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resepi by : kak Faeez BitterSweetSpicy
BOTTOM LAYER
Ingredients:
50g palm sugar
(gula Melaka) + 25ml plain water
60g rice
flour
25g tapioca
or sago flour
70g
granulated sugar
200ml diluted
coconut milk (I used 50ml coconut milk from the box & added 150ml water.)
125g (2
medium) bananas (pisang raja or berangan) - mashed
1/2 to 1
medium banana, diced - I added.
brown
colouring
1/2 tsp salt
Method:
Combine palm
sugar & water in a saucepan & cook until the sugar
melts. Strain & set aside.
Combine palm
sugar syrup, rice flour, tapioca flour, sugar, coconut milk & salt in a
bowl & mix thoroughly. Strain & add in mashed & diced bananas &
colouring. Mix until well-blended.
Pour mixture
into a saucepan & cook on low fire (on the stove), stirring continuously
until the mixture thickens slightly & steam starts to appear.
Pour mixture
into a pan lined with silicone baking paper. (Read notes below.)
Steam for 15
minutes over medium fire.
Once cook,
scratch the top of kuih gently with a folk before pouring the mixture for the
top layer.
TOP LAYER
Ingredients:
20g sago
pearls - I added 75g.
200ml thick
coconut milk (I used 150ml coconut milk in the box & mix with 50ml water.)
35g rice
flour
15g tapioca
or sago flour
1/2 tsp salt
*100g sago
pearls- I added to put on the top layer…(suka2 je letak)
Method:
Cook the sago
pearls in boiling water until they become transparent. Strain & rinse under
running water until they cool down. Set aside.
Combine
coconut milk, rice & tapioca or sago flour & salt in a bowl. Mix
throughly. Then strain & add in cooked sago pearls. Mix until well blended.
Pour mixture
onto the cooked bottom layer & steam for 4min and added the 100g pearls on top and steam again for 20 minutes.
Remove pan
from the steamer & allow to cool completely. Cut the kuih using a plastic
knife.
Notes &
modifications:
The above
recipe is only 1/4 of the original recipe.
I used a mess
tin measuring 7 x 5 1/4 inch (18 x 13 1/2 cm ) for my kuih. You may also
use 6 x 6 inch (15 x 15 cm) pan. The
kuih is 3cm tall, 2cm for bottom & 1cm for the top layer. If you want to
make it in a 8 x 8 inch pan, I suggest you double up the above recipe.
In all, I
used a box (200ml) of coconut milk.
The pan must
be greased or lined so that it's easy to release the kuih from the pan.
Traditionally, the pan is greased with oil & heated up before the kuih
mixture is poured into the pan. Now, it's a common practice to line the pan
with a plastic, so one only needs to lift up the plastic to release the kuih
from the pan. I think that's a great idea except, I'm not comfortable with
cooking with the plastic. So I would usually line my pan with silicone paper
(siliconised baking paper) for my steam kuih.
When removing
the steamer cover, lift it carefully so that water from the cover does not drip
onto the cooked kuih. If there's any water drips on the kuih, dab it gently
with a kitchen paper towel or damp kitchen towel.
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