Post by SeaDragon on Dec 19, 2017 20:55:01 GMT 10
Tasty local treats for tea
By Amy Beh (circa 1999)
LOCAL kuih make delightful snacks and desserts. Who can resist the assortment of sweet and savoury kuih-muih at the buffet table or at house parties and functions? Try these easy-to-make yet yummy tea-time favourites:
Sweet Potato Talam Kuih
Ingredients:
For bottom layer:
300g orange-coloured sweet potatoes - steam and mash
375ml thin coconut milk from 1/2 a grated coconut
150g tapioca flour - sift
1/2 tsp salt
225g castor sugar
For top layer:
100g tapioca flour
2 tbsp rice flour
1 1/2 tsp salt
400ml coconut milk from 1 grated coconut
Method:
To make bottom layer:
PUT mashed sweet potatoes and thin coconut milk in a blender. Blend well until a thick puree is obtained. Strain.
Add tapioca flour, salt and sugar and stir well. Cook this batter over very low heat in a non-stick saucepan. Stir continuously until batter is just warm.
Pour batter into small cups until slightly over the halfway mark. Steam for about 3 minutes until batter turns transparent. Add the top santan layer and steam for 3 to 4 minutes.
To make top layer:
SIFT tapioca flour, rice flour and salt into a mixing bowl. Add coconut milk and mix well. Strain.
Footnote:
1) Lightly grease and steam the small cups before pouring in the batter for steaming.
2) The orange-coloured portion should look transparent before the top santan layer is added.
3) Steaming should not exceed 7 minutes.
Layered Sweet Corn Kuih
Ingredients:
300g canned cream-style sweet corn
From 1 grated coconut:
200ml thick coconut milk
800ml thin coconut milk
Combine and sift:
100g plain flour
150g rice flour
325g tapioca flour
75g Hoen Kwee flour
550g castor sugar
2 knotted pandan leaves
800ml coconut milk from 1/2 a grated coconut
3/4 tsp salt
Method:
LIGHTLY grease a 21cm square cake tin and place it in the steamer.
Blend sweet corn with half the portion of thin coconut milk in a food processor. Strain.
Combine the other portion of the thin coconut milk, thick coconut milk and sifted flours in a mixing bowl. Mix well then strain.
Put sugar, pandan leaves, salt and coconut milk in a saucepan and bring to a gentle boil, stirring until sugar dissolves. Pour this syrup into the flour mixture and mix with a wooden spoon.
Stir in the sweet corn mixture to blend. Divide batter into two equal portions. Leave one part uncoloured and add a tinge of yellow to the other.
Pour 250ml of the uncoloured batter into the warm cake pan and steam over rapidly boiling water for 6 minutes.
Measure 250ml of yellow batter and pour it over the colourless layer. Steam for 6 minutes.
Repeat procedure, alternating uncoloured and coloured layers until batter is used up. Remove cooked kuih from steamer. When cool, cut into slices.
Footnote: This kuih tastes great if eaten the next day.
Sardine Puffs
Ingredients:
For pastry:
For water dough:
Sift:
200g plain flour
100g high protein flour
1/2 tsp salt
2 tbsp shortening
190ml water
1 tbsp lime juice
For oil dough:
Sift:
100g plain flour
50g high protein flour
125g shortening
For filling:
250g canned sardine
1 Bombay onion - slice finely
1 tbsp lime juice
1/4 tsp pepper
1/2 tsp ikan bilis stock granules
1 1/2 tbsp chilli sauce
Method:
To make water dough:
PUT sifted flours and salt in a mixing bowl. Add shortening and mix well. Pour in water and add the lime juice. Mix well to form a soft dough. Knead well until smooth. Cover dough with a clean tea towel. Leave aside for 30 minutes.
To make oil dough:
PUT the sifted flours in a mixing bowl. Blend in shortening to form a soft dough. Divide into 14 equal pieces and set aside.
Roll out the water dough into a long sausage. Cut into 14 equal pieces and flatten each into a circle. Put a piece of oil dough inside it and wrap up. Flatten the piece and roll out on a lightly-floured surface into a long rectangular shape.
Roll up like a Swiss roll. Then roll out flat again. Roll up Swiss roll-style for the second time. Cut into halves. Place the cut side up and use a rolling pin to flatten into a circle.
Place a tablespoon of filling in the centre. Roll out the other half and place it over the portion with the filling. Press the sides firmly down.
Use a 7 1/2 cm fluted cutter to cut out the pastry. Lift the pastry carefully, press the edges neatly together and pinch decorative pleats to seal in the filling. Deep-fry the puffs in a wok over medium heat until golden brown.
To make filling:
REMOVE bones from sardine. Pour away the tomato sauce and mash the fish lightly. Add lime juice, pepper, chilli sauce, ikan bilis stock granules and onions. Mix well. Fry the ingredients in a wok over medium heat (without adding oil) until mixture turns dry. Dish out and put aside.
By Amy Beh (circa 1999)
LOCAL kuih make delightful snacks and desserts. Who can resist the assortment of sweet and savoury kuih-muih at the buffet table or at house parties and functions? Try these easy-to-make yet yummy tea-time favourites:
Sweet Potato Talam Kuih
Ingredients:
For bottom layer:
300g orange-coloured sweet potatoes - steam and mash
375ml thin coconut milk from 1/2 a grated coconut
150g tapioca flour - sift
1/2 tsp salt
225g castor sugar
For top layer:
100g tapioca flour
2 tbsp rice flour
1 1/2 tsp salt
400ml coconut milk from 1 grated coconut
Method:
To make bottom layer:
PUT mashed sweet potatoes and thin coconut milk in a blender. Blend well until a thick puree is obtained. Strain.
Add tapioca flour, salt and sugar and stir well. Cook this batter over very low heat in a non-stick saucepan. Stir continuously until batter is just warm.
Pour batter into small cups until slightly over the halfway mark. Steam for about 3 minutes until batter turns transparent. Add the top santan layer and steam for 3 to 4 minutes.
To make top layer:
SIFT tapioca flour, rice flour and salt into a mixing bowl. Add coconut milk and mix well. Strain.
Footnote:
1) Lightly grease and steam the small cups before pouring in the batter for steaming.
2) The orange-coloured portion should look transparent before the top santan layer is added.
3) Steaming should not exceed 7 minutes.
Layered Sweet Corn Kuih
Ingredients:
300g canned cream-style sweet corn
From 1 grated coconut:
200ml thick coconut milk
800ml thin coconut milk
Combine and sift:
100g plain flour
150g rice flour
325g tapioca flour
75g Hoen Kwee flour
550g castor sugar
2 knotted pandan leaves
800ml coconut milk from 1/2 a grated coconut
3/4 tsp salt
Method:
LIGHTLY grease a 21cm square cake tin and place it in the steamer.
Blend sweet corn with half the portion of thin coconut milk in a food processor. Strain.
Combine the other portion of the thin coconut milk, thick coconut milk and sifted flours in a mixing bowl. Mix well then strain.
Put sugar, pandan leaves, salt and coconut milk in a saucepan and bring to a gentle boil, stirring until sugar dissolves. Pour this syrup into the flour mixture and mix with a wooden spoon.
Stir in the sweet corn mixture to blend. Divide batter into two equal portions. Leave one part uncoloured and add a tinge of yellow to the other.
Pour 250ml of the uncoloured batter into the warm cake pan and steam over rapidly boiling water for 6 minutes.
Measure 250ml of yellow batter and pour it over the colourless layer. Steam for 6 minutes.
Repeat procedure, alternating uncoloured and coloured layers until batter is used up. Remove cooked kuih from steamer. When cool, cut into slices.
Footnote: This kuih tastes great if eaten the next day.
Sardine Puffs
Ingredients:
For pastry:
For water dough:
Sift:
200g plain flour
100g high protein flour
1/2 tsp salt
2 tbsp shortening
190ml water
1 tbsp lime juice
For oil dough:
Sift:
100g plain flour
50g high protein flour
125g shortening
For filling:
250g canned sardine
1 Bombay onion - slice finely
1 tbsp lime juice
1/4 tsp pepper
1/2 tsp ikan bilis stock granules
1 1/2 tbsp chilli sauce
Method:
To make water dough:
PUT sifted flours and salt in a mixing bowl. Add shortening and mix well. Pour in water and add the lime juice. Mix well to form a soft dough. Knead well until smooth. Cover dough with a clean tea towel. Leave aside for 30 minutes.
To make oil dough:
PUT the sifted flours in a mixing bowl. Blend in shortening to form a soft dough. Divide into 14 equal pieces and set aside.
Roll out the water dough into a long sausage. Cut into 14 equal pieces and flatten each into a circle. Put a piece of oil dough inside it and wrap up. Flatten the piece and roll out on a lightly-floured surface into a long rectangular shape.
Roll up like a Swiss roll. Then roll out flat again. Roll up Swiss roll-style for the second time. Cut into halves. Place the cut side up and use a rolling pin to flatten into a circle.
Place a tablespoon of filling in the centre. Roll out the other half and place it over the portion with the filling. Press the sides firmly down.
Use a 7 1/2 cm fluted cutter to cut out the pastry. Lift the pastry carefully, press the edges neatly together and pinch decorative pleats to seal in the filling. Deep-fry the puffs in a wok over medium heat until golden brown.
To make filling:
REMOVE bones from sardine. Pour away the tomato sauce and mash the fish lightly. Add lime juice, pepper, chilli sauce, ikan bilis stock granules and onions. Mix well. Fry the ingredients in a wok over medium heat (without adding oil) until mixture turns dry. Dish out and put aside.