I have many back dated post for my this blog. Its hard to maintain few blogs at a time now. Even my cooking and baking is getting less unless something strike me that day to bake. Tried making Kuih Bingka Ubi Kayu or in Cantonese we called ” Mok Shue Kou”. I’ve lots of tapioca that I bought during my trip to Tg Sepat. I have a very bad habit of impulse purchase that is what Dearie Suki always mentioned to his friends. He quoted “My wife loves to buy a lot as though she needs to feed a football team”. Hahaha… maybe it is inherited from my Dad.

This is the first time making this kuih. I love this kuih but usually will just buy from the stall. Called up my Ah Kor and get the recipe from her. As usual her recipe is agak-agak. Final results, I am not too happy. How come my tapioca cake is not yellow enough? Is it there are many types of tapioca? Or those sell at the kuih stalls add some yellow colouring to it?

Ingredients:
1 kg tapioca, shredded or blended ( you can take to the Ah Neh’s shop and get him to shred for you using the coconut shredder machine )
500ml coconut milk ( I substitute 250ml with evaporated milk )
200gm sugar
A pinch of salt

Method :
1. Pre-heat the oven and greased a square baking pan.
2. Mix all the ingredient in a big bowl. Then transfer to the greased square baking pan.
3. Bake for 1 hour or till cook.
4. Once cool, cut into small pieces.

I am bored at home during the long weekend of holidays. Thought of bringing the kids for outing but the the rains kept pouring heavily during the afternoon for the past few days. Suddenly think of the nyonya kuih lapis or in Hokkien dialect we called it ” Kau Theng Keh ” which means 9 layer kuih. I am really not a kuih person but then I just did it just for the fun of it, although I can easily purchase it over at the night market stall which is far more nicer than mine. Hahaha…

Anyway, after browsing through the net for the recipe, finally I used my MSN buddy, Constance’s  recipe for the nyonya kuih lapis. The outcome of my kuih lapis is… it only has 7 layers instead of 9 layers. Maybe the round cake tin I used it a bit too big. Perhaps I should use a smaller one so that I can get a nice colourful 9 layers of kuih lapis.  

Ingredients : 
160g rice flour
20g green bean flour (hoen kwe flour)
150ml water

For the Syrup:
150g castor sugar
300ml water
2–3 screwpine leaves/pandan leaves, knotted
250ml thick coconut milk, squeezed from 1 grated coconut
1/4 tsp salt
A few drops red colouring

Method:
1. Combine sugar, water and screwpine leaves in a saucepan. Bring to a boil to dissolve the sugar. Strain and set aside to cool. Put rice flour and green bean flour into a large mixing bowl. Pour in water gradually and leave aside to soak for 40–45 minutes.
2. Add coconut milk and salt to the rice flour and mix well. Stir in syrup. Strain the batter to ensure it is free from lumps. Divide batter into two. Leave half a portion white and add colouring to the other half.
3. Place a greased 20cm tray in the steamer and heat up for 4–5 minutes. Pour half cup of the white batter on the heated tray. Cover and steam over medium heat for 5–6 minutes or until set. Pour half cup of the pink batter over the white layer and steam covered for 5 minutes.
4. Repeat the procedure, alternating white and pink batter until all the batter is used up.
5. To the very last layer add a little more colour to make it a deeper shade of pink. After the final layer is set, steam the kuih for a further 12–15 minutes. Halfway through open the lid to release the steam, then cover again until the end of the steaming process.
6. Cool the kuih thoroughly before cutting into small diamond-shaped pieces.

The Ramadhan bazaar is just right outside my house. I tried looking for this mini green pandan chiffon cakes from the stalls but couldn’t find it. None of the Malay Mak Cik sell this kuih this year and it is one of my favourite. The name of this kuih is called Kuih Putri Ayu. Every year without missed I will tend to buy this kuih whenever I visit the stalls. But this year it is very much dissapointed, perhaps I should go to other Ramadhan bazaar near UPM.

Since I couldn’t find it, I googled for it and get the recipe and try out last weekend.

Ingredients :
2 eggs
100 gm castor sugar
125 gm self raising flour,sieved
150ml coconut milk
5 pieces pandan leaves
1 tsp ovallete
Few drops of green colouring
Some grated coconut
1 tsp tapioca flour
Some salt
Some oil for greasing the mold

Method:
1. Mix together salt, tapioca flour and grated coconut. Add about 1 tsp into the greased jelly mold and press hard on it. Leave the mold in the steamer.
2. In a mixer, beat eggs and sugar till white and fluffy. Then add in ovallette and continue beating till creamy.
3. In a blender, blend the pandan leaves with some water ( approximately about 50ml water ). Strained to get the juice only. Mixed it with coconut milk.
4. Stir in flour and alternate it with coconut milk. Add a few drops of green colouring.
5. Fill the mold till almost full or you can fill up till 3/4 full.
6. Steam over high heat for about 15 - 20 mins.

Note:
1. Make sure to greased the mold with some oil. Due to my laziness, I didn’t greased it and I had difficulty removing it from the mold.