Showing posts with label kuih. Show all posts
Showing posts with label kuih. Show all posts

Saturday, September 28, 2013

Glutinous Rice with Dark Brown Sugar Syrup/ Kuih Lopis

Its that time of the year again...

yellow-poppies

 photo pinterest-icon.png
.... to start Spring cleaning not only my house but my blog too.


... of late, I have been receiving not one but many spammers clogging my comment box. Some go off tangent totally.

Dear spammers, 
why waste your time and effort to type, go through the comment moderations only to be deleted in the end.

...and there are some who took some great effort to write in and criticise: the way I write my post, why I didn't use Cup measurement or didn't use metric measurement or the oven temperature is not in Celcius or Fahrenheit... bla bla bla...
but dare not put their name or email address down, just signed off as Anonymous... act of a coward!!!shame on you

To these peeps, I'd say ~
get a life!!! Its my blog, my space. I do what I like and I dont hide behind 'Anonymous'.

My blog is my "happy" place, a platform where this middle-age, menopausal woman can have her voice heard, through her writing, photography and cooking...cool



***Spring cleaning in progress... pardon for some glitches if you see one...***
to my readers, followers ~ Pardon my rantings... makes me feels better letting off my steam whew!

Keep Calm and Eat some Kuih Lopis

Kuih Lopis is a traditional kuih or finger food, especially among Malaysians living along the Northern corridors of Malaysia.

Kuih Lopis is basically glutinous rice cooked in pandan (screwpine leaves) juice, coat with fresh slightly salted coconut shavings and drizzle with thick brown sugar syrup.
It is rich in taste but a delight to have as afternoon delite.

glutinous-rice

As a teen, I didn't have the interest to learn from my mom on how to make this traditional kuih (finger food)... why bother, when I can easily find some, perhaps in the stall round the corner, when cravings kicked in.

But things has definitely changed, no more "shop around the corner" to rely on, the only way to douse my cravings is to make my own.
When my mom came over for a holiday in 2007, I took that opportunity and ask my mom to make me some so that I could watch and learn.
....6 years on...
I am sharing my mom's Kuih Lopis.

pulut-lopis


Kuih Lopis / Glutinous Rice served with dark Brown Sugar syrup
Click here to print

350 g glutinous Rice
400 ml pandan juice extracted from 20 pandan (screwpine) leaves
Salt
1/4 teaspoon of green colour paste
Banana leaves
Kitchen string

1 cup Dessicated coconut (dried version and store bought)
2 tablespoon of hot water
1/2 teaspoon salt

Dark brown syrup
1 cup dark brown sugar
1/4 cup water
  1. Place glutinous rice in a medium size pot. 
  2. Add in pandan juice. 
  3. Cook over low fire. 
  4. Keep stirring until glutinous rice absorb all pandan juice. 
  5. Turn off heat, set aside. 
  6. Wipe clean banana leaves cut into 20cm by 20 cm (this is approximate measurement, you can make it smaller or bigger as you wish)
  7. Divide the semi-cook glutinous rice into 4. 
  8. Place onto banana leaf and roll in banana leaves into a bolster like shape. 
  9. Makes sure no split in the leaf and tie up both ends with kitchen strings. 
  10. Submerge the glutinous 'bolsters' into a sizeable pot (to fit and submerge) fill up with water. 
  11. Bring to boil and simmer for 1 hour. 
  12. Drain water n leave it to cool.
  13. Prepare syrup ~ place dark brown sugar into medium size pot. Add water. Bring to boil then simmer until the syrup thicken. Set aside to cool.
  14. Preparing coconut ~ add hot water into dessicated coconut. Add salt and mix thoroughly.
  15. Using a 60 cm non wax thread (fold in 2), and cut glutinous rice 'bolster' into disc. 
  16. Roll glutinous rice disc onto coconut mixture. 
  17. Drizzle dark brown sugar and serve.
Note : Photos of poppies were taken at Araluen Botanical Garden.


Friday, May 31, 2013

Pulut Udang/ Savoury Glutinous Rice

...I continue with my Malaysian eating saga from last week Deep Fried Hippos aka Cucur Badak to another favourite of mine ~ Pulut Udang.

Savoury-Glutinous-Rice

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I had some leftover of the spicy coconut filling from Cucur Badak (last week post).
... that is one thing that I must learn to do, cook just the right amount or as the Chinese saying : 'ngam-ngam'... hence no leftover.

Looking down at the container half full with the 'spicy coconut filling' in my hand... I was thinking ... 'what else can I do with this?' thinking
One idea came to mind.idea.. spread that spicy coconut onto a slice of white bread and savour every bite, which, I did, hmmm... after that??; what else can I do with this 'filling' that everyone will enjoy to eat at the same time ?

Rummaging through my fridge, I found a packet of glutinous rice ....big grin


Pulut-Udang

Most of our afternoon delight, finger food or as I called it our Malaysian Bites (click here to view my Malaysian Bites gallery on Pinterest) are made from the very basic ingredients like coconuts (and its by product), glutinous rice, rice flour, spices, chillies ... as these items are found in abundance in Malaysia. 

And the cooking method is simple ~ either deep fry, boil, steam or char grilled or combination of the last two.

Pulut Udang or Pulut Panggang (depending from which states in Malaysia one is from...I hailed from Kedah so its Pulut Udang for me smug), ~ steamed glutinous rice with savoury coconut filling, roll in banana leaves, then cook for the second time over open fire.
'Chargrilling' pulut udang will create a slight crust on the rice as well as the aroma banana leaves impart onto the food is heavenly.




Pulut Udang/ Savoury Glutinous Rice  
click here to print recipe


500g glutinous Rice - soaked overnight
400 ml or 1 can of coconut cream
100 ml water
salt
2 pandan leaves - washed and knotted
Banana Leaves - washed, wiped clean
some toothpicks

Filling
75 g shredded coconut (in dried forms from grocer)
20 g dried shrimps
75 g shallots
2 lemongrass stalks – finely chopped
10 pieces dried chillies – washed and soaked
¼ teaspoon coriander seeds- ground
¼ teaspoon fennel- ground
¼ teaspoon cumin- ground
¼ teaspoon turmeric
10 g galangal
3 tablespoon sugar (to taste)
200 ml coconut cream
Salt to taste

Cooking Glutinous rice...
  1. Washed and soaked glutinous rice overnight.
  2. drain off the water and leave it to stand in colander for at least 30 minutes. 
  3. Transfer the glutinous rice into a rice cooker (I used a rice cooker with multi function buttons). 
  4. Mix coconut cream with water and salt. 
  5. Stir well. 
  6. Add knotted pandan leaves into the pot. 
  7. Add coconut cream.
  8. Cook (following the rice cooker instruction). 
  9. Once cook stir thoroughly to  ensure that the glutinous rice is evenly cooked.
  10. Leave it to cool
Make the Filling in advance....
  1. Blend dried chillies, galangal, lemongrass, spices, turmeric, shallots and dried shrimps with 3 tablespoon of oil. 
  2. Heat up 2 tablespoon of oil in a wok. 
  3. Saute the blended ingredients above until aromatic. 
  4. Add in dried shredded coconut, coconut cream and salt to taste. 
  5. Stir for 5 minutes until the mixture is well mixed. 
  6. Add sugar and give it a good stir. 
  7. Transfer to a bowl and leave it to cool.

Lets wrap Pulut Udang...(scroll down for photos on "how to")
  1. Cut the banana leaves into a 6 inches by 8 or 10 inches (actually depending on your preferred size)
  2. Spread glutinous rice in the middle of the leaf, top up with filling. 
  3. Bring the 2 sides of banana leaves together and making sure that the filling is wrapped within the rice... just like making sushi. 
  4. Fold 
  5. Secure both ends with toothpicks. 
  6. Start the BBQ and flame grilled until the banana leaves are charred and the glutinous rice has a slight crust. 
  7. Serve immediately.















Friday, May 24, 2013

Cucur Badak / Sweet Potato with Spicy Coconut Filling


Sweet-Potato-with-Spicy-Coconut-Filling

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What do Malaysians do when they get together?
We would feast on Malaysian food of course. Everyone will make /cook and bring something that reminded us of Malaysia. It will be like a mini 'Pasar Malam' or night market that sells delicious, scrumptious Malaysian delicacy.
E or D (or sometimes both) would ask "Mom, what are you making for the party?"

This time round, it was E who posed the question...
me : I am making something with sweet potato and its called Cucur Badak 
E : what's that? (asked the girl with limited knowledge of Malay words...) 
I see a window of opportunity to wind her up... batting eyelashes who would need an enemy when you have a mom like mebig grin
me:  hmmm...in English ~ that would be Deep Fried Hippopotamustongue
E: *rolling her eyes* Seriously?...rolling eyes
Cucur means deep fried finger food, either sweet or savoury
Badak means Hippopotamus

So I wasn't wrong... was I?winking


One may find Cucur Badak in most Malaysians or Singaporeans or Indonesians blogs. None of us could resist sharing thus shout to the world about these fantabulous morsels.
It is one of our lovable kuihs /snacks /bites of all time, made of sweet potato dough and fill it up with spicy coconut filling, then deep fry till golden. Just like doughnuts with savoury fillings.

We will have it for breakfast or for afternoon tea.
Delicious to have Cucur Badak with Malaysian coffee.

Note : Hippopotamus came to no harm here ... so Don't go round chasing hippopotamus, yeah  hee hee

Cucur Badak /Sweet Potato with Spicy Coconut Filling
Makes about 20 pieces
to print click here

Dough
600 g sweet potato - peeled (I used kumara –orange colour sweet potato)
250 g plain flour

2 cups of oil for deep frying

Filling
75 g shredded coconut (in dried forms from grocer)
20 g dried shrimps
75 g shallots
2 lemongrass stalks – finely chopped
10 pieces dried chillies – washed and soaked
¼ teaspoon coriander seeds- ground
¼ teaspoon fennel- ground
¼ teaspoon cumin- ground
¼ teaspoon turmeric
10 g galangal
3 tablespoon sugar (to taste)
200 ml coconut cream
Salt to taste

Make the Filling in advance....
  1. Blend dried chillies, galangal, lemongrass, spices, turmeric, shallots and dried shrimps with 3 tablespoon of oil. 
  2. Heat up 2 tablespoon of oil in a wok. 
  3. Saute the blended ingredients above until aromatic. 
  4. Add in dried shredded coconut, coconut cream and salt to taste. 
  5. Stir for 5 minutes until the mixture is well mixed. 
  6. Add sugar and give it a good stir. 
  7. Transfer to a bowl and leave it to cool.

Now onto the Dough...
  1. Cut sweet potato into chunks and place in a microwaveable container. 
  2. Microwave or use the function for ‘Root Veg’ on your microwave (if there is one), until soft (or steam until soft). check with your manual.
  3. Leave it to cool. 
  4. Drain off the water.  
  5. Mash the sweet potato. 
  6. Add plain flour and mix into smooth dough.
  7. Roll into a 35g ball of dough. 
  8. Flatten into a disc. 
  9. Fill up with 1-2 teaspoon of filling (approximate weight of 10g). 
  10. Enclose the filling with the dough. 
  11. Optional: if you have a small shrimp, gently placed it on top of the dough prior to frying.
  12. Heat up 2 cups of oil in a deep saucepan. 
  13. Fry until its turn colour to golden brown. 
  14. Serve immediately

Friday, August 3, 2012

Abok-Abok / Glutinous Rice Cakes


abok-abok

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It has been years since I last had these... almost 35 years!!!

I called this Abok-Abok ... Abok or Abuk or Habuk means 'Dust' in Malay. 
The Southern part of Malaysia would call these Tepung Gomak... stand to be corrected here...

The 'Old' me ~ never learn how to appreciate the traditional Malay kuih (savoury or sweet finger food)... especially the ones with glutinous rice flour. I disliked the gummy chewable texture.raised eyebrows

Mom used to make these little bites for our iftar (break fast)... and I would have none, nevertheless, I'd helped her with the preparation. She started off with pan roasting the mung beans until the beans turned green-goldenish in colour. Smashed the beans and separate the beans from its membrane.... then grind into powder form or flour.

My task was to 'fish' out these discs, filled and sealed with sweet coconut, from the pot of boiling water onto the plate filled with mung beans flour and 'Dust' each disc thoroughly...by rolling the discs into the flour...


Fast forward ...
The 'Current' me ~ had a sudden craving for these little bites. I must have been in that 'reminiscing' mood again... plus my kids hadn't a clue what Abok-Abok is... I don't know

I decided to give Abok-Abok a second try... but I didn't go through the laborious work of grinding mung beans into flour form... I used the pre-packed mung beans flour and fry the flour till I have that aroma and taste... 


Confession 
.... Its not that bad after 35 years.. I thought that I could only manage with 1 piece of the Abok-Abok... but...
I had 5 actually... hee hee


The only person who was reluctant to give it a go and was pulling a long face ~ was E...
hmmm ..confused "Deja Vue moments"...thinking.where did I see that 'look' before?
ooops...blushing it was me 35 years ago.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Recipe
(yield ~ 20 pieces)

Dough
3 cups of glutinous flour
1 cup coconut milk
1/2 cup water
1 teaspoon of salt
Coconut Filling
90g palm sugar
1 teaspoon cornflour
1-1 1/2 cup dessicated coconut
1 knotted pandan leaf
1/4 cup of water
1 - 2 cups of mungbean flour
  1. Dry fry the mung bean flour until it is light, with a tinge of yellow and aromatic (uncooked mung bean flour doesn't taste nice). Set aside to cool. 
  2. Add knotted pandan leaf, palm sugar and water in a small pan, bring to boil, stir until the sugar has dissolved, then add dessicated coconut. Mix well. Sprinkle corn flour and  mix well until the mixture thicken. Set aside.
  3. Mix glutinous rice flour, coconut milk, water, salt until they are well combined into a dough. Dough must not be too dry or sticky. 
  4. Bring about 1 liter of water to boil (in a saucepan). 
  5. Roll into a 1 inch ball or bigger. 
  6. Flatten into a disc. 
  7. Spoon about 1 to 2  teaspoons of coconut filling. 
  8. Fold in 2, seal, enclosing the coconut filling. Gently shape into a ball (by pushing the 2 ends of the semi-circle together) and flatten into a disc again.
  9. Gently place uncooked Abok-Abok into the boiling water. 
  10. The cake will float when it is cook. 
  11. Dish it out and roll in the mung bean flour.  
  12. Serve immediately.


Saturday, March 10, 2012

Guest Post #4 ~ Kuih Spera

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I was so thrilled when I received Pepy’s invite to be her guest post late last year, however due to my tight schedule I was unable to fulfill my part of the bargain immediately.

3 months later and here I am…

Thank you Pepy for the invite and my big Thank you, hugs and kisses for being so patience and understanding…big hug

I invite you to Pepy's Indonesia Eats...to read the rest of my post (click here)
and while you are there... do check out her mouthwatering Indonesian cuisine...drooling

Enjoy ...




Wednesday, November 30, 2011

Kuih Cara Berlauk/ Savoury Bites


savoury-bites

Hi... I am back... happy
Computer is all good again. VGA card was the culprit... giving me a headache and heartache. It didn't take long for the computer guy to fix it, max 15 minutes to get it running again... What a relief!!!

However, everything happened for a reason... right?
Those 2 weeks hiatus was good... took the opportunity to settle few important tasks... for I had so many things/events requires my undivided attention within that span of time... chasing datelines... at wits' endunfortunately cooking, baking and photography took the back seat. Actually... I have not been cooking or baking, let alone play with my camera much lately...

One of the tasks was... to make sure that my son has everything he needed for his trip to Nepal. Yes... he is away for a month sad and will only be home for Christmas...
I am proud of him to be able to take up the challenge... sleeping rough, eat to live and most of all, he dare to venture out of his comfort zone.
I am not an outdoor type of person... I can't sleep rough and tough (not even in the pitched up tent in our backyard...yes ... I am THAT bad) and I definitely CANNOT live on 3 shirts, 3 pants and 3 undergarments for 30 days... eeeeuuuuwwww


Moulds
I admire these group of youth, who are there to help out with some basic renovations and maintenance work to the school for the orphans, teach them English...applause before they head out to the lush green foothills of the Himalayas, 12 days trekking the Annapurna Sanctuary, climbing the mountains and peaking at 4300m.
It is very exciting ... lifetime experience, an eye opener and hopefully they'll come home enrich...


Before his trip, we whipped up  Kuih Cara (pronounce as Koo-eh Char-ra) or Savoury Bites, one of his favourites Kuihs...
D was delighted ... Kuih Cara has all the ingredients and flavours he loves; Chicken, prawns and spicy...
Before he left... D said to me
'Mom, can I have Beef Rendang when I get home? and NO more lentils please....'

Recipe (from Pasar Malam Delights Cookbook)
Batter
150g plain flour
300ml water
1/4 teaspoon salt
100ml coconut milk
1 teaspoon custard powder
1 teaspoon white pepper
1 egg
1 tablespoon oil
Filling
1 tablespoon oil
1 tablespoon chopped garlic
1/4 tablespoon chopped ginger
2 tablespoon meat curry powder
150g chicken - diced
500 g cooked prawns - peeled and devein
1tablespoon water
Making....
Batter ~
  1. Combine all the ingredients under 'batter' in a mixing bowl.
  2. Whisk and mix well.
  3. Put it aside.
Filing ~
  1. Heat up oil in wok and saute the chopped garlic and ginger until fragrant.
  2. Add diced chicken.
  3. Keep stirring and add curry powder with 1 tablespoon of water.
  4. Stir until the chicken is cook.
Kuih Cara ~
  1. If you have the 'Kuih Cara' mould ~ heat up the mould (stove top), brush with oil and spoon the batter half way up the mould. And if you dont have one... use frying pan instead (make into pikelet size).
  2. Top up the batter with the cooked chicken and cooked prawns.
  3. Cover and cook using low heat until 'Kuih Cara' is cooked through.
  4. Serve with thinly sliced spring onions and chilli.