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

Sunday, July 24, 2016

KUIH KOLEH BERAS




KUIH KOLEH

250 gm rice,wash dan let it dry. Roast the rice till light brown. Grind into powder. Pour 2 cups water to the grind rice and let it soaked for 2 hours.

250 gm brown sugar,boil with ½ cup of water dan strain.( i use bintang brand brown sugar so I don’t have to boil it.)

5 cup coconut milk,from 2 coconut nuts

½ tsp salt

3 pandan leafs,tied into a knot.

A little roasted rice for topping

 20cm square tin,grease with oil and line the bottom with banana leafs. 

Mix all the ingredients in a pan and cook stirring over a low heat till it becomes very thick and leaves the side of the pan. Pour into the prepared tin and smooth the surface. Sprinkle with the roasted rice and let it cool before cutting it. 








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