Post by SeaDragon on Dec 19, 2017 20:48:59 GMT 10
Tempting fare for tea party
By Amy Beh (circa 1998)
NOTHING is more tempting than an array of sweet and savoury kuih, especially those that are home-made. Few can resist the mouth-watering appeal of the Kuih Talam, Chai Tow Kuih or Yam Cake, goodies that are relished by both young and old. So, if you're planning on throwing a tea party, why not try your hand at these all-time favourites:
Hong Kong Kuih Talam
Ingredients:
(A):
80g rice flour
75g tapioca flour
30g arrow root flour
250ml general santan
(B):
250ml santan
125g sugar
1/2 tsp salt
2 pandan leaves — knotted
1/8 tsp alkaline water (kan sui)
(C):
100g red beans — soaked overnight
25g sugar
Method:
PUT soaked red beans and sugar with enough water to boil till soft. Drain well.
Mix (A) together then sieve to remove any impurities. Cook (B) to dissolve the sugar. Add (A) and cook over low flame till mixture turns into a paste. Mix in the cooked red beans.
Grease small patty cups and steam over boiling water. Spoon the mixture into the cups and steam over medium heat for 10 to 15 minutes.
Remove the Kuih Talam from the patty cups when it is cool.
Nyonya-Style Radish Kuih (Chai Tow Kuih)
Ingredients:
(A):
150g rice flour
570ml water
(B):
75g sago — soak for 5 to 10 minutes, drain well
350g sugar
600g radish — shred finely and squeeze out any excess juice or water
(C):
4 tsp salt
80g frosted winter melon strips (tung kwa) — chopped
For spice:
Pound 5 cloves garlic, 4 shallots and 15g cekun roots
2 tsp pepper
2 tsp coriander powder (ketumbar)
2 tbsp oil
For garnishing:
100g roasted groundnuts — pounded
Method:
MIX (A) well and leave aside. Heat oil and saute spices till fragrant. Add sugar and shredded radish. Stir well to dissolve the sugar. Blend in (B), (A) and (C). Cook over medium flame till batter is thick and sticky.
Steam a well-greased 25cm square tray over boiling water. Pour cooked batter into tray and steam for about 30 minutes.
Immediately after steaming, garnish with pounded groundnuts. Leave to cool, preferably overnight, then cut into diamond-shaped slices.
Yam Cake (Wu Tow Ko)
Ingredients:
250g yam — diced
1 cup water
(B):
Mix together then sieve:
125g rice flour
20g tapioca flour
1 cup water
1/4 tsp alkaline water
For seasoning:
1 tbsp Maggi chicken stock granules
Salt to taste
Dash of pepper
1/4 tsp sugar
For garnishing:
50g dried prawns — soaked and chopped coarsely
4 shallots — sliced
Chop 2 stalks spring onions, 2 sprigs Chinese parsley and 2 red chillies
For chilli sauce:
Mix together till sugar dissolves:
10 red chillies — pounded
2 tbsp sugar
2 tbsp salt
2 tbsp lemon juice
Method:
HEAT 4 tbsp oil and saute shallots till crisp. Remove and leave the oil in the wok. Add dried prawns and saute till fragrant. Remove and set aside for garnishing.
Add 2 tbsp oil to the remaining oil in the wok, add yam and stir fry well. Mix in water and bring to a boil. Add in (B) and seasoning and cook till batter is fairly thick. Pour thick batter into a well-greased 25cm round tray.
Steam till kuih is set and cooked through. Leave aside to cool, then garnish and cut into diamond shapes.
Serve Yam Cake with chilli sauce.
By Amy Beh (circa 1998)
NOTHING is more tempting than an array of sweet and savoury kuih, especially those that are home-made. Few can resist the mouth-watering appeal of the Kuih Talam, Chai Tow Kuih or Yam Cake, goodies that are relished by both young and old. So, if you're planning on throwing a tea party, why not try your hand at these all-time favourites:
Hong Kong Kuih Talam
Ingredients:
(A):
80g rice flour
75g tapioca flour
30g arrow root flour
250ml general santan
(B):
250ml santan
125g sugar
1/2 tsp salt
2 pandan leaves — knotted
1/8 tsp alkaline water (kan sui)
(C):
100g red beans — soaked overnight
25g sugar
Method:
PUT soaked red beans and sugar with enough water to boil till soft. Drain well.
Mix (A) together then sieve to remove any impurities. Cook (B) to dissolve the sugar. Add (A) and cook over low flame till mixture turns into a paste. Mix in the cooked red beans.
Grease small patty cups and steam over boiling water. Spoon the mixture into the cups and steam over medium heat for 10 to 15 minutes.
Remove the Kuih Talam from the patty cups when it is cool.
Nyonya-Style Radish Kuih (Chai Tow Kuih)
Ingredients:
(A):
150g rice flour
570ml water
(B):
75g sago — soak for 5 to 10 minutes, drain well
350g sugar
600g radish — shred finely and squeeze out any excess juice or water
(C):
4 tsp salt
80g frosted winter melon strips (tung kwa) — chopped
For spice:
Pound 5 cloves garlic, 4 shallots and 15g cekun roots
2 tsp pepper
2 tsp coriander powder (ketumbar)
2 tbsp oil
For garnishing:
100g roasted groundnuts — pounded
Method:
MIX (A) well and leave aside. Heat oil and saute spices till fragrant. Add sugar and shredded radish. Stir well to dissolve the sugar. Blend in (B), (A) and (C). Cook over medium flame till batter is thick and sticky.
Steam a well-greased 25cm square tray over boiling water. Pour cooked batter into tray and steam for about 30 minutes.
Immediately after steaming, garnish with pounded groundnuts. Leave to cool, preferably overnight, then cut into diamond-shaped slices.
Yam Cake (Wu Tow Ko)
Ingredients:
250g yam — diced
1 cup water
(B):
Mix together then sieve:
125g rice flour
20g tapioca flour
1 cup water
1/4 tsp alkaline water
For seasoning:
1 tbsp Maggi chicken stock granules
Salt to taste
Dash of pepper
1/4 tsp sugar
For garnishing:
50g dried prawns — soaked and chopped coarsely
4 shallots — sliced
Chop 2 stalks spring onions, 2 sprigs Chinese parsley and 2 red chillies
For chilli sauce:
Mix together till sugar dissolves:
10 red chillies — pounded
2 tbsp sugar
2 tbsp salt
2 tbsp lemon juice
Method:
HEAT 4 tbsp oil and saute shallots till crisp. Remove and leave the oil in the wok. Add dried prawns and saute till fragrant. Remove and set aside for garnishing.
Add 2 tbsp oil to the remaining oil in the wok, add yam and stir fry well. Mix in water and bring to a boil. Add in (B) and seasoning and cook till batter is fairly thick. Pour thick batter into a well-greased 25cm round tray.
Steam till kuih is set and cooked through. Leave aside to cool, then garnish and cut into diamond shapes.
Serve Yam Cake with chilli sauce.