Tuesday, October 20, 2009


A nice & yummy kueh made by my mum & me! Today we made 2 types of kuehs, Red Bean Kueh & Pandan Kueh with alkaline water serve with steam dessicated coconut. Keep trying & packing... forgotten to snap a pix for the Pandan Kueh! This recipe is from a book - PASAR MALAM DELIGHT.

A :
  • 100g red bean
  • 2 pieces pandan leaves, knotted
  • 500ml water

B :

  • 160g sugar
  • 600ml water ( use the water from the cooked red bean)
  • 200g rice flour
  • 100g wheat strach / tang min fen
  • 400g thick coconut milk
  1. Cook red bean, pandan leaves & water until soft. Drain well.
  2. Bring sugar & water to boil until sugar has dissolved. Remove from heat.
  3. Add cooked red bean & the ramaining ingredients into the syrup & mix well.
  4. Pour batter into small bowls & steam at high heat for 15 mins or until cooked. Remove & leave to cool before removing from the bowls.

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