coconut milk from 2 coconuts (Ayam brand works well)
400 g sugar
10 eggs
Directions
The coconut mlk must be pure and undiluted. If you get the canned or tetrapak stuff from
the supermarket (Ayam Brand for canned or Kara for the pak) make sure you
filter the milk. I usually find lots of coconut bits in these supermarket
packaged ones. Best to filter it through a fine colander or a fine mesh
sieve. If you have bought the shredded coconut bits and have to squeeze the
milk out, there is a good way to do this. Fill those big coffee bags that
are used by the kopi-tiams with the shredded coconut. Squeeze it with all
your might and make sure you squeeze it till it is dry. DO NOT DILUTE! and
do not waste a single drop. Torture the bag like you are killing someone
you hate :)
Now that the coconut milk part is over, it is time to make the kaya.
Using an electric beater, beat the eggs at medium speed slightly. Just
enough the break the yolks.
Add all the sugar and beat at full speed. Mix thoroughly. Stop the beating,
add the coconut milk and beat full speed to mix thoroughly. When the sugar
has finally dissolved. Pour to a clean steel pot and cook it over a slow
fire with CONSTANT STIRRING! Whatever it is there is no shortcut. If you
have to stand there stirring for an hour, you have to. Do not use ceramic
pots as they will hold the heat for too long and may give rise to burns.
The kaya will change color from the eggy-white (from the eggs and coconut
milk) to a redish-brown like gravy. This is due to the caramels forming
from the sugar. It will also thicken. Keep stirring the bottom to prevent
the bottom from burning. Burns spoil the kaya taste. If possible, lower the
flame even more. Once when the eggy-white color is completely replaced by
the redish-brown color, stop and leave aside to cool. At this time, you
have to protect the kaya from naughty children coming in to lick it with a
spoon :)
After it has cooled, you can bottle it in jars and refrigerate. This stuff
can last for 3 days in room temperature, that is before the ants get to it.
NOTES:
I had better success using freshly squeezed coconut milk than the canned or
packed ones.
Do not adulterate this recipe by adding additional flavorings. It just
spoils it. Pandan leaves don't cut well with it and same with vanilla
essence. It has to be enjoyed as is.
How to eat it? Only on bread. This is not exactly a health food. It has
lots of cholesterol and calories. I suggest eliminating eggs if you plan to
eat it for breakfast. If you want a cholesterol fest, try spreading it on
hot french toast that is fried in butter. A taste that is so good it could
kill :)
update:I've done some research and experimentation. This is what I've found out.
Heating by direct heat is usually too hot. Unless you have a burner that
has a very low flame setting. What is is better as I have found out is
to use a double boiler. You still need to stir it but the chances of
burning kaya are eliminated.Source - Chia Jin Ngee
Bobochacha
Why that name, I've no idea. Would someone care to tell me? When choosing fresh yam, the lighter in weight the better. Sweet potatoes come in many varieties and colours, a mixture will make your bobochacha look even more tropical.
cooking time - approx. 30 minutes
Ingredients
300g yam (taro as it's known in California) - remove skin and cubed
300g sweet potatoes (sometimes known as yam in California) - remove skin and cubed
coconut milk - from one coconut.
Pandan (screwpine leaves) - a few leaves crushed and tie into a knot.
Sugar.
Salt.
Directions
Cover yam and sweet potatoes with just enough water and bring to a boil, add pandan, reduce heat and cook till yam is soft. add sugar and a pinch of salt. When sugar is dissolved, add and stir in coconut milk, remove from heat. Do not boil the milk. Served hot or cold from the fridge. (adjust thickness by adding water or coconut milk)
Source - Thian's mom
Sago Pudding
Ingredients
8 oz. of sago (half a packet)
6 oz. of sugar (variably)
6 oz. coconut milk
32 oz. of water
Pandan leaves (optional)
Fruits (optional, you could have bananas, honey
melon, water melon, or canned peaches)
Directions
(1) Boil the water in a pot
(2) Put the sugar and pandan leaves into boiling water.
(3) Add in the sago and stir periodically to make sure that the sago
does not stick to the bottom of the pot. (The water should always be boiling)
(4) After 30-40 minutes, the sago should be cooked (they turn
transparent). Turn off the heat and stir in the coconut milk.
(5) Cool in fridge and serve with fruit.
Kueh Dadar
(Pandan Pancake With Coconut Filling)
Makes 22 pieces
Ingredients
Pandan Pancake
half
teaspoon salt
2
tablespoon oil
4
large eggs, lightly beaten
225g
flour
1
tablespoon sago flour
565g
grated fresh coconut, white, for No.1 milk
2
teaspoon Pandan flavouring
Directions
1. Squeeze grated coconut to get No.1 milk, should get 225ml. Set
aside. Add 455ml water to grated coconut and squeeze again to
obtain 225ml No.2 milk. Set aside.
2. Blend the two types of coconut milk together with other ingredients and mix till
smooth. Strain into another bowl. Add pandan flavouring. Stir well. Let
stand for half hour.
3. Heat a non-stick pan. When hot, remove pan from heat and grease
base. Pour enough batter to cover the base of the pan thinly. Fry
pancake till edges curl slightly upwards.
4. Pile pancakes on a plate to cool before filling.
5. Fill each pancake with 2 tablespoonfuls of coconut filling. fold to
enclose filling, then roll.
Coconut Filling
Ingredients
3
tablespoons sugar
285g
grated palm sugar
3
tablespoon water
6
screw pine leaves (pandan leaves)
565g
grated coconut, white
1 tablespoon sago flour mixed with 2
tablespoons water
Ingredients
Boil sugars, water and pandan leaves until all sugar is dissolved. Add coconut, lower heat, stirring till
almost dry. Add flour and cook for 5 min. Cool.
Durian Green Bean Dessert
This recipe is contributed by Tony Chan
Ingredients
300g Green Bean (boil in 2 rice bowl of water)
300g Gula Melaka (boil in 1/2 rice bowl of water. Put through a
sieve)
coconut milk from 1 coconut or from 1 packet
1 Durian (separate flesh from seed and put
durian flesh into a food processor blend till smooth)
Ingredients
Boil green bean in water till cooked. Add in gula melaka. Simmer for 5
mins. (Add in more sugar if you like it sweeter)
To Serve:
Dish green Bean dessert into bowl. Add 2 tbsp coconut milk. Add in 1
tbsp blended durian.
Pisang Goreng (Banana Fritters)
Yield: 2 servings
Ingredients
4 Eggs
12 T Flour
4 Ripe bananas
Oil for deep frying
Cinnamon sugar
Directions
Slightly beat eggs and mix with flour and half cup water.
Mash bananas with fork and mix thoroughly with flour and egg mixture.
Deep-fry banana and flour mixture by the tablespoonful in hot oil until
golden brown.
Drain on absorbent paper and dust with cinnamon sugar.
Sweet Coconut Rice Balls (Klepon)
Ingredients
1½ cups glutinous powder
¾ cup lukewarm water
2-3 drops green food
coloring
8 tsp. grated Java dark
brown sugar
1 cup fresh-grated coconut, mixed with ½ tsp.
salt
Directions
Mix the rice powder with the lukewarm water and
green food coloring into a firm but flexible dough.
Pull off one full teaspoon of the dough and shape it
into a ball with approximately 1-inch in diameter.
Push a finger into the center of the ball to make a hole,
and put in approximately ½ tsp. of the grated sugar.
Seal, and roll it back into the ball shape with the palms
of your hands. Prepare all the balls and set them aside.
Prepare a pot half filled with water and bring it to a
boil.
Drop the balls into the boiling water. Remove the balls
with a spoon once they float to the water surface and
then roll the balls in the grated coconut.
Serve at room temperature.
Makes 30 rice balls.
Sentiling
(Steamed Cassava Cuts)
Ingredients
500gm cassava (tapioca), peeled and grated
150gm granulated sugar
1/2 tsp salt
1/2 tsp vanilla
1/2 medium coconut, grated and steamed with 1/4 tsp salt and 5 pandan leaves, shredded and tied into knots
food dye, according to preference
Directions
Mix grated tapioca, granulated sugar, salt and vanilla.
Divide dough into 3 parts, each to be given a different colour.
Line the base of the steamer basket with grease-proof paper or banana leaves.
Pour in dough of one colour and level it according to the shape of the steamer basket.
Pile on the other doughs in alternating colours. Alternatively, you can steam each colour separately if you prefer the titbit to be of one colour only.
Steam for about 45 minutes until done, remove, cool and cut into pieces.
Roll the Sentiling in steamed, grated coconut before serving.
Kuih Pisang
(Banana Cakes)
Ingredients
8-10 ripe kepuk bananas or 2 tanduk bananas, steamed until done
1 packet (about 125 grams) of mung bean (hunkwe) flour
1 1/4 litres coconut milk from 1 1/2 coconuts
200 grams granulated sugar
1/4 tsp salt
1/4 tsp vanilla
Banana leaves, for wrapping
Directions
Peel bananas, cut diagonally to a thickness about 1cm and set aside.
Dilute mung bean flour with part of the coconut milk and set aside.
Boil remaining coconut milk with sugar, salt and vanilla.
Add mung bean flour mixture and keep stirring until the dough is thick and done.
Take a sheet of banana leaf cut into the desired size, place 1 tsp dough on it, add 1 slice of banana and top with another 1 tbsp dough.
Fold both sides of the leaf to cover the dough, then tuck in both ends so that the banana cake has a size of about 4x7cm.
Leave the dough to cool and set.
Notes: Banana leaves can be substituted with clear plastic sheets or aluminium foil.
from The Best of Indonesian Desserts, by Yasa Boga (Times Edition)
Kueh Ko Sui
(another popular recipe from the kitchen
of Chia Poh Geok)
Ingredients
1. Tapioca powder 10 oz
2. Rice powder 10 oz (wet)
3. Sugar 8 oz
4. Gula Melaka 16 0z
5. Lye water (alkaline) 2 teaspoonful
6. Water 20 oz and 16 oz
7. Pandan leaves 3 to 4 blades
8. Coconut shreds 200 grams
Directions
Step ONE
Mix and boil the Water(20 oz), Sugar, Gula Melaka and Pandan
leaves until they melt.
Step TWO
Sieve the mixture when cool.
Step THREE
Mix the Tapioca powder and Rice powder with Water(16 oz) and
add in the mixture in Step ONE, before finally adding in Lye water
and stiring thoroughly.
Step FOUR
Pour the final mixture into moulds and steam for 15 min.
Step FIVE
Allow mixture to cool and solidify. Remove the kueh from the mould
and add Coconut shreds to serve.
Huat Kueh (Fatt Koh)
Ingredients
200g muscovado or dark brown sugar
400ml water
300g Hong Kong flour (low gluten flour used in Chinese pastries, substitute with cake flour if unavailable)
60g rice flour
4 tsp double acting baking powder
Directions
Bring the 400ml water to a boil and add sugar. Stir until the sugar has dissolve. Leave the sugar solution to cool.
Arrange Chinese tea cups or a 12 bun ½ cup muffin tin in a wok. Add water to the wok and bring it to a boil. At the same time the tea cups will be heated up by the steam.
Sieve the Hong Kong flour, rice flour and baking powder in a mixing bowl. Slowly add the sugar solution into the flour, using a whisk to mix. Alternatively, if you are lazy like I am, use a standmixer. Make sure that there are no lumps in the batter.
Make sure water in the wok is at a roaring boil. Pour the batter into the hot tea cups to at least 80% full. If using muffin tin, place cupcake liners in the tin before pouring the batter. Steam for about 20 minutes or until a toothpick comes out clean from the cake. Do not open the lid for the first 10 minutes however or the cake may go flat.
Don't mean to toot my own horn but these home made huat kueh are the best I have ever tasted. They are fluffy, moist and have that intense flavour of muscovado sugar which I love.
Toddy Huat Kueh
Recipe by Amy Beh
Ingredients
600g grated coconut
300g rice flour
20g green bean flour (lek tau hoon)
225ml fresh coconut juice
375g castor sugar
225ml toddy
A few drops pink colouring
Directions
Squeeze out thick coconut milk from the grated coconut without adding water. Set the milk aside.
Combine rice and green bean flour in a mixing bowl. Add fresh coconut juice gradually and mix into a smooth batter. Set aside the batter to leaven for 30 minutes.
Add sugar and toddy to the rice flour batter. Put aside, covered with a damp tea towel for 3½–4 hours to leaven again.
Add thick coconut milk to the leavened batter and set aside for another two hours.
Add colouring to the batter and stir well to mix. Pour the batter into a tray. Steam over rapidly boiling water for 15–20 minutes. Remove and leave aside to cool before cutting.
Coconut Cendol Kueh
Recipe by Amy Beh
Ingredients
(A) Cendol Layer:
750 ml general santan
160g sugar
1 1/4 tbsp agar-agar powder
1/2 tsp salt
(B):150 ml pati santan
(C):100g cendol, drain well in a colander
(D) Gula Melaka Layer:
100 ml water
75g gula melaka, chopped finely
2 1/2 tbsp sugar
2 pandan leaves, knotted
(E):200ml general santan
1 tbsp agar-agar powder
Directions
Mix (A) together and bring to a boil. Lower heat and add in (B). Allow to simmer slowly. When bubbles appear turn off the fire. Leave to cool slightly. Add in (C) and stir well.
Pour into a tray and use a spatula to stir well to allow cendol to be evenly distributed. Leave to set.
To make the gula melaka layer, bring ingredients(D) to a boil to dissolve the sugars. Strain off impurities.
Mix (E) into the gula melaka syrup mixture. Bring to a boil. Turn off the heat and add in santan. Cool slightly, then pour over cendol layer. Leave to set then chill well in the refrigerator.
Cut into squares and serve.
Kueh Lapis
Ingredients
570cc or 30 egg yolks
525-600 g butter, whipped or melted
100 g flour, sifted
300 g granulated sugar
3 Tbs. sweetened condensed milk
1 Tbs. special layer cake extract or Ground Allspice
15 g powdered milk
1/2 tps. powdered vanilla extract
Directions
Place the egg yolks, granulated sugar and vanilla into mixing bowl. Beat to very high soft peak. Stir in the layer cake extract, flour, powdered milk, condensed milk and butter.
The batter should be very thick. Place wax paper at the bottom of a 8x8 inch buttered baking pan. Spread butter on top of the wax paper as well. Pour 3-4 Tbs. of batter into the wax covered pan and bake in a preheated 350°F oven (gas oven is better than electric oven) for 5 minutes.
Remove from oven and press the cake evenly. Pour another 3-4 Tbs. of batter and bake it again for five minutes. Keep doing this step until the batter is finished.
Cool for a while when you have finished. Whilst the cake is still warm place absorbent paper towel on top and underneath, weight slightly and allow excess butter to flow through the cake and into the towel.
Serve when cool.
Kueh Baulu
Ingredients
3 egg yolk, fresh
4 egg white, fresh
100 g : sugar
0.5 tsp : essence, vanilla
100 g : flour, wheat
1 tbsp : flour, tapioca
0
.25 tsp : baking powder
Directions
Sieve together wheat and tapioca flour and baking powder. Beat the eggs and sugar till stiff. Add in vanilla essence. Fold in 20grms of sifted flour with 100ml of egg batter. Slightly grease and heat the special mould in a pre-heated oven of 250C. Spoon the well-folded batter to fill about 3/4 level of each compartment. Bake for about 5 minutes. Repeat with the balance of the batter until all used up. When cool, store in an airtight container.
To cook rice cake
* Mix two types of flour with water
* Add salt and 1 tsp of oil, beat well
* Stir mixture over low heat till it thickens, keep stiring to prevent lumps
* Arrange steel moulds in a bamboo steamer over boiling water and steam empty moulds for 5 mins
* Pour mixture into moulds and steam for 10-15 mins or till well cooked
* Remove from bamboo steamer and leave to cool for 10mins before serving.
Note: test the constituency of the rice cake mixture first by steaming 1-2 moulds. If rice cake is too hard, add more water to mixture. If rice cake is too soft, add more rice flour.
To cook the radish
* Toast the sesame seeds till golden brown
* Dice the lard, wash and drain
* Fry lard, garlic and remaining oil in a saucepan until brown
* Discard garlic and lard
* Add radish to remaining oil, cook over low heat for 30mins, stirring occasionally to prevent burning
* Add sesame seeds, stir well. Add pepper, soy sauce to taste
To serve
* Remove rice cakes from moulds after 10 mins of cooling
* Place a spoonful of cooked radish onto each rice cake
* Serve with chilli sauce.
Soon Kueh
Ingredients
200g dried shrimps, soaked
50g dried mushrooms, soaked and sliced
200g chicken or port fillet, sliced into strips
500g chives, chopped
2 tsp minced garlic
Salt and pepper to taste
Dough
900ml water
1/4 tsp salt
500g rice flour
100ml oil
250g tapioca flour
Directions
Cook the filling and set aside.
Boil the water in a pot and then stir in the salt, rice flour and oil. Mix thoroughly till the mixture thickens.
Allow to cool before removing from t he pot. Knead into a dough with tapioca flour. Divide into the same number of portions as the filling. Shape into a ball
To make the soon kueh, wrap 1 ball of filling with the dough. Press the edges together to seal then twist patterns along the edges.
Steam on a greased tray lined with banana leaf for 12 minutes.
Remove and brush with oil.
Kueh Ambon
Ingredients
15g instant yeast
110ml warm water
80g plain four
1 tsp sugar
pandan leaves
350 coconut milk
30g butter
250g sugar
120g tapioca flour
6 eggs
A pinch of salt
Directions
Mix yeast, warm water, 1 tsp of sugar and plain flour in a bowl. Stir till batter is smooth.
Cover and leave in a warm place for an hour.
Cook pandan leaves, coconut milk and salt over low heat.
Stir in butter and leave it to cool.
Pour in the batter and sugar.
Beat briefly.
Add in tapioca flour and eggs.
Beat at low speed for a while and add in coconut milk mixture.
Pour into a lined tray and leave to prove for 2 1/2 hours.
Bake in a preheat oven at 170 degrees for 15 minutes and then lower to 150 degrees and bake till cooked.
Onde Onde
Ingredients
1 cylindrical piece of Gula Melaka
1/2 grated fresh coconut (desiccated will do, too)
pinch of salt
180g sweet potatoes
240g glutinous rice flour
1 TBSP pandan juice (by pounding 4 leaves)
*Optional*: a few drops of green pandan colouring
165ml water (more, if needed)
Directions
1. Cut Gula Melaka into small pieces, or grate (it will melt easier).
2. Mix grated coconut with pinch of salt and steam for 5 minutes. Put aside.
3. Steam the sweet potatoes until soft. While *hot*, peel and mash with a wooden spoon in a large bowl.
4. Add glutinous rice flour, pandan juice, (colouring), and pinch of salt. Knead together. Add water a little at a time, kneading well until the dough is smooth.
5. Divide dough into equal portions of about 1tsp each. Roll each into a ball. Flatten each ball lightly, and put a bit of Gula Melaka inside. Close up the edges and shape into a ball.
6. Drop a few balls at a time into boiling water. When they float, lift out and roll in the grated coconut.
Ban Jian Kway Hokkien Peanut pancake
This is a economical breakfast favourite seldom made at home these days.
I have friends who ate this so often that they grew tired of it!
Ingredients
225g self raising flour
1 egg
some sugar
pinch of salt
2 tablespoon butter
350ml water(I like it with milk, i'm sure the hawker didn't use it)
Filling:
freshly ground roasted peanuts without skin.
(just roast the peanuts in a wok, stir constantly without oil)
sugar
sesame (optional) - wash and dry roast sesame in wok till fragrant,
lightly crushed to release the fragrance.
Directions
beat egg, add butter, sugar, salt and water/milk.
Add flour and mix to form a smooth batter.
leave for several hours.
Heat non stick pan, oiled lightly with butter if necessary, pour batter onto the pan,
cover and cook till done(a nice brown underneath) on slow/medium heat.
Remove from pan, throw some peanut/sesame and sugar over, fold into half,
cut and serve immediately.
Bubur Cha-Cha
(This recipe is adapted from The Star’s Nyonya Flavours cookbook.)
Ingredients
300g yam, diced
300g sweet potato, diced
80g black-eyed beans, soaked in hot water for 2 hours
100g sago pearls
100g tapioca starch
boiling water
3 cups thick coconut milk
100g sugar, or to taste
3 pandan leaves, knotted
Directions
Steam yam and sweet potato separately until soft (about 20 minutes) and set aside.
Remove the beans from the water it had been soaking in and cook in boiling water until soft. Remove and set aside.
Cook sago pearls in a pot of boiling until they become translucent (about one half hour). Remove and set aside.
Using a spatula, add boiling water to the tapioca starch in a mixing bowl, bit by bit until it becomes doughy. Mix well. When it can be handled with bare hands, roll into 1cm thickness and cut into strips. Cook in boiling water until they become translucent (about one half hour). Remove and soak in iced water until needed.
Put coconut milk, sugar and knotted pandan leaves into a pot and bring to a gentle boil, stirring continuously. Add yam, sweet potato, black-eyed beans, tapioca jelly and sago pearls and mix well. Serve hot or cold.
Ketupat (Compressed Rice Cakes)
These firm rice cakes are usually cooked in individual baskets of woven coconut leaves so that the rice swells until it fills the basket and becomes firmly compressed. Here is a simple and more practical way of producing similar results in Western kitchens.
Serves 6
Ingredients
500 g Short or medium grain rice
4 cups Water
Banana leaf or aluminium foil
Directions
Bring the water and rice to the boil.
Cover tightly with lid.
Turn heat very low and cook for 35-40 minutes until all water is absorbed.
Stir vigorously with a wooden spoon.
Then press rice into a cake tin or pie plate to a depth of about 2.5 cm (1 inch).
Use a piece of washed and greased banana leaf or greased aluminum foil to cover the surface of the rice and put another plate on top.
Press down very firmly the plate.
Put a weight on top and leave at room temperature for a few s, until very firm.
Remove weight, plate and banana leaf and use a wet knife to cut rice into 5 cm squares.
Serve with spicy peanut sauce.
You can also donate to help us to continue to provide our services Thanks for your support.
Clicking on these ads helps provide funds and scholarships to poor students at Pongyang Elementary School in Chiang Mai, Thailand. The children there thank you for your support. And so does AsiaRecipe.com...
We know banners can be annoying at times, but we hope you will appreciate the good your support does. Thanks for your patience.
