I have made few types of “kuih” recently. And I am relieved that it still turned out okay that it motivated me wanted to tried more and more…
Source: My Kitchen Snippets
Pulut Inti took slightly more in preparation than other “kuih”, but worth it! It’s palatable and everyone gives a thumb-up.
For me, I enjoyed the “wrapping” the most and it was fun shaping the banana leaf and presented it nicely when served.
Abok Abok Sagu
Source: Anncoo Journal
If you don’t mind those chewy-yet-sticky texture foods, and like the aroma of Gula Melaka, this “kuih” might suit your taste buds.
The outcome was kind of…okay; well, I just puzzled by the little bit of bitterness…I suspect it might from the juice of the “young” Pandan leaves.
Sweet Potato Kuih
Source: this recipe came from one of my FB friend; the steps were easy to follow.
300g sweet potato (steamed and mashed)
150g tapioca starch
100ml coconut milk mixed with 150ml water
Some shredded coconut (add some salt and steam for 5 minutes)
1) Mix all the ingredients (except the white shredded coconut)
2) Steam for 10-15 minutes and let it cool
3) Sprinkled with some shredded coconut
Source: Nasi Lemak Lover
I was not entirely pleased with the outcome; the crepes had a weird (a.k.a artificial) taste. I wonder is it due to the Pandan essence which I’ve used. Luckily Sarah and hubby was not a fussy eater, they finished it with no complaint.
Nevertheless, I have enjoyed so much in making and flapping the crepes.
P/S: The crepes were not in green as I do not have the colouring.
Tasty Package At Rice Bowl Restaurant
1 day ago