Made this some time ago and then recently promised R that I would make some to pass to her and also at the same time S asked me for step by step photos of how to make this, so it was like killing 2 birds with one stone!
As I mentioned in my previoys post, do not press the flour firmly otherwise it will become hard the following day. Just softly pressing the flour into the mold makes the flour soft even on the following day!
Ingredients
1 cup rice flour
60ml ( adjustable ) water dissolved with a generous pinch of fine salt
a couple of pandan leaves cut into 2 inch pieces
Filling:
80gm gula melaka chopped and mixed with a tsp of caster sugar
Method：
1. Place the rice flour on a piece of kitchen paper on a plate. Mix it up with the pandan leaves and microwave on high for a minute and a half. Discard leaves and cool the flour.
2. Drizzle water evenly over the roasted flour, stirring with a fork. The flour should just be moistened and not soggy, forming big crumbs. Press the crumbs through a sieve, with the back of a ladle. It should yield a fine crumb texture. For ease , do in very small batches.
3. Spoon rice crumble into the mould. Add 1 tsp of gula melaka-sugar mix. Do not allow the gula to touch the base of the mould.
4. Top with another spoon of rice crumbs. Press gently with spoon for a smooth finish.
5. Steam for about 15 mins.
Cover with cloth to prevent water dripping onto the kuih
This is what I meant when I said to make sure that the sugar does not touch the flour, otherwise it will make a hole!
5 comments:
nice! I always thot that Atta flour is needed for this kuih. so rice flour does the trick too! thanks for sharing.
Whoa ! Kueh tutu ! XD
Baking Fiend, it is not difficult at all to do!
Li - at last! hehe
Hahahaha. Bring to that horrible aunty who said "Eh you cannot make one la eh" ! :D Remember anot ? At tangs ?
Li, ya I know. I was thinking of that when I made it. hehe. Tell her, Loser....
Post a Comment