I bought a Indonesian Cookbook that day, and the desserts did look so tempting & irresitable.
Perhaps some kueh kueh like the kueh jagung, ambon kueh, multi-colored layer kueh, kueh dar dar are of the similar ones to the Nonya Kueh. While others are rather interesting... I shall try some of the recipes when I get a chance:))
This Banana & Coconut Kueh I made is one of the recipes.
Banana & Coconut Kueh
I didn't manage to take the picture of the whole kueh as my girlfriend came over to take some of the kueh, plus her baby was sleepy, so I quickly cut some for her. And here are the remaining kueh. :-p
Well, looking at the recipe book, the color of the kueh should be white color....
BUT!!!!
I had overly boiled my coconut milk and it's colour turns out to be like "yam" color... OOPS!!!
And also, the recipe had stated to use a 6" square tin, but because my 6" square tin had a removable bottom, I had to use a 6" round tin instead... But by judging at the portion of the top & bottom layer of this kueh, perhaps a 7" or a 8" tin will make the portion more proportional...
Of course, do pardon me for the different color of the portion of the kueh... :-p
If you do it correctly, the kueh should be white color, like the coconut milk, unlike mine...
Verdict of the kueh from my hubby and my girlfriend, both said it was nice.
(while kueh was tested warm and freshly made on the same day)
Verdict of the kueh from my colleagues, kueh was abit hard, but not too bad.
(while kueh was being refrigerated overnight and tested cold)
Alright, enough of my thoughts... ...
Here, the recipe:
Bottom Layer
400ml thin coconut milk
100g rice flour
1 tbsp tapioca flour or cornstarch
125g sugar
1/4 tsp salt
5-6 ripe bananas, peeled, halved lengthwise, slice in 1cm pieces on the diagonal
Top Layer
200ml thick coconut milk
3 tbsp rice flour
1 teaspoon sugar
1/4 tsp salt
1 drop vanilla essence
Method:
Bottom Layer
1. Bring the thin coconut milk to boil in a saucepan. Remove from heat and set aside to cool for 5 mins. (Do not over heat the coconut milk)
2. Mix the dry ingredients into a mixing bowl. Gradually pour in the hot coconut milk, stirring continously to obtain a smooth mixture.
3. Stir in the sliced bananas into the batter. Pour the mixture into a 7" or 8" square baking pan, lightly greased with vegetable oil.
4. Steam over medium heat for 20mins or until set.
Top Layer:
1. Mix in all ingredients and mix until well combined.
2. Once the bottom layer has been set, pour in the top layer battaer over it. Continue to steam for another 15 mins over medium heat or until the top layer sets.
Cool before cutting into pieces.
I will be submitting this to : Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker
Well, looking at the recipe book, the color of the kueh should be white color....BUT!!!!
I had overly boiled my coconut milk and it's colour turns out to be like "yam" color... OOPS!!!
And also, the recipe had stated to use a 6" square tin, but because my 6" square tin had a removable bottom, I had to use a 6" round tin instead... But by judging at the portion of the top & bottom layer of this kueh, perhaps a 7" or a 8" tin will make the portion more proportional...
Of course, do pardon me for the different color of the portion of the kueh... :-p
If you do it correctly, the kueh should be white color, like the coconut milk, unlike mine...
Verdict of the kueh from my hubby and my girlfriend, both said it was nice.
(while kueh was tested warm and freshly made on the same day)
Verdict of the kueh from my colleagues, kueh was abit hard, but not too bad.
(while kueh was being refrigerated overnight and tested cold)
Alright, enough of my thoughts... ...
Here, the recipe:
Bottom Layer
400ml thin coconut milk
100g rice flour
1 tbsp tapioca flour or cornstarch
125g sugar
1/4 tsp salt
5-6 ripe bananas, peeled, halved lengthwise, slice in 1cm pieces on the diagonal
Top Layer
200ml thick coconut milk
3 tbsp rice flour
1 teaspoon sugar
1/4 tsp salt
1 drop vanilla essence
Method:
Bottom Layer
1. Bring the thin coconut milk to boil in a saucepan. Remove from heat and set aside to cool for 5 mins. (Do not over heat the coconut milk)
2. Mix the dry ingredients into a mixing bowl. Gradually pour in the hot coconut milk, stirring continously to obtain a smooth mixture.
3. Stir in the sliced bananas into the batter. Pour the mixture into a 7" or 8" square baking pan, lightly greased with vegetable oil.
4. Steam over medium heat for 20mins or until set.
Top Layer:
1. Mix in all ingredients and mix until well combined.
2. Once the bottom layer has been set, pour in the top layer battaer over it. Continue to steam for another 15 mins over medium heat or until the top layer sets.
Cool before cutting into pieces.
I will be submitting this to : Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker
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