Rice Flour Layered Kueh (Lapis Beras)

There are three types of flour used to make layered kueh with different texture
Sago flour gives a chewy lighter texture, rice flour for more dense and less chewy texture and plain flour for light and steamed cake kind of texture
Of course each type uses not only one type of flour but a mixture of two usually
Long time ago before I started this blog I have tried the plain flour version, this time is the rice flour
DH prefers the sago flour version apparently, so I will definitely try that too next time

Steamed layered kueh is indeed time consuming in the process but at least I still can depend on the timer and do other chores at the same time, unlike baked layered cake (kueh lapis) which requires your 100% continuous observation throughout the whole process, sitting (or standing) in front of the oven (even though I must admit kueh lapis is really worth the effort! ^_^)

Ok, why I decided to make this kueh? Not once I ever had the intention of making this kueh, but I changed my mind after I found out that Abby loves this
It's the first traditional kueh she likes and so far it's still the only one :)
She will slowly eat this kueh peeling layer by layer :)

Colors are chosen by Abby, aren't they the best match ever? :)

Recipe is from NCC

What you need:

100g sago flour
275g rice flour
300g sugar
1 tsp salt
1.5 l coconut milk (900ml Kara +600ml water)
3 pandan leaves, torn
pink food coloring, pandan paste, chocolate paste

Prepare 18x18x8cm square pan, brush lightly with cooking oil, lay a heatproof plastic and brush again with cooking oil
Wrap the steamer cover with clean cloth
Bring to boil coconut milk mixture and pandan leaves while stirring continuously, off heat, let cool
Mix together in a bowl sago flour, rice flour, salt and sugar
Pour in coconut milk gradually while kneading the mixture til forms runny batter (I use balloon whisk)
Divide the batter into three, one mixed with a few drops of pink coloring, another one mixed with a few drops of pandan paste, and the last one mixed with 2 tsp chocolate paste
Put the pan in the steamer, let the steamer hot and start with pouring 100ml of pink batter, steam for 10minutes, followed by 100ml of green batter, steam for 10minutes, the next one is 100ml chocolate batter, steam for 10minutes
Continue til batter finished, the last layer is to steam for 20minutes
I spent 2 hours for the steaming process

I'm submitting this traditional snack to Aspiring Bakers #12 Traditional Kueh hosted by Small Small Baker

Tapioca Layered Kueh (Lapis Singkong)

Pretty colors, simply delicious in taste, prefect sweetness and chewiness - really a must try :)

Recipe is from Ricke's site

What you need:

1kg tapioca, finely grated

350ml coconut milk (200ml Kara + 150ml water)

200g sugar

1 pack agar agar powder (white)

1/4 tsp vanillin powder

red food coloring (or you may used cocopandan paste)

green food coloring (I used pandan paste)

100g grated coconut

1/4 tsp salt

1/4 tsp vanillin powder

a little oil

===> Mix grated coconut, salt and vanillin and steam on high heat for 15minutes, set aside

Grease with oil 18 x18cm square pan, lay heatproof plastic at the bottom, grease again on the plastic, set aside

Squeeze grated tapioca but not too dry, discard the water

In a mixing bowl, stir sugar, agar agar powder, coconut milk, mix well

Add in grated tapioca and vanillin, stir well

Divide batter into three parts, one mixed with 1/2 tsp red color, another one with 1/2 tsp pandan paste

Just leave the other one plain with no color

Pour the green batter into the pan, steam for 20minutes til cooked

Pour the plain batter, steam for another 20minutes til cooked

Pour the red batter, steam for another 30minutes til cooked

Off heat, let the kueh in the pan til completely cooled

Once cooled, take out from the pan and cut with plastic knife

Wrap each piece with the coconut mixture

Please note that colors are subjected to preference, I simply followed the original recipe for its pretty combination, I saw many sold here in Singapore with plain yellow or brown colors :)

I'm submitting this traditional snack to Aspiring Bakers #12 Traditional Kueh hosted by Small Small Baker

Kueh Potato Bingka

First time I made this kueh, it turned out to be cake like, cos I beat the batter for too long
Finally I did my second try, this time is a success :)
This time I did the original version, without pandan paste

Some sweet snacks can be addictive, and this is one of them

Within the same day, it's all gone! The next time I will definitely make 2 recipes hehe...

You may view the recipe here

I only omitted the pandan paste and this time I didn't use oven to bake, instead I used my snack maker (you may view the snack maker pic here)

I'm submitting this kueh to Aspiring Bakers #12 Traditional Kueh hosted by Small Small Baker

 

Pandan Nagasari

This is not the first time I made nagasari, in fact it's my third time
The first one was HERE

Another unfortunate incident for this one - due to my ignorance
I have used a pan which was too big for my steamer
I could not put it in I had to trasnfer the nicely arranged batter and bananas into another smaller pan
It's impossible to do another nice arrangement after that
In the end I had a messy look nagasari, even though it still tasted as nice wew....

If you see the link above, you can see my previous nagasari was real neat compared with the pic above

Was quite upset since I planned to submit this posting to Aspiring Bakers event this month *sigh*

The recipe is exactly the same, only I added 1 tsp of pandan paste to the batter

Really yummy, with pandan is even better, for me - it's also perfect texture and sweetness'

Oh almost forgot, I couldn't find banana leaves this time, so this batch of pandan nagasari didn't use any

No effect on the taste but it did on the fragrance...

I'm submitting this kueh to Aspiring Bakers #12 Traditional Kueh hosted by Small Small Baker

Ondeh Ondeh

This is a nonya delicacy which is very popular in Singapore
In Indonesia, we call this 'klepon'

What you need:

(source: NCC modified by me)

250g glutinuous rice flour

50g rice flour

150ml water

1 tsp pandan paste

2 tsp lime stone paste (optional)

100g palm sugar - chopped

1/4 tsp salt

1 litre water

grated coconut

Mix both flour  - set aside

Mix water, pandan paste and lime stone paste

Pour the water mixture onto the flour mixture, mix and knead til forming a clay like texture

Take 1 tbsp dough, flatten, put palm sugar filling at the centre, close and shape like a ball

Bring water to a boil, put the balls in it, let cook and float

Drain and immediately roll them on the grated coconut which has been mixed with salt til evenly covered

Note:

Do steam the grated coconut for approx 15mins prior to use - it'll stay fresh longer :)

Btw, just a reminder that the deadline for my 1st year blog anniversary giveaway will be on this coming Sunday 23.59 - please do participate

My apology but this time it'll be only for those reside in Singapore :)

Nagasari

Made this Indonesian kuih since I have 'pisang raja'- the sweetest banana ever, so difficult to find in Singapore :)

Ideally, this snack is sold wrapped in banana leaf to get the perfect fragrant, but I was too lazy to do all the hassle of wrapping furthermore I don't have it ready at home so I just steamed the whole thing in a square pan layered by a heatproof plastic and cover the top with another layer
It still tasted yummy, especially with the banana oh so sweet, but the next time I make these, I will definitely replace the plastic with banana leaf - at least some fragrant will still linger even though it's just a layer at the top and bottom - and it's not a hassle at all for sure :)

What you need:

200g rice flour
30g sago flour
120g sugar
1/4 tsp salt
2 pandan leaves - tied together
800ml coconut milk (I mixed 500ml Kara coconut milk with water)
pisang raja - steamed , peeled and halved

Mix rice flour with half portion of the coconut milk - set aside
Boil the remaining coconut milk, mix with salt and pandan leaves
Add in the flour mixture, stir continuously til thick
Off heat, add in sago flour bit by bit slowly while stirring continuously til forming a smooth thick paste
Pour half the batter on a square pan laid with banana leaf, arrange bananas, pour the remaining batter on top of the bananas, and cover the top with a layer of banana leaf
Steam on high heat for 30minutes
Let cool and cut

Yum! It tasted the same - if not better - as Bengawan Solo's one *grin*

Rolled Crepes With Coconut Filling (Kueh Dadar Intih)

Remember my coconut buns?
I still had some leftover coconut filling, and decided to make kueh dadar intih
In Indonesia, we call it 'dadar gulung' (gulung means - rolled)

My coconut filling was white in color whereas usually this snack has brown coconut filling (done with palm sugar)
But, it's only color - taste is just as yummy so I just proceeded :)
Found some several recipes, then decided to try Hesti's (yes, again! ^_^)
Thanks Hesti for the yummy recipe and also the tips :)

Yes I know, I gotta practise in the rolling part :P

The coconut filling I made was initially for buns filling so it's a little more moist than the normally coconut filling for kueh dadar 

What you need: (modified a little)

150g plain flour

1 egg

150ml water

125ml coconut milk (I used Kara)

1/4tsp salt

1 tbsp sweet condensed milk

1 tbsp butter - melted

1 tsp pandan paste

Mix all the ingredients above

Heat flat non stick pan, spoon 1/4cup of batter into the pan and tilt the pan around to form a circle - flip and cook the other side

Once cooled, fill with coconut and roll

Note:

To achieve the perfect texture (with perforated holes on the crepes), make sure the pan is real hot when pouring the batter and immediately turn it to low heat - mantain at low heat throughout cooking process

The thickness of the crepes has to be just nice - too thin, it can burn very easily when cooked - too thick, it can break during rolling

It all depends on the batter - the thicker the batter is, the thicker crepes you'll get, the thinner the batter is, the thinner the crepes

I love this snack - love love love! :)

Next time, I will use the original recipe for the filling - definitely will be much yummier :)