.

Brush lightly with the egg wash.

Place half roasted peanut onto the middle of each cookie.

Bake for 15 to 18 minutes until they turn into a lovely shade of golden brown.

Let it cool and place into air-tight container.

Crispy Fried Prawns wrapped with Rice Vermicelli Recipe

Crispy fried prawns wrapped with rice vermicelli

Crispy Fried Prawns wrapped with Rice Vermicelli

Crispy Fried Prawns wrapped with Rice Vermicelli is a simple dish. My family enjoys it.

 

Ingredients

12 fresh prawns (peeled, veins removed with tails intact)

1 tbsp chopped coriander stem

½ tsp pepper

¼ tsp salt

 

200 gm rice vermicelli

Coriander leaves

Cooking oil

 

 

Marinated prawns

 

 

 

 

Dig in!

 

Love it with my favourite dipping sauce 'Life Sos Cili'

 

 

Procedure

Marinade prawns with salt, pepper and coriander stem for an hour.

Soak rice vermicelli in room temperature tap water for an hour to soften.

Remove and drain the water.

Wrap the rice vermicelli around the prawns.

Deep fried the prawns till golden brown.

 

Garnish with coriander leaves.

Serve immediately with chilli sauce or mayonnaise.

Fried Seafood Tofu (Mashed) Recipe

'Zhao Pai Tofu'

Fried Seafood Tofu (Mashed) Recipe

Back in Malaysia, the food stall operators specialising in general Chinese cuisine  (in Malaysia, they are known as "tai chow") often recommend their customers to try their Signature Tofu or commonly known as "Zhao Pai Tofu". Their Signature Tofu or "Zhao Pai Tofu" consists of soft tofu, seafood (usually fish and prawns) and some spring onions. A very popular dish for many years and one of my family's favourite.

I made this dish yesterday for dinner and my family loves it.

tofu

Ingredients

A

500 gm soft tofu

150 gm fish fillet

100 gm prawn

1 salted egg

B

1 carrot (grated)

1 tbsp chopped spring onions

1/4 tsp of salt

½ tsp of grounded white pepper

2 tbsp of corn flour

½ cup tapioca/potato flour for dusting

Cooking oil

Procedure

Blend ingredient A into paste.

Combine ingredient A and B. Mix until well combined.

Place a muslin cloth or heat proof plastic in a eight inch square pan.

Pour the mixture into the square pan.

Level the surface with the back of the spoon.

Steam the tofu mixture over medium heat for 10 minutes.

Remove and set aside to cool.

Cut into pieces.

Dust with tapioca or potato flour.

Shake off excess flour.

Fry in hot oil until crispy and golden brown.

Serve warm with chilli sauce.

Enjoy!

 

steamed tofu

Grilled Squid with Thai sauce Recipe

Grilled Squid

Grilled Squid with Thai sauce Recipe

This is a simple and quick dish to prepare. A dish you will enjoy if you love eating squid.

 

Ingredients

1 kg squid (cleaned)

¼ tsp salt

½ tsp black pepper

1½ tbsp lemon juice

 

Sauce

2 tbsp fish sauce

3 tbsp fresh lime juice

1 ½ tbsp sugar

3 fresh red chillies (finely chopped)

2 fresh green chillies (finely chopped)

3 cloves garlic (finely chopped)

(Mix all together)

 

Sauce

Procedure

Season the squid with salt, pepper and lemon juice for an hour.

Heat a grill pan. Grill squid on each side about 2 to 3 minutes on high heat.

Remove and serve immediately with the sauce.

Recipe : 'Fried Sticky Rice cake' (Ti Kueh)

Fried 'Ti Kueh'

Fried Sticky Rice cake (Ti Kueh) Recipe

Sticky rice cake is called ‘kuih bakul’ and in Hokkien is known as ‘ti kueh’ in Malaysia. This cake is made of Glutinous rice flour, Gula Melaka and water.

It is a popular sweet dessert among the Chinese community in Malaysia.

 

Sweet potatoes

'Ti Kueh'

Ingredients

Ti Kueh (cut into slices)

Sweet potatoes (cut into slices)

Yam (Taro) optional

 
Cooking Oil

For the batter

140 gm plain white flour

60 gm rice flour

A pinch of salt

Water

 

Procedure

In a bowl, mix flour, salt and water evenly. Set it aside.

Batter

Heat a wok or frying pan with sufficient amount of oil.

 

When the temperature of the oil reaches 80 C, sandwich Ti Kueh with sweet potatoes, coat with batter and fry them.

Frying

In between, increase the temperature to medium heat and fry them until golden brown.

Serve warm.

Enjoy!