Friday, December 02, 2011
I have been trying to experiment and make kuehs (Nonya Desserts) lately. It has been on my mind to master some of them at least. Previously, I have tried making Ondehs Ondehs, and of course the Bubur Pulut Hitam. It just seems like such a challenge, but I do miss having them. It's like a piece of home at home.
Making them also made me appreciate the simplicity of just heading out to the shops to grab a few of the kuehs for afternoon tea back in SG or KL. The challenge in making these kuehs is the lack of availability of fresh pandan leaves- often, I could only purchase it frozen and tasteless. I use pandan paste as a substitute but it really isn't the same.
One of the kuehs that most children like is the 9 layer cake. I love to peel each layer and eat it slowly. Recently, I came across a similar recipe but uses rose water instead. In fact, it has 3 distinct flavours, using vanilla and pandan as well.
The final result was "ok". I'm not sure why it feels a little thick or not as "smooth". maybe I have added in too much flour. I would also add more rose water (adjusted recipe below)
Back to the kitchen for more testing!
Pandan Rose, and Vanilla 9 Layer Steam Rice Cake from "Little Nonya"
600 grams rice flour
5 tbsp of tapioca flour
450 grams sugar
750 ml coconut milk
1800 ml water
1/4 tablespoon of rose water + few drops of red colouring
1 tsp of pandan paste
1 tsp vanilla extract
Combine flours, sugar and water. Add coconut milk and water till batter is form. Separate into 3 bowls.
Add vanilla extract to one. Pandan paste to another, and rose water + red colouring in the 3rd.
Pour pink layer first in 9 inch by 9 inch tray. Steam for 5 minutes. Followed by white layer then green. Repeat each layer, steaming each for 5 minutes. Leave to cool before cutting it up.