We started of as a producer of making various types of nyonya kueh ranging from bingka ubi, angkoo kueh, kueh talam, kueh lapis, onde-onde, kueh puteri ayu and many more local favourites.
Now we also have japanese rice cake called mochi. We have red bean filling, black sesame, pandan mung bean, peanut butter and chocolate. This can be kept at room temperature for 2 weeks from date of manufacture. We have upgraded our techonology and now it can be kept frozen up to 8 months.
Below are some recipes to share with you.
How to make Durian Apom Balik
Ingredients
30g rice flour
300g plain flour
300g caster sugar
1 tsp baking powder
100g durian puree
3 eggs
8 pandan leaves
150ml thick coconut milk
250ml water
a pinch of salt
Method:
1. Wash and blend pandan leaves with the 250ml water and strain out the juice.
2. Sift rice flour, plain flour, salt and baking powder into a mixing bowl.
3. Mix sugar, eggs and durian puree with 150ml thick coconut milk. Stir till sugar dissolves.
4. Mix sifted ingredients from (2) with 250ml pandan water to make a smooth batter. Gradually add this batter to the
egg mixture. Mix well and strain mixture.
5. Heat kwali until hot. Reduce the heat and grease slightly with oil.
6. Pour the batter into the kwali. Cook over low heat, uncovered, until bubbles appear on the top. Cover with a lid and cook until the apom balik turns golden brown. Fold the apom balik into half.
What is onde-onde?
Local Malaysian delicious dessert that goes well with tea or coffee. It is sweet and a favourite with children and adults.
Green balls made from glutinous rice flour and sweet potato, coated with grated coconut filled with gula Melaka.
How to make Onde-onde
INGREDIENTS:
14 oz glutinous rice flour
10 oz sweet potato
3 tbsp pandan juice
½ tsp salt
2 tbsp water
4 oz gula Melaka
2 cups fresh grated coconut
To Prepare :
Break up the gula Melaka into small pieces [about half to an inch piece size]
Peel, cook and mash sweet potato
Sieve glutinous flour into a large bowl
Add mashed sweet potato and pandan juice
Mix well to combine and knead into a dough
Form dough into small balls, about 1 inch diameter
Make a hole in the center of the ball and fill with a small piece of gula Melaka
Roll again to make it into a small ball
Bring a pot of water to a boil, add the dough balls
When they float to the surface of the water, remove and place on a draining tray or sieve
Add salt to the fresh grated coconut [Substitute: desiccated coconut or coconut flakes]. Mix well
Roll the cooked glutinous balls over the coconut
Best served warm
What is Bingka Ubi
Bingka Ubi or baked tapioca cake is a baked kuih of tapioca mixed in sweet pandan-flavoured custard. The kueh is yellow in colour but has a dark brown crust at the top caused by the baking process.
Also another local delicacy lovable to all for tea-time snack.
How to make Binga Ubi
Ingredients:
1 lb grated tapioca
2 large eggs
1/4 tsp salt
1 cup sugar
1 cup coconut cream and 1 tbsp for glazing
1 stick (4 ozs) butter
Method:
Grease a 6" x 6" square tin.
Preheat oven at 375 F
Mix all the ingredients in a large glass bowl and microwave on high 1 minute at a time until mixture is thick.
Pour into greased tin and bake for 30 minutes.
Glaze the top with 1 tbsp of coconut cream and grill until brown.
Cool before cutting into pieces.
What is Pulut Tai Tai
Pulut Tai Tai or Blue Glutinous Rice Cakes are nyonya kueh for a Peranakan Chinese wedding specialty. The blue stained Glutinous Rice come from a flower name Bunga Telang usually serve with kaya.
How to make Pulut Tai Tai
Ingredients
* 5 petals of Bunga Telang (blue flower)
* 50ml warm water
* 200g glutinous rice, soaked about five hours
* A few pandan leaves
* 170g coconut milk
* salt to taste
Method
Seep flowers in warm water.
Then, strain flowers and squeeze petals to drizzle out colour to the pre-soaked glutinous rice. Mix coconut milk with salt and add to rice. Add in pandan leaves. Steam until rice is cooked. Let it cool and serve with kaya.
Kaya
Ingredients
* 200g thick coconut milk
* 200g sugar
* 3 eggs
* 3 pandan leaves
Method
Place eggs and sugar in a mixing bowl and cook over bain marie until slightly thick. Add in coconut milk and pandan leaves and cook for another few minutes until it thickens. Place into a container, cover with a cheese cloth and steam for about 20 to 30 minutes, stirring occassionaly if needed. Cool and serve with pulut.
How to make Steamed Nyonya Dumpling
Ingredients
· 500g glutinous rice
· 100g black-eye beans, soaked for 4-5 hours· Bamboo leaves and straws for wrapping
(A):
· 1/2 cup oil
· 1/4 cup meat stock
· 1 tsp saltFilling
(B) Grind finely:
· 8 shallots
· 3 cloves garlic
(C):
· 400g fatty meat or chicken meat
· 150g roasted peanuts, coarsely pounded
· 100g tung kuah (candied melon strips), diced
(D):
· 2 cm piece cekur root (sar keong), ground to a smooth paste
· 2 tsp ketumbar (coriander) powder
Seasoning:
· 1 tsp salt
· 1 tbsp sugar
· 1 tsp pepper
Method
Pour boiling water onto the bamboo leaves and soak it overnight.
Clean and wipe the leaves with a damp cloth.
Soak glutinous rice overnight. Clean and drain dry.
Place rice and beans in a porous pan and steam for 50 minutes. Remove from steamer and mix well with (A).
Saute ground ingredients (B) in 1/4 cup oil.
Stir till fragrant.
Lower the flame then add in (C) and stir till meat is cooked.
Mix in (D) and add seasoning. Stir-fry till it is well mixed and dry. Dish out and leave aside.
Place two bamboo leaves flat. Top up with glutinous rice and beans and add one tablespoon of filling and cover again with glutinous rice and beans.
To wrap, first fold in the left side followed by the right side. Fold in the bottom edge and use both hands to hold up. Fold in the other side of the edge and use bamboo straws to secure the parcel by tying around both sides of the "peak". Steam the pillow-like dumplings for 30-40 minutes.
How to make angkoo kueh
Ingredients:
A):200g glutinous rice flour - sifted
2 tbsp sugar
2 tbsp oil
4 tbsp water
(B):150g boiling water
1/8 tsp orange-red colouring
Banana leaves - cut into small circles and greased
Oil for glazing
Filling:
200g split and skinned green peas - washed and soaked overnight; drain well
150g sugar
1-2 tbsp oil
2 pandan leaves
Method:Mix (A) in a large bowl
Add coloring to hot water from (b).
Add to (A) and mix well. Knead to form a smooth but not sticky dough.
Divide dough into equal portions and roll into balls.
Flatten each portion slightly, add a small ball of filling.
Pinch and seal the edges.
Lightly dust ang koo mould with glutinous rice flour.
Press each ball of dough into the mould.
Knock mould lightly against table and the ang koo will slide out.
Place each ang koo on greased, cut-out banana leaves.
Steam ang koo over boiling water for four minutes, then open the lid and continue steaming for six more minutes or till cooked. This will ensure that the pattern comes out sharp and clear after cooking.
Remove ang koo from steamer and brush lightly with oil to prevent them from sticking to one anotherand also to get the sheen.
To make the filling:Steam green peas in a steamer for 20-30 minutes or till soft.
Pulse the steamed green peas in the food processor.
Pour into a big microwable glass bowl, add in all filling ingredients and cook in the microwave on high till mixture is almost dry.
Remove the pandan leaves and leave aside to cool.
Roll green pea paste into small balls and set aside to be used as filling.
Ingredients
• 16 oz mochiko rice flour (or can substitute for any brand of glutinous rice flour)
• 1 cup butter
• 2 cups sugar
• 1 (12 ounce) can evaporated milk
• 4 eggs
• 2 teaspoons baking powder
• 2 teaspoons vanilla
• 2 cups fresh blueberries
Instructions
1. Cream the butter with sugar. It helps to melt the butter a little first.
2. Mix in the evaporated milk to the butter/sugar mixture.
3. Mix eggs into the mixture.
4. Mix in the rice flour, baking powder and vanilla.
5. Stir in the blueberries.
6. Pour mixture into a 9 x 13 pan.
7. Bake for approximately 1 hour at 350 degrees.
8. Let cake completely cool, allowing the mochi to set, before cutting and serving.
Cream Caramel Pudding Ingredients:
1 cup of granulated fine sugar
To make the cream :
1 litre of milk
12 egg yolks
A pinch of salt
A table spoon of granulated fine sugar
1 tea spoon of Vanilla Essence
Method
To make the caramel you have to heat the sugar in a pot (do not add any water or oil or what so ever, just the sugar).
Place it over low heat until brown and slowly add hot water (half a cup, until sugar is dissolve but not too watery). Place it aside.
Warm up the milk. Make sure its not too hot. Put in a pinch of salt and 4 table spoon of granulated fine sugar.
Make sure sugar dissolve. Place it aside.
Beat 12 egg yolks until smooth and put in a tea spoon of Vanilla Essence. Mix your egg yolks with the milk.
Place the caramel at the bottom of your bowl for steaming. Then place the mixture of the milk and egg yolks slowly.
Place you bowl in the steamer and steam until firm.
Puteri Ayu is an Indonesian kueh which is green in colour with white coconut topping. It is a delicious kueh, with pandan fragrant and with a light, moist texture like sponge cake. It is normally steamed in small plastic moulds.
How to make Kueh Puteri Ayu
Ingredients
170g castor sugar
2 large eggs
200g plain flour,sifted
3/4 tsp ovalette
Combine
1 pandan leaf (cut into small parts)
100ml thick coconut milk
A few drops of green colouring
Mix
½ a large grated white coconut
1 tbsp cornflour
A pinch of salt
Method:
To extract coconut milk : Blend together 1 cup of grated fresh coconut, 90ml lukewarm water and the cut pandan leaf for a few minutes. Sieve and extract the coconut milk + pandan juice. Measure to make sure that you have obtained 100ml of thick coconut milk. Leave aside.
Mix eggs and sugar together with ovalette.
Beat until light and fluffy.
Stir in coconut milk mixture and the flour.
Lightly grease small plastic moulds with a little cooking oil and put in a teaspoonful of coconut mixture into each mould. Press down firmly.
Fill in the mould up to a three quarter full. Steam over boiling water for 12 mins.
Ingredients: (14 pieces 16cm crepes)
Crepe
200g plain flour
3 eggs
1/2 - 3/4 tsp salt
3 tbsp sugar
400ml milk
3/4 tsp vanilla essence
70g melted butter
Filling
450g durian pulp
150g whipping cream
Method:
1. Mix all ingredients for the crepe together until you get a smooth runny batter. Strain if your batter is lumpy. Rest the batter for 45 minutes.
2. Heat up a non-stick flat based pan on medium heat and grease lightly with some butter. Pour in appropriate amount of batter and cook until surface of the crepe is firm then flip over and cook for a little while more or until the crepe is of the goldening color that you liked. Repeat with the remaining batter.
3. Remove seeds from the durian and mash durian pulp with a fork until creamy.
4. Whip whipping cream until stiff. Add in the durian pulp and blend with a spatula until well combined.
5. Put a piece of crepe on a cakeboard, add in the filling and smoothen with a flat knife. Make sure the filling is spread evenly, otherwise the cake will be lopsided. Alternate with a layer of crepe and a layer of filling. Chill the whole cake in the fridge.
6. Remove from the fridge and rest at room temperature for 15 minutes before serving.
Ingredients
1) 7 inch square baking tin
2) 50g sifted rice flour
3) 120g sifted green bean flour
4) 220g sifted tapioca flour
5) 300ml thick coconut milk
6) 150ml water
7) Few drops of food colouring(2 or more colours)
Seasoning:
1) 420g sifted sugar
2) 300ml thick coconut milk (can use fresh milk)
3) 150ml water
1) Mix seasoning together than bring to boil and stir till sugar dissolves. Set aside.
2) Combine all ingredients except food colouring.
3) Stir till mixture is smooth and stir in Seasoning from Step 1.
4) Divide batter into 3 potions.
5) Stir in a few drops of different food colours of batter.
6) Grease baking tin and line with greaseproof paper. Place baking tin in steamer and steam for 5 minutes.
7) Remove baking tin from steamer.
8) Pour in ½ cup of the first colour batter; return baking tin to steamer and steam for 5 minutes.
9) Remove baking tin from steamer, pour in ½ cup of the second colour batter and steam for 5 minutes.
10) Repeat the layering and steaming with a different colour of batter for each layer. After pouring in the last layer, steam for 15 minutes to cook through.
11) Remove and let cool.Cut into serving pieces.
Remarks:
If you use fresh milk to substitute coconut milk, please add 2 tablespoon of sugar.
Ingredients
1) 600 g sweet potatoes – boil and mash
2) 1 cup of plain flour
3) A pinch of salt
For Coating:
1) 2 cups of sugar
2) ½ cup of plain water
Boil sweet potatoes until soft. Than put in a pinch of salt and mash the potatoes.
Put in plain flour bit by bit, add in sugar and knead ingredients until mix well.
Scoop 2 tablespoon and roll on your palm to make a small ball.
Shape it round and dig a hole in the middle like donut.
Heat deep frying oil and fry until turn light brown.
Drain and put a side.
FOR COATING:
1) Heat frying pan without oil, add in water and then sugar.
2) Cook until sugar dissolved and transform into white colour.
3) Deep in all the sweet potatoes donut at one go and coat it well until all covered with white sugar.
4) Wait until cold and then serve.
Note:
If your fingers are sticky while shaping out sweet potatoes donut, you can sprinkler your palm with flour to avoid stickiness.
Kueh bahulu is a favourite among Malaysians of all ages. Its soft and slightly dry texture goes well with black coffee. Kueh bahulu comes in different shapes, but the popular ones are the goldfish and the button.
Ingredients
3 egg yolks
4 egg whites
100gm sugar
Half teaspoon vanilla essence
100gm wheat flour
1 tablespoon tapioca flour
Quarter teaspoon baking powder
Method
1. Sieve wheat and tapioca flour together with baking powder.
2. Whisk the eggs and sugar until stiff.
3. Add the vanilla essence.
4. Fold in 20gm of sifted flour with 100ml of egg batter. Preheat oven to 250 degree celcius. Lightly grease the mould (to prevent the bahulu from sticking) and spoon in batter. Do not fill to the top. Bake bahulu for about five minutes.
Bahulu keeps quite well in an airtight container, but will harden with time.
