Saturday, 25 March 2006

Pulot Hitam Kaya Kueh

Today is another Kueh making session for us because mum is coming over for a visit so I decide to something for afternoon tea.  This kueh that I made today is called Pulot Hitam Kaya; the bottom layer is made with combination of Pulot Hitam (Black Glutinous Rice) and White Glutinous Rice.


For this recipe I  cut down the amount of coconut milk in the original recipe and replace the balance amount with water so that the end result is not that greasy taste. Furthermore the texture and unique fragrant of the Pulot Hitam also make the rice layer taste better with slight chewy texture.

This time round, my kaya custard was better and it was more successful in terms of the texture as compared to the last two attempt. So if you are a fans of Pulot Hitam like us, remember to give this recipe a try. 

Ingredients For Rice Layer:
150g White Glutinous Rice
100g Black Glutinous Rice (Pulot Hitam)
150ml Coconut Milk + 150ml Water
2 - 3 Pandan Leaves
1/2 Teaspoon Salt

Method:
1. Rinse and soaked the all the glutinous rice for at least 3 hours then drain well.
2. Steamed glutinous rice in a baking tin with some pandan leaves and salt on medium heat for about 20 minutes or until tender.
3. Remove from heat, stir in coconut milk mixture and  mix well before continuing to steam for another 15 minutes.
4. Lay a piece of banana leaf on a 7" square tin, put in the cooked glutinous rice and press down firmly until compact.
5. Steamed for another 5 minutes while preparing for the Kaya Layer.

Ingredients For The Kaya Layer:
3 Eggs
90g Rice Flour
150g Sugar
350ml Coconut Milk + 100ml Water
1 1/2 Teaspoons Pandan Essence
1/2 Teaspoon Salt

Methods:
1. In a mixing bowl beat egg lightly with a fork.
2. Next mix in rice flour and strain.
3. In another bowl mix coconut milk, water, pandan essence, salt and sugar together then cook over low heat.
4. Keep stirring and gradually add in egg mixture. Stir continuously over low heat until the mixture  thicken like custard.
5. Pour the custard over the steamed glutinous rice in the steamer then steamed for about 25 minutes.
6. Cool the kueh before cutting.

Notes:
- If you don't wish to use the Pandan colouring, you can blend some fresh pandan leaves in a blender with 100ml water and obtain 100ml of Pandan Juice.

2 comments:

  1. Thank you for posting this recipe. Your food blog is a godsend! I am a mom of 2 who now lives in Canada and miss all my Singaporean treats! I can't wait to try it! I'm also going to try your Melt in Your Mouth pineapple tarts!

    ReplyDelete
  2. Hi there,

    Thanks for dropping by and your kind comments......Hope to see u are in the blog with your valuable comments :)

    ReplyDelete

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