Nyonya Kueh

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Contents

1. Ang Koo
2. Apom Balik
3. Coconut Biscuit
4. Kueh Bingka Ubi (Cassava Cake )
5. Kueh Lapis ( 9 Layer cake )
6. Kueh Talam
7. Sago Gula Melaka Lapis
8. Seri Muka

Ang Koo

Created 2014-09-20 · Updated 2016-12-01

Ingredients

• ( A )
• 1 1/2 oz Rice Flour
• 4 oz Water
• 1 Tablespoon Oil ( sunflower )
• 1 Tablespoon Sugar
• ( B )
• 4 1/2 oz Glutinous Rice Flour
• 3 1/2 oz Water
• 1/2 Tablespoon Oil
• 1/2 Tablespoon Sugar
• 1/4 Teaspoon Red Colour Powder
• Filling
• 13 oz ( one  packet ) Mung Bean with skin removed.
• 10 oz Raw Sugar
• 3 Tablespoon Oil
• Soaked the mung beans overnight, drained

Method

1. Steam the mung bean over boiling water for an hour Put the oil and sugar in a pot, pour in the steamed mung bean and mix over medium heat till the sugar melts.
2. Scope the mixture into a deep Pyrex plate and cover the plate with a plate.
3. Microwave on high, three minutes at a time, Stiring after each episode.
4. Microwave a total of 9 minutes.
5. Cool and roll them into balls the size of a walnut.
6. Mix ingredients ( A ) together in a saucepan, cook over the fire, stirring all the time till a thick batter is formed and it leaves the side of the pot.
7. Remove from heat and cool.
8. Mix ingredient ( B ) together.
9. Mix the batter of ( A ) into ( B ) and knead till it is well mixed.
10. Divide the batter into 11 - 12 pieces and roll them into balls.
11. Take some banana leaves and cut them into oval shape about 5cm x 3cm.
12. Soak the banana leaves in hot water with a tablespoon oil added to it.
13. Wrap the filling with the batter and print it out on an oiled wooden Ang Koo mould.
14. Steam the Ang Koo for 10'minutes over medium heat.
15. Freeze the rest of the mung bean fillings.
16. NOTE:
17. Do not steam the Ang Koo for more than 10 minutes or it will be out of shape.

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Apom Balik

Created 2014-05-06 · Updated 2016-12-01 · Tags: unfinished

Ingredients

• 400 gm plain flour
• 60 gm sugar
• 3 teaspoon baking powder
• 3/4 teaspoon sodium bicarbonate
• 2 eggs
• 450 ml water
• 30 gm melted butter

Method

1. Put all the ingredients into a mixing bowl and mix well using a hand whisk.
2. Set it aside for one hour.
3. Heat a non stick pan at medium heat. ( 15 cm pan ) Ladle 1/4 cup batter into the pan and spread it evenly.
4. Sprinkle a little sugar on top.
5. Cover with a lid and let it cook for a minute or two till the batter is cooked through.
6. Remove the lid and brush the pancake with some melted butter and sprinkle some ground peanuts or ground almond over it.
7. Fold in half and remove from pan.
8. You can also put chocolate buttons and pizza cheese in place of nuts.( Indonesian murtabak)

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Coconut Biscuit

Created 2016-12-23 · Updated 2017-07-09

Ingredients

• 3 1/2 Cups Plain Flour
• 1 Cup Tapioca Flour
• 2 1/2 Cups Desicatted Coconut, fried
• 1 1/2 Cups Caster Sugar
• 4 oz. Butter
• 3 x 60gm Eggs, beaten

Method

1. Put the plain flour and tapioca flour in a bowl Rub in the butter till it resemble bread crumbs.
2. Mix in the Desicatted coconut, sugar and mix well.
3. Add in the beaten eggs and bring the dough together, Do not over mix.
4. Roll out the drought and cut them into rounds.
5. Bake in a preheated oven at a temperature of 180 C For 25 minutes, turn the tray around half way through.
6. Cool on wire rack and keep in an airtight container.

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Kueh Bingka Ubi (Cassava Cake )

Created 2017-06-12 · Updated 2019-01-21

Ingredients

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• 1kg. Frozen, grated cassava
• 1/2 Tablespoon Cornflour
• 200gm Sugar
• 16oz. Coconut Cream
• 3 Tablespoon grated coconut ( optional )
• 3/4 Teaspoon Pandan Essence

Method

1. Put all the ingredients in a saucepan and mix well.
2. Cook it over medium heat until it thicken.
3. Pour it into a lined 8 inch ( 20cm ) baking tin Bake in a preheated oven at a temperature 180C for 40 minutes.
4. Cool completely before cutting with a plastic knife.

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Kueh Lapis ( 9 Layer cake )

Created 2014-08-10 · Updated 2016-12-01

Ingredients

• 4 oz Rice Flour mix with 3 oz water to make 7 oz wet rice flour
• 3 oz Tapioca flour
• 1/2 oz  Wheat Starch [Tang Mein Fun ]
• 7 oz Sugar
• 5 1/2 oz Water
• 15 oz Coconut Cream

Method

1. Put all the flour into a mixing bowl and add in the coconut cream and mix well.
2. Strain into a big bowl Boil the sugar with the water till sugar dissolved.
3. Pour the hot syrup into the mixture and stir well.
4. Divide the mixture equally into 3 bowls.
5. Leave one bowl white, add some red colour into the second bowl and pandan essence into the third bowl.
6. Put an 8 inch [20 cm ] lined tin over simmering over and steam for about 5 minutes.
7. Pour 1 ladle of white batter into the tray, cover and steam for about 5 minutes.
8. Pour a ladle of green batter on top of the white layer, rub the white layer with the back of the spoon and steam for another 5 minutes.
9. Ladle the red mixture on to the top of the green layer, rub with the back of a metal spoon and steam for 5 minutes.
10. repeat the layers till all the batter has been used up.
11. There should be 9 layers.
12. Steam for another 10 minutes at medium heat.
13. Remove and cool

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Kueh Talam

Created 2014-10-19 · Updated 2025-06-13

Ingredients

• To make wet rice flour. Mix 10 oz rice flour with 6 oz. water'
• 7 oz wet rice flour
• 14 oz water
• 1 oz Tapioca flour
• 1/2 oz wheat starch [ tang mein fun ]
• 1 oz green pea flour.
• 7 oz sugar
• 1/2 Teaspoon Pandan Essence ( pasta pandan, butterfly brand from Indonesia $

Method

1. Mix all the ingredients together except the sugar and strain into a saucepan.
2. Add in the sugar and 1/2 teaspoon pandan essence [indonesian, butterfly brand ] Cook over medium heat, stirring all the time till it thickens.
3. Pour the batter into a lined 8 inch [20cm ] tin and steam over boiling for 20 minutes.
4. Add the topping and use the back of the spoon and rub on the green layer for the layers to stick.
5. Steam for another 15 minutes.
6. Cool completely before cutting and serve.
7. Topping:
8. 10 oz coconut cream 2 oz wet rice flour 1 1/2 oz tapioca flour 1/2 teaspoon salt Mix them together and pour on top of green layer.

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Sago Gula Melaka Lapis

Created 2014-05-06 · Updated 2018-04-08 · Tags: unfinished

Ingredients

• P
• ( A )

• 400 gm sago
• 500 ml water

• ( B )

• 100 gm. desiccated coconut soaked in 1/4 cup of hot water
• 150 gm sugar
• 200 ml thick coconut milk
• A pinch if salt.

• ( C )

• 70 gm Gular Melaka ( palm sugar )
• 3 tablespoon water

Method

1. Soak ingredient A for 30 minutes Melt ingredient C over low heat and set aside to cool Mix the drained sago and ingredient B well and divide into 3 portions.
2. Add 1/4 teaspoon pandan essence to portion 1. Add ingredient C to portion 2 and set aside ingredient 3 Line the base of an 8 inch ( 20 cm ) round cake tin with either grease proof paper or pandan leaf.
3. Spread potion 3 evenly in the tin. Steam for half an hour till sago is transparent.
4. Pour in portion 2 and spread it evenly. Steam for another half hour.
5. And finally pour in portion 1 and steam for another half hour.
6. Cool completely before cutting.

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Seri Muka

Created 2014-08-10 · Updated 2021-10-06

Ingredients

• 100 gm White Glutinous Rice
• 400 gm Black Glutinous Rice
• 200 ml Coconut Milk
• 50 ml water
• 1/2 Teaspoon Salt

Method

1. Wash and soak both the glutinous rice overnight.
2. Drain and put into an 8 inch tin [20 cm ] tin and add in the salt, coconut milk and water. Steam for 30 minutes.
3. Press the rice down to compress it.
4. Use chopstick to poke a few holes in the rice.
5. Put it back in the steamer while preparing topping Topping:
6. 4 x 60 gm Eggs [lightly beaten ] 400 ml Coconut Milk 140 gm Rice Flour 30 gm Tapioca Flour 1/2 Teaspoon Pandan Essence 150gm Caster Sugar Mix the flour together, add in the beaten eggs and coconut cream.
7. Mix well and strain into a pot.
8. Add in the sugar and pandan essence.
9. Cook over medium till slightly thicken.
10. Remove from heat and pour topping on to the rice.
11. Rub the rice with the back of a metal spoon so the topping will stick better.
12. Steam over medium for 15 minutes.
13. Cool

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