Saturday, 25 March 2006

Pulot Hitam Kaya Kueh

Today is another Kueh making session for me... but I only make one instead of 3 like last week. This kueh that I made today is called the Pulot Hitam Kaya, the bottom layer is made with a combination of Pulot Hitam(Black Glutinous Rice) and White Glutinous Rice.


In this recipe I try to cut down the amount of coconut milk and replace the outstanding balance with water and it's taste much better as it's not that oily. The fragrant and texture of the Pulot Hitam also make the rice layer much chewy.

This time round, my kaya custard was much more successful and texture better compare to the last two attempt. So for those who likes Pulot Hitam, you can try making this kueh.......

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

Methods:
1. Wash and soaked the all the glutinous rice for about 3 hours then drain.
2. Steam the rice in a baking tin with some pandan leaves and salt on medium heat for about 20 minutes or till tender.
3. Remove from heat, stir in coconut milk mixture then mix well and continue to steam for another 10-15 minutes.
4. Lay a piece of banana leaf on a 7" square tin, put in the steamed rice and press down firmly until compact.
5. Steam 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 Green Pandan Colouring
1/2 Teaspoon Salt

Methods:
1. Beat the eggs in a mixing bowl lightly with a fork.
2. Mix in the rice flour and strain.
3. Mix coconut milk, water, pandan colouring, salt and sugar together then cook over low heat.
4. Keep stirring and slowly add in the egg mixture, stir continuously over low heat, until the mixture is thicken like custard.
5. Pour the green mixture over to the steamed glutinous rice in the steamer then steam for about 20-25 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. Posted by Picasa


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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