Nyonya Delights

I go gaga with coconut and greenly stuff again. Oh... gosh...after this I better go check my total cholesterol. LOL

Actually I enjoy baking and cooking but I don't eat much, three quarter of my goodies are distribute to volunteer eater/tester or to my in laws.

There is an array of authentic Nyonya desserts which everyone loves. Nyonya desserts are varied and extraordinary. They are made from local ingredients such as coconut milk, glutinous rice flour, rice flour, tapioca flour, gula Melaka ( palm sugar), agar agar powder, sweet potato and yam. And other ingredients such as red beans, green beans or mung beans. The local pandan leaves or pandanus ( screwpine leaves) give Nyonya dessert it's signature quintessence.

 Bubur Cha Cha  

 Ogyep my dear friend, this bubur cha cha for you. I go gaga, you do the cha cha.

Bubur Cha Cha

Ingredients

A)400gm fresh grated coconut (2 coconut)

    150mls cool boil water for no 1 coconut milk

    800mls water for no 2 coconut milk

B) 300gm diced sweet potato 

     300gm diced yam ( use China or Thai yam)

C) 100gm sago ( wash and soak for 10 mins)

D) 150 to 200 gm sugar OR TO TASTE

     500mls water

     4 pandan leaves ( omit if you don't have )

Method
1/  Add the 150 mls water to grated coconut and squeeze with a muslin cloth for no 1 coconut milk. Keep aside.
2/  After squeeze the number 1 coconut milk, add the 800 mls water  to grated coconut again and squeeze with a muslin cloth for no 2 coconut milk. Keep aside.
3/  Peel sweet potato and yam, rinse and cut into cubes.
4/  Steam the sweet potato and yam separately for 15 to 20 mins till cooked. Set aside.
5/  Boil the 500mls water with sugar, pandan leave and salt for 10 mins.
6/  Add sago and  the no 2 coconut milk to sugar sryup ( No 5 ) and bring to boil, stirring all the time. Cook till the sago turn transparent. Then add no 1 coconut milk , stir well and remove from stove. DO NOT BOIL THE NO 1 COCONUT MILK TO PREVENT CURDLING.
7/  To serve, place a tablespoon full each of cooked sweet potato, yams and sago triangles in  small bowl. Add desire amount of cook coconut milk. Serve hot or cold.

Note: For those in oversea if you can't get fresh coconut, can use canned coconut milk but the taste will not be so tasty as fresh coconut milk.
1/ If using canned coconut milk, omit the A ingredients.
Bring the 500mls water and soaked sago to boil. Boil until the sago turn transparent. Add sugar to taste.
2/ Add the canned coconut milk, stir well and boil until simmering. Remove from heat.... follow step 7 to serve.
 **** Add water and canned coconut milk to your desire consistency.

My dearest Kak Queenie, you want this...? hehehe

To all my dear friends who loves bubur cha cha, please help yourself. :)

To make Green Sago-flour triangles

1/  Sift 100gm tapioca flour  in a mixing bowl.
2/  Add 80mls boiling hot water and stir with a wooden spoon to combine.
3/  Knead to form a firm dough. Dust with flour to prevent sticking and knead  till smooth.
4/  Add few drop coloring to the dough and knead till color blends in.
5/  You can divide into 3 or 4 parts and add different food color.
6/  Roll the dough into thin long strips of about 1cm in diameter. Cut the strips into small triangles.
7/ Bring a small pot of water to boil. Put in the sago triangles in the boiling water, stirring all the time to prevent sticking together. Scoop out the cooked sago triangles as soon as they float to the surface.
8/ Soak them in cold water for 10 mins to prevent sticking together.
9/ Drain and place in a bowl, add 1 tbsp sugar and mix well. Serve with cook sweet potato, yam and coconut milk.

Ondeh Ondeh

Ingredients

260gm glutinous rice flour
1 1/2 tbsp tapioca flour
80gm steamed sweet potato - mashed
1  tbsp corn oil
150gm water

Filling:  1 piece of chopped gula melaka (palm sugar)

Coating: 1 grated coconut  + 1/4 tsp of salt = steam for 5 mins.

1/ Sift glutinous rice flour and tapioca flour together.
2/ Add steamed sweet potato, corn oil, water and knead into a smooth dough.
3/  Divide the dough into small balls. Flatten the dough slightly and wrap with chopped gula melaka. Seal it properly and keep aside.
4/  Boiled a pot of water, when boiled put in the sweet potato ball, scoop out the sweet potato balls  as soon as it float to the surface.
5/ Coat with grated coconut.

Somuffins my dear friend, this green balls for you. :)

Pandan leaves aka screwpine plant from my mini garden

Kuih Koci

Ingredients
280gm sweet potato (steam and mash)
320gm glutinous rice flour
1 tbsp tapioca flour
2 tbsp oil
1 tsp pandan paste
170mls water
Banana leaves

Method
1/ Prepare banana leaves, cut to about 4 x 6 in or any desire size, wash and scald in simmering water for till banana leaves soften.
2/ Sift both type of flour together, add sweet potato, oil, pandan paste and water to knead into a smooth dough.
3/ Cover and let it rest for 10 mins.
4/ Divide dough into small balls.
5/ Wrap with coconut filling and seal tight.
6/ Brush some oil on the banana leave, put the dough in the middle of the banana leaves and wrap into a neat parcel.
7/ Prepare steamer, when water boil steam the kuih koci  for 20 mins.

Coconut Filling

Ingredients
300gm grated coconut
2 tbsp castor sugar
150gm gula melaka (palm sugar)
1 tsp salt
2 tbsp water
1/2 tbsp tapioca flour mix with 1 tbsp water

1/  Chopped gula melaka into small pieces.
2/  Boil the gula melaka, sugar, salt and water till both the sugar melt.
3/  Add grated coconut and lower the heat. Cook till almost dry.
4/  Add the tapioca flour mixture, stir thoroughly. Cook for another 5 mins. Remove to tray and cool.

Happy Mother's Day 

With warm thoughts and happy wishes for a bright and special Mother's Day!
Have a beautiful Sunday to all my friends.