Cook's Nook: Delicious sweet and savoury afternoon snacks


  • Food
  • Wednesday, 19 Jun 2019

cooksnook prawn fritters

DEEP-FRIED CRISPY PRAWN FRITTERS

For the batter

20g potato flour

30g plain flour

150g rice flour

2 tsp baking powder

¼ tsp salt

¼ tsp pepper

1 tsp curry powder

½ tsp chicken stock powder

¼ tsp sugar

1 tsp sesame oil

200ml water, or as needed

1 small egg

20g chopped chives

20g shredded, chopped carrot

2 tbsp oil

For cooking

Oil, for deep-frying

250g small prawns, intact with shells

Combine all flours, baking powder and seasoning in a mixing bowl. Pour in water and stir to mix. Break in the egg and add in chopped ingredients and oil to combine into a batter.

Heat a wok with enough oil till hot. Put in a stainless steel wok turner to heat up. Add enough batter onto the turner and place a piece of prawn on top. Make sure the prawn sits securely on the batter. Dip the turner into the hot oil and deep-fry until the patty turns golden brown and crispy. Remove the turner and patty from the hot oil and place patty over several pieces of kitchen paper towels.

Repeat with the remaining batter and serve the patties with desired chilli sauce.

LAYERED KUIH WITH SWEET CORN KERNELS

White layer

100g tapioca flour

20g rice flour

20g mung bean flour

105g castor sugar

150ml lukewarm water

1/3 tsp salt

120ml coconut milk

Green layer

100g tapioca flour

20g rice flour

20g mung bean flour

70ml lukewarm water

80ml pandan juice

105g castor sugar

120ml coconut milk

1/3 tsp salt

Tinge of green food colouring, to add during steaming

Yellow layer

100g tapioca flour

20g rice flour

20g mung bean flour

150ml lukewarm water

105g castor sugar

1/3 tsp salt

120ml coconut milk

Tinge of yellow food colouring

60g canned sweet corn kernels, divided into 3 portions (to add during steaming)

White layer

Combine all flours in a mixing bowl. In another bowl, mix sugar with lukewarm water, salt and coconut milk. Stir till sugar dissolves. Pour this mixture into the combined flours. Mix into a runny batter. Divide this into 3 equal portions.

Green layer

Combine all flours in a mixing bowl. In another bowl, mix lukewarm water with pandan juice and stir in sugar and add coconut milk and salt. Stir till sugar dissolves. Pour the mixture into the flours and mix into a runny batter. Divide this into 3 equal portions.

Yellow layer

Combine all flours in a mixing bowl. In another bowl, stir sugar and salt into the lukewarm water till sugar has dissolved completely. Add in coconut milk to mix then pour into the combined flour mixture. Add a tinge of yellow food colouring. Mix into a runny batter. Divide into 3 equal portions.

To steam

Lightly grease a 20cm or 8” square tray and place in the steamer to heat up the tray for about 5 minutes. Pour the first layer (white) into the heated tray. Steam for 3 minutes 30 seconds.

Add the next layer (yellow). Sprinkle liberally over with one portion of sweet corn kernels and steam for 3 minutes 30 seconds till set. Next add the green layer and steam for 3 minutes 30 seconds. Continue adding layers until the last top layer.

For the top layer, add a little green food colouring to the batter to darken it slightly. Pour this last layer over and steam over high heat for 4 minutes. Open the lid of the steamer slightly and continue to steam over medium heat for 10-11 minutes till the surface is completely set and smooth.

Remove kuih from the steamer and set aside to cool completely before slicing into serving pieces.

KUIH KOCI WITH SWEET POTATOES

Coconut sauce

100ml thick coconut milk

¼ tsp salt

1 tbsp rice flour + 1½ tbsp water

Dough

200g glutinous rice flour

15g castor sugar

120ml coconut milk

70ml blue coloured water (made with 30 blue pea flowers soaked in 80ml water for 10 minutes, then sieved)

½ tsp salt

Banana leaves, cut into 20x30 cm rectangles, dipped in hot water for 30 seconds and wiped dry

Coconut filling

(mixed together until sugar dissolves)

50ml hot water

50g soft brown sugar

10g dark brown sugar

¼ tsp salt

100g finely grated white part of coconut

1 screw pine leaf, knotted (remove after mixing)

Sweet potato filling

20g orange sweet potato

20g purple sweet potato

To make coconut sauce

Bring coconut milk and salt to a simmering boil. Stir in rice flour mixture. Continue to stir till mixture comes to a fairly thick consistency.

To prepare dough

Combine glutinous rice flour, sugar, coconut milk, blue pea coloured water and salt together. Knead into a soft dough. Divide into 10 equal portions. Take a piece of banana leaf, brush lightly with cooking oil and make a cone shape from the banana leaf.

Fill each portion of dough with a little coconut filling and purple and orange sweet potatoes in the centre. Make into a ball. Add the ball of prepared dough into the cone shaped banana leaf. Add a tablespoon of coconut sauce over and wrap up the dough with the banana leaf. Tuck in the ends neatly.

Arrange kuih koci in a steamer and steam for 12 to 14 minutes over medium low heat. Serve at once.

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