Korean Ricecake + Black & White Sesame Layered Kueh

Hi my dear readers! I'm back!

Last Sunday...we decided to have a simple dinner...

Korean ricecake with Baicai and hotdog..

I used the same hot pepper paste as the bibimbap..
so actually the paste comes into good use!
one tub is gona finish soon~~



And this is our dessert...
the black and white sesame layered kueh

got the recipe from the newspaper....
but the recipe is not so easy to read...it's rather subjective...
the consistency of the batter must be altered by mixing more water without any measurements...
so i was unsure whether this will succeed initially...
glad that it turned out quite well and fragrant...
anyone wants the recipe?
If yes, I got to translate =)

Ondeh Ondeh + Black Hokkien Mee + Fried Prawns

Another peaceful sunday night...

we have a guest at home!

playing a duet with my small sister...
they are going to perform in my year end concert for my students.. =)


So when there's a guest here, there's always food!
So..here's our dinner~~

Mummy's Hokkien Mee....
the recipe was actually passed down from our grandma...
She once owned stalls which sold lor mee, prawn mee and duck mee!!
A pity that she lost the battle to cancer when she was just merely 50 yrs old...
and i don't remember her at all...

Fried Prawn coated with batter....
this goes really well with mayonnaise~!

mummy also made ondeh ondeh~~for our dessert...

No artificial colourings in there...

recipe is from Sin Ming Newspaper too..
used shredded coconut with gula melaka as filling...
more work to be done because normally people just wrap a piece of gula melaka in the skin...

Next time we will try just using gula melaka as filling~~
One bite and the gula melaka's juice oozing out kind of feeling should be very thrilling too!


Recipe as follows (we altered it abit)

Glutinous Dough:
400g glutinous rice flour
350g coconut milk
80g steamed sweet potato

1. Mix all ingredients together and knead into a smooth dough.
( Our experience is do not add in the coconut milk in at once, it may be too wet in the end)
you can add in colourings at this point and knead further.


Fillings:
300g fresh grated coconut
150g gula melaka
1 tsp salt
1 tbsp glutinous rice floor
40g water

1. Melt the gula melaka in the water with low heat,
add in grated coconut and keep stirring till nearly dry


Additional ingredients:
Some pandan leaves
more fresh grated coconut(to coat ondeh ondeh)

Wrapping:
1. Take a portion of dough, mould into a ball and press down in the middle.
Stuff the fillings in and seal tightly
2. Mould it like a round Glutinous Rice Ball
3. Boil a pot of water, add in some pandan leaves.
4. Cook the ondeh ondeh in the water until it floats up.
5. Coat the ondeh ondeh while it's still hot by dumping it into the additional grated coconut.

Getuk Ubi 木薯糕

I'm not a person who will buy kueh from stores...
but my mummy is mostly interested in buying them...
1 week ago, Sin Ming Newspaper started to post the recipes of nonya kueh...
and my mum collected them...
contemplating to make them one day~~

All the recipes are easy...
and she wanted to make this in the end...
& we did it together...

Getuk Ubi...木薯糕...

I tried to make some decorations~~

a very easy recipe using simple ingredients..
we doubled the recipe to make into a 8 inches big kueh..then cut it up...
and cost price is only about 3 bucks..
So economical too!

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Recipe as follows:

Tapioca Layer
500g Steamed tapioca
100g water
1/2 tsp salt


1. Steam the tapioca, and while it's still hot, add in salt, and mash it.
For a better texture, you can leave some tapioca in bite sizes.
2. Pour the water into the mashed tapioca and mix well.
3. Lay a banana leaf in the cake tin.
4. Press the tapioca mixture into the cake tin, make sure that it's pressed till very firm, to prevent the kueh from splitting apart while cutting up after steaming.


Sugared coconut layer
100g fresh grated coconut
70g red sugar (gula merah)

1. Mix the red sugar with the fresh grated coconut and mix them really well.
2. Spread the sugared coconut onto the pressed tapioca mixture, and press it firmly too.
3. When it's firm enough, use a satay stick/skewer to poke many holes in the kueh, so the red sugar coconut juice will seep into the tapioca layer while steaming.
4. Cover the cake tin with aluminium foil loosely, and steam the kueh on high heat for 25 minutes.

Tips: Cut the kueh up when it's completely cooled, it will be easier