Nyonya Kuih is a popular traditional snack that originated from the Peranakan culture in Malaysia. These small bite-sized desserts are made from rice flour, coconut milk, and sugar, and are often infused with pandan leaves or other natural flavorings. Here's a recipe on how to prepare Malaysia Nyonya Kuih:
Ingredients:
- 250g Rice Flour
- 200g Brown Sugar
- 400ml Coconut Milk
- 180ml Water
- 1/2 tsp Salt
- 1 pandan leaf (optional)
- Food colorings (optional)
- Banana leaves (cut into small pieces for lining the tray)
- Small trays or cupcake molds
Instructions:
1. First, mix the rice flour, brown sugar, and salt in a large mixing bowl.
2. In a separate pot, heat up the coconut milk, water, and pandan leaf over low heat. Stir occasionally until well combined.
3. Once you see small bubbles forming on the surface, remove the pandan leaf from the milk mixture.
4. Pour the liquid mixture into the dry mixture slowly. Stir continuously to ensure there are no lumps.
5. Mix until the batter is smooth and creamy. The consistency should be thick but still pourable.
6. At this point, you can add some food coloring to achieve your desired colors.
7. Next, lightly brush the banana leaf pieces with some cooking oil, and line your small trays or cupcake molds with the leaves.
8. Pour the batter into each mold until it’s about 3/4 full.
9. Steam the kuih on high heat for about 20-25 minutes, or until cooked through. You can test by inserting a toothpick into the center of the kuih; it should come out clean.
10. Once cooked, remove from the steamer and let it cool before removing the kuih from the molds.
Enjoy your homemade Nyonya kuih! These sweet snacks can be served as dessert or as an afternoon tea-time snack.
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