Four Traditional Malaysian Cakes Recipes

Double Layer Kuih Kosui / Kuih Lompang (Vegan)
Prepare 11 ceramic cups (5.5cm wide x 4cm high).
Ingredients A (Pandan Layer)
30g rice flour
15g tapioca flour
130ml pandan juice (blend 8 pieces of pandan leaves with 150ml water)
30g sugar
1/4 teaspoon lye water Mix well
Ingredients B (Gula Melaka Layer)
30g glutinous rice flour
15g tapioca flour
75ml water
1/4 teaspoon lye water Mix well and set aside
Cooking Gula Melaka Sugar Syrup
40g Gula Melaka /Palm Sugar (crushed)
80ml water
2 pandan leaves (knotted) Cook until the sugar melts*
C)
50g fresh grated coconut
A pinch of salt Mix both and steam for 5 minutes
Method:
1. (Bottom Layer = Pandan Layer) Mix ingredients (A) in a bowl until well combined. Cook until slightly thickened, then pour out and set aside.
2. (Top Layer = Coconut Sugar Layer) Cook coconut sugar syrup until boiling, then mix the boiling syrup with ingredients B until well combined. Add 1/4 teaspoon lye water and set aside.
3. Grease ceramic cups and steam for 5 minutes.
4. Pour the pandan mixture into the ceramic cups until 4/5 full, steam for 5 minutes, then pour in the B mixture until 8 full and steam for 15 minutes.
5. Cool, then demold. (Serve with grated coconut.)
--------------------
Abok Abok Sago Pandan
Ingredient A:
150g sago
75g fresh shredded white coconut
20g caster sugar
1 g salt
30ml pandan juice concentrate (pandan essence)
Ingredients B：
100g gula melaka (grinded)
practice:
1) Soak the sago in water for 10 minutes and drain.
2) Mix ingredients A evenly
3) Roll the banana leaves into a cone shape
4) Scoop in 1 tablespoon of sago, add 1 teaspoon of gula melaka, then put sago to cover the gula melaka
5) Fold the excess banana leaf in towards the middle and fix it with a toothpick
6) Steam for 20 minutes.
Concentrated pandan juice (pandan essence):
• 自制天然香兰精华/ Natural Pand...
----------------------
Lepat pisang/ Steam Banana Parcel Kueh
Ingredients:
300g ripe banana flesh
50g coconut sugar
30g-40g white sugar
pinch of salt
100ml coconut milk
100g All purpose flour
20g rice flour
Some cooking oil (for coating on banana leaves)
2 large banana leaves (cut into 16 rectangles, 18cm X20cm)
---------------------
Kueh Talam Gula Melaka (Gula Melaka Layer Kueh)
Kueh Talam Gula Melaka have a chewy and soft, and there is a bouncy texture ， very delicious！The blue of butterfly pea flower is added to the surface of coconut milk layer. It feels very dreamy, beautiful and delicious!
Ingredients (Palm Sugar Layer)
230g gula melaka (Palm sugar)
400ml water
*mix well, cook and dissolve*
150g tapioca flour
100g rice flour
300ml water
*well mixed*
Ingredients (white layer)
80g rice flour
20g tapioca flour
500g coconut milk
1 teaspoon salt
**well mixed**
Other materials:
3g butterfly pea flower with a little water (boiled into concentrated blue flower juice)
7 inch square mold (paint a layer of oil)

[@garytung5936]

好開心陪你做四款大馬傳統糕點

[@garytung5936]

好正，見到都想食

[@troylai8300]

美女妳真棒，我在流口水！🤤🤤🤤👍👍👍👏👏👏

[@garytung5936]

Thank you for sharing

[@paulinenguyen1750]

Thank You so much 💕💕💕

[@tehling6684]

Thank you ❤

[@engeng7829]

老师有黑胡椒酱吗

[@yeongchin6735]

Kuah kosui 大火还是中火蒸？

[@shadajie-kitchen]

中火

[@rosiirwani5469]

May I know "iye water" what it's that ?

[@shadajie-kitchen]

@@rosiirwani5469 Air abu soda
s.shopee.com.my/7KcVeEwzcB

[@sriripronworarak6702]

คุณทำขนมได้แบบขนมไทยมากเก่งมากคะชอบดูนะคะ

[@myohtutjoshi4661]

🤍💛🩷🧡❤️💕