Post by SeaDragon on Dec 16, 2017 20:21:34 GMT 10
Grandma's Nyonya kuih with a modern day touch
By Amy Beh (circa 1995)
IN THE old days, Grandma was invariably spied in the kitchen busy making nyonya kuih, a delicacy served at weddings, particularly at the reception for the bridegroom and his contingent. Grandma's kuih was very traditional.
In those days Grandma measured ingredients by estimation or agak-agak, but through experience and kitchen-testing of family hand-downs, I have managed to give these recipes proper measurements. So, try your hand at making these nyonya kuih and let me know whether they give satisfaction.
KOW CHANG KUIH (KUIH LAPIS)
Ingredients:
Ingredients A:
700ml 'general' santan (from 1 coconut)
550g sugar
5-6 pandan leaves
1/2 tsp salt
Ingredients B:
500ml general santan (from 1/2 coconut)
450g tapioca flour
125g rice flour
2 tbsp hoen kwe flour
1/8 tsp colouring of your choice
Method:
(1) Boil ingredients (A) till sugar dissolves, then strain.
(2) Mix (B) till smooth. Set aside.
(3) Pour the boiled syrup gradually into the flour mixture. Stir well to blend.
(4) Set aside one portion (1 cup) of the batter and colour it darker for the top layer.
(5) Divide the rest of the batter into 2 equal portions. Leave one portion uncoloured. To the other add any colouring of your choice.
(6) Place a 26 x 16cm cake pan in a steamer and steam for 5 minutes. Pour 1 cup of coloured batter into pan and steam for 6-7 minutes. When it has set, carefully pour in 1 cup of white batter and steam another 6-7 minutes.
(7) Repeat the procedure alternating it with a coloured batter until all batter is used up. Top up with a darker colour for the final lawyer and steam for 20 minutes.
(8) Brush kuih lightly with cooking oil. Cool for at least 5-6 hours before cutting into pieces.
KUIH BINGKA UBI KAYU
Ingredients:
2.5kg grated tapioca pulp
800g sugar
Boil together to make a thick syrup:
200g brown sugar
150ml water
2-3 screwpine (pandan) leaves
850ml pati santan (cream of coconut milk, or 'first squeeze')
800ml general santan
5-6 screwpine (pandan) leaves
Method:
(1) Mix the grated tapioca pulp, sugar, brown sugar syrup, both types of santan and screwpine leaves in a pot and cook stirring constantly (about 10-15 minutes) until it is sticky.
(2) Transfer the mixture to a banana leaf-lined tin (30 x 25 x 7cm) and bake in a moderately hot oven for 1 - 1 1/4 hours or until done. (Check at 1/2 hour intervals to puncture air bubbles.) Leave overnight to set before unmoulding and cutting.
REMPAH UDANG
Ingredients:
Filling ingredients:
500g shelled prawns
100g grated coconut, roasted and ground
Rempah (A):
Pound these 5 ingredients finely:
4 shallots
2 cloves garlic
1 lemon grass, sliced
1 buah keras
1.5cm cukor (kencur or herbal root)
1 tsp coriander powder
1/4 tsp salt
1/2 tsp sugar
A dash of pepper
1-2 tbsp oil
Rice ingredients:
300g glutinous rice
1 1/2 cups santan (from 1/2 grated coconut)
1 tsp salt
1 tsp sugar
2 banana leaves, scalded and wiped dry
Method:
Filling:
(1) Chop prawns finely.
(2) Heat oil in a wok and fry (A) and coriander powder until fragrant. Add prawns and stir-fry till cooked. Mix in roasted coconut and the rest of the ingredients. Stir well until ingredients become dry and golden brown. Set aside.
Rice:
(1) Wash and soak glutinous rice overnight. Combine glutinous rice with coconut milk, salt and sugar and steam or about 25-30 minutes. Remove from steamer and leave to cool.
(2) Place a tablespoonful of cooked glutinous rice and spread in the centre of a banana leaf (7 x 10cm). Put 1 teaspoon of filling on it. Top with another tablespoon of rice. Roll up into a neat roll and secure ends with staples. Brush rolls with a little cooking oil.
(3) Grill for about 15 minutes. Turn the rolls occasionally.
BROWN SUGAR KUIH KOSWEE
Ingredients:
(A) Syrup:
500ml water
100g gula Melaka
100g brown sugar
3-4 pandan leaves
(B):
Dissolve 25g pure cocoa powder in
50ml hot water
100g rice flour
50g tapioca f1our
85g hoen kwe flour
250ml water
Mix together and steam for 5 minutes:
200g grated white coconut
1/4 tsp salt
Method:
(1) Mix (B) in a bowl.
(2) Boil (A) till sugar dissolves. Strain the hot syrup gradually into the flour mixture, stirring with a wooden spoon till well mixed.
(3) Grease and steam a 20cm square tin for 5 minutes.
(4) Cook the batter over low heat till it thickens. Pour mixture into the prepared tin and steam over high heat or 40-50 minutes or till cooked.
(5) Leave to cool completely then cut into serving pieces and roll in grated white coconut before serving.
By Amy Beh (circa 1995)
IN THE old days, Grandma was invariably spied in the kitchen busy making nyonya kuih, a delicacy served at weddings, particularly at the reception for the bridegroom and his contingent. Grandma's kuih was very traditional.
In those days Grandma measured ingredients by estimation or agak-agak, but through experience and kitchen-testing of family hand-downs, I have managed to give these recipes proper measurements. So, try your hand at making these nyonya kuih and let me know whether they give satisfaction.
KOW CHANG KUIH (KUIH LAPIS)
Ingredients:
Ingredients A:
700ml 'general' santan (from 1 coconut)
550g sugar
5-6 pandan leaves
1/2 tsp salt
Ingredients B:
500ml general santan (from 1/2 coconut)
450g tapioca flour
125g rice flour
2 tbsp hoen kwe flour
1/8 tsp colouring of your choice
Method:
(1) Boil ingredients (A) till sugar dissolves, then strain.
(2) Mix (B) till smooth. Set aside.
(3) Pour the boiled syrup gradually into the flour mixture. Stir well to blend.
(4) Set aside one portion (1 cup) of the batter and colour it darker for the top layer.
(5) Divide the rest of the batter into 2 equal portions. Leave one portion uncoloured. To the other add any colouring of your choice.
(6) Place a 26 x 16cm cake pan in a steamer and steam for 5 minutes. Pour 1 cup of coloured batter into pan and steam for 6-7 minutes. When it has set, carefully pour in 1 cup of white batter and steam another 6-7 minutes.
(7) Repeat the procedure alternating it with a coloured batter until all batter is used up. Top up with a darker colour for the final lawyer and steam for 20 minutes.
(8) Brush kuih lightly with cooking oil. Cool for at least 5-6 hours before cutting into pieces.
KUIH BINGKA UBI KAYU
Ingredients:
2.5kg grated tapioca pulp
800g sugar
Boil together to make a thick syrup:
200g brown sugar
150ml water
2-3 screwpine (pandan) leaves
850ml pati santan (cream of coconut milk, or 'first squeeze')
800ml general santan
5-6 screwpine (pandan) leaves
Method:
(1) Mix the grated tapioca pulp, sugar, brown sugar syrup, both types of santan and screwpine leaves in a pot and cook stirring constantly (about 10-15 minutes) until it is sticky.
(2) Transfer the mixture to a banana leaf-lined tin (30 x 25 x 7cm) and bake in a moderately hot oven for 1 - 1 1/4 hours or until done. (Check at 1/2 hour intervals to puncture air bubbles.) Leave overnight to set before unmoulding and cutting.
REMPAH UDANG
Ingredients:
Filling ingredients:
500g shelled prawns
100g grated coconut, roasted and ground
Rempah (A):
Pound these 5 ingredients finely:
4 shallots
2 cloves garlic
1 lemon grass, sliced
1 buah keras
1.5cm cukor (kencur or herbal root)
1 tsp coriander powder
1/4 tsp salt
1/2 tsp sugar
A dash of pepper
1-2 tbsp oil
Rice ingredients:
300g glutinous rice
1 1/2 cups santan (from 1/2 grated coconut)
1 tsp salt
1 tsp sugar
2 banana leaves, scalded and wiped dry
Method:
Filling:
(1) Chop prawns finely.
(2) Heat oil in a wok and fry (A) and coriander powder until fragrant. Add prawns and stir-fry till cooked. Mix in roasted coconut and the rest of the ingredients. Stir well until ingredients become dry and golden brown. Set aside.
Rice:
(1) Wash and soak glutinous rice overnight. Combine glutinous rice with coconut milk, salt and sugar and steam or about 25-30 minutes. Remove from steamer and leave to cool.
(2) Place a tablespoonful of cooked glutinous rice and spread in the centre of a banana leaf (7 x 10cm). Put 1 teaspoon of filling on it. Top with another tablespoon of rice. Roll up into a neat roll and secure ends with staples. Brush rolls with a little cooking oil.
(3) Grill for about 15 minutes. Turn the rolls occasionally.
BROWN SUGAR KUIH KOSWEE
Ingredients:
(A) Syrup:
500ml water
100g gula Melaka
100g brown sugar
3-4 pandan leaves
(B):
Dissolve 25g pure cocoa powder in
50ml hot water
100g rice flour
50g tapioca f1our
85g hoen kwe flour
250ml water
Mix together and steam for 5 minutes:
200g grated white coconut
1/4 tsp salt
Method:
(1) Mix (B) in a bowl.
(2) Boil (A) till sugar dissolves. Strain the hot syrup gradually into the flour mixture, stirring with a wooden spoon till well mixed.
(3) Grease and steam a 20cm square tin for 5 minutes.
(4) Cook the batter over low heat till it thickens. Pour mixture into the prepared tin and steam over high heat or 40-50 minutes or till cooked.
(5) Leave to cool completely then cut into serving pieces and roll in grated white coconut before serving.