Pulut Tai Tai, Pulut Tekan 馬來西亞椰汁糯米糕

Pulut Tekan or pulut tai tai is one of the classic nyonya kuih which common served with kaya spread. Blue rice???? no, I coloured it with blue food colouring cause I can't find out bunga telang to extact the blue colour. This version is good to try, cause it is so delicous and easy to do too....

Source: Lily Wai Sek Hong, Seadragon, Streetfood cookbook

Ingredients:

500g glutinous rice ( soak overnight, drained)

350ml coconut milk

1tbsp sugar

1 tsp salt

some blue colouring

pandan leaves, knotted

Method:

1. Put all ingredients into a steaming try, steam it on high heat for 30- 45 minutes. Open the lids and fluff up the rice and steam again for 10 minutes, repat till rice is cooked.

2. Removed from steamer, 1dd blue colouring into 1/3 of cooked glutinous rice , mix through. Pour the coloured glutinous rice into 2/3 glutinous rice and mix it for marble effect.

3. Transfer it to another square pan which lined with banana leaves, press it and put something heavy on the top till the kuih is cool and firm.

4. Cut and served with kaya.

Notes:

1. I use not much coconut milk to steam the glutinous rice cause I soak the glutinous overnight and it is east to steam.

2. The reason the fluff up the rice for every 10 minutes is to get fluffy rice but not sticky.

3. You may avoid the banana leaves or pandan leaves if you don't have it.

Mandarin Pancake 荷葉餅

Mandarin pancake 荷葉餅 is a famous wrapper for peking roasted duck but I wrap it with char siew. It is ver easy to make it and taste good too. The main concept to get soft pancake is not to pan fry it too long or it may turn out hard.

Source: Euphocafe, chinese cookbook

Ingredients:

2 cups flour

3/4 cup hot boiling water

2 tbsp oil

Methods:

1. Place flour in a big bowl, pour in hot boiling water and stir it constantly with chopsticks. When it is slighlt cool down, knead it to a smooth dough.

2. Cover and rest the dough for 15 minutes.

3. On a floured surface, roll ot dough 3/4 cm thick, cut it out in circles (about a small bowl size. Repeat.

4. Brush the under circle dough surface and stick it on another dough circle. Roll it out to a bigger dough.

5. Pan fry it on a preheat non-stick pan for seconds and turn it to another side and pan fry it for second.

6. Dish out, seperate the pancake when it is still hot. Served with char siew or any fillings you like.

Notes:

1. Don't pan fry it too long or you will get hard pancake, it is already cooked when you pour in hot boiling water.

2. If you use normal pan, oiled a bit surface to prevent sticking.

Barbecued Pork (Char Siew) 叉燒

Char Siew is also known as barbeque pork with a slighlt red colour. It is tasty, and could served with rice, noodles, filling in puff pastry or in buns or pau. It is a well known cantonese cuisin in the whole world and you may find it in any chinese shop or restaurant.

Source: Amy Beh, Lily Wai Sek Hong, Jo's Deli And Bakery


Ingredients:

500g pork (pork loin or tenderloin)
2tbsp soy bean paste (tau cheon)
2tbsp hoisin sauce
5-8 tbsp sugar
1/4 tsp salt
1tbsp rice wine

Methods:

1. Marinade the pork with all of the ingredients for at least 4 hours or preferably overnight.
2. Roast the pork on a rack in preheat oven at 220 degree celcious for 10minutes, turn the pork and bake for another 10 minutes. Repeat till cooked. Basting the pork with marinate for every 10 minutes while you turn the pork to another side.

Notes:

1. In stead of baking, you can cook it in a pan over low heat till all the sauce is thicken.
2. I avoid red colouring, that why it is in black colour.
3. Most os chinese use pork belly to make char siew but I choosed pork tenderloin cause I hate fatty pork and it is healthier.
4. You can freezed it in fridge and just reheat it before you eat.

Serikaya 咖央醬 2

Kaya, (also Serikaya means /sich in malaysbased on its golden colour) is jam made from eggs, coconut milk, sugar which flavoured with pandan leaves and caramized by sugar. Kaya is typically served with a warm toast with lots of butter and kaya or as filling for pau, buns and kuih. There are also kaya in green colour with coloured by pandan paste.

Source: My Mom, Seadragon


Ingredients:

1 bowl eggs
1 bowl sugar
1 bowl coconut milk
5-6 pandan leaves, knotted
1 slow cooker

Methods:

1. Dissolved sugar with eggs, then add in coconut milk and mix well.
2. Pour mixture into slow cooker and add in knotted pandan leaves. Turn on the slow sooker at low heat.
3. Check the kaya every hour and stir it. After 3-4 hours (depends to your slow cooker, it may a bit later or quicker), it may set and firm already, in another small sauce pan, heat it with some sugar till it is caramized and quickily pour it into the kaya and stir constantly. Done.

Notes:

1. Last time, when I make kaya, I need to stand for hours to cook my kaya. But now, I put all the ingredients into my slow cooker and I blend it to a smooth kaya with my blender.
2. It may be a bit lumpy, so blend it for a smooth silky kaya.
3. If you don't have pandan leaves, just flavour it with vanila extract or with pandan paste.
4. You may make your kaya with breadmachine with 'jam' function.
Here is my another green kaya http://fcngoleong.blogspot.com/search/label/Jam%20and%20Preserved