Cendol

Cendol, a Malaysian Sweet Dessert, is a very interesting concoction. The dessert's basic ingredients consist of shaved ice, coconut cream, green noodles, and gula melaka/palm sugar. Sweetened red beans and Glutinous rice are optional additions. I liked watching how a big block of ice, held with a towel and shaved on a wooden stand with a blade which looked like the mandoline but a motorized device took over and it was not so fun watching anymore but, you get your bowl of cendol very much faster though.

Ingredients:

1 cup rice flour

2 tbsp mung bean starch
1/3 cup tapioca/cornstarch/potato flour
525 ml water

1 tsp kan sui

1 tsp pandan paste

1/4 tsp salt

Brown sugar syrup:

1/2 lb gula melaka/gula jawa,

1/4 cup sugar,

2 tbsp corn syrup,

boil together with 1/2 cup water until it dissolves.

Strain and set aside.

500 ml coconut cream

1/2 tsp salt

boil and set aside to cool.

Method:

How to make Cendol:

Mix rice flour, tapioca/cornstarch/potato starch and kan sui, then mix it with some of the water.
Microwave the rest of the water, green pandan paste and salt for 2 mins.

Put the flour mixtures into the boiled water. Stir well and cook in the microwave, 1 minute at a time, until it is cooked and thickened.

Fill the potato riser with the hot mixture and squeeze the cendol out onto a bowl of iced water. Shake Riser so that cendol will drop and make shorter strands.

Cendol will be solid in the iced water, drain and mix cendol with the cooled coconut milk.

How to serve:

Shave ice on to a bowl or tall glass, then scoop cendol coconut milk mixture and brown sugar syrup on top of shaved ice.

Enjoy

Serves

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Kuih Bahulu

I would like to thank Helen Ong, Bee Ling's mom who bought this mould and Bee Ling for bringing it back to me all the way from Penang. Without their kind gesture, making this kuih and keeping up with traditional kuih, will not be possible. Thank you.

Kuih Bahulu is traditionally Malaysian, it will be served during the Hari Raya and Chinese New Year. The moulds were made from cast-iron with a lid, of which lighted charcoal will be on it. Baking is done by putting the mould over charcoal. Thank goodness for the oven, otherwise the younger generation will not be introduced to these cookies. BTW, should this kuih be a cookie or a cake?

Ingredients:

2 large eggs

3 tbsp sugar

1/3 cup all-purpose flour + 1 tbsp(for friends in Denver)

1/2 tbsp cornstarch/cornflour

1/2 tsp vanilla extract

1/8 tsp baking powder

1 tbsp oil(optional)
Oil for greasing the moulds


Method:

For friends at sea-level where humidity is high, dry fry the all-purpose flour in a wok over the stove or put in a parchment paper lined microwave safe bowl and microwave - time depends on the amount of flour. Cool before using.

Arrange oven racks to the lower rung of the oven. Turn on oven to 425f.

Put the moulds in the oven while it is preheating, it should be about 10 minutes.

Grease the moulds and leave in the oven while you prepare the batter.

Sieve flour, cornstarch and baking powder 3 times and leave aside.

Heat an inch of water in a small saucepan of which the mixing bowl can sit on. Mixing bowl must not touch the water.

Bring the water to the boil and then lower fire so that water is only simmering.

Put in sugar into the mixing bowl and then the eggs - these 2 should only be put together, only when the water is simmering.

Place mixing bowl over simmering water and whisk until the egg mixture is warm to the touch - about 105 - 115f.

Remove from the saucepan and beginning whisking on high until mixture has cooled and doubled and reached the ribbon stage.

Add in the vanilla extract and then the flour. Fold in gently, do not overmix.

Fill the heated moulds 3/4 full of batter and put in to bake for 10 minutes.

Remove from oven and leave to cool for awhile before removing kuihs from mould.

Cool and keep in airtight container.

This recipe should be enough to make 24 kuih bahulus so it will help if you have 2 moulds which have 12 holes.

Serves

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Rojak/Fruit Salad

"Rojak" is a Malay term for mixture, and, Malaysia, with its multi-ethnic society, used this word as a colloquial expression for this eclectic mix. This salad uses various fresh fruits and vegetables, of which pineapple, jicama and cucumber are a must. The rich flavor comes from the special, spicy, sweet sticky, peanut laden sauce and the fruits of various textures and colors truly represent Malaysia. To bring this dish to another level, add some crispy crackers or chinese yau char kway. I did not either, so i added some corn chips and it went well.


Ingredients:

Pineapple - cut into big chunks

Jicama - cut into big chunks

Cucumber - cut into big chunks

Grannysmith Apples - peeled, cored and cut into big chunks

Blanched Bean sprouts (optional)

Blanched Kangkung(water convolvulus(optional)

Corn Tortilla Chips

Sauce:

2 tbsp Hae Koh/Dark Prawn Paste/Petis Udang(see pic)

1 tbsp roasted belacan

2 - 3 tbsp sugar

3 tbsp thick tamarind juice

1 - 2 tbsp sambal olek (more if you like extra spicy)

1/2 cup hoisin sauce

1 cup chopped roasted peanuts

2 tbsp roasted sesame seeds


Method:

In a large mixing bowl, put in hae koh, roasted belacan and sugar and mix well to combine.

Add in sugar and the rest of the sauce ingredients. Stir to mix well, adjust taste.

Add the fruits and vegetables and toss.

Top with chopped roasted peanuts and roasted seame seeds.

Serve immediately with corn tortilla chips/crispy crackers.

Like any salad, this dish does not keep, it has to be served immediately. If leave to sit too long, the fruit and vegetable juices will dilute the sauce and it will not be good eats.

Serves

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