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

Friday, July 10, 2015

TEPUNG PELITA


TEPUNG PELITA


Recipe Source: Fauziah Abd Samad

Bottom layer:

1 cup rice flour (must be very fine flour )

1 tbsp corn flour

1 cup sugar,or to your taste

7 cups pandan juices,about 4-5 pandan leaves cut finely and blend to make the juice.

1/2 tsp green food colouring

Top layer:

3/4 cup rice flour

1/2 tbsp cornflour

7 cups coconut milk ( 4 cups thick coconut milk mix with 3 cups water)

1 tsp salt,or to taste

Note: In case you don't know how to make the banana leaves cups like mine. You can use small glass or dessert cups. Line the bottom with a piece of banana leaves.

1. Prepare pandan juice by cutting pandan leaves into small pieces and blend until fine with water. Using a strainer, squeeze the juice out of the leaves. Mix the juice with water to make 7 cups. Add in some green food coloring.

2. Mix the pandan juice with rice flour, water, and sugar. Cook over low heat while stirring continuously. Cook until it thickens into and cames to boiling stop remove from the heat.

3. Pour bottom mixture into small glass or into small cups which is line with a small piece of banana leaves and let it cool.

4. Combine top layer ingredients in a pot and cook over low heat while stirring continuously. Cook until smooth and thick and when it cames to boiling stop.

5. Pour mixture over the bottom layer. Let it cool and refrigerate to serve chilled.






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