Kuih Koci

I love kueh Koci that has Lots of coconut filling and very thin skin and lots of santan!

This recipe makes about 15 balls.

First make the coconut filling. 

1 block of gula Melaka

2 tablespoon brown sugar 

1 pandan leaf

1/2 cup water

A pinch of salt

1 cup shredded coconut

1 tablespoon flour

Boil all of the ingredients except for the coconut. You can add more sugar if you like sweeter fillings. Once the sugar is all melted, add the coconut and stir for a while. Add flour and continue stirring.

Set aside to cool.

For the skin, mix all the ingredients into a soft dough. Add the water bit by bit

1/2 cup glutinous rice flour

1/2 cup black glutinous flour

1/2-3/4 cup water

1/4 tsp salt

In another bowl, mix 1 small packet of Kara santan with a pinch of salt. Prepare 15 pieces of banana leaves around 15cm x10cm. Wilt it over the stove .

Press down a round ball and fill with coconut filling. Close it up.

Pour coconut cream over it. Fold and steam for 20 minutes. Enjoy with extra lashings of santan 

Jeneket (Jenny Cake)

Made these the last two day and after a bit of trial and error managed to get it right. 

Original recipe from Aini Salim but my first attempt ended like jemput-jemput! Still sedap although no shape at all! Ha ha 

This portion is enough for the 4 of us - around 16 pieces.

Mix the dry ingredients in a bowl

125g flour  + additional flour if the dough is still sticky

1/8 tsp baking powder

1/8 tsp bicarbonate soda 

In a measuring jug, stir the following ingredients-

30g sugar

30ml milk (or santan)

30ml hot water

1/8tsp salt

1/4 tsp vanilla extract

1 tablespoon butter

Knead all the ingredients until it comes together and add more flour as required. Just soft enough to be rolled.

Leave it to proof for 12 hours or overnight.

Roll onto floured surface and cut into diamond shapes. Deep fry in hot oil.

Another friend of mine, Ernie, told me her mom used to make hers unsweetened  and dip in vinegared chili for breakfast! So I assume it's the same recipe minus the sugar.

So that's the next thing I wanna try!

Bubur Som Som (Bonemarrow Porridge)

The Bonemarrow porridge sounds awful doesn't it? 

Anyway, my grandma used to make me these when I was little with a light pandan  syrup instead of the Gula Melaka version.

All you do is add all the ingredients in a pot and stir until bubbly and shiny. 

50g rice flour 

50g corn flour

850ml of santan (I mixed 200ml of coconut cream with water)

1/2 tsp salt

2 stalks of pandan

Once it's thickened spread the mixture into a tray and chill.

Make the syrup and chill as well.

1/2 cup sugar

500ml water

3 pandan leaves (blended with 50ml water into a paste and strain)

A few drops of pandan paste for extra colouring & flavour

1 pandan leaf 

Simmer the syrup until all the sugar dissolves. Chill until ready to serve.

Kuih Bakar Berlauk (final version)

Was not satisfied with my last attempt so today i amended the recipe and its da bomb! To me anyways.... :-))) I like my kueh soft no matter what others say... lol
Again... this is another one of my famous ´dump´ recipe where i put everything in a blender and thats about it. he he he .. (i hate clean ups!)

200ml santan (1 box Kara or any coconut milk / cream)
150ml water (which i poured into the Kara box so that i do not waste even a tiny bit of santan)
100g flour
1 tsp salt (or according to taste)
2 eggs
yellow food colouring (optional - i didn´t use any today)

1 shallot chopped
150g minced beef
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp curry powder
black pepper / salt

chopped chinese parsley, fried shallot and sliced chilli for topping

sautee the onion and then the beef and season accordingly. Pour the batter into greased mould, spoon some meat in and sprinkle the topping and bake in 200 degrees oven for 20 min.