Post by SeaDragon on Dec 27, 2017 20:10:24 GMT 10
Betty's Kitchen:
Question: Please help me correct my recipe below.
KASUI GULA MELAKA KUIH
Ingredients:
1 litre of coconut milk (1 large grated coconut)
500g rice flour, sifted
250g gula melaka and 50ml water, cook till melted and cool. Strain in a clean bowl. Set aside.
20g cornflour
1 1/2 tsp salt
200g freshly grated coconut and 1 tsp salt (steamed for 1/2 hour and cool for later coating)
Method:
Mix all the above ingredients except the freshly grated coconut in a large mixing bowl and stir well.
Pour the mixture into a large wok and stir till it boils and thickens. Quickly pour the mixture into a greased 26cm cake tin. Cover with aluminium foil and steam for 1 hour until cooked. Leave overnight.
Steam the grated coconut and salt for 30 minutes. It will still be fresh until the next day. Cut diamond-shaped kuih kasui and coat with grated coconut. Serve with tea.
Answer: You have a nice recipe for kuih kasui and the method is correct.
Question: Please help me correct my recipe below.
KASUI GULA MELAKA KUIH
Ingredients:
1 litre of coconut milk (1 large grated coconut)
500g rice flour, sifted
250g gula melaka and 50ml water, cook till melted and cool. Strain in a clean bowl. Set aside.
20g cornflour
1 1/2 tsp salt
200g freshly grated coconut and 1 tsp salt (steamed for 1/2 hour and cool for later coating)
Method:
Mix all the above ingredients except the freshly grated coconut in a large mixing bowl and stir well.
Pour the mixture into a large wok and stir till it boils and thickens. Quickly pour the mixture into a greased 26cm cake tin. Cover with aluminium foil and steam for 1 hour until cooked. Leave overnight.
Steam the grated coconut and salt for 30 minutes. It will still be fresh until the next day. Cut diamond-shaped kuih kasui and coat with grated coconut. Serve with tea.
Answer: You have a nice recipe for kuih kasui and the method is correct.