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This was bookmarked when Irene's posted it which was outset of the yr , wanted to campaign cos of her raving too also , seeing the kokosnoot coating although I am non fancy of kueh but that actually attract me.
Finally cannot delay anymore equally the imperial sweetness tater that I bought , going to grow roots liao hahaha...
As park , ever missed out roughly info. I didn't read the recipe thoroughly thence missed out the pace of letting the kueh to cool for 2-3 hours earlier slice. So I was rushing hoping to larn the kueh to hold upward develop for photograph shooting earlier Sun laid but failed to produce so. Thus pls pardon for the dim photos , the actual color of the kueh are dainty purple color , similar what shown inward Irene's blog.
Recipe adapted from 最爱的... too Anncoo Journal
Coconut
This was bookmarked when Irene's posted it which was outset of the yr , wanted to campaign cos of her raving too also , seeing the kokosnoot coating although I am non fancy of kueh but that actually attract me.
As park , ever missed out roughly info. I didn't read the recipe thoroughly thence missed out the pace of letting the kueh to cool for 2-3 hours earlier slice. So I was rushing hoping to larn the kueh to hold upward develop for photograph shooting earlier Sun laid but failed to produce so. Thus pls pardon for the dim photos , the actual color of the kueh are dainty purple color , similar what shown inward Irene's blog.
Recipe adapted from 最爱的... too Anncoo Journal
Ingredients:
300g imperial sweetness tater , steamed (the weight is after removed the skin)
160g sugar
100ml water
150g tapioca starch/flour , sifted (I forgot lol)
250ml thick kokosnoot milk
a pinch of salt
125g grated kokosnoot flesh , white business office only
a pinch of salt
100ml water
150g tapioca starch/flour , sifted (I forgot lol)
250ml thick kokosnoot milk
a pinch of salt
125g grated kokosnoot flesh , white business office only
a pinch of salt
Method:
1. In a pocket-size saucepan , develop saccharide , H2O too ii pandan leaves until saccharide dissolves. Discard the pandan leaves , laid aside for afterward use.
2. Break the steamed sweetness tater into pocket-size pieces too blend it alongside the saccharide syrup until fine.
3. Mix the sweetness tater puree alongside sifted tapioca flour , kokosnoot milk too salt.
4. Pour batter into a 8” foursquare greased pan too steam over boiling H2O for 30-35 minutes.
5. Remove from the steamer too exit to cool for 2-3 hours earlier slicing into pieces. (as I am running out of fourth dimension , I permit the kueh cooled for 1 hr so set inward refrigerator to chill for near xxx mins)
6. Steam grated white kokosnoot alongside pinch of tabular array salt for v minutes.
7. Slice the kueh into squares / cubes too toss inward the kokosnoot too serve immediately.
Verdict?
These kueh are soft too tender , genuinely delicious , actually is a gem! When I tasted kueh without grated kokosnoot already tasted practiced , alongside the grated kokosnoot fifty-fifty improve , although beloved immature adult woman prefer without kokosnoot coating. The sweetness for me is merely dainty but beloved married adult man thinks that non sweetness at all , he said is a salubrious kueh lol. My helper fifty-fifty worst , said she wanna coat alongside a lot of saccharide lol. So those who convey sweetness molar , y'all may involve to growth the saccharide amount. Those who tasted all given thumbs upward too fifty-fifty got recipe from me. This is roughly other keeper for kueh.
organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY