About Me

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I was born and brought up in Kota Bahru,Kel,Malaysia From a very young age I was very interested in cooking. My sisters were all married by the time I was ten it fell on me to help my mother to do the household chores. Slowly I started cooking. After doing our household chores I go and help our neighbour Mok Wan who happened to be a kuih seller, helping her with the task of grinding rice, beating eggs, peeling onions and packing the kuihs usually fell on me for just 20 cents. Mok Wan was very good in making all those traditional Kelantanese kuih whicn are known for their variety and distinct taste. It was she who give me the best lessons in Malay culinary arts. It have been years since she passed away but her art of making kuih is still with me. It was my mother who gave me the lessons in Indian culinary arts, I helped her cook, learning all the time without realising it. Every time when I cook for my friends, the first thing they ask me is "Did you learn cooking?" Far from protesting vehemently that I was self-taught, I must admit I that I gained my knowledge of cooking partly from my family, partly from helping people who are masters of their arts and partly from cookery books.

About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Monday, April 1, 2013

KUIH LAPIS JAGUNG


KUIH LAPIS JAGUNG


(A)
4 cups coconut milk

250 gm flour

20 gm rice flour

20 gm custard flour

200 gm sugar,or to your taste

Salt

(B)

1/2 cup water

1/2 cup cream corn,blend in the water until fine.

Yellow food colouring

(C)

1/2 water

Green food colouring

1 8cm tin,lightly grease

1. Mix together A and make sure there is no lumps. Strain,divide the batter into 2.

2. In one portion add in the blend cream corn and yellow colouring.

3. In the other portion add in 1/2 cup of water and green colouring.

4. Place the tin in a steamer and steam for 5 mins.  Pour 1 cup of the green coloured batter into the tin and steam for 6-7 mints over rapidly boiling water.

5. When set carefully pour in 1 cup of the yellow batter and steam for another 6-7 mins. Repeat the procedure,alternating between a coloured layer until all the batter is used up. Cool for at least 5-6 hours before slicing into pieces.

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