Resepi Recipe Recette

This is an all time Malaysian favorite. An Asian dessert, kuih ketayap is a pandan flavored crepe with sweet coconut filling. The soft pandan flavored crepe is really delicious when partnered with sweet and juicy grated coconut. It is also rich with it's tropical flavor.  This crepe or what Malaysian call kuih is suitable to be eaten during breakfast or tea break. It is also can be eaten as dessert.  Ready in 45 minutes Ingredients Filling 🌸Fresh grated coconut from 1 young coconut 🌸5 palm sugar 🌸1 cup water Crepe 🌸1 cup pandan juice, or 1 tablespoon pandan flavoring & 1 teaspoon green food coloring 🌸3 cups all purpose flour 🌸1 egg 🌸1 cup coconut milk 🌸1 teaspoon salt 🌸1 tablespoon butter Methods Filling Mix grated coconut, water and palm sugar in a pan. Mix well and cook until it become thick like jam consistency. Crepe 🌸Mix the crepe ingredients and heat the pan. 🌸Use 1/2 cup of the mixture to make a crepe. 🌸Add in the pan and spread into a pan size cir...

Pumpkin is a very versatile garden produce. It can be cooked in many ways. Baked, made into soup, add into cake and other dishes and many more. The sweet flavor and soft but solid texture really makes it loved by many people. There are some Malay desserts and kuehs which use pumpkin in it such as Pumpkin Sira, Pumpkin Lepat and Pumpkin Pengat. Sira is a dessert where fruits or other foods are cooked in the sugar syrup, with added Pandan leaves and sometimes cloves in it. Lepat is a dish made from the mixture of wheat flour and fruit paste and wrapped in banana leaf. And Pengat is a dish which the fruit is cooked in sweet coconut soup. In this entry I will share the recipe of Pumpkin Pengat, or Pumpkin in Coconut Soup. This dish is suitable to be served as dessert, during tea break and even dinner. This recipe is prepared with added glutinous rice, but the addition is optional. Ready in 1 hour For 6 servings Ingredients Half of a medium sized pumpkin. 500 ml c...

Glutinous rice is a widely used ingredient in dessert making in Southeast Asian region. Porridge, kuehs, grills, stuffed foods are some types of dishes which use glutinous rice. The sticky but creamy, soft and sometimes gooey flàvor and texture makes glutinous rice to be chosen as the ingredients in dessert making.  There are some types and grades of glutinous rice which are usually used in cooking. Today we are going to talk about black glutinous rice porridge which is a delicious dessert treat. It is often made during festivals and parties.  Here in Malaysia, especially in Malay cookings the porridge made for dessert mostly use coconut milk as its base or sauce. The creaminess of coconut milk add flavor to the porridge. There are sweet porridge such as corn porridge, mung bean porridge, red bean porridge, and rice porridge that use coconut milk as its base.  Black glutinous rice has a unique flavor of its own, I think, I will describe as sweet and s...

Sweet potato is a well loved food by many of us. However, during my childhood time, I don't really like sweet potato. I don't even care about it. But, as the time passed, I feel like my taste buds have changed. I slowly accepted the taste of sweet potato and can add it into my tea time menu. A few weeks ago, I made this sweet potato coconut soup which my mother and aunt really like. It requires a few ingredients only. This dish is suitable for coconut lovers. In Malay language this kind of soup made from coconut milk and palm sugar is called Pengat .  This Sweet Potato Pengat dish is a sweet and creamy sweet potato soup consist of coconut milk and palm sugar. The addition of sago thicken the soup. It also makes the soup smoother in texture. Pandan leaves add sweet aroma to the soup.  Sweet potato coconut soup is a perfect dish for tea time break, dessert and even dinner. Cooled version of the soup is tasty when consumed in the hot afternoon.  Best eaten cool. You c...

Onde-onde is a kind of Malaysian kueh which are usually served as dessert or eaten during teatime. Indonesia and other Southeast Asia country may consume it too. It is a simple food made from glutinous rice flour and palm sugar covered in fresh grated coconut. It is round in shape, like small balls. The size of onde-onde may vary, between 2 cm to 3 cm in diameter . It is usually made based on the palm sugar filling size and shape. The palm sugar filling gives surprise effect in the mouth while the  sweetness of palm sugar and saltiness of the grated coconut contradicts each other giving a satisfaction for the one who eat it.  Onde-onde is a traditional food originated from Nusantara. However the size and ingredients used in making onde-onde may differ from place to place. In some area the size of the dessert is bigger, while in another area they may be made smaller. Different types of palm sugar or brown sugar may be used in making onde-onde, depending on the availabili...

Pumpkin is one of my favorite vegetable. It is so versatile, nutritious and delicious. One of the recipe of pumpkin which is easy to make is Pumpkin in Syrup. It is usually eaten for dessert, and it is delicious. In Malay people call it Sira Labu. Sira means something cooked with sugar syrup and Labu means Pumpkin. Okay, lets go and see how to make it. Sira Labu Prep time :  15 minutes Cooking time :  around 15 to 20 minutes Ingredients 1/2 of medium size pumpkin ( sliced in 1 inch thick - thickness of the thickest cross section ) 3 pandan leaves  7 cloves 3 palm sugar  5 tbsp white sugar, or to taste Water 1/2 tsp salt, or to taste Methods Mix palm sugar, salt and white sugar with 2 cups of water. Boil the mixture in medium heat. Add pandan leaves and cloves. Bring to boil. Add in the pumpkin.  Add water if necessary. Cook until the pumpkin is tender, and the taste of syrup penetrates the pumpkin. Serve.  You can als...