After steaming my Kuih Salat dessert, I bring to the oven to grill the custard top like the Burnt Cheescake that was popular before. It was not bad. Tasted super delicious.I did that because water got to the top when steaming. I used the top grill to dries up the water. As soon as the water dries up, I turned off the heat of the oven.
KUIH SALAT WITH NO EGGS
INGREDIENTS:
2 cup glutinous rice
21/4 cup santan
1 tsp salt
21/2 cup thick coconut milk
1/2 cup pandan juice
3/4 cup wheat flour
1 tbsp custard powder
3/4 cup sugar
1/4 tsp salt
WHITE LAYER:
1. Soak the glutinous rice overnight or at least 5 hours. Discard the water.
2. Add salt to the santan and mix well.
3. Pour the salty santan to the glutinous rice.
4. Steam the glutinous rice for 15 minutes.
5. Puffed up the rice with a fork..
6. Put to another tray that is greased or lined paper or with banana leaves. Smooth the rice either
with banana leaf or the back of a spoon.
GREEN LAYER:
1. Mix thick coconut with pandan juice,wheat flour, custard powder, sugar, and salt. Mix thoroughly
with a whisk.
2. Put to kuali and make hot and slightly thicken, then turn off the heat.
3. Add to the glutinous rice top.
4. Steam for 40 minutes until done.
5. Take the kuih salat out from the kuali and bring to grill using top heat only in the oven till the top is
As for these recipes,I use the Ham Chi Peng dough recipe. Please refer: Here
Both of these doughnuts are nice. Seeing the pictures made me drool over and want to make
and eat again. Ooh..... Surely, will be making it again.
The dough is very sticky and hard to handle with my hands but I did it anyway. I spread 5 spice powder on the dough, but some people they use Nam Yee as the filling. Some would sprinkle sesame seeds but I opted out of sesame seeds.
You can use a plastic sheet to roll the glutinous rice. I have non at home, so I simply use
the mat for making sushi to roll to a rectangular shape.
GLUTINOUS RICE:
120 g glutinous rice, soaked for 1 hour
30 g sugar
1 tsp salt
1/2 cup water
METHOD;
1. Soak the glutinous rice in water for 30 mins.
2. Add sugar, salt, and water to the rice.
3. Place in steamer and steam for 20 mins.
4. Once cooked, cool slightly and roll up the rice with plastic wrap into a log 1.55" in diameter.
5. Place the wrapped log in the fridge to cool completely.
ASSEMBLY:
1. Roll the dough out into a long rectangle the length should be slightly longer than the log of glutinous rice.
2. Sprinkle 5 spice powders all over the top of the thin dough.
3. Put the glutinous rice log in the middle of the dough.
4. Roll up the dough, enclosing the log of the glutinous rice. Seal the edges by pinching them together.
5. cut into 1" wide pieces.
6. Flatten each piece slightly.
7. Dust the exposed glutinous rice lightly with flour or 5 spice powder.
8. Heat up enough oil for deep frying. Wait until you see smoke then know that the oil is hot and ready for frying.
9. Deep fry the pieces of dough in the hot oil. (about 3-4 pieces or many only 2 if you are not quick enough to handle). Use only medium heat. Turn them over until golden brown.
This is the kuih that I have always wanted to make, but because I can't find coconut anywhere in my place I can't make it. Finally, I found a place that sells coconut, and I immediately make these
most wanted to do kuih called "Kuih Ketayap" or "Kuih Dadar". These are called in Malay words.
It was learned that we must control the heat when making this kuih. Too cold will not leave holes, and too hot will burnt the crepe, so we must use moderate heat or adjust,adjust until we get it right.
Since this is my first try and I'm too excited to make it, my rolls are not done perfectly...and there will surely be a second time and so forth. Hopefully, by then I will improved my skill. Above all said, the crepe is nice.
FILLING;
1/2 cup water
105 g gula melaka/palm sugar
1/4 tsp salt
57 g sugar
2 pandan leaves/screwpine leaves
285 g grated coconut
BATTER;
6 pandan leaves/screwpine leaves(cut short)
1 cup water
1 egg
4 tbsps coconut milk
pinch of salt, roughly 1/8 tsp
100 g all purpose flour
METHOD;
1. Cut the gula melaka or palm sugar small using a sharp knife.
2. In a saucepan, add in water, salt, sugar, gula melaka and pandan leaves. Mix and stir the ingredients
until the sugar has melted. Then add in the grated coconut. Mix and stir together.
3. Continue stirring until all the liquid has evaporated. Off the heat and cool on a plate.
4. Now blend the pandan juice. In a blender, blend the cut pandan leaves and 1 cup of water. Pour the blended pandan water through a sieve and extract or get 1 cup of pandan juice.
5. In a bowl, add the pandan juice, egg, coconut milk, and salt. Whisk for a while.
6. Sieve in all-purpose flour. Whisk again. Mix well. Strain the mixture through a sieve so that the batter is smooth and no lumps. Rest the batter for 20 minutes.
7. Brush bit of oil in a non-stick pan. Pour 1 ladle of batter into the pan. Swirl the pan round.
8. Take 1 piece of wrap and spoon 2 tbsps of coconut filling on it. Wrap and roll the crepe up.
KUIH LAPIS-NEW RECIPE.MUCH BETTER CHOICE.A.K.A 9 LAYERS CAKE,BUT CAN BE MORE LAYERS.
Today,I try making a newer version of Kuih Lapis and I must say this is the best choice from now onwards.The texture is very soft,moist,chewy,but not like you are eating rubber.Normally,I had the one that is made up of rice flour and tapioca flour only,but this one has got 3 flours added to it-
rice flour,plain flour and corn flour and thick coconut milk.The taste is simply delicious!It just
bring back memories of childhood years when my mama bought home some kuih muih/desserts
from the hawker stalls and we can only have no more than 2 pieces.But soon I found the recipe
from a magazine and had make this local dessert for years.Only today that I decided to add in some corn flour after hearing my sister said her daughter in law uses corn flour,but was not so successful because it turned out hard than expected.Then,I go on to try with her recipe and surprise that I made
it successfully.The only thing that I'm not happy about is the colour.They are too light,but it's just because I do not want to add in too much colouring,hence the colours look like it's fading.
And so,here is the recipe:
INGREDIENTS;
1 Cup Rice Flour
1/2 Cup Plain Four
1/2 Cup Corn Flour
1 Cup Thick Coconut Milk
3 Cups Water
3/4 Cup Granulated Sugar
1/8 Tsp Salt
Colouring Of Your Choice
METHOD;
1. In a saucepan,add sugar and water and bring to a boil until the sugar is dissolved.
2. In another big bowl,add in all the rest of the ingredients,and lastly the sugar syrup.
3. Divide the mixture into 3.Add in red colouring to one mixture,green coouring to another
mixture and leave the other mixture plain.Red,green and white.
4. Prepare the steamer for steaming.Steam layers by layers with alternate colours.Each layer
steam for about 5 minutes.When all the layers are finished,steam for 20 mins more,then turn off
fire and let cool a bit in the steamer before taking out to completely cool.Cut out shapes.
Enjoy!
NOTE; Please don't mind about the colours.The kuih is nice,make to perfection.In case you think you like to eat the one that is made up of only rice flour and tapioca flour,please do try out my other recipe from:Here
Chai Kueh is one of my old time favourite steamed desserts.The most sought after "kueh" during my
younger years.It is a past favourite dessert now since I have many other favourites,but from time to time I still craved for this super yummy delicious kueh.
In the olden days,I can easily find nice chai kueh,but now most stalls that sell this kueh aren't nice to eat anymore.They are not as tasty as before.Therefore,fom time to time when I think of chai kueh,I made it at home.I can adjust the taste of the fillings to my own preferences,be it sweet,salty or spicy.In the past,people add monosodium glutamate or aji-no-moto for tastiness,but now people uses sugar as an alternatives.There are some who use chicken stock,but for me,I still used aji-no-motto to enhance the flavour.
Chai kueh is a light,crystal skin appetizer with fillings inside,The fillings are usually sengkuang(turnip) and carrots,but you can add in some other vegetables like mushrooms and beans.
INGREDIENTS;
SKIN DOUGH;
120 grams wheat starch
80 grams tapioca starch
1/2 tsp salt
250 ml hot boiling water(not hot not working)
1 1/2 tbsps cooking oil
METHOD;
1. Mix wheat starch,tapioca starch and salt together..
2. Pour hot water into the flour mix. Use spatula or spoon to mix until the dough is translucent.
3. Gradually,add the oil in to mix. Knead the dough well.
4. Divide the dough into equal parts.
For the fillings,I have no actual measurements.I just use one sengkuang,one carrot,5 dried mushrooms,and 10 french beans.
FILLINGS;
(A)
Sengkuang
Carrots
Mushrooms
French beans
Dried prawns
Onions
cooking oil
salt
aji-shio (pepper)
Method:
1. Wash and cut (A) small. Soak the mushrooms and dried prawns before dicing small to soften first.
2. In a wok,pour some cooking oil and stir-fry the onions and dried prawns.
3, Throw in the cut vegetables into the wok to fry.Add some salt and aji-no-moto to taste.
Add a little bit of water in. Cover the wok and simmer.
Cook until done and dish it up to cool.
4. Wrap the fillings with the dough and form shape. Cut circle shape. Add 1 tbsp of fillings in and sealed the edges or use Chai Kueh cutter or pleat the edges.
NOTE; My next door gave me her recipe not too long ago.Hers is bigger portion and estimated recipe.She just use the bowl to measure everything. I've follow once and is not bad either.
2 Bowls of Wheat Starch
1 Bowl of Tapioca Flour
3 Bowls of Water (do not pour the water too quickly or else it is too wet the dough)
1 tbsp salt
1 tbsp of cooking oil
The day I use her recipe,I found that the dough is too wet,so pour the water slowly and see how the dough turns out first before adding too much water.As I say this is an agak-agak recipe,not very actual.She has been making Chai Kueh regularly and gave this recipe for me to jolt down.
Mix all ingredients in a mixing bowl with whisk except corn oil.Mix until sugar has dissolved.
Then add in the corn oil.Stir and mix well.
Brush the mould with oil.Give the mixture a good stir.Spoon the mixture over to the mould.When
bubbles start coming out,cover the mould.Cook over low heat.
When the surface is dry it is cooked.Take one by one out with a satay stick or toothpick.leave to
cool for a while before enjoying the kueh.It will look like a honeycomb cake.
Here's another version of Kueh Cara.Pictures and recipe below.
Another version of Kueh Cara a bit different from above.This one uses a lot of coconut milk.If you don't like too much coconut,try the other recipe.This version smells of coconut.
Recipe:
2 cups flour
3 cups santan/coconut milk
2 eggs
6 pandan leaves-cut small
pinch of salt
Method:
.Blend the pandan and santan together.
.Strain thru a sieve.
.Mix all the ingredients in a clean blender.Pour the pandan mixture over and blend till smooth.
.Oil the mould with brush.
.Pour the mixture slowly into the oil mould.Sprinkle some sugar over the kueh cara.
.Cover to allow it to cook faster.
Take the kueh out with a toothpick .Enjoy!
UPDATE KUEH CARA RECIPE:
After trying many other mini sponge cake recipes, I found that I like the below recipe the most. It is much softer and spongy. Although it is not really the Sarawak version, they are all equally the same. Perhaps each recipe lies in a person's hand skills. When it is done right, you'll yield a better
result. Cheers!
INGREDIENTS;
100G all purpose flour
50G tapioca flour
180G sugar
120G coconut milk
80G Pandan Juice(10 screwpine leaves)
1/2 tsp Sait
2 Eggs
dash of apple green colouring(optional)
METHOD;
Provided your blender is big enough to fit in,you can pour everything in the blender to blend,but first you must prepare some pandan juice first.
Cut the pandan leaves small.Blend with some water in the blender,Strain 80g of juice out.Then after obtaining the pandan juice,you can now blend all the ingredients in the blender.You can also mix all the ingredients in a bowl.
Remember to oil the mould with a brush before putting in the batter.Pour 3/4 full.Cover the top and check to see whether it is done and take out with a toothpick.
NOTE; I do not wish to confuse you with so many recipes,but you can pick any one of the recipes and try yourself out.Maybe your skill are better than mine?
This is my new ham chi peng recipe.Many years ago I made this fritters and I couldn't remember the texture.Few days ago,I suddenly think of eating yew cakoi and ham chi peng.I haven't been eating any local fritters for as long as I can remembered.Deep-fried things scares me.Leaving me with sore throat after eating.Nevertherless,I fried and eat more...more....and more.This time I only sprinkle less of the 5-spice powder.Hubby said he don't like the smell of the 5-spice powder.The texture is soft inside and crispy outside and not hard.
Old post Ham Chi Peng with more 5-spice powder added.I liked.What I don't like is got too much yeast,baking powder and baking soda added.I also say no no to alum and alkaline.In fact,a basic bread dough can also be used to make.
(A) Starter dough 120g plain flour 85ml hot boiling water 1. Place flour in a mixing bowl. 2. .Add hot boiling water and mix with wooden spoon to form a rough dough.. 3. Cover bowl with cling film and leave dough to cool in the fridge for at least 1 hour
(B) Ingredients (main dough) 380g plain flour 170g lukewarm water 80gm sugar 50g condensed Milk 30gm butter (C) Ingredient (yeast paste starter) 1 tsp instant yeast 1 tbp flour 1 tbp sugar 2 tbp warm water Filling: 2 tsp five spices powder 2 tsp salt A little water
Method: Mix ingredient C.set aside until the paste turns foamy. Since I'm using the bread maker to knead,I put everything into the bread pan starting with the liquid ingredients,then follow by the dry ingredients,adding the yeast last.Press start to begin making the dough. When the machine has stopped and the dough is ready,transfer into a clean big bowl.Let the dough rise to double size. Sprinkle some flour on a table. Roll out dough into a rectangle sheet or split to few parts if working surface is not enough to use. Brush the dough with water,then sprinkle some 5 spice powder. Roll the dough up like rolling a swiss roll Cut dough into 1 inch slices. Shape and flatten each piece. Leave aside for 45-55 mins. Deep fry in hot oil till golden brown. Place the hot ham chi peng on wire rack to drip off excess oil.
This is an old time favourite dessert.It is called "Kueh Salat" or some called it "Seri Muka".It is a kind of sweet dessert with glutinous rice at the bottom and pandan /screwpine leaves flavour at the top.If you add salt,it has a sweet and salty taste.It depends whether you want to add some salt or not for the top layer,but for the bottom layer,you must add some salt to it to have a better and tastier taste.
This is an improved recipe taken from free recipes while shopping and alter a bit to suit my taste. It is very very nice.Not too sweet and just the correct consistency that I wanted. Ingredients for bottom layer: 300g glutinous rice 200ml coconut cream 1/2 tsp salt 3-4 pieces screwpine leaves/pandan Ingredients for top layer(green): 80ml green juice extracted from 10 pieces screwpine leaves 200ml coconut milk 125g sugar 30g wheat flour 25g corn flour 3 eggs Method: 1.Wash clean the glutinous rice and soak for 4 hours. 2.Drain away the water.Add in 200ml of coconut cream.You can also add 1tsp salt.Place 3 or 4 pieces of screwpine leaves for fragrant.Steam for 15 minutes. 3.Prepare the top layer while steaming the glutinous rice. 4.In a blender,blend the screwpine leaves with some water.Strain through a sieve and take out 80ml juice. 5.Mix all the top ingredients until well-combined.Sieve the batter to a smooth paste. 6.Take out the rice from the steamer.Take away the leaves and puff up the rice.Press the rice firmly with a banana leaf in another lined pan.(leave out the banana leaf if you don't have one)but use the back of a spoon to smooth the surface. 7.Pour the sieved batter over the steamed glutinous rice.Steam for 1 hour over medium heat. 8.Wait till it is cold then cut it out diagonally or square shape.
I love this triangle-shaped kueh all through my childhood and adult years till now.One of my favourite local fritters.Some are shaped in square.
My children also love to eat this kueh.Whenever they see stalls selling,they will point at it and ask to buy.
Ingredients: 150g radish-shredded 150g yam-shredded 30g dried prawns 1 clove garlic Seasoning: salt/sugar to taste some dash of white pepper oil Batter: 1 cup rice flour 1/2 cup water plus 1 cup hot boiling water Method For cooking: 1.Heat up 2 tbsps cooking oil.Fry the dried prawns and garlic. 2.Add in the radish and yam.Cook until softened.Dish up and set aside. Method For The Batter: 1. In a bowl,mix rice flour with 1/2 cup of water.Add the seasonings in.Stir to a smooth paste. 2.In a pot of hot boiling water,pour the flour batter in to mix until it thickens. 3.Now,mix the batter to the radish and yam.Mix well. 4.Brush baking tray with some oil.Pour the mixture in spreading with the back of a spoon. 5.Steam in the wok of boiling water at medium heat for 20 minutes until cook. 6.Take out and leave to cool.When it is already cooled,cut into triangle or square shape. 7.If you want to dip-fried,pour enough oil into the wok so that you can dip-fried the batter. 8.For not so crispy type,just use a few tablespoons of oil in a non-stick pan and fry the batter until it turns brown,turning on both sides.
If you only fry it with little oil,it will become like the picture above.
