30 Local Singapore And Malaysian Kuih Special Compilation (30 种本地糕点汇编)

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INTRODUCTION

This is a special compilation for mostly Singaporean and Malaysian hawker centre’s cakes (kuih). Most of the local Singaporean and Malaysian have take for granted this kuih’s and snacks as it is easily available at reasonable price in the hawker centres, road side stalls or coffee shops. However, for overseas readers, they have missed the snack and will try to replicate based on whatever local cooking ingredients that they have. The list will continue to be added as I have vowed to have more Asian snacks and Kuih recipe’s in the future.

Click on the blue colour link to the respective recipes.

Kuih Lopes or Kue Lupis (三角椰丝糯米糕)

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Kuih Talam , Kuih Talam Tepong Pandan (绿白双层香兰糕)

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Local Baked Custard? Kuih Bakar Pandan Or Kuih Kemboja (香兰烘糕)

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I Am Unsure If The Name Of This Traditional Cake Is Correct… Kuih Manggis, Kuih Syara (香兰小青糕)

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Koci, Goci, Kochi, Mendut, Lapek Bugis? I Am Confused–Pandan Kuih Koci (锥形香兰椰丝糯米滋)

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Mashed Banana Fritters–Jemput Jemput Pisang, Kuih Kodok, Kuih Cekodok, Kuih Cokodok (炸香蕉球)

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Grilled Glutinous Rice Package–Pulut Panggang ( 糯米虾米卷)

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This Is Different From Kek Lapis, This is Kueh Lapis–Nonya Kueh Lapis

Processed with Moldiv

Pandan Green Or Gula Melaka Brown, You Decide–Kuih Kosui or Kuih Ko Swee (卡穗糕 or Kuih Kaswi)

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Coconut Pandanus Custard Glutinous Rice Cake – Kueh Salat or Kueh Seri Muka (香兰椰香糯米蒸糕)

Processed with Moldiv

Simple Yet Elegant Nonya Kuih–Kuih Pulut Tai Tai, Pulut Tekan, Pulut Tatal (娘惹兰花加椰糕)

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A Nonya/Malay Kuih That I Loved Very Much–Kuih Ketayap, Kuih Dadar (香兰椰丝卷)

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My Mum’s Tapioca Cake–Steamed Tapioca Cake Or Kuih Ubi Kayu (木薯蒸糕)

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Kuih Bingka Ubi–Baked Tapioca or Cassava Cake (烤木薯糕)

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Don’t Throw Away The Beans After Drinking The Soup–Mung Bean Fritters (Kuih Rengas, Kuih Kacang Hijau, Kuih Kasturi, 炸绿豆饼)

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Money Bag For Your New Year–Simple Epok Epok or Curry Puffs

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An Auspicious Chinese Steamed Cake–Red Tortoise Steamed Cake, Angku Kuih (红龟粿)

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A Steamed Cake That Brings Fond Memories–Black Tortoise Cake or O Ku Kueh (黑龟粿)

Processed with Moldiv

No Cudweed, I Used Mugwort–Teochew Chi Kak Kuih (潮州鼠麹糕)- Mugwort version

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Rice Cake In A Peach Form?… Png Tao (饭桃, 米包米, 饭粿, 潮州红桃粿)

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You Seen This Glutinous Rice Cake Before–Hainanese Coconut Kuih or E Bua or Yi Ba (海南薏粑粿)

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Soon Kuih Or Chai Kuih? Teochew Soon Kuih (笋粿)

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Garlic Chives Steamed Rice Cake–Teochew Ku Chai Kuih (潮州韭菜粿)

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My Ugly Sesame Balls–Sesame Balls or Jian Dui or Kuih Bom (煎堆,芝麻球)

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It Is Better To Be Late Than Never–Radish/Turnip/Carrot/Daikon Cake (腊味萝卜糕)

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Chinese Steamed Yam And Pumpkin Cake (芋头金瓜糕)

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The Third Honeycomb Structure Asian Cake– White Sugar Sponge Cake or Pak Thong Ko (白糖糕)

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Teochew Huat Kuih or Ka Kuih (潮州发糕,潮州酵糕,米糕, 松糕)

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A Chinese Steamed Cake That I Am Not Familiar With–Hee Pan or Xi Ban (古早味喜板)

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Another Singapore Malaysia Hawker Food–Chwee Kueh or Steamed Rice Cake With Preserved Radish

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An International Pie That Will Suit Everybody’s Taste Buds–Japanese Curry Flavoured Potato Pie

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INTRODUCTION 

As a Malaysian, I loved curry but I can’t cook curry that is spicy because I have to consider the palate of my kids. Beside curry, I loved curry puffs but I do not really like the filo type of pastry or pastry that requires deep frying… and… I like the type of pastry that is usually used to make apple pies or chicken pies.  Therefore, I have decided to make “curry pie” using Japanese curry cubes. 

When I first travelled  overseas donkey years back, I always craved for Malay or Nonya curries. However, most restaurants overseas did not sell these curries. The more popular curries was the Japanese curries. Initially, I never like Japanese curries because it was sweet and not spicy hot.

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I did not “touch” these curries for many years until very recently because of my kids. My kids liked curries but they can’t take the spiciness. When we cooked curry, they will fight for the potatoes. When they know there was a curry dish, before their meals, they would take a cup of cold water with them. During the meal, they would dip the curried potatoes in the cold water and ate them. At times, they would run around the dining table because the washed curried potatoes were still too spicy hot for them.

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Two three month’s ago, my kind neighbour gave us some Japanese curries that she cooked and I am very happy to see that my kids were eating happily and requesting for more. Since then, it was quite common for us to cook Japanese curries at home and personally, I have get used to the taste and fell in love with it. Bear with me, the next post will also be another Japanese curry post and I am sure you will like it.

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This recipe incorporated both the Western and Asian cuisines ingredients. It is a normal pie crust and you have full flexibility to shape the pie crust topping to your desired pattern. It is cooked with Japanese curry cubes which was not spicy such that it will be more acceptable to Western readers. To make it creamier like Western pie, I have added fresh cream and some parmesan cheeses. The potatoes and curry should be well liked by the Asian readers as it is very common that potatoes are used curry cuisines.

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WHAT IS REQURIED

For Potatoes Fillings (Make 8 tarts)

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  • 3-4 potatoes (boiled and cut into cubes)

  • 100 grams of cauliflowers

  • 60 grams of Japanese curry cubes (about 3 curry cubes depending on brand)

  • 1/4 cups of parmesan cheese (optional)

  • 1/2 cups of double cream or whipping creams (optional)

  • Pinches of salt and sugar

  • 1 1/2 cups of water

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For Pie Pastry

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  • 50 grams egg yolks (lightly beaten)

  • 250 grams plain flour (sifted)

  • 20 grams of icing sugar (optional)

  • 125 grams of chilled butter cut into cubes

  • 50 grams of icy cold water

  • 1 egg yolk for egg washing

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STEPS OF PREPARTION

Preparation of Potato Filling

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  • In a pot, put the water and curry cubes and bring to boil under high heat. Once boiled, turn to medium heat. Add cauliflowers and let it boil for 1-2 minutes. Add in potatoes cubes and boil for 2-3 minutes. Add in cream, salt, sugar and parmesan cheese. Boil for another one minute before off the heat. Let it cool and set aside for later use.

  • It is wise that you take some cooked curried potatoes and taste whether the fillings suits your taste buds. It have to be slightly high handed with your seasonings because this pie crust is not very sweet.

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Preparation of Pie Pastry and Baking The Pastry

  • Preheat your to 180 degree Celsius.

  • Beat together one egg yolk, few drops of cooking oil and 2 tablespoon of water. Stir well and sift into a container. Set aside for later egg washing.

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  • In a big mixing bowl, put butter cubes and sifted plain flour together. Use the finger tips to rub the butter cubes and flours together until it become crumby. Add in sifted icing sugars and continue to rub until well mix. Add lightly beaten eggs and water, mix slowly until it become a dough.

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  • Have a clinging wrap on the table, place the dough on top of the clinging wrap. Put another clinging wrap on top of the dough. Use a rolling pin to roll it into a flat sheet with about 0.5 cm thickness. Transfer the dough to the pie tin and use your hand to press the dough against the sides and make it as even as possible.

  • Roll the remaining pie pastry into a flat piece, cut to small strips and set aside for later use.

  • Fill the pie tins with the curried potatoes. Place the dough strips on top of the curried potatoes in your desired pattern. (Initially, as I am unsure whether I have adequate dough to made a net pattern, therefore I have started the pie with this pattern. Subsequently, since I have some dough left, I have put additional strips to make it into a net pattern.)

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  • Use a brush to brush pie crust evenly and baked in the oven for 15 minutes .

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  • Take the pie out and perform the second egg washing. Wash thoroughly and bake for another 5 minutes.  Note that this step is optional but I like to do this for all my pastries. Should the pie have signs of burnt, lower the temperature by about 20 degrees and continue baking.

  • Transfer to the wire rack for cooling. Let it cool completely before take the pies out from the pie tins. 

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CONCLUSION

If you like curry puff, you will like this. The pies were prepared after taking into consideration the needs of both Asian and Westerner’s taste buds. Of course, if you like to make the curried potatoes using the local curry paste, it is definitely acceptable. If you like it spicy hot, add in some chilli paste… But I preferred the sweet Japanese curried potatoes with a mild taste of cheeses and creams.

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Hope you like the post today and cheers.

For more recipes, you can refer to my RECIPE INDEX here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .

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If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1000 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes.

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FOOD PREPARATION SERIES INDEX

 
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The following are temporary indices for all recipes issued by Guaishushu in both https://kwgls.wordpress.com and Guaishushu’s Facebook Page. The index shall be for temporary references only.

 

 

Desserts:

 

Aloe Vera

Some Aloe Vera Sweet Fruit Dessert Just Specially For You, Dear!

Barley Peanut Soup

Easy Peasy Barley Bean Curd Sheets Sweet Soup (腐竹薏米甜汤)

Black Glutinous Rice

What? Having Rice as A Dessert- The Nutritious Black Glutinous Rice Porridge

Sweet Potato Soup

Malaysian Singaporean Chinese Food–Sweet Potato Soup Dessert

Barley/Black Glutinous Rice

X4 – Black Glutinous Rice and Barley Sweet Porridge (血糯薏米甜粥)

Honey Dew Granita

C1 Honey Dew and Cantaloupe Granita  哈密瓜奇异果挫冰

Poached Bosc Pears & Dragon Fruits

X3-Chinese Style Poached Pear and Dragon Fruits Desserts (博斯克梨龙珠果炖冰糖)

Bubur Cha Cha

X5 – Bubur Cha Cha (摩摩喳喳)

 

 

Drinks:

 

Chrysanthemum Tea

Come and have a cup of Chrysanthemum Tea (菊花茶)

Hawthorn Ume Tea

Need A Drink To Repair Your Vocal Cord? Hawthorn Ume Is The Tea For You!

Roselle Tea

 Game To Try Some “Wild Hibiscus” Tea………….?(洛神花茶)

Rhoeo Tricolor Tea

Purple is mysterious, purple is nobly and a purple drink is definitely lovely! – Rhoeo Tricolor Tea (如意兰茶,蚌兰花茶,红竹叶茶)

Hedyotis Diffusa

 Snake Tongue Tea? Gosh.. I Am Going Away……白花蛇舌草罗汉果茶

   

Breads

 

Sarawak Style Butter Buns

Homesick Buns? Yes, I am homesick of Sarawak Style Butter Buns..

Roast Meat Buns

P1 – Roast Meat Bun (烧肉包)

 

 

Cakes/Muffins/Scones

 

Banana Cake

P2 – Banana Cake (香蕉蛋糕)

Butter Cake/Pound Cake

1 Butter + 1 Sugar + 1Egg + 1 Flour + 1 Milk = Mrs. NgSK’s Butter Cake-Guaishushu’s Version

Butter Cake/Pound Cake Hey, My Chick Want To Eat My Zebra Pound Cake !

Chinese Steamed Sponge Cake

The Plights of Kuey Neng Ko…The Traditional Chinese Steamed Sponge Cake…

Chinese Steamed Sponge Cake My Steamed Sponge Cake (Kuey Neng Ko) Is Full Of Gas。。。。 (汽水鸡蛋糕) 

Steamed Sugar Cake

P3-Steamed Sugar Cake (白糖糕)

Microwave Mug Cake

Microwaved Mug Cakes, Another Quick Alternative to Baked and Steamed Cakes…

Sarawak Midnight Cake

Where is my cake? I Can’t See!–Famous Sarawak Midnight Cake (Cake Seri kaya Sarawak) revisited..

Grapefruit Chiffon Cake

Grapefruit Chiffon with Grapefruit Citrus Glaze,… Ever Try This?

Carrot Muffins

Simple Carrot Muffins for Your Love Ones…

Scones

Basic But Presentable, Basic But Irresistible…Basic Raisin Scones Shared…

Tapioca Cake

CCC – Cheesy Cassava Cake–A Modified Version of The Traditional Nonya Kuih Bengka Ubi

Cake Decoration Ideas

From Plain to Eye Catching…From Muffins to Elegant Celebration Cakes

 

 

Cheese Cakes

 

Ferraro Rocher Ice Cream

Simple, Tasty, Elegant …Chilled Ferrero Rocher Oreo Ice Cream Cheese Cake

Durian Cheese Cake

King of Fruits + Cream Cheese = Durian Cheesecakes, Game to Try?

 

 

Cookies

 

Pineapple Tarts

What A Golf Ball Have To Do With A Pineapple? Well, It Is The Famous South East Asian Pineapple Tarts

 

 

Puddings

 

Bread Puddings

Who Said Bread Puddings Must Be Prepared As Such…..Bread Puddings “Reinvented”

Cake Puddings P4 – Cake Puddings (蛋糕布丁)

Cookie Puddings

Creative Food Series – Cookie Puddings 1

Cookie Puddings

Cookie Puddings – 2

 

 

Snacks

 

Nonya Chang 

Is there any relationship between Dragon in a boat and a Peranakan Women?….The process of making Nonya Chang revisited…(Part I)

Nonya Chang 

Is there any relationship between Dragon in a boat and a Peranakan Women?….The process of making Nonya Chang revisited…(Part II)

Popiah

Malaysian Singaporean Chinese Food–Popiah Sarawak Style

Kueh Pie Tee

Malaysian Singaporean Chinese Food -Kueh Pie Tee

Roasted Peanuts

C2 – Spiced Roasted Peanut (香脆花生)

 

 

Rice and Porridges

 

Chicken Rice

Why Not Cook Your Mother A Meal Of Chicken Rice This Coming Mother’s Day?

Nasi Goreng Aruk

 Are you kidding? You don’t need oil to fry rice?– The authentic Sarawak Cuisine–Aruk Fried Rice

Fried Rice

N1 – Nameless Fried Rice (无名炒饭)

White Gourd Braised Rice

N2 – White Gourd Braised Rice (白莆焖饭)

Pork Porridge

N3- Pork Porridge (肉粥

 

 

Noodles and Pasta Dishes

 

Kolo Beehoon

Food Preparation Series–Kolo Beehoon

Sarawak Laksa

Hey, My Laksa Secret Recipe Was Stolen!!!……… An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa (PART I)

Sarawak Laksa

Hey, I have invented my own Sarawak Laksa Paste Recipe !!!……… An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa (PART II)

Sarawak Laksa

Hi, Let Start Cooking the Laksa …. An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa (Part III)

Singapore Prawn Noodles

Prawn noodles? Hokkien noodles?… No, it is Singapore Hokkien Fried Prawn Noodles (新加玻福建炒虾面)

Tom Yam Noodles

Bachelor’s Tomyam Noodles–Quick And Nice…

Tomato Yimin Noodles

What I cooked today (家常便饭系列)– 13-7-2013–Tomato Yimin Noodles (茄汁伊面)

Pasta Sauce

Let’s See How An Asian Make The Tomato Pasta Sauce From Scratch and How He Baked His Pasta….

 

 

Meat and Savoury Dishes

 

Korma Chicken

Special – What I cooked today (家常便饭系列)– 22-7-2013–Korma Chicken (科尔马鸡肉)

Grilled Chicken

M1- Chinese Style Grilled Chicken (中式烤鸡)

Ginger Chicken

M2 – Ginger Chicken (姜丝鸡)

Soya Sauce Chicken

M4- Braised Chicken with Soya Sauce (酱油鸡)

Minced Pork with Taukwa

Creative Food Series–Minced Pork Belly with Taukwa

Miso Pork Belly

M3 – Miso Pork Belly (味增五花)

Meat Rolls

Hey, This is not Italian Meat Rolls, It Is Chinese Meat Rolls Called Ngoh Hiang

 

 

Vegetarian Dishes

 

Tempeh

Tempeh Revisited – Sweet And Spicy Tempeh And Oven Baked Honey Tempeh

Vegetable fritters

Vege Vege Vegetable Fritters–Indonesian’s Bakwan Sayuran

Vegetables

Blanching Vegetables in Chinese Cooking – 利用汆烫准备可口的中式的菜”肴

Chinese Lettuce

V2 – Blanched Chinese Lettuce With Fermented Bean Curd Sauce (白腐乳生菜胆)- Vegetarian

Bitter Gourd & Chinese Mustard

V3- Braised Bitter Gourd With Chinese Mustard (苦瓜焖芥菜)

Shark Fin Melon Soup

S6 – Vegetarian Shark Fin Melon Soup (素鱼翅瓜羹)

 

 

Vegetable Dishes

 

Luffa

D1-Braised luffa/tower gourd with egg* 蛋汁炆丝瓜

Preserved Mustard

D4 – Foochow Preserved Mustard Fried With Minced Meat (福州糟菜炒肉碎)

Winged Beans

D7 – Fried Winged Beans With Minced Meat (肉碎四棱豆)

Kailan with Prawns

V1 – Blanched Kailan With Prawn (芥兰虾球)

Romaine Lettuce Miso

V4 – Blanch Romaine lettuce with miso sauce (味真酱罗明旦)

 

 

Tofu and Egg Dishes

 

Minced Taukwa Omelete

D2 – Minced Taukwa Omelete (豆干蛋饼)

Braised Egg & Tofu

D3 – Braised Eggs and Bean Curd (豆干卤蛋)

Bean Curd Omelete

D5-Beancurd Omelet (豆干蛋饼

Celery Omelete

D6- Celery Omelete (西芹蛋饼)

Steamed Tofu

D8-Steamed Tofu With Eggs (豆腐蒸蛋)

Salted Turnip Omelete

D9 – Salted Turnip Omelete (菜脯蛋饼)素

Devilled Eggs

 Devilled Egg- Simplicity Rules…

   

Soup Dishes

 

Sweet Corn Soup

S1 – Sweet Corn Pork Rib Soup 玉米排骨汤)

Carrot Soup

S2 – White Carrot Pork Rib Soup (白萝卜排骨汤

Double Mushroom Soup

S3 – Double Mushroom Chicken Soup (双菇鸡汤)

Bitter Gourd Pineapple Soup

S4-Bitter Gourd Pineapple Pork Rib Soup (苦瓜黄梨排骨汤)

Chinese Napa Soup

S5 – Chinese Cabbage (Napa) Soup ( 大白菜汤)

Salted Vegetable Duck Soup

Salted Vegetable Duck Soup (咸菜鸭)– A Quick and Easy Way to Prepare This Traditional Soup Dish

 

 

Interesting Cooking Ingredients

 

Chilli

Burnt, Hot, Spicy– I am running away!!!– Understanding Chilli Pepper and Making Of Chilli Sauce

Belachan

Can You Stand The Smell of Belachan (Shrimp Paste)?

Belachan

Z1 – Belachan (Shrimp Paste) – Roasting Belachan

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CCC – Cheesy Cassava Cake–A Modified Version of The Traditional Nonya Kuih Bengka Ubi

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INTRODUCTION

Tapioca or cassava is a staple root widely consumed in regions like Africa, Asia, Oceania and etc. It is easily propagated and commonly found in South East Asian countries. Thailand, Vietnam and Indonesia are the top three exporter of tapioca in the world.

Tapioca or cassava cake is a very common household cake of any races (be in Chinese, Malay, Indian or other races) in Singapore and Malaysia. However, in the Peranakan cooking, Kueh Bengka Ubi is one the most famous items in its cuisines.

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There are generally two methods of making cassava cake, by steaming or baking. Chinese preferred to have its cassava cake steamed, as soft as possible and served with shredded coconut (at times this is needed as the cake are so soft and smooth that it is shapeless). On the other hand, the Nonya preferred to bake the cake using charcoal stoves or ovens. Usually, the baked cassava cake have a slightly burnt crusty top and the body is yellowish in colour and texture is rather “elastic”. It is very aromatic with a mixture of fragrances from pandanus leaves, coconut milks and eggs.

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CHEESEY CASSAVA CAKE

This recipe is my own without making reference to any recipes in the internet. As usual, I have prepared based on what I think is workable, memories on the cake that I have tasted before and one or two attempts a few months back.

This cake is different in its texture and its taste. Besides the normal fragrance of the traditional cassava cake, the  cake have a rich and cheesy fragrance. In addition, as you can infer from the pictures above, the texture is moist but not soggy or sticky. In fact, you can cut it into any shape that you want.

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The incorporation of cream cheese had made the cassava cake smoother and creamier. It helps to heighten the flavour of the eggs, coconut milk, butter and the cassava original flavour.

I have used small sago balls to enhance the texture. Grated cassava, under high heat can turn very sticky and subsequently become very chewy. The additions of sago balls somehow will help to sooth the texture making it even smoother.

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WHAT IS REQUIRED

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  • 100 g of sago balls – soaked in water (Volume of water should be about 2 times of the sago ball and note that the balls will expand)
  • 150 g of butter
  • 200 g of cream cheese
  • 250 g of granulated sugar

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  • 4 eggs
  • 200 ml of thick coconut milks
  • 1 kg of finely grated tapioca or cassava. You can buy in the market and grate it yourself. If you want to grate it yourself, you will have to use the food processor to chop it as finely as possible, and then you can proceed to use  a blender (instead of an cake mixer) to perform the following steps. You will need to put in your chopped cassavas, eggs, coconut milks and blend it to as smooth as possible).
  • Red and green (pandanus) colouring (optional) – I have resorted to the use of red and green colouring this illustration as I find that the traditional cake are rather dull in colour and I want my cake to look more colourful and appetizing.

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STEPS OF PREPARATION

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  • Pre-heat your oven to 180 degree Celsius.
  • Get ready a 8 inch x 8 inch baking tin. Slightly grease the tin with either butter or cooking oil. Dust some wheat flour if necessary.
  • In the mixing bowl, beat your butter, cream cheese and sugar using medium speed until evenly mixed. Note that the purpose of this step is not to let you have a fluffy cake like other cake recipes. The beating here is mainly a mixing step, a step to ensure that the butter and cream cheese are evenly mixed.

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  • Once well mixed, add in your eggs one at a time and followed by the coconut milk. You should only use low speed for this simple mixing purpose. Scrap out the bottom and sides of the mixing bowl to ensure that there are not cheeses sticking to the bowl.
  • At this stage, you will notice that the mixture become more and more watery which is normal and hence SPEED SHOULD BE LOW as long as mixing can be performed.

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  • Add in the grated cassava and soaked sago balls. “Beat” at the lowest speed possible. You will see that after 1-2 minutes of slow mixing, the liquid start to disappear as it was further absorbed by the sago balls.
  • Separate into approximately 4 equal portions. One portion with red colouring, one portion with green colouring and the other two portions maintain the original colour.

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  • Pour the uncoloured portion of the batter to the tin, followed by green and red portion. It is entirely up to readers as to what design you want your cake to cook like. For me , I have opted to have some simple big stripes design. As the batter is not very watery, it is rather easy for you to design your pattern.
  • Baked using 190 degree Celsius for about 30-45 minutes or until set. Until set means when you push the baking tin, the centre of the cake does not “vibrate”. Another test is that you insert a skewer in the centre of the cake, the skewer come out clean. However, as this is a cassava cake, cassava when hot can be slightly slimy and as long as you taste it is not raw, the cake is consider as cooked.
  • Leave the cake in the tin for about 10 minutes before turning out onto a wire rack to cool completely.
  • Cutting of cake is  best done 3-4 hours after baking to ensure that centre of the cake is completely cool. As long as when you cut the cake, there are some cake stick to the knife, your cake is considered as not cool completely.

  • Serving suggestions – you can serve with shredded coconut with white sugar and hot tea or coffee.
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CONCLUSIONS

  • This is a modified recipe by incorporating cream cheese and sago balls to the traditional cassava cake. The main aim is to smoothen the cake texture and make the cake creamier along with the fragrance of eggs, coconut milk and cassava.
  • Resulting from the modification, this will be totally different from the traditional cassava cake that you may have tried. It is soft, slightly springy and with cheesy coconut fragrance.  The shredded sugar coconut with heighten the palate and reach another higher dimensions.
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  • It is easy to cut into your desired sizes and looks presentable in tea party as a snack items.
  • If you think that you are a professional Nonya cake baker, you should try and tell me what is your opinion. If you are new to pastry making, this is one item that will not ruin your confidence.

Hope you LIKE it and have a nice day. Cheers

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For more recipes, you can refer to my RECIPE INDEX here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .

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If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 400 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOAR

Is there any relationship between Dragon in a boat and a Peranakan Women?….The process of making Nonya Chang revisited…(Part I)

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BACKGROUND INTRODUCTION

Rice dumpling or “Chang” is one of the traditional delicacies that are well loved by the Malaysian Chinese and Singaporean Chinese communities. However, nowadays, most families do not really wrap their own dumplings at home. They will buy the Chang in shops, restaurants or even supermarkets.

The price of the Chang will gradually be pushed upwards by another 100% by the date of  the Rice Dumplings Festival (or Dragon Boat Festival or Duan Wu Jie 端午节). Two weeks before the Rice Dumpling Festivals, assuming the price per rice dumpling is SGD 1.50 before the increase, the seller will increase 10cents per day and it will become to SGD2.90 by the time of Festival. This price is grossly underestimated and actual prices can be in the range of SGD3-4 per rice dumpling from a more reputable shop to SGD 5-6 from posh restaurants.

 

WHY SUCH A HIGH PRICE PREMIUM FOR THE CHANG?

It was a sad fact that peoples of my age are not really keen to make the chang themselves. Chang was able to command a high price premium because of the basic economic laws of demand and supply. There are lots of demands for Chang especially near the Rice Dumpling festival. However, supplies were limited to a few Chang shops since most families are not willing to prepare their own Chang.

The next question will be to understand why families did not consider to wrap their own Chang? In my humble opinion, most people do not wish to prepare their own Chang due to the following factors and beliefs which personally, I think are misconceptions concerning Chang making:

  • It is time consuming to make the Chang (see below) as traditional ways of making Chang needs at least 1-2 days;
  • It is difficult to assemble all the ingredients;
  • It is very “challenging” to wrap the Chang as tying of ropes and shaping of Chang need times to acquire such skills;
  • Families are small eaters, they just want to eat one to two Chang and unlike traditionally, most families need lots of Chang for the praying sessions;
  • Lack of economies of scales if they only wrapped say 10-12 Chang and it is more worthwhile to purchase from outside stores;
  • The increase of household disposal income over the years and the price of Chang is just a small portion of their income.

Due to above the reasons, most families are not willing to wrap the Chang! 

 

TRADITIONAL WAYS OF CHANG PREPARATION

Traditional preparation of Chang can be a laborious process. All ladies in the family were called to help with the preparation. In fact,  families and extended families (aunt) or even neighbors may agreed on one day to prepare the Chang together. They will take 1 day for the preparation of the filing and another day for the wrapping and cooking of Chang.

The first day will usually involve the cleaning of the leaves for wrapping, soaking of glutinous rice, the dicing of meats, mushrooms and other ingredients and frying the filings for next day’s wrapping. Early in the morning (may be 4-5 am) in the morning, the wrapping will begin and  when a bunch of Chang is ready (about 20-30 Chang depending on your pot for boiling), the boiling or cooking of Chang begins This will take another 2-3 hours per bunch depending on the size of the Chang. By noon, usually, all Chang will be wrapped and all Chang will be cooked by 4pm – 5pm in the afternoon. The ladies will share the results of  their hard works (Chang) between themselves and bring their portion back to their respective families. Traditionally, they are using big biscuits tin and boil under a kerosene stove. The tin is specially made fro this purpose only.

Don’t you think so after the Chang preparation, the ladies in each families shall be closer to each other due to the need of communications. I would deemed this as a family gathering or family “unity” exercise!

                                 

pic courtesy of :http://nyonyacake.blogspot.sg/                   pic courtesy of: http://www.whatsonxiamen.com

 

REASONS OF MAKING YOUR OWN “CHANG”

Learning how to wrap the Chang is definitely something that I would like to promote among the younger generations. With the various kitchen equipment and aids, the process of preparing the Chang can be shortened considerably and I hope readers will try the short cut method that I will share with you in Part II.

The benefits of wrapping your own Chang are:

  • huge cost savings
  • more varieties of Chang can be prepared and easily tailored to the taste or special diet considerations of your family members;
  • as a gift to relatives and friends.


CHANG DEFINED

“Zongzi (or simply zong) (Chinese: ) is a traditional Chinese food, made of glutinous rice stuffed with different fillings and wrapped in bamboo, reed, or other large flat leaves. They are cooked by steaming or boiling. In the Western world, they are also known as rice dumplings or sticky rice dumplings.

Laotians, Thais, (who call them Bachang) and Cambodians (who call them nom chang) have also assimilated this dish by borrowing it from the local overseas Chinese minorities in their respective nations. In Indonesia and Malaysia, they are known as bakcang, bacang, or zang (Chinese: 肉粽; Pe̍h-ōe-jī: bah-chàng), a loanword from Hokkien, a Chinese dialect commonly used among Indonesian-Chinese, rather than Mandarin. Along the same lines, zongzi are more popularly known as machang among Chinese Filipinos in the Philippines.”

(SOURCE: http://en.wikipedia.org/wiki/Zongzi)

Therefore, in according to the simple definition, the must have of Chang is glutinous rice and some types of fillings (though there are Changs that don’t have fillings like Kee Chang).

 

Type of Chang

Fillings of Chang

Every regions or Chinese dialects group will have their own versions of Chang. As economy are more and more affluence, the fillings were change over the years. The following 2 pictures shows Chang will a few types of fillings.

IMG_4356   Chang with meat type of fillings. Can you spot an abalone and chili padi in the filings.

 IMG_4357 Chang which is bean based or no fillings at all

Shape of Chang

IMG_4345  

You can see there are many shapes of Chang and one of them is called the Pillow Chang. But the basic shape is the triangular shaped Chang. Have you ever seen a cone shaped Chang as shown in the last picture?

Therefore, one can conclude that Chang can have many shapes and fillings and I would not insist whose Chang is genuine and whose is fake. What can be included or what cannot to be included in the Chang.


NONYA CHANG DEFINED

“Nyonya zong (娘惹粽): A specialty of Peranakan cuisine, these zongzi are made similarly as southern zongzi. However, the filling is typically minced pork with candied winter melon, ground roasted peanuts and a spice mix.”

(SOURCE: http://en.wikipedia.org/wiki/Zongzi)

 

Nonya Chang belongs to the cuisine of Peranakan communities in Singapore and Malaysia. Peranakans are descendants of early Chinese migrants who settled in Penang, Malacca, Indonesia and Singapore, inter-marrying with local Malays. The old Malay word nonya (also spelled nyonya), a term of respect and affection for women of prominent social standing (part “madame” and part “auntie”), has come to refer to the cuisine of the Perakanans. Nonya cooking is the result of blending Chinese ingredients with spices and cooking techniques used by the Malay/Indonesian community.

The nonya Chang is also “pua kiam ti” (半咸甜粽)meaning the Chang is both sweet and salty at the same time. It is different from the Chang is Taiwan or China which are called Kiam Bak Chang (咸肉粽)。

Nonya Chang are generally accepted by all Chinese Dialects group in Singapore and Malaysia. What differentiates  a Nonya Chang and other Chang are summarize as follows:

1. The usage of coriander powder and aniseed powder in the preparation both of which were considered as Middle Eastern spice widely used by the Malay communities;

2. The inclusion of candied winter melon to make the Chang sweet and that is where the sweet components come from. This obviously is under the influence of the Chinese culture where candied winter melon are widely used in its desserts and believed to have some cooling effects;

3. The usage of screw pine leaves for the wrapping (Pandanus) as compared to the bamboo leaves generally used in other Chang. This is another indication of localization of Nonya Chang since screw pine leaves are not available in China;

4. The usage of other nonya coloring such as the pea flower to color part the Chang into blue or indigo, but part of the rice are still white or light brownish in color as compared to the dark brown color of rice in the Kiam Bak Chang.

5. The inclusion of “sambal” in the fillings and this usually comprises of minced dry shrimps cooked with numerous types Malay spices.

I hoped that via this explanation, you can draw your own conclusions as to what are the characteristics of Nonya Chang and understand why it is call “half sweet half salty’ Chang.

 

Nyonya chang         

In the above picture, please note that the usage of reed strings, Pandanus leaves, diced or minced type of fillings, blue color of rice, brown dot in the white colored rice (coriander powder), all these are rather typical of a Nonya Chang.

CONCLUSION

The fact that most families are not willing to make their own Chang is understandable and one of the main reasons is the laborious process involved. However, such process can be shortened and I will share with your the simplified steps to make “my” own version of Nonya Chang.  Though my mother in law cannot agree with my process of preparation saying that I am lazy but she never complain about the ‘”qualities” of the “final products”.

Hopefully, this post will give you another perspective of understand Chang and “design your own Chang”. In Part II, I will share with you the details process in making the Chang.

Thank for reading.

Malaysian Singaporean Chinese Food -Kueh Pie Tee

IMG_2325

Kueh Pie Tee is a thin and crispy pastry tart shell filled with a spicy, sweet mixture of thinly sliced vegetables and prawns is a popular Peranakan dish. The shells are made of flour and though some stores will make them from scratch, they can usually be found ready made in most supermarkets. Similar to popiah, the main filling is shredded Chinese turnips and carrots, and usually these two dishes are sold by the same stall in hawker centers. (Source: http://en.wikipedia.org/wiki/Kueh_Pie_Tee)

Once you made popiah (you can refer to my post Malaysian Singaporean Chinese Food – Popiah Sarawak Style), you will think of making some Kueh Pie Tee or “Top Hats” or “小金杯“ of which the ingredients for the fillings are basically the same.  Kueh pie tee are usually served as party snacks and the presentations are usually eye catching and outshine other appetizers. Yesterday, I prepared some kueh pie tee using the fillings left over from making the popiah.

RELATIONSHIP WITH POPIAH PREPARATION

Making popiah, as explained in my earlier post, is a laborious “project” that involved using lots of ingredients, processes, kitchen utensils.  Therefore, I wouldn’t want to prepare quantity of fillings solely adequate for making the popiah. In addition, I knew very well that if I cannot finish using all the fillings, I can use it for making kueh pie tee, fried spring roll or become a dish for next day’s meals. In fact, it is rather difficult to estimate the exact quantities of the filling required for the popiah  due to inconsistency in the sizes of popiah rolled by party guests. Some greedy one would roll a big fat popiah whereas some others may rolled a small one for fear of weight gain, blah blah.blah.. 

FRESH VS OVERNIGHT FILLLINGS

One may questioned whether it is okay to keep overnight the fillings. My answer is yes.  Foods will not become bad or contaminated immediately if you have used a clean spoon to scope the fillings and packed it in a clean container before putting it in the fridge. Once in, don’t take it out before your next use. Of course, not too long.  My own guideline for keeping these type of vegetable dishes are not more than a week..

WHAT IS REQUIRED

Besides the popiah fillings which basically consist of julienned jicama, French beans, taukwa,  bean sprouts etc. , you will need to have some Kueh Pie Tee cups.

To make the Kueh Pie Tee, you will need to have a mold and deep fried your batters in hot oil.  The basic ingredients for the batters are plain water and wheat flours. However, most families would claimed that they have the best recipe for the cups with variations in type of flours and liquid which is reasonable since there are only two basic ingredients. Some add rice flour for a firmer texture and would not be soggy that easily or potato starch. Some add melted butter to the batter so that they have a buttery fragrance. Some add gassy drinks like seven up believing that it will be more crispy.

Whatever it is, I have decided not to make my own cups and purchased in a rather well known “peranakan” or “nonya” shop in Singapore. The reasons are dual fold. Firstly, I do not have the mold and secondly, it involved large quantities of oils for frying. As at May 2013 (intentionally written down as such for future reference), I bought 50 cups for S$17, working out to be 34 cents per cup.  If you are still keen to explore the process of making these cups, please visit here.

IMG_2285

Beside the left over popiah fillings, I have added two fresh ingredients, namely blanched prawns and egg omelets.

IMG_2261IMG_2280

These two are actually optional. In the olden days, prawns were not included as it is quite pricey. However, with the overall increase of family disposal incomes, people are looking for better quality of foods and prawns were included on the assumption that it will make this traditional delicacy look more presentable and appetizing. It would not be a surprise that in future, abalone slices may be added to show signs of wealth in parties for the rich and famous (since most traditional delicacy such as moon cakes, rice dumplings etc. already have this expensive ingredients added).

Eggs are also optional but since it is cheap, might as well add it since my kids love eggs.

 

STEPS OF PREPARATION

I am rather reluctant to detail the steps of preparation here as the process is very simple and I felt that too detail a description of the process with undermine my readers abilities to cook. The basic steps are:

  1. Get ready the kueh pie tee cups;
  2. Scope one spoon of the filling (refer to my popiah post) into a cup;
  3. Top with eggs, blanched prawns and garnished with spring onions or coriander leaves or Chinese celery leaves as necessary.

From the steps listed above, is it not simple? In fact, it is. It is that simple. As it is a party snack, how you topped your fillings become a crucial element in attracting the guests to take a bite of your kueh pie tee. You may design your own pattern and I can assure you that there are countless possibilities depending on your own creativities.

IMG_2326

Kueh pie tee should not be prepared too early in advance as the fillings will make the cups become soggy or not crispy. Therefore, if you are having pot luck parties, it is best that you only fill your fillings may be 10-15 minutes before the party starts. A soggy cup will definitely ruined all the hard works that you have invested in these delicacies. Alternatively, you can consider just give the cups to your guests and let them help themselves. 

CONCLUSION

If you looked at my posts, I have intentionally left out the exact quantities of the ingredients for the preparation. My rationale is simple, I am sharing with you how I prepare this in my very own manner and you can use it as a reference in your own context. I believed that I am still far from qualify to teach you how to cook. I always encouraged readers to try their own version after reading my posts. Don’t be ashamed of your own recipes. You should be proud of what you have tailored made for your family or the parties.  Since it is not patented like Yangchow Fried Rice, who say kueh pie tee must be prepared like what I said above?

Happy Reading.

Malaysian Singaporean Chinese Food _ Kueh Pie Tee

IMG_2325

Kueh Pie Tee is a thin and crispy pastry tart shell filled with a spicy, sweet mixture of thinly sliced vegetables and prawns is a popular Peranakan dish. The shells are made of flour and though some stores will make them from scratch, they can usually be found ready made in most supermarkets. Similar to popiah, the main filling is shredded Chinese turnips and carrots, and usually these two dishes are sold by the same stall in hawker centers. (Source: http://en.wikipedia.org/wiki/Kueh_Pie_Tee)

Once you made popiah (you can refer to my post Malaysian Singaporean Chinese Food – Popiah Sarawak Style), you will think of making some Kueh Pie Tee or “Top Hats” or “小金杯“ of which the ingredients for the fillings are basically the same.  Kueh pie tee are usually served as party snacks and the presentations are usually eye catching and outshine other appetizers. Yesterday, I prepared some kueh pie tee using the fillings left over from making the popiah.

RELATIONSHIP WITH POPIAH PREPARATION

Making popiah, as explained in my earlier post, is a laborious “project” that involved using lots of ingredients, processes, kitchen utensils.  Therefore, I wouldn’t want to prepare quantity of fillings solely adequate for making the popiah. In addition, I knew very well that if I cannot finish using all the fillings, I can use it for making kueh pie tee, fried spring roll or become a dish for next day’s meals. In fact, it is rather difficult to estimate the exact quantities of the filling required for the popiah  due to inconsistency in the sizes of popiah rolled by party guests. Some greedy one would roll a big fat popiah whereas some others may rolled a small one for fear of weight gain, blah blah.blah.. 

FRESH VS OVERNIGHT FILLLINGS

One may questioned whether it is okay to keep overnight the fillings. My answer is yes.  Foods will not become bad or contaminated immediately if you have used a clean spoon to scope the fillings and packed it in a clean container before putting it in the fridge. Once in, don’t take it out before your next use. Of course, not too long.  My own guideline for keeping these type of vegetable dishes are not more than a week..

WHAT IS REQUIRED

Besides the popiah fillings which basically consist of julienned jicama, French beans, taukwa,  bean sprouts etc. , you will need to have some Kueh Pie Tee cups.

To make the Kueh Pie Tee, you will need to have a mold and deep fried your batters in hot oil.  The basic ingredients for the batters are plain water and wheat flours. However, most families would claimed that they have the best recipe for the cups with variations in type of flours and liquid which is reasonable since there are only two basic ingredients. Some add rice flour for a firmer texture and would not be soggy that easily or potato starch. Some add melted butter to the batter so that they have a buttery fragrance. Some add gassy drinks like seven up believing that it will be more crispy.

Whatever it is, I have decided not to make my own cups and purchased in a rather well known “peranakan” or “nonya” shop in Singapore. The reasons are dual fold. Firstly, I do not have the mold and secondly, it involved large quantities of oils for frying. As at May 2013 (intentionally written down as such for future reference), I bought 50 cups for S$17, working out to be 34 cents per cup.  If you are still keen to explore the process of making these cups, please visit here.

IMG_2285

Beside the left over popiah fillings, I have added two fresh ingredients, namely blanched prawns and egg omelets.

IMG_2261IMG_2280

These two are actually optional. In the olden days, prawns were not included as it is quite pricey. However, with the overall increase of family disposal incomes, people are looking for better quality of foods and prawns were included on the assumption that it will make this traditional delicacy look more presentable and appetizing. It would not be a surprise that in future, abalone slices may be added to show signs of wealth in parties for the rich and famous (since most traditional delicacy such as moon cakes, rice dumplings etc. already have this expensive ingredients added).

Eggs are also optional but since it is cheap, might as well add it since my kids love eggs.

 

STEPS OF PREPARATION

I am rather reluctant to detail the steps of preparation here as the process is very simple and I felt that too detail a description of the process with undermine my readers abilities to cook. The basic steps are:

  1. Get ready the kueh pie tee cups;
  2. Scope one spoon of the filling (refer to my popiah post) into a cup;
  3. Top with eggs, blanched prawns and garnished with spring onions or coriander leaves or Chinese celery leaves as necessary.

From the steps listed above, is it not simple? In fact, it is. It is that simple. As it is a party snack, how you topped your fillings become a crucial element in attracting the guests to take a bite of your kueh pie tee. You may design your own pattern and I can assure you that there are countless possibilities depending on your own creativities.

IMG_2326

Kueh pie tee should not be prepared too early in advance as the fillings will make the cups become soggy or not crispy. Therefore, if you are having pot luck parties, it is best that you only fill your fillings may be 10-15 minutes before the party starts. A soggy cup will definitely ruined all the hard works that you have invested in these delicacies. Alternatively, you can consider just give the cups to your guests and let them help themselves. 

CONCLUSION

If you looked at my posts, I have intentionally left out the exact quantities of the ingredients for the preparation. My rationale is simple, I am sharing with you how I prepare this in my very own manner and you can use it as a reference in your own context. I believed that I am still far from qualify to teach you how to cook. I always encouraged readers to try their own version after reading my posts. Don’t be ashamed of your own recipes. You should be proud of what you have tailored made for your family or the parties.  Since it is not patented like Yangchow Fried Rice, who say kueh pie tee must be prepared like what I said above?

Happy Reading.