Kueh

Well, I basically love all food. I don't really have a special thing that I enjoy the most. But when it comes to desserts, Thai desserts and nonya kuehs are my favourite. Actually, they are basically the same, sweet and coconutty. So I tried my hand at Kueh Ko Swee. Used aunt Nelly's recipe and was pretty stressed at trying to match up to her standard. I think i can't work very well under stress cos i messed it up. As usual, i had problems following instrucitons. It turned out horrible. So i decided to use the coconut ingredients to make another kueh instead. Kueh Dadar. I helped aunt Nelly make these before so i agar agar know what i'm doing. It's quite a lot of work cos you need to make inti, or coconut filling. Well, it turned out great!! Instead of the usual way of making pandan juice by pulverising pandan leaves with water, i used pandan paste from bake king. The fragrance was great!



The recipe said that it'll make 25 kuehs but i only managed 13 small ones. Maybe i'll double the recipe next time.

Okie... going to have a crash course with aunt Nelly to make kueh ko swee. My mom loves it so i wanna make one batch for her before she goes on holiday to Ireland.

Kueh Dadar (Periplus Mini Cookbooks)
Rating: 4/5

Ingredients:
150g plain flour
1/4 teaspoon salt
2 small eggs, beaten
150ml of thin coconut milk(or plain milk)
100ml of pandan juice
(just mix 100ml of water with 1 teaspoon of pandan paste)
65ml of water
1 tablespoon of light vegetable oil
1 1/2 portions of inti (see below)
Oil for greesing pan

Method:
1. Sift flour and salt into a medium-sized mixing bowl. Make a well in the centre and into this, pour in the eggs, coconut milk and pandan juice. Using a wooden spoon or a balloon whisk, gradually incorporate the flour into the liquid, making a smooth batter free of lumps. (If there are lumps, just strain mixture through a sieve)

2. Thin the batter down with the additional 65 ml of water ad stir in the oil. Mix well. Cover the bowl and allow batter to stand for 20-30 mins.

3. Make inti

4. To fry pancakes, heat a small frying pan over medium heat. Brush the pan with a little oil. Ensure the pan is sufficiently hot before frying.

5. Stir the batter. Pour a tablespoon (or ladle) ful of batter into the pan. Allow batter to set but not brown (aunt Nelly's method). Once air bubbles pop up, turn over and cook the other side.



6. Turn pancake out onto a plate. Continue making pancakes and at the same time, place a spoonful of filling in the centre of the pancake.



7. Fold both sides towards the middle and roll the pancake away from you, neatly enclosing the filling. (It would be better if you did it while it's still hot cos it sticks easier)



How to make inti



Ingredients:
100g of gula melaka, roughly chopped
75ml of water
1 pandan leaf, knotted
100g of grated coconut

Makes 1 cup

Method

1. Place gula melaka and water in a pan and cook until sugar dissolves. Simmer for 10 mins until liquid starts to thicken and become syrupy

2. Add the pandan leaf and grated coconut and continue cooking over low heat for 10 to 15 mins until the coconut filling is thick and glossy. Most of the liquid should have evaporated. Cool and use as desired. Keeps well if stored in a covered container in the fridge.