Kuih Talam 2

This is my improved Kuih Talam. My last Kuih Talam 1 was ruined with quite a bit of condensation during steaming. With the same recipe, Coconut milk is used instead of coconut cream, tasted much lighter and smooth.

Kuih Lapis ( 9 layered kuih)

Kuih Serimuka 2 ( Pandan Custard)

I reduced the coconut milk used in the recipe, it turned out good too.  Very tasty, I found myself eating it non-stop, very addictive. If you can't get the fresh coconut, just make sure you use a good premium coconut milk as it does affect the flavour of the end result.  Good recipe.

Kuih Keria ( sweet potato)

Wait, this is not the doughnut that you normally eat.  The texture inside is moist as it is full of sweet potato, outside is sweet and crispy. Quick and easy to make, tasted not bad at all.

Kuih Serimuka 1

A recipe from one of my favourites, Poh's Kitchen.  A quick and easy, no fuss method.  I noticed the recipe uses quite a bit of glutinous rice. Custard powder is used rather than eggs.

Pandan Sago Kuih

Another soft, chewy sago kuih after the Gula Melaka Abok Abok Sago Kuih.
Quick and easy to make.



Ingredients
250g Sago / White tapioca pearls
120g castor sugar
2 or 3 drops of Pandan paste
1 tablespoon Corn flour


Coating ingredients
1/8 teaspoon Salt
80g to 100g dessicated coconut

Mix both ingredients well and get it steamed for 10 minutes. Set aside for later use.

Just mix well the pre-soaked Sago with other ingredients and get it steamed.

Slice them into square cubes and coat them with dessicated coconut

Method

Pre-soak the Sago for one hour, rinse well in running tap water. Drain well.

In a bowl, mix well all ingredients ( hand mixing is good).

Pour mixture into a greased cake tin, and steam for 30 minutes.

Transfer to cool on rack completely. Slice and coat each kuih with dessicated coconut.

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Abok Abok Sago Kuih ( Gula Melaka)

                Soft and chewy texture, with beautiful aroma of gula melaka in every bite you get.

Bibingka

Binbingka is a type of glutinous rice cake from the Phillippines, traditionally eaten during the Christmas season.  It comes with beautiful flavour of coconut and glutinous rice,  inside is chewy while the outside is crusty. If you like mochi, you will sure like this. Just be sure that you use a premium coconut cream.

Pumpkin Kuih Kosui ( Malaysian Nyonya)

    I did not use the right sort of tiny chinese tea cups for this recipe.
    But as long as it tastes good, I am happy :)

Cekodok Pisang ( Deep Fried Banana Balls)

    My favourite Malay kuih..

Orange Sweet Potato Ondeh Ondeh ( Malaysian kuih)

Earlier on, I made purple sweet potato ondeh ondeh, it was too good so I made another different batch using the same recipe.

Pandan Kuih Bakar (Malay Kuih)

Kuih Bakar is a Malay cake, the texture is quite similar to custard but less sweet.  Pandan (screwpine juice) aroma is really beautiful!

Kuih Talam 1

The next time when I make this again, I would wrap the cake tin with aluminian foil to avoid the water condensation on the white layer which had happened here.  Anyway, it was delicious, definitely a good recipe.

Purple sweet potato ondeh ondeh ( Malaysian kuih)

These are really good, you just keep eating it non stop..

Tapioca Pandan Coconut layered cake ( Malaysian Kuih)

     This is a very good recipe,  easy to follow, tasted really good.  Everyone at home loves it and finished it in no time!