Kuih Bingka Ambon

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This, which I finally baked today after promised Zann long long time ago that I will bake for her. 

recipe source

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Kueh Talam Ubi Kayu

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I seldom make kueh. So this is only my 3rd try in my life to make kueh by using tapioca and  palm sugar. I didn’t chill long enough before I sliced. So it turned out sticky. Overall, still okay though.

 

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Recipe adapted from Malaysian Kuehs and Snacks 

Kueh Lapis 蓝蓝的九层糕

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Blue Pea Flowers again…This time I used the flowers to make Kueh Lapis. It’s fun, making it layer by layer. Ok…I love kuehs….I love to make kuehs.

This is the only kueh which Zann eats. I can’t think of what else to make which she will eat.  So I asked her before making this. She said Ok. Oh well, I need my girl’s approval to proceed making kueh… 😀

 

Recipe (adapted from Kitchen Tigress)

4 pandan leaves (cut 10cm)
100g  sugar
1/3tsp salt
400ml coconut milk
200g tapioca starch
50 blue pea flowers, mix with 3tbsp water (boiled)
parchment paper, according to the cake tin used

Steps followed closely to Kitchen Tigress.

Note : I reduced the sugar (cos that’s all I had in my pantry when I did this. But then the taste is ok.

 

Kuih Talam Ubi (Tri-colours tapioca steamed cake) 三色木薯糕

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It’s so difficult to find tapioca at my neighbourhood unless I really have to go wet market. Last weekend, Hub saw a few tapioca at the market and quickly bought three big ones for me. Because he wanted me to make his fav steamed tapioca cake with coconut milk. But I changed my mind. I decided to make Kuih instead. 

This is my first kuih attempt. Making these tri natural colours tapioca cake is tedious, with lots of work to prepare, but it’s so worth it. At least a learning  experience for me. 

 

Recipe (tweaked and adapted from Nasi Lemak Lover)

I use an 8′ inch round cake tin

Tapioca layer

350g tapioca, grated
200g coconut milk
3og sugar
2tbsp plain flour
1/2 tsp salt

Combine all the ingredients and spread the paste into the cake tin. steam over high heat for 10mins.

 

Sweet Potato layer

140g purple sweet potato (steamed and mashed)
1tbsp corn flour
75g tapioca flour
50g sugar
70g coconut milk
100g water

Combine all the ingredients and pour into the cake tin after the tapioca layer is done. Steam for 15mins.

 

Pandan layer

3tbsp plain flour
2tbsp corn flour
1tbsp tapioca flour
2 eggs
60g sugar
125g pandan juice (blended using  1o pandan leaves)
180g coconut milk

Combine and stir all the ingredients. Strain the mixture into a bowl. Place the bowl over a simmering water to cook. Stirring continuously  until thickens. Remove from heat and pour into the cake tin after sweet potato is done. Steam further for 20mins. Cool and chill before cut.

 

Note: I reduced the sugar from the original recipe, and I still find the kuih sweet. I replaced rice flour with corn flour.