Kueh Salat

Ingredients: (18cm round springform pan)

Rice Layer
200g glutinous rice (soak in water for 5 hours)
100ml coconut milk + 50ml water
2 pandan leaves
1/2 tsp salt

Egg Custard Layer
3 eggs
30g flour + 25g rice flour
350ml coconut milk
140g castor sugar
2 tbsp pandan juice
1/4 tsp pandan paste
1/4 tsp salt

Method:
1. Drain rice and steam on pandan leaves for 20 minutes.
2. Remove from heat, fluff up the rice with a pair of chopsticks and pour in the coconut milk + salt + water mixture . Mix well. Steam for a further 20 minutes or till cooked.
3. Remove pandan leaves and press cooked glutinous rice firmly onto a lined pan. I lined my pan with baking paper. You can line it with a sheet of banana leaf.
4. Sieve the 2 flours mixture and add them to lightly beaten eggs. Strain mixture.
5. Combine coconut milk with pandan juice, salt and sugar. Cook over low heat till sugar dissolved. Stir in the egg mixture and cook till slightly thicken.
6. Pour this slightly thickened egg custard over the steamed glutinous rice and steam for 15 - 20 minutes.
7. Cut kueh into serving slices when cool.


http://wlteef.blogspot.sg/2005/10/kueh-salat.html#!/2005/10/kueh-salat.html

Kuih Bakar

 

Ingredients:

• 400ml water
• 60g coconut cream powder (1 packet)
• 1 tsp. Pandan paste
• 3 large brown eggs
• 2 Tbsp. butter, melted
• 2/3 cup granulated sugar
• 1 cup unbleached all-purpose flour

White sesame seeds, as needed

Method:

1. Preheat oven to 375'F. Spray the 9"x13" pan with cooking spray or grease with melted butter.

2. In a blender, add in water and coconut cream powder. Blend until smooth. Add in pandan paste, puree until well blended.

3. Add in eggs, soften butter, sugar and flour. Blend, mix, puree until smooth.

4. Pour into the greased baking pan. Sprinkle the top generously with sesame seeds.

5. Bake for 30-40 minutes or until the top and edges are brown and crisp.

6. Cool in pan for 5 minutes and then turn it over on wire rack to cool completely. Store any leftover in an air-tight container. Best eaten within 3 days.

 

 

http://belachan2.blogspot.sg/2012/09/kuih-bakar.html#more

 

 

 

 

Baked Pumpkin Kueh

Recipe

Ingredients
500g pumpkin (cut into small pieces)
300g water
160g cake flour/plain flour (sifted)
120g sugar
175g coconut milk
1/4tsp salt
2 eggs (beaten)

Steps:
1. Preheat oven to 175C.
2. Lined and grease a 7inches square tin with butter and set aside.
3. Cook pumpkin in water until soft.
4. Remove pumpkin, mash it and set aside to cool.
5. With a hand whisk, mix flour, sugar, salt, coconut milk and mashed pumpkin together until smooth.
6. Add in the eggs and mix until well combined.
7. Pour batter in the greased tin and bake for 35 to 40mins.
8. Remove kueh and cool on a wire rack.


http://happyflour.blogspot.sg/search/label/kueh?updated-max=2009-02-11T13:54:00%2B08:00&max-results=20&start=20&by-date=false

Ondeh Ondeh

Recipe

Ingredients
300g steamed sweet potato (mashed)
100g glutinous rice flour
80g tapioca flour
40g sugar
50g water

100g gula melaka (chopped)
30g sugar

1 grated coconut
pinch of salt

Steps:
1. Mix gula melaka and sugar together and set aside.
2. Mix grated coconut and salt together, steamed for 10mins and set aside.
3. Mix glutinous rice flour, tapioca flour and sugar together.
4. Knead the sweet potato and water into the flour mixture until it form a soft dough. (Add some water at a time. You may need more or less water as it depend on the moisture of sweet potato.)
5. Grab some dough and roll it into a ball.
6. With your thumb, make a hollow in the dough.
7. Spoon some gula melaka into the hollow and seal opening.
8. Shape it into balls and place it on a tray.
9. Cook the glutinous balls in boiling hot water until it start floating on the water.
10.Stir and cook for another 2mins.
11.Scoop out the glutinous balls and drain away the water.
12.Roll them on the grated coconut and serve


http://happyflour.blogspot.sg/search/label/kueh

Kuih Kosui

Recipe

Ingredients
100g palm sugar(gula melaka)
45g brown sugar
2pcs pandan leaves
500ml water (If you prefer a firmer texture, reduce the water to 480ml.)

110g rice flour
90ml water
30g tapioca flour
1/2tsp alkaline water

1/2 grated white coconut
1/2tsp salt

Steps:
1. Mix grated white coconut with salt and steam for 10mins.
2. Set aside to cool.
3. Boil water, palm sugar, brown sugar and pandan leaves together until sugar dissolved.
4. Strain syrup and leave it aside to cool.
5. Add water into the rice flour and mix well.
6. Add in tapioca flour and alkaline water and mix well.
7. Slowly add in the cooled syrup and mix well.
8. Strain the batter.
9. Pour batter into preheated moulds until 80% full.
10.Steam kuehs in a preheated steamer for 35mins.
11.Leave it aside to cool.
12.Remove kueh from mould and coat it with grated coconut.

 

 

http://happyflour.blogspot.sg/2010/04/kuih-kosui_05.html

 

Mee Suah Kueh

面线糕 Mee Suah Kueh

材料：
面线 100g
猪绞肉 2汤匙（约50g)
虾米 1汤匙（洗净，用2汤匙水泡软）
炸小葱 1汤匙
小葱 1粒（或半粒大葱，切粒）
萝卜 1/3条（约50g，切丝）
蒜头 3瓣（剁碎）
鸡蛋 1粒（打散）
栗粉 2茶匙（随意，如果喜欢吃比较软的就不加）
食油 1茶匙

调味料:
胡椒粉 1茶匙
糖 ½茶匙
酱油 ½茶匙（随意，如果觉得面线已经够咸了就不需加）

做法：1）面线用清水洗净，边洗边用手抓去盐份，再用滚水烫过（这时可以试一下面线的味道，如果还很咸就浸泡在水里一下），挤干水份，剪成小段。

2）混合所有材料（包括浸泡虾米的水）和调味料，搅拌均匀，倒入模型里大火蒸约25分钟。

小小心得/建议：
1）基本上我是看家里冰箱有什么就放什么，可以随个人喜好加入其他材料，例如香菇、虾肉（下虾肉味道肯定更鲜美）、青葱等等。
2）也可以倒入小碗里蒸，做成‘碗糕’的样子。
3）我喜欢沾辣椒酱吃。

 

 

http://angelcookbakelove.blogspot.sg/2009/04/mee-suah-kueh.html