Monday, October 11, 2010
1/8 tsp salt
2 tbsp oil
Purple food coloring/taro paste
Extra glutionious rice flour for dusting
Pre-cooked cooking oil for glazing
Banana leaves - cut into rounds and brushed with oil
Filling of your choice or follow this sweet filling recipe
Sieve glutinious flour with salt.
Add oil and purple food coloring/taro paste to the thick coconut milk and microwave it for 30 seconds.
Add warm mashed taro to the glutinious flour and add in the coconut milk and oil a little at a time, knead until a dough forms. Water is to be added only if the dough is too dry. Knead dough well until it is shiny. Rest the dough for 30 minutes.
Scale dough according to the size of your mould.
Flatten dough and roll into a circle. Put in some filling and wrap dough up.
Dust mould with glutinious flour and knock out all excess flour.
Press filled dough firmly into mould, knock and dislodge from mould. Place on oiled banana leaf and into steamer rack.
Continue process with the rest of the dough pieces.
Turn on the tap on low and place steamer under the running water to remove excess glutinious flour from the surface of the moulded kuih.
Steam kuih over low heat for 10 minutes. At 5 minutes, uncover the steamer to lower the temperature of the steam cos the pattern will be lost if too high heat is used for steaming. Cover and continue to steam until cooked.
Remove from heat and glaze surface with the precooked oil.
Posted by lily ng at 2:46 PM