Seri Muka

Once I start, I can't stop! It all started when my other half suggests to bring a dessert to a host who were planning on making nasi lemak.

 First time doing it and it was a hit. The flavours were there. Only needed to tweak the steaming process as it didn't come out flat after trying for three times. MOH thinks it's to do with the coconut cream brand used. Which can be true.

 I relied on this recipe when making it and substitute the Pandan leaves to a paste which I had cleverly add to reach the right colour.

Flavour tastes amazing regardless!

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Purple Ang Ku Kuih

Heh, not orange for a change. The colour is base on the colour of sweet potato and purple ones are abundant. And the inside isn't yellow but maroon on the inside instead as we used red bean paste.

Thanks to my wonderful sis, we manage to get this done quick and so well that we are so happy with the results!! Hehe, one of my flatmates was teasing that we were both doing a 'masak-masak' session which meant 'cook-cook' and it's related to the little girls playing with doll houses.

So helpful to have someone, specially when it comes to taking photos :).

Makes about 16 Kuehs

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'Naked' Pulut Inti

aka glutinous rice packet. One of our home's authentic Nonya kuih :). Something worth trying out as it's a lovely dessert fused mainly with our good ole screwpine leaves, palm sugar and coconut. These 3 makes the basis of our dessert.

Yes, pulut inti is suppose to be wrapped in banana leaves and not only uses glutinous rice, but another rice as well. This how it really looks like:

But I couldn't get banana leaves, nor the blue pea rice...so it's simpler and easier to make at times when needed:

This recipe makes about 16-18, 3.5cm x 3.5cm pieces

Ingredients

• To make the glutinous rice bit, click here for my previous post on 'kuih serimuka' but use 300g of rice instead.
• And to make the dessicated coconut with palm sugar, click here for my previous post on 'kuih dadar'.

Method

1. After making both, place the rice on a place and with a flat spoon, shape it into a square and cut it into 9 pieces.
2. With a teaspoon, make a semi circular shape and slide the batter to the top of the rice.
3. Wrap it with gladwrap.

And if you want to take a step further on the banana leaves, check it out here :)

Now then...I made this much for no audience, if anyone of you aren't away over Easter, send me a text!

Kuih Dadar

Another local kuih from Malaysia that I made for a Steamboat session. It does have a similar trait on it's own in the sense that there is cooking and steaming involved.

I used palm sugar for the first time and gosh the aroma was absolutely stunning when I cooked it with the coconut and pandan leaves. Feel like I was high.

Most of my ingredient portion comes from this handy website from Sugar and Everything Nice as well as there are handy tips too when it comes to the instructions. And as the ladies started to gorged each down (as usual) I had one request to add more salt to the filling (shall add that to the list).

I loved it the moment I took a bite. The outer layer was suprisingly soft, moist and tender. Moreover it didn't taste like a pancake (which I was glad about) and the filling brought back lost memories.

I had another piece straightaway.

Yes, it was sooooo yummyyy....It really has refreshed my memory of my childhood times where of all the dessert snacks that I had, I was always after that brown filling. Now I have the power to make it as much as I want! *evil laugh*

Palm sugar (my new love =P) and Pandan juice that was kept in the freezer.

And guess what? My brain is furiously ticking onto turning this into a cupcake of some sort..the blend of East and West. I am so fortunate to be exposed to 2 different worlds of different food styles! All to come soon...

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Kuih Serimuka

And so I found the perfect way to get rid of the Pandan leaves that was taking up so much space in our little tiny freezer. Well, this event made me took some action if not it'll still be lying in the freezer taking up space. I know there was the alternative to blend them and freeze them in ice cubes as they will last longer but procrastination seems to be my best friend lately. Anyway, there was a gathering happening this weekend and so I decided to attempt to make an Asian sweet dessert done through steaming instead of baking. It did turn out and taste quite good actually. I may have over steamed it to the point that the texture was slightly harder but all good in the end.

The really cool part was that I had to come up with a tool to make my DIY steamer pot aka frying pans and forks haha...here is the link to the original recipe but I had to change the quantities for my cake pan.

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