Recipe Description
The ‘This is In-Kuih-dible’ series:
Sweet White Rice Cake – Pak Tong Gou – Pak Tong Gou or steamed white rice cake is a classic Asian dessert, ‘bouncy’ in texture and slightly sweet taste, loved by most.
Kuih Cara Manis – Kuih Cara Manis is a traditional Malaysian kuih, very popular among the young and old. Delicious and crispy on the outside, it features a sweet and soft filling.
Kuih Talam – A traditional dessert that has constantly surfaced among our top searched recipes. The two signature colors of Kuih Talam features the unmistakable Pandan flavour and Coconut cream.
Recipe Ingredient
- Sweet White Rice Cake
- 70 rice flour
- 60g water
- 100g water
- 45g fine sugar
- 1 blade of pandan leaf, optional
- 1/4 tsp instant dry yeast
- 1 tsp water
- 1/2 tsp rice bran oil/mild flavour vegetable oil
- Kuih Cara Manis
- 150 g wheat flour
- 1/2 tsp salt
- 1 tsp margarine
- 1 drop green food colouring
- 300 ml water
- 2 pandan leaves
- 50 ml coconut milk
- 1 egg
- 1 tbsp oil
- 3 tbsp sugar (heaped)
- Kuih Talam
- For Green Pandan Layer
- 70g rice flour
- 25g green pea flour
- 25g tapioca flour
- 90g sugar
- 350g pandanus juice (10 large screwpine leaves, blend with 200g water)
- For Coconut cream layer
- 25g tapioca flour
- 30g rice flour
- 15g green pea flour
- 3g salt
- 150g coconut milk
- 200g water
Instructions
- Mix rice flour with 60g of water into a smooth paste in a heat-resistant mixing bowl. Set aside.
- Boil 100g water with 45g fine sugar and pandan leaf, till the sugar dissolves.
- Pour the hot pandan-syrup from Step 2 into the rice paste in Step 1. Stir to mix well.
- Transfer the bowl to a water bath and heat over low temperature. Stir regularly to prevent the rice paste from forming lumps at the base of the bowl.
- When rice paste started to form lumps, remove the mixture from the heat.
- Continue to stir till all the lumps disappear. The rice batter should be smooth and slightly thickened. Cover the rice batter partially, and allow it to cool down below 35°C
- While waiting for the rice batter to cool down, activate the yeast by sprinkling the instant dry yeast over 1 tsp of water. Need not stir the mixture. Let it stands for about 30 minutes, or till frothy,
- When the rice batter has cooled down to below 35°C, stir in the yeast mixture from Step 5
- Cover and let it ferment at room temperature for about 150 to 180 minutes, or till you can smell a nice alcoholic aroma. The rice batter will be filled with air bubbles at the end of the fermentation.
- Start to heat up a steamer. Pour the batter into two molds coated with a thin layer of vegetable oil. Mix about 1/2 tsp of mild flavor vegetable oil to the rice batter.
- Steam for about 15 minutes, off the power, and let the cakes stand in the steamer for another 5 minutes.
- Place all the ingredients, except the oil and sugar into a blender and blitz until batter is smooth.
- Place a kuih bahulu mould on a stove over low heat, then lightly grease with oil.
- Pour the batter into the mould, filling it until it is about ¾ full.
- Cover the mould with the lid and cook for about 3 minutes.
- Lift the lid and sprinkle some sugar into the center of each kuih.
- Cover the mould again and continue cooking for another 3 minutes.
- Remove the kuih from the mould.
- Green Pandan (Bottom Layer): Combine all the dry ingredients in a bowl and stir in the pandan juice.
- Strain mixture into a saucepan and cook over low heat until mixture slightly thickens. Remove from the heat.
- Pour mixture into an 8in greased mould and steam for about 20-25 minutes till set. (When you tilt the tray, the mixture shouldn´t wobble). Set aside.
- Coconut Layer (Top Layer): Combine all the dry ingredients in a bowl. Stir in coconut milk and water.
- Cook over low heat until mixture thickens about 8 minutes. Remove from heat and pour coconut layer onto the green pandan layer.
- Steam for another 15 minutes.
- Remove from steamer and let it cool for at least 4 hours prior to cutting.
Sweet White Rice Cake
Kuih Cara Manis
Kuih Talam
