Another wonderful nonya kueh from Cooking for the President.
This cookbook is a worthy investment!
I spotted the recipe and cooking method from Kitchen Tigress. As usual, she explains everything very well.
If, like me, after grating the tapioca you get less than 1 kg, adjust the other ingredients accordingly. The taste is slightly sweet, so for those who do not like their kueh too sweet, you can consider to reduce the sugar slightly.
The most tedious procedure is the grating. No one sells grated tapioca at the market near my home, so I used a food processor to grate it. That tends to leave some larger bits that I have to fish out before baking. Perhaps after grating I should have blended it slightly to ensure even texture.
The taste is wonderful! Soft even when cold, chewy with a coconut fragrance. The pandan fragrance is very subtle, perhaps because I didn’t know how to mash-knead it well.
My kueh is white because the tapioca I used is white fleshed variety. I prefer not to add food coloring if I can.
A very easy bake, so long as you get your ingredients ready and remember not to over-bake. I baked for 1 hour 10 mins and grilled for the last 5 mins to get a more caramelized top.
This lovely cake is one of my favourite. I first tasted it from Bengawan Solo, during someone’s birthday celebration. It is soft with a slight creamy texture from the pandan jelly. It is not too sweet and the fragrance from pandan and coconut is fabulous.
This cake is not difficult to make, though it is difficult to make it look nice.
Nasi lemak kukus, or steamed nasi lemak requires more time and effort to make, but the results are definitely worth it.
The rice grains are perfectly cooked. Most of the time, rice cooked using a rice cooker turns out either too soft or too hard. The grains of rice could also be mushy or broken up, especially for basmati rice.
Pour rice into a large bowl and soak with water (about an inch above rice) overnight.
Steam rice over high heat for 15 mins.
Mix coconut milk and salt well. Add to rice and stir well. Leave to rest for 10 mins.
Wash and tie the pandan leaves into a knot.
Place pandan leaves and ginger slices on top of the rice.
Steam over high heat for 10 mins.
Remove and discard ginger slices. Keep the pandan leaves.
Line a rice cooker with banana leaves and pour nasi lemak into the rice cooker. Place pandan leaves on the nasi lemak. Turn to ‘keep warm’ setting. Serve after 10 mins.
This is one of the best nasi lemak I’ve tasted! Even my mum thinks it is good!
I served the vegetarian nasi lemak with a hard boiled egg, vegetarian ikan bilis, lightly salted roasted peanuts, cucumber and tomato slices and vegetarian sambal chilli. I used Singlong brand, which tasted pretty nice. Other side dishes were vegetarian assam fish and vegetarian mutton. My vegetarian friend was very happy and going “Good good good!” as he was eating.
Lightly salted roasted peanuts are easy to make. Wash and pat dry raw peanuts, sprinkle with some sea salt then bake at 170 C for 20 minutes until it turns a light brown.