Cooking with Alison

Malaysian Layered Kueh Recipe

In Asian Desserts, Desserts on May 15, 2014 at am

Kueh is one of my favourite Malaysian desserts.  It is steamed, mildly flavoured, soft, chewy, and slightly sticky.  Here is a recipe for a 7, 8, or 9 layer (your choice), 2 colour kueh.  The main flavours to this kueh are coconut and pandan.

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Layered Kueh Recipe

adapted from Auntie Ching; this recipe doubles well

250 grams granulated white sugar

1 can (14 ounces/400 mL) coconut cream  (Note: The preferred brand is Savoy.)

1 can coconut milk  (Note:  This is optional if you want a very strong coconut flavour.  The preferred brand is Mae Ploy.)

300 grams tapioca flour minus 1 tablespoon

1 tablespoon pandan paste  (Note:  This is very difficult to find and is not the same as pandan flavouring.  It is green, opaque, and thick.  If you can not find pandan paste, you could make your own pandan paste if you have access to pandan leaves.  Alternatively, you could mix green food colouring paste with pandan flavouring.)

1 tablespoon sago flour

1/2 tablespoon rice flour

1/4 teaspoon salt

vegetable oil cooking spray

food colouring paste (optional)

Pour the coconut cream into a large, heatproof measuring cup and top it off to a total of 1 quart (approximately 0.9 litres) with water or coconut milk (if using).  Pour it into a heavy bottomed sauce pot and stir in the sugar.  Turn the heat on to medium and stir until the sugar dissolves.  Do not allow the coconut milk to reach boiling point.  Allow the coconut milk to cool slightly.
In the meantime, grease a non-stick, metal loaf pan with vegetable oil cooking spray and set aside.  Set up your steamer equipment over high heat (see here for How to Steam Cook Food).

Whisk the tapioca flour, sago flour, rice flour, and salt into the coconut milk.  Mix well and ensure that there are no lumps.  Pour half of the batter into a separate bowl.  Stir the pandan paste into one bowl until completely combined and the green colour is no longer streaky.  You can leave the other half white as is, or you can mix in food colouring paste until the desired colour has been achieved.

The following instructions are for an 8 layer kueh.  Adjust accordingly if you prefer to make a 7 layer or 9 layer kueh.  Pour 1/4 of the green batter into the prepared loaf pan and steam it until it is set all the way through, 5 to 7 minutes.  Pour 1/4 of the second coloured batter over the first layer of kueh in the loaf pan.  Steam until the top layer has set, 5 to 7 minutes.  If condensation is getting into the loaf pan, cover the top of it using a tea towel before placing it back into the steamer.  Repeat these steps with the remaining batter in alternating colours.  When done, transfer the loaf pan to a wire cooling rack and allow the kueh to cool until it is cool enough to handle.  Then turn the loaf pan upside down to transfer the kueh to a large plate or cutting board.  You can enjoy the kueh while it is still warm, but it will firm up slightly and become less sticky once it cools completely.  Once cool, cut the kueh into slices and then cut the slices into bite sized pieces.  Serve this either slightly warmed or at room temperature.  Store leftovers in the refrigerator, but do not serve this cold.

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  1. Loved this stuff! I bought a recipe book in Malaysia but haven’t tackled any of the recipes.

    I had to laugh at your one comment on the recipe: “300 grams tapioca flour minus 1 tablespoon”. This was in a couple of my Mom’s recipes…SO precise. LOL!
    Thanks for sharing your Malaysian delights

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