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Malaysians cakes are called kuih. They are usually steamed and  are sold in food stalls, hawker centres and some sold in supermarkets. The ingredients used are usually  rice flour, wheat flour, tapioca flour, brown sugar, coconut and sago.





Ingredients:


Domino Light Brown Sugar 16oz

 





Thai Rice Flour - 16 oz

 
Thai Tapioca Starch/Flour - 14 oz





100 g palm sugar(gula melaka)

50 g brown sugar

2 pcs pandan leaves

250 ml water

150g rice flour

30g tapioca flour

1/2 tsp alkaline water (optional)

1/4 grated white coconut

1/2 tsp salt


Method:
1. Mix grated white coconut with salt and steam for 10 minutes.

2. Set aside to cool.

3. Boil 100 ml water, palm sugar, brown sugar and pandan leaves together until sugar dissolved.

4. Strain syrup and leave it aside to cool.

5. Add the remaining water into the rice and tapioca  flour. Mix them well. Add in the alkaline water if used.
6. Slowly add in the cooled syrup and mix well.


7. Strain the batter into the cake tin.





8. Put the strained batter in a steamer and keep stirring the batter till it is slightly thick. When you see some of the batter begin to stick to the ladle used for stirring, you can stop stirring. Steam it for 20 minutes.



9. When cooked, leave it aside to cool.



12.Cut the kuih into diamond shape and coat it with grated coconut.


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