Pulut Tekan/Lam Fah Koh Recipe

Ingredients:


500 gm glutinious rice, wash and soak for 4 hours, then drain well

350 ml coconut cream

1 tbsp sugar

1 tsp salt

1/2 tsp dried bunga telang - reconstitute with 1/4 cup of boiling water)

a large piece of banana leave

Method:


Put all the ingredients int0 a steaming tray and steam on high heat until cooked (about 45 minutes)



Remove 1/3 of the cooked glutinious rice into a mixing bowl, add a little of the blue bunga telang extract and mix well to obtain a blue glutinious rice.



Add in the remaining 2/3 cooked glutinious rice and mix lightly to obtain a marble effect.



Using a piece of banana leave, press glutinious rice into a 7 inch square cake pan which has been lined with banana leaves. Cut a piece of 7 inch square thick cardboard and cover it with heavy duty aluminium foil. Use this as a lid and press it down on top of the pressed glutinious rice. Use something heavy (i use a 6 inch saucepan filled with water) on top to weigh down cake until cool and firm.



Cut into pieces and serve with KAYA
Serves

Fatt Koh/Huat Kuih Recipe

Fatt Koh/Huat Kuih Recipe Ingredients:

250 gm self rising flour
140 gm chinese peen thong/gula melaka/gula kabung
100 ml water
150 gm very thick coconut milk(by weight)
a pinch of salt

Method:

Chop up the sugar into small pieces and add 100 ml water.

Cook in the microwave or stovetop until sugar melts. Sieve and let it cool.

Add all the ingredients in the cake mixer and using the whisk, whisk until thick and smooth.

Heat the spaghetti pot with 2 inches of water and bring to high boil with the cups on the steamer to heat them before pouring in the batter which should be 90% full. Cover lid tightly and steam for 15 minutes. The kuih should smile if the right amount of batter, time for steaming and maintaining high heat are observed.

Notes

The ones made with gula melaka are very fragrant while the ones with peen thong are very plain but not floury though.


Serves