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Table of Contents Kuih Keria (甜薯圈) ................................................................................................................................. 1
Sweet Potato Ondeh Ondeh (番薯椰丝糯米球) ................................................................................... 3 Kuih Talam , Kuih Talam Pandan (绿白双层香兰糕) ........................................................................... 6
Kuih Talam Ubi (木薯打南糕) ................................................................................................................. 9
Kuih Lopes or Kue Lupis (三角椰丝糯米糕) ........................................................................................ 11
Kuih Wajik (菱形椰香糯米糕) ....................................................................................................... 14
Kuih Bronok(西米椰丝蒸糕,珍珠糕) .......................................................................................... 16 Kuih Abok Abok Sago (锥型西米蒸糕) ......................................................................................... 18
Kuih Pulut Inti (椰丝糯米糕) ............................................................................................................. 21
Kuih Salat or Seri Muka (香兰椰香糯米蒸糕) ................................................................................ 24
Kuih Koci (锥形香兰椰丝糯米滋) .................................................................................................... 28
Kuih Pulut Panggang (糯米虾米卷) .............................................................................................. 31
Kuih Pulut Tai Tai, Pulut Tekan (娘惹兰花加椰糕) .......................................................................... 33
Kuih Penyaram Mexican Hats (墨西哥帽子) .............................................................................. 36
Kuih Manggis, Kuih Syara (香兰小青糕) ....................................................................................... 38 Kuih Bakar Pandan Or Kuih Kemboja (香兰烘糕) .................................................................. 40 Kuih Bakar Berlauk (马来咸香烤糕) ................................................................................................ 42 Kuih Bahulu (蛋花糕) ................................................................................................................... 44
Kueh Lapis (九层糕) ........................................................................................................................ 46
Kuih Ubi Kayu Kukus (木薯蒸糕) .................................................................................................... 48
Kuih Bingka Ubi (烤木薯糕) .......................................................................................................... 50
Kuih Getuk Ubi (木薯椰丝糕) ......................................................................................................... 52
Kuih Kodok or Jemput Jemput Pisang (炸香蕉球) ...................................................................... 54
Kuih Lepat Pisang (蒸香蕉糕) ....................................................................................................... 56 Kuih Rengas, Kuih Kasturi (炸绿豆饼) ............................................................................................ 58 Kuih Kosui or Kaswi (卡穗糕) ........................................................................................................... 60 Kuih Bongkong or Kuih Jongkong (马来娘惹元宝/荷包糕) .......................................................... 63 Kuih Ketayap, Kuih Dadar (香兰椰丝卷) ...................................................................................... 66 Apam Berkuah (马来娘惹米糕) ...................................................................................................... 69 Apam Beras (马来蒸米糕) ............................................................................................................. 72
1
SWEET POTATOES DONUTS AKA KUIH KERIA (甜薯圈)
This is the local Malay delicacies made from
sweet potatoes puree. It is usually coated with
white sugar as the dough was not sweet.
WHAT IS REQUIRED
Servings: prepared 10‐15 kuih keria depends on
size
300 grams of sweet potatoes
80 grams of self‐raising flour
30 grams of rice flour
Pinches of salt
Sugar coating
50 grams of castor sugar
1 tablespoon of water
2
STEPS OF PREPARATION
Steam the sweet potatoes until soft. Put all
the ingredients in a food processor, blend
until fine.
Lightly knead the dough and shape it oblong.
if it is too sticky, add more self‐raising flour
until your hand can handle the stickiness.
Use a knife to cut dough of about 1‐2 cm
thickness. Shape round, lightly press down
using your palm, and use something round
to make a hole in the centre. The hole should
not be too small as it will expand when deep
frying hence closing the gap. If you have a
donut cutter, you can use too. Alternatively,
before throwing into the hot oil, insert your
fingers in the cavity and slightly pull the hole
bigger.
Deep‐fry in a pot of hot oil under medium
heat until the donut turns golden brown.
Drained and set aside.
Heat up the sugar and the water in a pot and
bring to boil. Boil until it resembles a thick
syrup. Take a tablespoon out and if it coated
the tablespoon when touches cold air, the
syrup is considered as ready. Put the donuts
in and use a ladle to “stir fry” the donuts
until it coats well. Transfer out and cool
completely before serving.
Blog Recipe Reference:
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recipe if any.
3
SWEET POTATO ONDEH ONDEH (番薯椰丝糯米球)
Onde onde is a very common kuih in the region
and in Indonesia. , this kuih is called klepon. You
can use pumpkin or sweet potatoes for the crust.
WHAT IS REQUIRED
Servings: Prepared about 10‐15 Onde Onde
depending on size of rice balls prepared
Crust
150 grams of sweet potato – skinned,
steamed and mashed
150 grams of glutinous rice flour
100 grams of lukewarm water
20 grams of castor sugar
20 grams of cooking oil (not in picture)
4
Filling and coating ingredients
100 grams of Gula Apong (nipah palm sugar)
or Gula Melaka (coconut sugar)
2‐3 pieces of Pandan leaves cut into small
pieces
150 grams of freshly grated coconuts
1/4 teaspoon of salt
Others
2 litres of hot water for boiling the glutinous
rice balls
1/2 to 1 litre of icy cold water for cooling the
cooked glutinous rice balls
STEPS OF PREPARATION
Skin, steam and mash the sweet potatoes,
set aside for later use.
In a big bowl, put glutinous rice flour, sugar,
oil and mash potatoes. Gradually add
lukewarm water and use your hand to
knead until well combined and when it
becomes a pliable dough.
Meanwhile, in a steamer, place the grated
coconut, 1/4 teaspoon of salt and the pandan
leaves. Steam in the steamer for about 10‐15
minutes or until the pandan leaves are soft.
While the coconut is being steamed, divide
the dough into 10‐15 equal pieces. I have
divided the dough into 30 grams each. Take
a ball, flatten it, put a teaspoon of Gula
Apong on the centre of the dough. If you are
using Gula Melaka, you will have to chop the
gula Melaka into as fine as possible in
advance If possible use mortar or pastel to
pound it until fine.