BINGKA LABU

 

BINGKA LABU

3 cups cooked and mash pumpkin, remove the skin and the seeds and cut into small pieces and steam till soft  let it cool.

3 cups plain flour.

5 small eggs.

41/2 cup coconut milk

½ cup evaporated milk

11/2 cup sugar, add more if you like it very sweet.

4 ½ tbsp ghee

1 tsp salt

White and black sesame seeds

20cm square tin line with aluminum fold and grease with oil

1.Blend the flour,eggs,sugar,salt and ghee till there is no lumps.

2. Then pour into the mash pumpkin and stir well. Mix well and pour into the prepared tin.

3.Bake in a preheated oven 180c for 1 hour.  This depends on the oven use.  Take out and let it cool before cutting.

 

 

KUIH LAPIS

KUIH LAPIS

2 cups rice flour

½ cup plain flour

½ cup cornflour

1 cup sugar

4 cups coconut milk

¼ tsp salt

Food coloring of your choices

7x7 inch square tin greased

1.    In a mixing bowl, combine the 3 flours and sugar together. Add the coconut milk and water and stir well to make a batter free from lumps. Strain batter and divide the mixture into 2 equal parts. keep one part white and tint the other a light pink by adding just a drop or two of red colorings.

2.    Keep one part white and tint the other part in any color you like. Heat the cake tin in a steamer. Pour 1 cup of the pink batter to cover the base of the tin completely. Steam until set about 8-10 minutes.

3.    Pour on the next layer of white batter and steam until set. Continue adding on the layers in alternate colors. Remembering to stir the batter every time before pouring out as rice flour has a tendency to settle. Always use separate spoons for stirring the different colored batters to prevent the colors from running into each other.

4.    When you have enough batter for just one more layer, add a few extra drops of red colorings to this and pour it over the steamed layers, creating a bright red top. Steam as usual.

5.    When cooked, allow cake to cool completely before cutting into pieces.

NOTE: This recipe is from the internet.

 

KUIH KERIA

KUIH KERIA

600 gm sweet potatoes, I use orange colour potatoes

1 cup flour

1 cup grated coconut

1 tbsp baking powder

Salt to taste

Oli for deep frying

1.    Boil the sweet potatoes till soft. Remove from the water and let it cool. Then remove the skin.

2.    Put the potatoes in big bowl and mash till fine then add in the grated coconut. Sift flour and the baking powder together and add to the mashed sweet potatoes, kneading lightly until smooth.

3.    Divide the dough into 24 portions. Take one portion and shape into small doughnuts. And arrange them in a tray.

4.    Heat the oil over medium heat. Keeping the heat on low, fry the kuih keria until light brown and cooked. Remove from the heat and let it cool.

Sugar sirup:

100 gm sugar

5 tbsp water

1.    In a pan add in the sugar and water. Bring to a boil.

2.    Let it cook then when it is bubbly add in the kuih keria and stir to mix when they are coated thoroughly remove from the heat but do not stop stirring. Once the sugar dried up it is ready to eat.