Pulut Inti

Another of my favourite kuih is Pulut Inti.  It brings memories of childhood where these lttle parcels of joy are sold at the wet markets.

 

Pulut Inti (Glutinous Rice with Coconut Topping)

Ingredients:

1 1/2 cups glutinous rice – wash and soaked for at least 4 hours or overnight
1/2 tsp salt
150 ml water coconut milk
1 pandan leaf, tied into a knot

Coconut filling:

120g palm sugar or gula Melaka
4 tbsp water
1 pandan leaf, knotted
1 1/2 cup grated coconut

Banana leaves – 10-12 pieces - cut into 4 x 6 inch, blanched in hot water to soften for folding.

Method :-

Drain the rice in a strainer. Place the rice in a heatproof dish. Mix in the salt and coconut milk to the rice. Add pandan leaf in the rice and steam over high heat till it is cooked for about 20-25 minutes. Check from time to time and stir. Remove from heat.

For the coconut filling,  dissolve sugars in the 4 tbsp of water in a saucepan. Simmer until liquid starts to thicken and become syrupy. Add grated coconut and pandan leaf. Cook till the mixture is soft and dry about 10 to 15 minutes. Most of the liquid should have evaporated. Remove from heat and let it cool.

To assemble, place about 1 1/2 tablespoon cooked glutinous rice on the center of the banana leaf. Flatten it slightly in the middle. Add a generous teaspoon of filling on top of the rice.

Fold both ends of the leaf over the kuih; ensure that the top is slightly open to show a bit of the filling. Tuck both ends under the packet.

Banana leaves are not plentiful in Sydney.  If you cannot find any, just serve on little plates or bowls.

Sweet Potato Angkoo

This is my very first blog.  Not really sure how to go about it, but here goes.

My main reason to start this blog is I really love food.  My motto is "Live to Eat", definitely not "Eat to Live".  Having migrated to Sydney from beautiful KL, where food is so easily available, I sometimes crave for authentic Malaysian food. In Sydney, there are many Malaysian restaurants but sad to say, the food is sub-standard and definitely not authentic.

The recipes I post will be derived from a variety of sites/blogs but with a bit of tweaking and much testing. 

One of my favourite kuih is the Angkoo Kuih which is almost always red/orange in colour with mung bean filling.  I saw this Sweet Potato Ku from another blog and amended it slightly.  Angkoo mould is practically non existent in Sydney.  I am using the konnyaku jelly mould for this sweet potato ku with no preservatives or colouring.  Here is how it look before steaming.

And after steaming.

SWEET POTATO KU                                                                                                        

Ingredients:

For the Dough:

150 g orange sweet potato - steamed and mashed (keep warm)

150 g glutinous rice flour

50 ml water

¼  tsp salt
2 tbsp oil
Pre-cooked cooking oil for glazing
Baking paper - cut into rounds

Filling of your choice

Method:
Sieve glutinous flour with salt.

Add warm mashed sweet potato to the glutinous flour and add in the oil and water a little at a time, knead until a dough forms.  Extra water is to be added only if the dough is too dry. Knead dough well until it is shiny. Rest the dough for 30 minutes.

Divide dough into equal portions to fit mould and roll each into a round ball.  Flatten each ball of dough slightly and add a small ball of filling.  Pinch and seal the edges to enclose the filling.

Spread some oil over the dough and press into a kueh ku mould.  Knock mould lightly to dislodge kueh and place on a piece of baking paper.

Steam kuih over low heat for 10 minutes.  At 5 minutes, uncover the steamer to lower the temperature of the steam otherwise the pattern will be lost if too high heat is used for steaming. Cover and continue to steam until cooked.

Remove from heat and glaze surface with the precooked oil