Kueh TuTu

Recipe from here.

Gula Melaka Sago Kueh

Recipe

Ingredients
200g sago
50g grated coconut
100g gula melaka (chopped)
1/4tsp salt
50g coconut milk

150g grated coconut
1/2tsp salt

Steps:
1. Mix grated coconut and salt together and steam for 10mins.
2. Leave to cool.
3. Soak sago for 20mins and drain well.
4. Pour coconut milk and chopped gula melaka into a small pot.
5. Cook over low heat till gula melaka dissolved and remove from heat.
6. Mix sago, grated coconut and salt together.
7. Pour in syrup and stir until well combined.
8. Pour mixture into a greased 6inches square tin.
9. Steam in preheated steamer at high heat for 20mins.
10.Leave kueh to cool in tin.
11.Remove kueh from tin and cut into serving size.
12.Coat with steamed grated coconut and serve.

Pumpkin Ondeh Ondeh

Ingredients
100g pumpkin (steamed and mashed)
60g glutinous rice flour
40g tapioca flour
20g sugar
1tbsp water

75g gula melaka (chopped)
1tbsp sugar

adequate grated coconut
1/4tsp of salt

Steps:
1. Mix gula melaka and sugar together and set aside.
2. Mix grated coconut and salt together, steamed for 10mins and set aside.
3. Mix glutinous rice flour, tapioca flour and sugar together.
4. Knead mashed pumpkin and water into flour mixture until it form a soft dough. (Add some water at a time. You may need more or less water as it depend on the moisture of pumpkin.)
5. Grab some dough and roll it into a ball.
6. With your thumb, make a hollow in the dough.
7. Spoon some gula melaka into the hollow and seal opening.
8. Shape it into balls and place it on a tray.
9. Cook the glutinous balls in boiling hot water until it start floating on the water.
10.Stir and cook for another 2mins.
11.Scoop out the glutinous balls and drain away the water.
12.Roll them on the grated coconut and serve.

Purple Sweet Potato Ang Ku Kueh (紫蕃薯红龟糕)

Recipe

Ingredients
Dough:
300g glutinous rice flour
100g purple sweet potato (steamed and mashed)
280g water
1tbsp oil


Filling:
150g dried mung bean
75g sugar (suit individual taste, may add more or less)
1/2tsp salt
20g cooking oil

banana leaves (cut into 30 small pieces, must be bigger than the cavity of the mould.)

Steps:
Filling:
1. Soak mung bean overnight and steam for 35 to 40mins until soften.
2. Blend immediately with sugar, salt and oil till fine paste.
3. Set aside to cool.

Dough:
1. Mix all the dough ingredients together and knead to form a soft dough. (You may need more or less water, it depend on your sweet potato.)
2. Wrap dough up and rest it in the fridge for 1 to 2 hours. (May rest dough over night in fridge.)
3. Thaw, and knead the dough again before use. (If dough is dry add some water, if wet add some flour.)

Shaping the kueh:
1. Grab some dough weigh about 26g and roll it into a ball.
2. With your thumb, make a hollow in the dough and shape it into a bowl.
3. Grab filling about 18g, wrap in dough and seal opening.
4. Place kueh into a greased mould and press it to set the shape. (Must grease the mould every now and then.)
5. Knock out the kueh and place it on banana leaf.
6. Arrange kueh in a lined with banana leaf steamer tray, allow gap in between the kueh.

Steaming:
1. Heat up steamer, water must be boiling.
2. Place tray on the steamer, lower heat to medium-low and steam for 5mins. (Depend on individual stove.)
3. Open lid to let steam out for a while, wipe lid and cover it. (This allow the kueh to cool off a bit.)
4. Steam for another 6mins until kuehs changed colour and soft. (Kuehs will expand during steaming and shrunk when it cold. If kueh expand too much, it will be out of shape.)
5. Remove tray and brush surface of kuehs with oil. (This allow the skin to absorb the oil while it hot and will give a shine to it.)
6. Remove kuehs and cool on a wire rack. (The print will be obvious when oil has been absorbed into the skin when it cold.)

Steamed Pumpkin Kueh (蒸南瓜糕)

Recipe

Ingredients
Filling:
250g pumpkin without skin (diced)
3-4 dried mushroom (soak and diced)
20g dried shrimp (soak and chopped)
20g shallots (chopped)
3tbsp oil

Batter:
200g rice flour
1tbsp corn flour
1tbsp wheat starch
550ml water

Seasoning:
1/2tsp salt
1/2tsp sugar
2tsp concentrated chicken stock
dash of pepper

Method:
1. Mix batter ingredients and seasoning together till smooth, set aside. (Adjust seasoning according to individual prefer.)
2. Heat up oil in a wok, stir fry chopped shallot and chopped dried shrimp till fragrant.
3. Add in diced mushroom and pumpkin and stir fry for a while.
4. Lower heat, pour prepared batter into wok.
5. Stir batter constantly and cook till batter thicken.
6. Pour batter into a greased 7inches square tin and steam in a preheated steamer for 30mins.
7. Remove from steamer and set aside to cool.
8. Garnish with chopped spring onion, slice and serve.

Ban Chien Kuih (曼煎糕)

Recipe

Ingredients (yield 5 kuihs -20cm diameter)
Yeast dough:
25ml warm water
3/4tsp instant yeast
1tsp plain flour
1/2tsp sugar

Batter:
130g plain flour
50g rice flour
20g custard powder
1/2tsp baking powder
1/4tsp baking soda
1/4tsp salt

2 egg
70g sugar
250ml water

Filling:
100g groundnut (roasted and coarsely milled)
40g caster sugar

Steps:
Filling:
1. Mix milled groundnut and sugar together and set aside.

Yeast dough:
1. Mix all ingredients together till well blended.
2. Cover and set aside.

Batter:
1. Sift plain flour, rice flour, custard powder, baking powder, baking soda and salt together, set aside.
2. With a hand-held electric whisk, whisk egg and sugar till sugar dissolved and batter turn pale.
3. Pour egg batter into flour mixture and whisk at low speed till well blended.
4. Add in yeast dough and continue to whisk till well blended.
5. Lastly pour in water in a slow stream and whisk till batter is free of lumps.
6. Cover and set aside to rest for 45mins.

Cooking:
1. Heat up a non-stick pan and lightly greased.
2. Ladle in some batter onto heated pan.
3. Cover with lid and cook over medium low heat till kuih become bubbly on the surface.
4. Scatter filling around kuih and cook for a while.
5. With a spatula fold half portion of the kuih over, dish out and serve.

Kuih Lopes

Recipe

Ingredients
300g glutinous rice (soak overnight)
1tbsp pandan juice
1/2tsp salt
1/2cup water
few drop of green food colouring
3blades pandan leaves

4pcs banana leaves (about A4 size paper)

100g grated white coconut
1/4tsp salt

50g sugar
100g palm sugar (chopped)
2blades pandan leaves
100ml water

Steps:
1. Scald banana leaves till soft, clean and set aside.
2. Mix salt into grated white coconut and steam for 10mins, set aside to cool.
3. Pour sugar, palm sugar, water and pandan leaves into a sauce pan.
4. Simmer till sugar and palm sugar dissolved, set aside to cool.
5. Mix pandan juice, salt, green colouring and water together.
6. Mix into drained glutinous rice and place pandan leaves on the surface.
7. Steam glutinous rice in a preheated steamer at high heat for 15mins till half cook.
8. Place 2pcs of banana leaves overlapping each other on counter top, scoop 1/2 portion of the glutinous rice onto banana leaf.
9. Roll it up firmly, tie two ends with raffia string tightly. (repeat steps no.6 and 7 for the balance glutinous rice)
10.Prepare 3/4 pot of boiling water.
11.Place bundles into boiling water and cook over medium high heat for 90mins till cooked.
12.Dish out and set aside to cool.
13.When cool, wet a sharp knife and cut the kuih lopes into serving sizes.
14.Remove banana leaves, coat kuih lopes with grated coconut and serve with palm sugar syrup.

Soon Kueh (笋糕）

From my previous posted on Soon Kueh, I had readers who tried out the recipe and had faced problem making soon kueh skin. Here, I had tried out the same recipe again and re-posted the recipe with elaborate details. Hope this helps. Wheat starch(澄面粉) was not used in this recipe so the skin is not chewy. It is the usual tradition soon kueh I used to eat when I was young.

Recipe

Ingredients (yield more than 20kuehs)
Skin:
250g rice flour
125g tapioca flour
550-600ml water
2tbsp oil
2tsp sugar
1/2tsp salt

Filling:
600g turnip(shredded and drain away liquid)
100g carrot(shredded)
100g minced meat
50g dried shrimps(soak and chopped)
2cloves garlic(chopped)
4 shallot(chopped)

adequate salt
adequate pepper
adequate light soy sauce

Steps:
Filling:
1. Heat up 3tbsp of oil in a wok, fry chopped garlic and shallot till fragrant.
2. Add in chopped dried shrimp and fry till fragrant.
3. Add in minced meat and carrot and stir fry for a while.
4. Add in turnip and stir fry until slightly dry.
5. Add in seasoning to taste and mix well.
6. Dish out and set aside to cool. (Let filling sit in a sieve or colander to drain away excess liquid.)

Skin:
1. Boil water, salt and sugar together in a pot. (Water must reach boiling point. Remove 50ml of water first.)
2. Add rice flour into boiling hot water, with a wooden spoon quickly mix well.
3. Add in tapioca flour and oil, mix till soft dough and no trace of lump of flour in it. (Add in some more hot water if you find that the dough is dry.)
4. Cover lid and rest for 10mins. (Allow hot steam to cook though the dough so it will turn soft.)
5. Hand knead dough for a minute or two till smooth. (Be careful as dough is still very hot.)
6. Cover dough to prevent dough from drying and turn hard. (I leave dough in pot and cover with lid.)

Wrapping:
1. Grab some dough, knead on your palm and round it to form a round ball.
2. Flatten it on a silicon mat.
3. Roll it out into thin piece. (If you find that it too sticky, flip it over and roll the other side or lightly grease roller with oil. Don't use too much oil as you will face problem seal the opening.)
4. With a 9cm pastry cutter, cut out a round dough.
5. Wrap in filling, pinch edges to seal opening. (You can lightly wet edges when sealing.)
6. Grease steamer rack with oil.
7. Arrange kueh on steamer rack, brush surface with oil.
8. Steam in a preheated steamer over high heat for 10mins.

Sago Nian Gao Kuih

Recipe source from 厨房角落-‘班兰西谷米年糕’ and My Little Space.

Recipe

Ingredients
150g sago (soak for 20mins and drain)
60g sugar
40g water/coconut milk
2blades pandan leaf
few drops of green food colouring
adequate 'nian gao' (cut into cubes)

100g grated white coconut
1/4tsp salt

Steps:
1. Mix grated white coconut with salt and steam for 10mins, set aside to cool.
2. Pour sugar, water and pandan leaves into a sauce pan and simmer till sugar dissolved.
3. Add in green colouring and set aside to cool.
4. Lined a 7inches square tray with plastic cling wrap and set it aside.
5. Mix soaked sago with sugar syrup.
6. Pour sago mixture into prepared tray, smooth surface.
7. Arrange 'nian gao' cubes on the surface and press lightly into the sago.
8. Steamed in a preheated steamer for 20mins over high heat.
9. Remove from steamer and set aside to cool.
10.Wet a pair of scissors and cut sago kuih into small cubes.
11.Coat kuih with grated white coconut and serve.

Kuih Dadar

Recipe

Ingredients
Batter:
200g plain flour
2tbsp corn flour
400g grated white coconut
400ml water
1 egg
1/4tsp salt
1/2tsp pandan paste

Filling:
300g grated white coconut
120g palm sugar (chopped)
1/3tsp salt
3blades pandan leaves
100ml water

Method:
Filling:
1. Boil water, salt, palm sugar and pandan leaves together til sugar dissolved.
2. Add in grated coconut and stir till dry.
3. Discard pandan leaves and set aside to cool.

Batter:
1. Add water into grated white coconut and extract 600ml of coconut milk.
2. Sift plain flour, salt and corn flour into a big mixing bowl.
3. Make a well in the center of the flour.
4. Add in egg and coconut milk, mix well. (Batter must be thin, runny consistency.)
5. Add in pandan paste and mix well.
6. Strain batter.
7. Heat up non-stick pan and lightly greased pan.
8. Stir batter and ladle some batter onto pan.
9. Rotate pan so that batter cover the base of the pan.
10.Leave crepe to cook over low heat.
11.When you move the pan around and crepe is able to slide around the pan, it cook.
12.Carefully remove crepe onto a plate, leave to cool and repeat process.
13.Spoon some filling onto one end of the crepe,
14.Roll up one end a little, fold in both ends and roll up the crepe like a little parcel.

Pandan Pulot Panggang (Tradition recipe)

When I was a little girl, I remembered we had a Malay neighbour who made a lot of very delicious kuehs. Everyday she will make few types of kuehs, pack them neatly in a basket and her son would sell them around our block. I remembered that her Pulot Panggang (I named it 'Banana Leaf Green Rice') is very unusual from others. The glutinous rice is green and the fried shrimp filling has a very nice fragrant. Unfortunately, nowadays I can't find this taste anymore, I missed it so much. When I tried out my long forgotten old recipe and to my surprise the familiar nice fragrant which I missed so much is back. If I'm not wrong the special ingredient which she used to give her shrimp filling that nice fragrant is 'Kaffir Lime Leaves'.
I think this is the only keuh which I had made so far need so much time for preparation and patient. However it worth all the affect and time. I'm very contented, smiling away enjoying my Pandan Pulot Panggang. ;p Taste fantastic! I'm surprise my boys love it too.

I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by Small Small Baker.


Recipe

Ingredients
Leaf wrapper:
2pcs banana leaves

Filling:
(A)
1/4cup grated white coconut
(scoop 1/4cup of coconut from Pulot ingredients 1 grated white coconut)

(B)
1 cup dried shrimp (soaked and pound till very fine)
5-6pcs Kaffir Lime leaf (teared)

(C)
3 dried chili (soaked)
2 red chili
3 bua-keras (soaked)
12 shallot
5cloves garlic
a small knob of blachan
1tsp ground coriander
1tsp ground turmeric

Pulot:
400g glutinous rice (soak overnight)
1 1/2tbsp pandan juice (pound 5-6blades of pandan leaves and extract juice)
1 grated white coconut
200ml water
1tsp salt
3blades pandan leaves (teared)
1/4tsp green colouring

Method:
Leaf wrapper:
1. Cut out 13-14 pieces of 6cm by 7cm rectangular banana leaves.
2. Scald in hot water till soften.
3. Dry leaves and set aside.

Filling:
1. Grind all the ingredients(C) together till very fine.
2. Dry-fry (A) until browned.
3. Dish out and grind coarsely.
4. Heat up 4tbsp of oil in a frying pan.
5. Fry pounded shrimp and kaffir lime leaves till dry and fragrant.
6. Dish out and discard kaffir lime leaves.
7. Heat up 3tbsp of oil in a frying pan.
8. Fry spices until fragrant.
9. Add in pre-fry shrimp and coconut, fry till well mix and fragrant.
10.Dish out and set aside.

Pulot:
1. Drain soaked glutinous rice, add in pandan juice and mix well.
2. Add water into grated white coconut and extract 375ml of coconut milk.
3. Mix coconut milk and salt into pandan glutinous rice.
4. Pour into baking tin, put in pandan leaves.
5. Place in a preheated steamer and steam over medium high heat for 20-25mins.
6. Remove tin from steamer, fluffy the rice with a pair of chopstick.
7. Dilute green colouring with 1tsp of water.
8. Spoon some colouring into rice and mix lightly with a pair of chopstick.
9. Set aside to cool slightly.

Wrapping:
1. Grease your hand with oil.
2. Spoon some glutinous rice onto a piece of clean plastic sheet and spread out rice.
3. Spoon some filling and place it in the center of the rice.
4. With the plastic sheet helps, fold rice to stick two ends together.
5. Place roll in palm and press lightly in order to firm up roll.
6. Transfer roll onto banana leaf and roll up tight.
7. Fold both ends and secure with toothpick.
8. Arrange rolls on tray and grill them at 150C for 15-20mins(turn rolls to grill the other side) till leaf is slightly brown and dry.

Soon Kueh (笋糕）

I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by Small Small Baker.

Recipe

Ingredients (yield more than 20kuehs)
Skin:
250g rice flour
125g tapioca flour
550-600ml water
2tbsp oil
2tsp sugar
1/2tsp salt

Filling:
600g turnip(shredded and drain away liquid)
100g carrot(shredded)
100g minced meat
50g dried shrimps(soak and chopped)
2cloves garlic(chopped)
4 shallot(chopped)

adequate salt
adequate pepper
adequate light soy sauce

Steps:
Filling:
1. Heat up 3tbsp of oil in a wok, fry chopped garlic and shallot till fragrant.
2. Add in chopped dried shrimp and fry till fragrant.
3. Add in minced meat and carrot and stir fry for a while.
4. Add in turnip and stir fry until slightly dry.
5. Add in seasoning to taste and mix well.
6. Dish out and set aside to cool.

Skin:
1. Boil water, salt and sugar together in a pot. (Water must reach boiling point. Remove 50ml of water first.)
2. Add in rice flour, with a wooden spoon quickly mix well.
3. Add in tapioca flour and oil, mix till a soft dough. (Add in some more hot water if you find that the dough is dry.)
4. Cover lid and rest for 10mins.

Wrapping:
1. Grab some dough and flatten it on a silicon mat. (Cover dough to prevent surface of dough from drying.)
2. Roll it out into thin pieces.
3. With a 9cm ring cut out a round dough.
4. Wrap in filling, pinch edges to seal opening.
5. Grease steamer rack with oil.
6. Arrange kueh on steamer rack, brush surface of kueh lightly with oil.
7. Steam over high heat in a preheated steamer for 10mins.

Kuih Bingka

I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by Small Small Baker.

Recipe

Ingredients
750g grated tapioca
(The tapioca which I bought is approximately 900g - peel and grated, pour grated tapioca into colander and set it aside to drain away excess liquid. Weigh 750g tapioca for use.)

260g demerara sugar/ light brown sugar
2tbsp melted butter
1 grated white coconut(about 400g)
150g water
1/4tsp yellow food colouring
1/2tsp salt

Steps:
1. Preheat oven at 180C.
2. Lined a 24cm by 17cm rectangle tin with banana leaf and grease with butter.
3. Add water into grated white coconut and squeeze out 320g of coconut milk.
4. Mix grated tapioca, coconut milk, sugar, melted butter, salt and yellow colouring together until well combined. (You can taste raw tapioca mixture to adjust sweetness.)
5. Pour into prepared tin.
6. Bake in a preheated oven for 40-45mins until crust is browned.
7. Leave kueh to cool in tin.
8. Remove kueh from tin, slice and serve.

Note: You don't have to follow the recipe to the dot. The important is that the tapioca batter should be wet, it should be of dropping consistence when you drop a spoon of batter. It should not be watery or dry. Each time when I baked this Kuih Bingka I will have to adjust the liquid according to the moisture of the grated tapioca.

Abuk-abuk Sago (Tradition recipe)

I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by Small Small Baker.

Recipe

Ingredients
200g sago
120g grated white coconut
1/2tsp salt
1tbsp pandan juice

50g gula melaka (chopped)
1tbsp sugar

1sheet banana leaf

Steps:
1. Cut out 11-12pcs of 20cm by 15cm banana leaves.
2. Scald banana leaves in boiling water till it soften, dry it and put aside.
3. Soak sago for 15mins and drain well.
4. Mix sago, grated coconut, salt and pandan juice together.
5. Stir until well combined.
6. Mix chopped gula melaka and sugar together.
7. Fashion the rectangular banana leaf into cone-shape.
8. Fill 1tbsp of sago mixture, with the back of the spoon press the sago lightly.
9. Fill 1tsp of gula melaka mixture, cover it with another tablespoon of sago mixture and press lightly.
10.Fold in the opening to overlap the leaf and fastened it with a toothpick.
11.Steam in a preheated steamer at high heat for 15-20mins.
12.Leave to cool and serve.

Muah Chee

This is a simple yet delicious afternoon snack for my three gentlemen to enjoy. :)
Recipe source from Happy Home Baking-Muah Chee.

Black Glutinous Ang Ku Kueh

I'm using the same Ang Ku Kueh recipe from here. I just substitute 40g of glutinous rice flour with black glutinous rice flour.

Kuih Tako Pandan

Recipe from 'Traditional Kuih-Muih' by Wong Sip Moi.

It seem like, it quite difficult to get the broad type of pandan leaves in our local wet market. I had to ask the vegetable store keeper to keep a few bunches for me. Fortunately, he managed to get one bunch for me. However, I still find that it not the broadness which I wanted. He told me that mostly the broad type of pandan leaves are reserved for local restaurants. No choice, so I just have to use it. So my kuih is quite small and short.

Recipe

Ingredients (yield about 24 kuihs)
Water chestnut layer:
30g cornflour
30g green pea flour
195ml water
70g sugar
250ml pandan juice
1/8tsp salt
100g water chestnuts (peeled, finely diced)

Coconut layer:
28g rice flour
30g green pea flour
250ml concentrated coconut milk
350ml water
60g sugar
1/4tsp salt
(I used freshly squeeze thick coconut milk and dilute it with small amount of water, in order to get 600ml of liquid.)

Steps:
Water chestnut layer:
1. Mix all the ingredients together in a pot until well-blended except water chestnuts.
2. Cook over low fire until it thicken and bubbles appeared, stir at all time.
3. Add in the diced water chestnuts, stir well and remove from fire.
4. Spoon water chestnuts mixture into the pandan casings and lightly knock it on the table top to even out the surface.

Coconut layer:
1. Mix all the ingredients together in a pot until well-blended.
2. Cook over low fire until it thicken and bubbles appeared, stir at all time.
3. Remove from fire.
4. Spoon coconut mixture into the half filled pandan casings and lightly knock it on the table top to even out the surface.
5. Leave it aside to cool then chill them in the fridge.

Pandan casings:
1. Peel off blades of pandan leaves and wash them.
2. Trim away the thick, hard end.
3. Give a half snip on the leaf about 4.5cm long each. (refer to the 1st and 2nd photo)
4. Fold the pandan leaf inward by over-lapping one another.
5. Use a thin toothpick to secure the casing. (I didn't use any toothpick as it will tear the leaf.)

Sago Coconut Mlik Layer Kuih

Recipe from 'Traditional Kuih-Muih' by Wong Sip Moi.

Recipe

Ingredients
Coconut layer:
20g rice flour
20g green pea flour
225ml concentrated coconut milk
150ml water
50g sugar
1/8tsp salt
(I used freshly squeeze thick coconut milk and dilute it with small amount of water, in order to get 375ml of liquid.)

Sago layer:
80g pearl sago
2blades pandan leaves
half pot of water

70g palm sugar (chopped)
15g sugar
1/4tsp salt
45ml water
2blades pandan leaves

50ml concentrated coconut milk

Steps:
Coconut layer:
1. Mix all the ingredients together in a pot until well-blended.
2. Cook over low fire until it thicken and bubbles appeared, stir at all time.
3. Remove from fire.
4. Spoon coconut mixture into mould and lightly knock it on the table top to even out the surface.

Sago layer:
1. Boil half pot of water and pandan leaves together.
2. Discard pandan leaves and add in the pearl sago.
3. Cook until sago appear clear, remove from fire and drain.
4. Boil palm sugar, sugar, salt, pandan leaves and water until sugar dissolved.
5. Strain syrup into pearl sago.
6. Add in the coconut milk and stir well.
7. Return it to the fire and bring to a gentle simmer for a while.
8. Once it started to boil, remove from fire.
9. Spoon sago mixture into the half filled mould.
10.Leave it aside to cool then chill them in the fridge.

Kuih Kosui

Recipe

Ingredients
100g palm sugar(gula melaka)
45g brown sugar
2pcs pandan leaves
500ml water (If you prefer a firmer texture, reduce the water to 480ml.)

110g rice flour
90ml water
30g tapioca flour
1/2tsp alkaline water

1/2 grated white coconut
1/2tsp salt

Steps:
1. Mix grated white coconut with salt and steam for 10mins.
2. Set aside to cool.
3. Boil water, palm sugar, brown sugar and pandan leaves together until sugar dissolved.
4. Strain syrup and leave it aside to cool.
5. Add water into the rice flour and mix well.
6. Add in tapioca flour and alkaline water and mix well.
7. Slowly add in the cooled syrup and mix well.
8. Strain the batter.
9. Pour batter into preheated moulds until 80% full.
10.Steam kuehs in a preheated steamer for 35mins.
11.Leave it aside to cool.
12.Remove kueh from mould and coat it with grated coconut.

Fried Nian Gao