1.Pandan Coconut Roll (Kuih Ketayap)
Coconut Sugar and Shredded Coconut Filling Ingredients:
90g of Coconut Sugar
145ml of Hot Water
2 Pandan Leaves
190g of Freshly Shredded Coconut
Cornstarch Water (1 and ½ teaspoons of Cornstarch + 1 tablespoon of Water
2 Eggs (Grade A)
250ml of Pandan Extract
1 tablespoon of Corn Oil
1/4 teaspoon of Fine Salt
150g of Plain Flour
3 tablespoon of Milk Powder
(*Pandan juice: Stir 30g of pandan leaves and 260ml of water until smooth, then strain out 250ml of pandan juice.)
1. Mix the coconut sugar, hot water and pandan leaves in a small pot. Then, cook it over medium heat until the coconut sugar has completely melted.
2.Strain the coconut syrup into the pan. Next, add the shredded coconut and mix well.
3.Fry the shredded coconut with coconut sugar over medium heat until the sauce is dry, then add cornstarch water to thicken.
4. Divide the shredded coconut into 9 equal portions.
Prepare the Flour Crust:
- Lightly beat the eggs with pandan juice, corn oil and salt.
- Sift the flour and milk powder. Then, mix them together. After that, slowly add an appropriate amount of pandan juice (about 50 ml, the water absorption of different brands of flour is different, the amount needs to be adjusted by yourself), and adjust to a relatively thin slurry.
- Sift the blended slurry and then set aside for 15 minutes.
- Heat the pan on medium heat and lightly grease it with some cooking oil.
- To make the crust, pour in about 1/4 cup of batter.
- When both sides of the flour crust are cooked, take them out from the pan.
Pandan and Coconut Rolls.
1 Place 1 portion of coconut shredded coconut on 1 slice of flour crust.
2 Wrap the shredded coconut with a flour crust.
3 Roll the crust with the filling up and the rolls are ready!
2.Sweet Potato Rings (Kuih Keria)
250g of steamed and crushed Sweet Potatoes
1 teaspoon of Potato Flour
80g of Plain Flour
1/2 teaspoon of Salt
80g of Sugar
2 tablespoon of Water
1 Add flour, potato flour and salt to the mashed sweet potato to make the dough. Next, knead them until it becomes evenly soft.
2 To make the rings, divide the doughy equally into 40g portions. Next, roll them into a ball. Then, flatten them and pole a small hole at the middle with your finger.
3 Fry the rings until golden brown in a pan of oil. Then, take them out and drain off the excess oil.
4 Mix the sugar and water well. Next, stir-fry them over medium heat until it thickens.
5 Add the rings and turn off the heat. Then, add syrup and leave it to cool before serving.
3.Coconut Sugar Bowl Cake (Gula Melaka Kuih Kosui)
75g Sticky Rice Noodles
35g Tapioca Flour
2 tablespoon of Sugar
100g of Water
130g of Coconut Sugar (chopped)
2 Pandan Leaves (knotted)
70g of Shredded Coconut
A pinch of Salt
Two Pandan Leaves
1 Boil the coconut sugar, 100g water and pandan leaves over low heat until the coconut sugar has completely melted. Then, add more water to get 500ml of coconut syrup
2 To make the batter, mix the sticky rice noodles and tapioca flour together. Stir evenly. Place them in a pot and boil while continuously stirring them until they thicken
3 Steam the cup on high heat for five minutes. Then, take the cup out and use the batter to fill the preheated cup until it is about ⅘ full
4 After that, steam the dish over low heat for about 15 minutes or until cooked.
5 Add salt to the shredded white coconut and mix well. Then, add pandan leaves and steam them over high heat for 5 minutes.
6 After cooling, take out the pastry and serve with shredded coconut.
1 Shredded Coconut
1 teaspoon of Salt
300g of Glutinous Rice Flour
1 tablespoon of Tapioca Flour
130g of Steamed Sweet Potatoes (Mashed into puree)
4 Pandan Leaves
A drop of Green Food Colouring
300ml of Water
160g of Coconut Sugar
1 and ½ tablespoon of Sugar
1.Boil 210ml of water. Next, add the pounded pandan leaves and green food colouring into the boiling water, Cook for a while before filtering.
2.Mix tapioca flour with 90ml of water and stir well. Stir until it becomes almost transparent.
3.Mix the potato flour paste into glutinous rice flour and sweet potato mash. Then, add in pandan water and knead it into a smooth dough before covering them with a wrung-out wet cloth.
4.Add a teaspoon of salt to the shredded coconut, stir well, and steam for about 10 minutes.
5.Boil half a pot of water. Next, divide the dough into the required amount and use it to wrap the filling. Then, place them in boiling water to cook. When they start to float to the surface, continue to cook it for 1-2 minutes before taking them out.
6. Drain the water and dip them in coconut shreds. The dish is now ready to be served
1 Beat eggs and sugar until milky white batter. Next, add flour and mix well.
2 Add a tablespoon of oil into the batter and mix well. Then, stir all of them evenly.
3 Pour into the mould. Then, place the mould into the preheated oven and bake at 200 degrees for about 10 minutes until it turns golden brown.
6.Coconut Glutinous Rice (Pulut Inti)
250g of Glutinous Rice (Soaked for at least 5 hours),
120ml of Thick Coconut Milk
65ml of Water
12 blue flowers (Soaked for 30 minutes)
1/8 teaspoon of Salt
160g Shredded Coconut
90g of Coconut Sugar
40ml of Water
4 Pandan Leaves (knotted)
8 pieces of Banana leaves (Slightly blanched with hot water) [Cut into 14 cm x 18 cm]
1.Put all shredded coconut ingredients into a pot and boil them until the coconut sugar melts.
2 Take the pandan leaves out and add the shredded white coconut. Next, stir-fry them until it thickens. Then, leave it to cool.
3 Drained off the water used to soak the glutinous rice. Then, add in coconut milk, blue flower water and salt. Mix them well.
4 Steam the pandan leave and coconut paste on high heat for 20 minutes with the lid closed. Next, open the lid and stir for a while before continue steaming for another 20 minutes or until it is cooked. Then, leave it to cool.
5 Take about 60g of glutinous rice and place it on the pandan leaves. Next, place about 20g of fried fragrant coconut shreds on top of the glutinous rice. Finally, wrap the whole thing up and it is done.