Archive for Kuih/Kueh

Nian Gao

Nian Gao Recipe shared by Vivien Chong and Sweetie Pie (FB Member) – thank you so much!

It may not be authentic but at least I do not have to spend money to buy at exorbitant prices any more 😀


For a 6″ Kueh, steam with pressure valve closed for 44 minutes on Steam Mode (the one with Fish symbol) and Keep Warm for 8 minutes then manually push the valve to release steam. Open and remove nian gao. Remove the nian gao from the mould as soon as possible as there will be condensation water at the bottom of the mould. I am using Philips Pressure Cooker.


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Kuih Lapis (9-layers kuih)



Kuih Lapis


150g of rice flour
150g of tapioca flour

100g pandan juice
100g water
100g bluepea juice

450g coconut milk (I used the packet ones, buy fresh if you can)
200g sugar (can add more if prefer sweeter)
1/2 tsp salt
pandan leaves (knotted)

2 drops of blue for the final top layer


1.Divide flours into 3 (100g each)

2.Gently heat 450g coconut milk with sugar, salt and pandan leaves until sugar dissolved. Discard the leaves, and cool the syrup then divide into three portions (about 200g each)

3.Mix each bowl of flour with pandan juice, water and bluepea juice respectively.

4.Add one portion of coconut milk/sugar into each bowl. Stir well. Divide each flavors into 3 bowls each (combined total of 9 bowls – each bowl about 130g). Remember to stir well before adding each bowl into the pan to steam as tapioca and rice flour tend to sink to the bottom when resting.

5.Grease a 7″ square pan and steam in the steamer for a few minutes then pour in the first white layer and steam for 3 minutes with medium heat. Add a portion of green on top of the white layer and steam another 3 minutes. Add a portion of blue on top of the green layer and steam another 3 minutes.

6.Repeat with all the remaining 6 bowls and steam for 7-8 minutes each (as the kuih gets thicker with each layer, you’ll need to steam it longer in order to cook it). Add the blue colouring for the final blue layer for a more aesthetic look; otherwise, omit it.

7. Remove from steamer and cool completely before slicing with a plastic knife.

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Red Tortoise Buns

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Red  Tortoise Bun – makes 5 tortoises
Recipe adapted from Guaishushu’s post and motivated to try this from Kelly Yip when I saw it in the Facebook group where she posted

250 grams of plain flour
1 tsp of instant dry yeast
60 grams of castor sugar
120 grams of lukewarm water
30 grams of shortening
1/2 tsp fine salt

Few drops of red food colour




1.Place all ingredients into a stand mixer fixed with dough hook, start kneading until a smooth dough is obtain.

2. Weigh out 300g of the plain dough and leave it covered to proof. Add a few drops of red food color to the balance dough and knead until evenly distributed. Allow to proof and weigh out  5 pieces x 20g . Reserve the balance. When the plain dough has proofed to double in size, divide into 5 x 60g pieces. Remember to keep the dough covered with a damp cloth to prevent drying out.

To shape, roll out a piece of 20g dough until thin and wrap it around a piece of 60g plain dough. Shape into a round ball and place this on a piece of baking paper. Pinch a piece of red dough (from the reserved piece) and shape the head and 5 smaller pieces as the legs and tail. Poke two holes into the head for the eyes. Use a knife to press some lines on the the legs. Repeat until all the dough is used up. Watch the slide above and you will get a better picture of how to shape the tortoise.

Proof again until the dough about 1.5 times the original size. Arrange on a steamer and place into the wok fill with cold water and start your steaming time from this point for 15 minutes. Wait a couple of minutes before opening the cover to remove the buns and cool on a rack.

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Steamed Yam Cake (orr kuih)


Steamed Yam Cake (orr kuih)


350g yam, cut into small cubes
200g rice flour
20g tapioca flour
700ml water (use the water from soaking the dried shrimps and chinese mushrooms – top up to the required amount)
100g dried shrimps, soaked and chopped coarsely
30g dried chinese mushrooms, soaked and chopped into small cubes, squeezed dry
2 cloves garlic, finely chopped


1 tsp salt or to taste
1 tsp five spice powder
1 tsp chicken stock powder
1 tsp white pepper powder
Enough oil for frying


Chopped spring onion & chinese celery & chillies
Some fried shallots and dried shrimps


Just out from the steamer, allow the surface to dry up a bit before garnishing


1. Prepare the steamer. Bring water to boil when you are half way done preparing the batter. Grease an 8” x 8” square steaming tray. Line the tray with baking paper for easy unmoulding if you wish.
2. In a mixing bowl, combined the flours and water. Mix well until smooth. Set it aside.
3. Heat about 5 tablespoons of oil in a frying pan, fry the shallots till golden brown, then remove. In the same frying pan, add in dried shrimps and stir fry till fragrant. Remove and set aside about 3 tablespoons for garnishing before adding the chinese mushroom to fry until fragrant before dishing out. You should start boiling the water for the steamer now.
4. Next to fry the yam, heat up 2 tablespoon of oil in a frying pan, then add garlic to fry till fragrant before adding the yam. Stir fry until soft then add the seasoning. Stir fry until combined; add the shrimp/mushrooms and stir again to combine. Next add the prepared flour batter and cook mixture over low heat, stirring all the time, until the mixture thickens.
5. Transfer the mixture into the prepared steaming tray; smooth out the surface with a spatula and steam over high heat for 45 minutes.
6. Remove it from the steamer and allow to cool a bit before garnishing with the fried shallots and shrimps, spring onions and celery.
7. Let it cool completely before cutting.


Could do with some chopped chillies but I had none!


Packed to be given away; I sliced it before it was really cooled hence the untidy cut


Ahh…much better with the chillies:D



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Kuih Seri Muka (Kuih Sarlat)

Kuih Seri Muka (Kuih Sarlat)- go to here for the recipe


Ready to steam


After steaming for 20 minutes


Press until compact into 8″ square pan


Cook the custard on very low heat


Once thickens, pour gently on top of rice, continue to steam on very low heat


Done, obviously heat not low enough:P


Cool completely before slicing with plastic knife


TIme to enjoy the kuih:)


To get the vibrant blue, use lots of flowers


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Kuih Bingka (Tapioca Cake)


Kuih Bingka

1 kg grated tapioca (net weight)
250 gm sugar
40gm melted butter
1/4 tsp salt
2 eggs lightly beaten
300g thick coconut milk (santan)
150 g water

1. Line a 7 x 7 inch baking tray with non stick baking paper and lightly grease all the sides.
2. Skin tapioca, remove the hard vein in the middle and grate it finely. Squeeze out the juice from the grated tapioca. Set the tapioca aside and leave the juice to set for 10 minutes or until the tapioca flour has sunk to the bottom of the bowl, leaving a clear liquid layer on the top. Pour the clear liquid into a measuring jug; take note of the quantity and replace with same amount of water. The liquid from the tapioca may leave a bitter taste to your cake hence the need to replace with water. Mix the residue (which is the flour) with the clean water and add back into the grated tapioca.
3. Dissolve sugar with 150gm water.  Add to the grated tapioca together with the  lightly beaten eggs, coconut milk (Santan), melted butter and salt. Mix well.
4.Pour into prepared tray and baked at 190 degree C for 1 1/2 hrs or until the top is nicely dark golden brown.
5. Leave it to cool completely before slicing with a plastic knife. If plastic knife is not available, wet your knife before cutting. Make sure cake is really cool or it will be too soft to cut.




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Pumpkin Angku Kuih



for the dough:-
400 g glutinous rice flour
4 tbsp oil
200 g steamed pumpkin
2 tbsp sugar
200 ml thick coconut milk

Ingredients for the filling:
300 g split green beans (mung beans), soaked overnight or at least 4 hours
100 g castor sugar
1 tsp salt
6 tbsp corn oil

To prepare the filling, soak the beans at least 4 hours then steam on high heat until soft.  Use a food processor to blend until fine. Can use fork if do not have food processor.
Cook the blended beans with the rest of the ingredients until a soft paste forms. Cool and roll into tiny balls of about 8-10g each.


Before steaming

Method to prepare the angku dough and shaping:

Mix all the ingredients together until you get a smooth dough. Divide dough into two portion and add a few drops of red colouring into one portion and knead until smooth. Pinch about 15g of dough (or depending on the size of your mould), flatten it with your palm, add a ball of mung beans filling and wrap it up.  Insert wrapped dough into well floured mould, and knocked it out and place on a piece of oiled banana leaf.
Repeat until all the dough and filling is used up.
Steam in medium fire for 10 minutes, brush with oil to prevent sticking.
Served warm or at room temperature.


After steaming

Variation with Coconut filling:

150g shredded coconut, grind a few seconds to make it fine
50g palm sugar
10g brown sugar
3 tablespoon water

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