CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC [[ 粿: 各类丰富多彩的马来西亚传统糕点: ~ 甜糕 ~ 甜粿 ]]: ((KUIH:occasionally spelled kue or kueh are popular snacks in Malaysia)): with a wide variety of snack items referred using the term. Malaysia kuih. demonstrated local native delicacies, Chinese influences, as well as European cake and pastry influences. For example bakpia and kue ku are Chinese or Peranakan origin, while klepon, nagasari, getuk, lupis and wajik are native origin, on the other hand lapis legit, kue cubit, and pastel are European influenced.! OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO Malaysian kuih: Some of the more well known types of kuih include the following: Bingka ubi is a baked kuih of tapioca mixed in sweet pandan-flavoured custard. The kuih is yellow in colour but has a dark brown crust at the top caused by the baking process. Kuih apam is one of the popular local delicacies in Malaysia. It is made up of flour and egg with filling that includes melted butter, sugar, peanut and sweetcorn. Kuih cara berlauk is made up of flour, egg, coconut milk and turmeric. The mixture is mixed thoroughly before being cooked in a special mold until it hardens. Before it hardens, a filling made up either spiced beef or chicken is added. This kuih is very popular in the month of Ramadhan. Kuih ketayap is a cylindrical shaped kuih with caramelised grated coconut flesh inside and a green pancake skin wrapping it. This is done first by rolling the pancakes around the coconut filling, then folding the sides and finally rolling it again to form cylindrical parcels. Kuih karipap is a small pie consisting of specialised curry with chicken and potatoes in a deep-fried pastry shell. The curry is especially thick and rich to prevent itself from running. Kuih keria (a.k.a. Kuih gelang) are sweet potato doughnuts. They resemble just like the regular ones except that they are made with sweet potato. Each doughnut is rolled in caster sugar. This is usually eaten in Malaysia during breakfast or in the morning tea hours of the day, along with other cakes such as apam or the more savory pratha. Kuih kaswi are rice cakes made with palm sugar. The ingredients are mixed into a batter and poured into small cups (traditionally, it is done with Chinese tea cups). When served, the cup is removed and the rice cake is topped with grated coconut flesh. Kuih koci is a pyramid of glutinuous rice flour filled with a sweet peanut paste. Kuih talam (tray cake) is a kueh consisting of two layers. The top white layer is made from rice flour and coconut milk, while the bottom green layer is made from green pea flour and extract of pandan leaf. Kuih serimuka is a two-layered dessert with steamed glutinous rice forming the bottom half and a green custard layer made with pandan juice (hence the green colour). Coconut milk is a key ingredient in making this kuih. It is used as a substitute for water when cooking the glutinous rice and making the custard layer. Lapis sagu (a.k.a. 9-layers kuih) is a steamed multicoloured and multilayered firm kuih made from tapioca flour, coconut milk, and flavoured with pandan. The layers are separately steamed. Pulut inti is glutinous rice topped with caramelised grated coconut flesh and wrapped in a cut banana leaf to resemble a square pyramid. Pulut tekan is just a plain glutinous rice cake. It is served with kaya(jam from pandan leaves) coconut jam. The glutinous rice cakes are coloured with bunga telang. Half-cooked glutinous rice is divided into two portions. Both are them added with coconut milk but one of them is added with the bunga telang juice. This gives the rice cake a very bright blueish-indigo colour which is appealing to children. The half-cooked glutinous rice is then scooped in alternating fashion into the original tray to give it a marble effect of blue and white. The rice is then cooked some more and when it is cooked and cooled, it is cut into tall rectangles.! OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO [[ 粿: 各类丰富多彩的马来西亚传统糕点~甜糕~甜粿 ]]: (( Peranakan Kueh Malaysia )): Kuehs are not confined to a certain meal but can be eaten throughout the day. They are an integral part of Malaysian and Singaporean festivities such as Hari Raya and Chinese New Year, which is known as Tahun Baru Cina in Malay among the Peranakan. In the Northern states of Perlis, Kedah, Perak and Kelantan, kue (plural kueh-mueh or kuih-muih in Malay) are usually sweet. In the Southeast Peninsular states of Negeri Sembilan, Melaka and Selangor, savory kuih can be found. This is largely due to the large population of ethnic Chinese and Indianswhich held much cultural influence in these states. In almost all Malay and Peranakan kuih, the most common flavouring ingredients are grated coconut (plain or flavoured), coconut cream (thick or thin), pandan (screwpine) leaves and gula melaka (palm sugar, fresh or aged). While those make the flavour of kuih, their base and texture are built on a group of starches – rice flour, glutinous rice flour, glutinous rice and tapioca. Two other common ingredients are tapioca flour and green bean (mung bean) flour (sometimes called green pea flour in certain recipes). They play a most important part in giving kuihs their distinctive soft, almost pudding-like, yet firm texture. Wheat flour is rarely used in Southeast Asian cakes and pastries. For most kuih there is no single original or authentic recipe. Traditionally, making kuih was the domain of elderly grandmothers, aunts and other women-folk, for whom the only (and best) method for cooking was by agak-agak (approximation). They would instinctively take handfuls of ingredients and mix them without any measurements or any need of weighing scales. All is judged by its look and feel, the consistency of the batter and how it feels to the touch. Each family holds its own traditional recipe as well as each region and state. Nyonya (Peranakan) and Malay kuih should not be distinguished since Peranakans have settled in the Malay Peninsula. They have adapted to Malay culinary and cultural heritage. Therefore there are many kuih native to Malay culture which have been improvised and retained by the Peranakans. Nonya kuih come in different shapes, colours, texture and designs. Some examples are filled, coated, wrapped, sliced and layered kuih. Also, as mentioned earlier, most kuih are steamed, with some being boiled or baked. They can also be deep-fried and sometimes even grilled..!! OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO
Posted on: Sun, 27 Oct 2013 18:44:28 +0000