Ingredients and steps to do are quite simple if you read through the recipe.
The prosperity kuih smiled beautifully as can be seen in the pictures here. I was really happy seeing a tray of 'smiling' kuih when I removed the cover. Must be lucky and prosperous with this result, hehehe!
These kuihs are soft and moist. The sweetness is just nice.
Recipe adapted from At Home With Amy Beh 3
Ingredients
[makes 28-30 tea cup size kuih]
Palm Sugar Syrup Ingredients
100 gm palm sugar [Gula Melaka]
50 gm brown sugar
200 ml water
2 blades screwpine [pandan] leaves – knotted
160 ml thick coconut milk
Ingredients
[makes 28-30 tea cup size kuih]
Palm Sugar Syrup Ingredients
100 gm palm sugar [Gula Melaka]
50 gm brown sugar
200 ml water
2 blades screwpine [pandan] leaves – knotted
160 ml thick coconut milk
- Place all the syrup ingredients [except coconut milk] in a saucepan. Bring to boil slowly and stirring until sugars dissolve and aromatic.
- Off heat and add in the coconut milk. Leave to cool then strain into a measuring cup to obtain 360 ml syrup mixture. Set aside.
150 gm self raising flour
1 tsp instant yeast
10 ml melted butter [I used corn oil]
- Measure and sift flours into a mixing bowl. Make a well in the centre and pour in the syrup mixture. Mix well to combine and until smooth.
- Stir in the yeast and oil. Mix well. Set aside to prove for about 50-60 minutes. The batter will look bubbly when well risen.
- Prepare steamer and heat up steaming cups. Stir the batter [batter is of pouring consistency], pour into the heated cups until 80% full.
- Steam for 20-23 minutes* [for tea cup size] over medium high heat.
- Remove to cool on rack before dislodging kuih to serve.
* 5 - 10 minutes for bigger moulds.
I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of Xuanhom's Mom and co-hosted by Aunty Young
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