Pandan and Coconut Kuih
These kuih are so beautiful...because they are green. I noticed that I love making "green" food (Probably because green is my favourite colour!). I have to admit that even though the fresh pandan leaves do lack the fragrance, but they do produce rather nice colour for these kuih. The green looks natural unlike those artificial food dyes.
This is a slightly different recipe from the pandan flavour kuih I made yesterday. These are proper "Nyonya Kuih" I think! (With some twists) The Recipe is adapted from Andrew Kow's recipe book, "Nyoya Kuih Passions" - "Colourful cake".
Ingredients: (make 8 cup-size kuih)
First, cut the fresh pandan leaves into smaller pieces. In a blender, put the pandan leaves and add all of the coconut milk from the tin. Blend both ingredients until the leaves are finely liquidised. The mixture should be a lovely green creamy consistency.
Strain the mixture through a sift and discard the blended pandan leaves. Measure 500ml of the pandan coconut cream. Put the cream in a pan and cook under low heat until warm. Remove it from the heat.
Mix all dry ingredients in a big mixing bowl and pour the coconut milk iand stir until a smooth batter consistency.
Grease the ramekin cups with some oil. Pour the same amount of the batter to each cup, and steam for 10-15 minutes until they are cooked. Remove from heat and let it cool completely in the ramekin cups.
To Remove the kuih from the ramekin cups, run a knife around the edge of the kuih and gently "dig" out the kuih.
For the garish, mix around 2 tbsp fresh coconut (or substitute it with desiccated coconut) with 1/2 tsp salt and steam it from 10 minutes, then garnish it on top of the kuih. These soft and smooth textured kuih are best serve at room temperature.
This is a slightly different recipe from the pandan flavour kuih I made yesterday. These are proper "Nyonya Kuih" I think! (With some twists) The Recipe is adapted from Andrew Kow's recipe book, "Nyoya Kuih Passions" - "Colourful cake".
Ingredients: (make 8 cup-size kuih)
- 70g rice flour
- 150g tapioca flour
- 160 unrefined cane sugar
- 500ml coconut milk (Blend with a bunch of fresh pandan leaves)
- 1/2 tsp salt
- 1/2 tsp vanilla essence
First, cut the fresh pandan leaves into smaller pieces. In a blender, put the pandan leaves and add all of the coconut milk from the tin. Blend both ingredients until the leaves are finely liquidised. The mixture should be a lovely green creamy consistency.
Strain the mixture through a sift and discard the blended pandan leaves. Measure 500ml of the pandan coconut cream. Put the cream in a pan and cook under low heat until warm. Remove it from the heat.
Mix all dry ingredients in a big mixing bowl and pour the coconut milk iand stir until a smooth batter consistency.
Grease the ramekin cups with some oil. Pour the same amount of the batter to each cup, and steam for 10-15 minutes until they are cooked. Remove from heat and let it cool completely in the ramekin cups.
To Remove the kuih from the ramekin cups, run a knife around the edge of the kuih and gently "dig" out the kuih.
For the garish, mix around 2 tbsp fresh coconut (or substitute it with desiccated coconut) with 1/2 tsp salt and steam it from 10 minutes, then garnish it on top of the kuih. These soft and smooth textured kuih are best serve at room temperature.
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