This is steamed rice cakes with grated coconut topping. For better and more interesting presentation, gula melaka or coloring can be added to the batter mixture.
Ingredients:
140 gm rice flour
1 heaped tbsp tapioca flour
285 gm coarse sugar
1/2 tsp potassium carbonate & sodium bi-carbonate solution
1/2 tsp pandan paste
green coloring
18 fl oz/485ml water
455 gm coarsely grated coconut, mixed with a pinch of table salt
Method:
Mix the rice and tapioca flour in 3 fl oz/75 ml water. Stir well.
Boil sugar with 15 fl oz/425 ml water until sugar dissolves.
Pour the syrup gradually through a strainer into the flour mixture, stirring all the time.
Add in potassium carbonate & sodium bi-carbonate solution(kan sui) and the pandan paste , mix well, add green coloring to enhanse the green.
Place small chinese tea cups in a steamer over rapidly boiling water to heat for 5 minutes.
Fill cups with flour mixture and steam for 10 minutes.
Remove cups and allow cakes to cool for about 20 minutes before removing with a blunt knife.
Top the cake with the grated coconut.
Serves
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Sweetened soups are a stable with the chinese and it is served as a dessert. This is one of the classic which is just red beans sweetened with sugar but addition of dried longan, sago pearl, pak hup or thick coconut milk is quite common. The method of cooking over a chacoal stove until the beans are soft is the traditional way which will take hours, but a ceramic soup spoon in the soup helps the beans break up faster. Nowadays, the slow cooker or the pressure cooker does a good and fast job.The red beans from Tianjin, China is recommended.
Ingredients:
225 gm red beans
1/2 tsp bicarbonate of soda
1.35 L water
15 gm dried tangerine peel
1/2 cup sugaraccording to taste)
a handful of pak hup
Method:
Soak the tangerine peel, when soft, remove the pith.
Soak pak hup
.
Wash and soak red beans in cold water with the bicarbonate of soda for 2 hours. Drain.
Bring enough water to cover the red beans to a boil, let red beans boil for 5 mins. Drain.
In the pressure cooker, put the red beans, water and tangerine peel, cook for 1/2 hour. When pressure is released, remove lid and bring back to the boil.
Add the pak hup and cook until it is soft.
Add sugar and cook until sugar dissolves.
Serve hot or cold
Serves
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Serimuka aka Kuih Sarlat has been one of the favorites of the nyonya kuihs. The egg custard layer will be green if pandan flavor is desired, otherwise it can be of a golden egg custard. There is a requisite for nyonya kuih, the height, the color, the sweetness and richness will all determine a good kuih. For Serimuka the rice layer has to be slightly higher and a tinge of saltiness to bring out the coconut flavor. The top layer has to be sweet enough and of a jade color.
Ingredients:
Rice Layer
300g glutinous rice, wash and soak in water for 4 hours, drain
180ml coconut milk
1 tsp salt
1 tbsp sugar
Egg Custard Layer
3 large eggs
4 tbsp flour
4 tbsp rice flour
350ml coconut milk
150g castor sugar
1/2 tsp pandan paste
1/4 tsp salt
Green coloring
Method:
1. Drain rice and steam on 22cm tray for 20 minutes.
2. Remove from heat, fluff up the rice and pour in the coconut milk, sugar and salt. Mix well. Steam for another 20-25 minutes or till cooked.
3. Using a spoon or spatula,press cooked glutinous rice firmly and use another tray to level pressed rice.
4. Sieve the 2 flours mixture and add them to lightly beaten eggs. Strain mixture. Add coconut milk, pandan paste, green color,salt and sugar.
5 . Cook on high in the microwave, 1 min at a time until mixture is slightly thicken.
6. Pour 1/2 of this egg custard over the steamed glutinous rice and steam for 10 - 15 minutes until cooked. Use a fork and scatch surface, then pour in the balance of the custard, steam further another 10 - 15 minutes until cooked. (steaming time varies depending on the heat of steamer)
7. Cut kueh into serving slices when cooled.
Serves
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