This recipe is best with
Recipe Ingredient
- Steam Glutinous Rice:
- 350g Glutinous Rice, wash and soak for 1 hour
- 60ml Anchor UHT Extra Yield Cooking Cream
- 300ml Water
- 1 tbsp Cooking Oil
- 1 tsp Salt
- 1 pcs Pandan Leaf, tie into a knot
- 1 tbsp Additional Cooking Oil, to oil baking tray
- Gula Merah Layer:
- 200g Brown Sugar
- 120ml Water
- 200g Anchor UHT Extra Yield Cooking Cream
- 1 Egg
- 2 tbsp Rice Flour
- 50g All Purpose Flour
- 1/2 tsp Salt
Instructions
- Wash and soak the glutinous rice for 1 hour then strain. Mix with Anchor Extra Yield Cooking Cream, water, cooking oil, salt and “pandan”. Stir and mix well.
- Lightly oil the baking tray and steam the glutinous rice mixture for 30minutes or until cook, remove the “pandan” knot.
- After the glutinous rice is cooked, press it well and steam again for around 10minutes.
- In a pot, cook and melt brown sugar with water. Set aside until room temperature.
- Mix Anchor Extra Yield Cooking Cream, egg, rice flour, all-purpose flour and water, then mix in brown sugar mixture and mix well to combine.
- Double boil the above mixture until slightly thickens, then pour onto the hot steamed glutinous rice.
- Using a low heat, steam the “kuih” for about 30-40 minutes or until it cooked.
- Place it on cooling rack for about 6 hours before cutting, serve. Enjoy!
Tips: Cover the steamer cover with large cloth so that the “kuih” surface smooth. Glutinous rice layer must be hot before pouring the “gula melaka mixture” or otherwise it will not stick on each other.
