Pulut Kuning & Rendang Daging

So it was Han's birthday and I decided

I should make him a traditional Malay cake instead of the usual dessert. 

For the Pulut. 

500g glutinous rice

Water to soak

1 piece Asam keping (optional)

1 inch tumeric blended with water

Soak Pulut about an hour (or longer if you have the time) in water and blended tumeric. Drain and steam for 20 minutes with pandan leaf .

Prepare the coconut milk to mix with the steamed Pulut.

1 cup coconut milk (santan Kara 200ml + water)

1.5 teaspoon salt 

1 tablespoon sugar

1 teaspoon tumeric powder 

Mix the above on a fairly large bowl and add the steamed Pulut. Once throughly mixed, steam again for 20 minutes 

For the rendang i realized its not the usual style of rendang.. My granny told me it's more like a thick curry of sorts .

700g of sliced beef 

Anyway just blend the following ingredients.

3 onions

3 Garlic

1 cili padi

4 stalks red chilli (because the kids can't take too much spice but do add more of you'd like)

1 cube belacan (2cm)

1 inch lengkuas

1 inch ginger 

1 inch kunyit or fresh tumeric

2 stalks serai

3 cloves

2 Star anise 

1 cinnamon stick 

1 teaspoon coriander seeds

1 teaspoon cumin 

Blend everything and mix half of the rempah with the sliced beef. Marinate for 30 Minutes.

1 stalk lemongrass 

2 lime leaves 

3 tablespoon curry powder

2-3 tablespoons brown sugar or gula Melaka

1/2 Ikan Bilis cube

Water

Sauté the balance rempah and once fragrant, add in the beef and all the above ingredients and wait for the mixture to boil.

1.5 tablespoon kerisik

Coconut milk  (200ml)

1 Asam keping 

Salt

Add the above item and simmer until  the gravy has thickened. Season to taste accordingly. 

Roti Canai

After many many years of procrastinating finally i decided to try The most dreaded recipe ever .. Roti Canai .. I hate to fail.. Not because I cannot accept failure but because I don't like to waste ingredients! Ha ha 

Just mix all the ingredients in a mixer with the dough hook and knead for about 10min. Cover & rest the dough for 1 hour and portion into small balls

500g flour 

250ml iced water

1 tablespoon sugar

1 tablespoon powdered milk

1 egg 

1/2 tablespoon Horlicks

1/2 tablespoon salt

1 tablespoon margarine / butter

I managed to get about 12 balls 

Slather lots of butter or margarine over each ball , cover and rest for 4 hours minimum. 6 to 8 hours is the most ideal.

Now time to stretch the dough. I tried the flip style but my wrist got twisted so I figured just be conservative and stretch and pull on my marble slap with lots of oil

After stretching you can fill it up with egg or fold it up plain. 

Fry until golden .. Serve with dhal & Sambal 

Dorayaki

Who love these Japanese treat?? Weird enough Indonesians DO NOT have many desserts with red bean paste. Only green beans like bakpiah and Es Kacang Ijo. Looked for dried red beans over in Grandlucky and nothing labelled kacang merah but Kacang Es instead !????!

So made the paste by soaking the beans overnight and slow cooking it. Once softened, I popped it in the blender and cook it over slow fire with pandan leaf, and sugar until thickened.

For the Dorayaki batter it's also the lazy method for me. The blender method.

2 eggs

80g sugar

1 tbsp honey 

First blend the eggs and sugar & honey until light and foamy. Then add the rest of the ingredients and blend until smooth.

130g all purpose flour

70ml water 

1/2 tsp bicarbonate soda

Set aside for the batter to rest for 30 minutes. If the batter has thickened after resting add another 1-2 tablespoon of water and blend again. 

Use a non stick pan and use a ladle to get equal size pancakes. The tip

To get a nice even crust is to NOT use any oil while cooking the pancakes. Once brown, flip over and cook the other side.

Let the pancakes cool before adding the filling. And then sandwich them

My favourite filling is red bean mixed with whipped cream. The texture is light and creamy. You can also fill them up with cream cheese, Nutella, chocolate spread. Each batter makes 16 pancakes / 8 Dorayaki.

Kuih Putri Salat / Seri Muka

This is Mr Hubs favourite dessert! And this super easy recipe is a keeper! Because I use a blender to mix it all !

First we soak the glutinous rice for at least an hour. And then just add the rest of the ingredients and steam for about 30 minutes until the rice has fully absorbed all liquid. Transfer onto a greased container (6x6). Level the rice. 

200g glutinous rice

200ml santan (50ml santan cream +150ml of water) 

A pinch of salt

A knot of pandan leaf

1 tablespoon oil

If you prefer a creamier rice base, feel

free to add in more coconut cream 

Top layer

2 eggs

130g sugar

1.5 tablespoon flour

1.5 tablespoon rice flour

A pinch of salt 

1 cup coconut cream

Pandan paste 

Green colouring (optional)

Blend the above and the simmer until just  slightly thickened with a knot of pandan leaf. Remove the leaf and pour the mixture onto the rice. Steam for

30 minutes or until the top is firm.

Cool and chill in the fridge for 2 hours before serving.