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

Thursday, March 27, 2014

KUIH TALAM PANDAN



KUIH TALAM PANDAN

Green layer

225 gm rice flour

75 gm green pea flour

250 gm sugar,or to your taste

1/2 tbsp green colouring

10 pandan leaves,sliced finely and blend with some water and sieve the juice and mix with some water to make 1.200 ml pandan water

Coconut milk layer:

900 ml coconut milk

90 gm rice flour

90 gm green pea flour

1 1/4 tsp salt,or to your taste but it must be a bit salty


1 23cm square tin,grease with some oil and line with plastic paper


1. Heat a steamer and bring the water to boil. .Lower the heat

2. Mix all the green layer ingredients together and cook stirring all the time. over a low heat until  it becomes thick. Pour into the tin and level the surface. put into the steamer and  steam until cooked about 1/2 hour.

3. Mix all the coconut layer and cook stirring all the time until it became a bit thick.(don't cook until very thick) Pour over the green layer and steam until it set and cooked. Let the kuih to cool before cutting into pieces.

Note: Before you pour the coconut layer dry the top of the green layer with a towel if there is any water on the top of it.


 
 


 

1 comment:

  1. wow..seems so yum...good job....need to try my version soon...thank you for sharing

    ReplyDelete