Sunday, 20 July 2014

Three kuih recipes

Kuih Cara Lauk       

45-50 pieces


5-6 tbsp cooking oil

2 big onions, sliced

60g meat curry powder, mixed with 6-8 tbsp water to make a paste

350g chicken meat, minced

2 sprigs curry leaf, sliced thinly

1 tsp sugar

salt to taste


400g (3 cups) all-purpose flour

200ml thick coconut milk

550-600ml water

1 large egg

2 tbsp cooking oil

1 tsp turmeric powder

extra cooking oil for greasing mould


2 red chillies, finely diced

5-6 tbsp fried shallots

1 stalk spring onion, finely sliced

For the filling: Heat the oil in a frying pan and sauté the onions until lightly browned. Add the curry paste and cook until the mixture is fragrant.

Add the minced chicken and curry leaves, and stir-fry until chicken is cooked. Season to taste. Dish out and set aside.

To prepare batter: Combine the flour and coconut milk in a mixing bowl and mix with a wire whisk. Add the water gradually as you continue to stir. Mix in the egg, cooking oil and turmeric powder. Stain the mixture.

To cook: Heat the (kuih baulu) mould over medium heat and brush with cooking oil. Pour the batter into each individual mould until three quarters full. Place a teaspoonful of chicken filling on the batter and top with a sprinkling of chilli, spring onion, and shallot crisps.

Cover with lid and let it cook for about 10 minutes. Remove the kuih using a bamboo skewer.

Grease the mould again and repeat to use up the batter. Serve warm, or at room temperature.


Makes 20-25 pieces

sticky rice layer

100ml water*

25-30 clittoria flower (bunga telang)*

300g glutinous rice, washed

200ml thin coconut milk, mixed with 1 tsp salt

4 pandan leaves

custard layer

3 medium-sized eggs

200ml thick coconut milk

125g caster sugar

20-30 pandan leaves, cut into pieces*

100ml water

10g corn starch

25g plain flour

20cm (8”) pan, greased

To extract colour: In a saucepan, bring the water and bunga telang to a boil. Lower heat and simmer, covered, for 3-5 minutes. Turn off the heat and allow to steep for 10-15 minutes. Cool down slightly before use.

To prepare rice layer: Divide the washed rice into three parts. Place two parts in a bowl and add enough water to cover the grains. Place the remaining part in another bowl and add the blue water – top up with water if necessary to submerge the grains. Set aside for 3-6 hours.

Drain the rice and place in two steaming pans with the pandan leaves. Pour 2/3 of the coconut milk on the white rice, and the remainder on the blue rice. Mix well.

Steam over high heat for 20 minutes.

After steaming, combine the two rice to get a marbled look in a lightly greased 20cm (8”) pan and press down on the rice using your palms to compact it really well.

Place the pan in the steamer. Turn on the heat to start the steam over medium-low flame.

Wrap the lid of the steamer with kitchen towel to catch the water droplets which would otherwise form watermarks on the surface of the kuih.

To prepare custard layer: In a blender, blitz the pandan leaves and water. Strain the mixture – you should get 100ml of concentrated pandan juice.

In a mixing bowl, whisk together the eggs and sugar. Add the coconut milk, pandan juice, and flours. Stir until smooth.

Strain the mixture into a heatproof bowl placed over a pan of simmering water. Stir continuously until mixture thickens into custard.

Pour the custard carefully over the rice layer in the steamer. Steam over low heat until the custard layer sets – about 25-30 minutes.

Leave the kuih to cool completely at room temperature – about 6 hours – before cutting.

Note: 1. Colouring the rice is optional. 2. Do not use pandan leaves which are too big as they are not as fragrant.

Talam Cendol       

Makes 20-25 pieces

palm sugar layer

150g palm sugar (gula Melaka)

400ml water

2 pandan leaves, knotted

60g rice flour

25g green pea flour

2 tbsp tapioca flour

50ml thick coconut milk

¼ tsp alkaline water (lye or kan sui)

cendol layer

2 tbsp tapioca flour

30g rice flour

15g green pea flour

150ml thick coconut milk, strained

200ml water

2 tbsp sugar

½ tsp salt

300g cendol, drained

20cm (8”) pan, greased

For palm sugar layer: In a small saucepan, cook the palm sugar, water and pandan leaves together until the sugar dissolves. Strain the syrup into a mixing bowl.

Add the rest of the ingredients, mix well, and strain into a medium saucepan. Cook over low heat until mixture thickens slightly. Pour into the greased pan, and steam over high heat for 15 minutes.

For cendol layer: Combine the flours, coconut milk and water. Mix well and stain into a medium saucepan. Add the sugar and salt.

Cook over low heat until the mixture thickens slightly, about 5 minutes. Remove from heat and add the cendol. Give it a gentle stir.

Pour the mixture over the palm sugar layer and steam for 15 minutes.

Remove from the steamer and allow to cool at room temperature for at least 5 hours before cutting into pieces.

Related story:

Snack attack

Tags / Keywords: kuih


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