Nonya Kueh and Cake Recipes

Nonya kueh and cake recipes was created to share with friends and relative who are interested in baking kueh or cake.

Saturday, January 28, 2006

Layered Santan Jelly


Nonya Kueh and Cake Recipes - Layered Santan Jelly














Nonya Kueh & Cake Recipes - Layered Santan Jelly Ingredient A:
1. ½ tablespoon agar powder 60 g. castor sugar
2. 250 ml. water
3. ½ teaspoon pandan essence red, yellow and green colouring

Nonya Kueh & Cake Recipes - Layered Santan Jelly Ingredient B:
1. ½ tablespoon agar powder
2. 70 g. castor sugar
3. 200 ml. water
4. 50 ml. coconut milk
5. ½ teaspoon pandan essence red, yellow and green colouring

Nonya Kueh & Cake Recipes - Layered Santan Jelly Method Step By Step:
1. To prepare A:
a. Boil agar powder, water, sugar and pandan essence.
b. Keep it hot on very low heat.

2. To prepare B:
a. Boil agar powder, water, sugar, coconut milk and pandan essence.
b. Keep it hot on very low heat.

3. Wet a mould. Take 50 ml. of hot agar A and add a drop of red colouring. Stir and slowly pour into the mould.

4. When half-set, take 50 ml. of hot agar B and colour it red. Pour on top of the hardened agar.

5. Repeat process 3 and 4 with other colours and leave to set.

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Wednesday, January 25, 2006

Pumpkin Onde Onde


Nonya Kueh & Cake Recipes - Pumpkin Onde Onde














Nonya Kueh & Cake Recipes - Pumpkin Onde Onde Ingredient:
1. 100 g. pumpkin (steamed and mashed)
2. 20 g. tapioca flour
3. 25 g. all-purpose flour
4. 30 g. castor sugar
5. 1 tablespoon custard powder
6. 60 g. palm sugar (cubed)
7. 60 g. coconut (white part only) mixed a pinch of salt
8. boiling water

Nonya Kueh & Cake Recipes - Pumpkin Onde Onde Method Step By Step:
1. Combine mashed pumpkin, tapioca flour, all-purpose flour, castor sugar and custard powder. Mix well and form little balls.

2. Fill each with palm sugar cubes and drop into the boiling water.

3. When they float, scoop out and roll in coconut.

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Friday, January 20, 2006

Onde Onde


Nonya Kueh & Cake Recipes - Onde Onde














Nonya Kueh & Cake Recipes - Onde Onde Ingredient:
1. 15 screwpine/pandan leaves
2. 350 g glutinous rice flour/tepung pulut (sifted)
3. 200 ml water
4. 300 g palm sugar/gula melaka (chopped)
5. sufficient boiling water (for boiling kueh)
6. 1 coconut (grated white part)

Nonya Kueh & Cake Recipes - Onde-Onde Method Step By Step:
1. Cut the pandan leaves into small pieces and pound. Put the grind leaves in a bowl and pour in 50 ml. of hot water. Allow to stand for 5 minutes, then squeeze through a muslin cloth to extract juice.

2. Put the glutinous rice flour in a bowl. Pour in water and pandan juice; knead till dough is smooth and spongy to the touch.

3. Pinch a small lump of dough; roll into a ball and flatten. Put a little palm sugar in the centre and seal dough. Roll up into a ball.

4. In a pot, bring water to the boil. Drop the onde-onde balls into the boiling water.

5. When the onde-onde balls rise, remove and toss in the grated coconut. Serve on a serving plate.

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Monday, January 16, 2006

Kueh Talam


Nonya Kueh & Cake Recipes - Kueh Talam














Nonya Kueh & Cake Recipes - Kueh Talam Bottom Layer Ingredient:
1. 150 g rice flour
2. 5 tbsp cornflour
3. 3 egg yolks (beaten)
4. 400 ml thick coconut milk
5. 120 g sugar
6. ½ tsp salt
7. a dash of yellow colouring

Nonya Kueh & Cake Recipes - Kueh Talam Top Layer Ingredient:
1. 380 ml thick coconut milk
2. 280 ml water
3. 120 g sugar
4. 120 g green bean flour
5. 100 g plain flour
6. ½ tsp salt
7. 100 g red beans (boiled till tender)

Nonya Kueh & Cake Recipes - Kueh Talam Method Step By Step:
1. To prepare bottom layer:
a. Combine rice flour and corn flour with egg yolks and thick coconut milk.
b. Strain mixture into a saucepan.
c. Stir in the remaining ingredients and boil till mixture thickens.

2. Grease a round baking tin. Pour in the mixture and steam for 10 minutes.

3. To prepare top layer: Mix all the ingredients together, except for the red beans.

4. Spread boiled red beans on the bottom layer.

5. Pour in the top layer mixture onto the bottom layer. Steam for 30 minutes.

6. Remove from steamer. Leave to cool before slicing kueh talam. Serve.

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Thursday, January 12, 2006

Kueh Rengas


Nonya Kueh & Cake Recipes - Kueh Rengas














Nonya Kueh & Cake Recipes - Kueh Rengas Filling Ingredient:
1. 650 g green peas (boiled for 1 hour)
2. 1 grated coconut (white part)
3. 150 g brown sugar
4. 150 g sugar
5. ½ tsp salt
6. 120 g plain flour

Nonya Kueh & Cake Recipes - Kueh Rengas Batter Ingredient:
1. 350 g rice flour
2. 300 ml water
3. ½ tsp turmeric powder/serbuk kunyit
4. a pinch of salt
5. oil for deep-frying

Nonya Kueh & Cake Recipes - Kueh Rengas Method Step By Step:
1. To prepare filling: Drain the green peas. Add in grated coconut, brown sugar, sugar and salt. Combine mixture well. Add in flour and knead into a dough.

2. Form mixture into small balls. Press dough flat; Keep aside.

3. To prepare batter: Mix all the ingredients. Continue stirring till smooth.

4. Heat oil in a wok. Once oil is hot, dip kuih into batter; deep-fry till golden brown.

5. Remove from wok. Drain well on a paper towel and serve kueh when cool.

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Sunday, January 08, 2006

Kueh Kosui


Nonya Kueh & Cake Recipes - Kueh Kosui















Nonya Kueh & Cake Recipes - Kueh Kosui Ingredient:
1. 250 g wet rice flour
2. 200 g sago flour
3. 350 ml water
4. 1 grated coconut (grated white part only)
5. ½ tsp alkaline water
6. small moulds

Nonya Kueh & Cake Recipes - Kueh Kosui Syrup Ingredient:
1. 300 g palm sugar/gula melaka
2. 180 g sugar
3. 8 screwpine/pandan leaves
4. 350 ml water

Nonya Kueh & Cake Recipes - Kueh Kosui Method Step By Step:
1. To prepare kueh: Combine both flours with water and grated coconut. Stir well and pour in the alkaline water.

2. To prepare syrup: Mix all the ingredients, boil for 15 minutes and strain syrup.

3. Add syrup gradually to the kueh mixture. Mix till well-combined.

4. Heat up steamer and steam the empty moulds for 5 minutes. Then fill the cups with kuih mixture.

5. Steam kueh for 10 minutes over high heat.

6. Leave kueh to cool in the moulds and then remove.

7. To serve, arrange kueh on a serving plate. Sprinkle with grated coconut.

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Friday, January 06, 2006

Kueh Koci


Nonya Kueh & Cake Recipes - Kueh Koci














Nonya Kueh & Cake Recipes - Kueh Koci Dough Ingredients:
1. 700 g glutinous rice flour/tepung pulut
2. 1½ coconuts
3. 600 ml water (to squeeze coconut)

Nonya Kueh & Cake Recipes - Kueh Koci Filling Ingredients:
1. 5 cups castor sugar
2. 150 g palm sugar/gula melaka (finely chopped)
3. 50 ml water
4. 1 coconut (grated white part)

Nonya Kueh & Cake Recipes - Kueh Koci Methods Step By Step:
1. To prepare dough: Mix glutinous rice flour with coconut milk until a dough has formed. Divide dough into 35 equal portions.

2. To prepare filling:
a. Dissolve castor sugar and palm sugar in water.
b. Boil for 10 minutes, strain liquid and place mixture back into the pan; add in the grated coconut.
c. Leave filling to stand and cool completely.

3. Flatten each portion of dough. Fill the dough with 11/2 teaspoonfuls of the filling' and seal up.

4. Fold banana leaf in a shape of a cone. Fill with the sealed up kueh. Repeat till all dough and filling are used up.

5. Place on a steaming tray and steam for 20 minutes.

6. Remove from steamer and allow to cool before serving kueh koci. a few banana leaves (12 cm x 17 cm) (for wrapping kueh)

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Tuesday, January 03, 2006

Kueh Jongkong

Nonya Kueh & Cake Recipes - Kueh Jongkong














Nonya Kueh & Cake Recipes - Kueh Jongkong Ingredient:
1. 250g glutinous rice flour/ tepung pulut
2. 200 ml water
3. 2 tbsp plain flour
4. 2 tbsp green pea flour
5. 1½ tsp salt
6. 4 tbsp sugar
7. 1½ coconuts (grated white part)
8. 1 liter water
9. 250g palm sugar/gula melaka
10. 5 screwpine/pandan leaves 35 banana leaves (22 cm x 17 cm.)
11. 100g palm sugar/gula melaka (chopped)
12. 35 banana leaves (18 cm x 8 cm.)
13. toothpicks (for securing banana leaves)

Nonya Kueh & Cake Recipes - Kueh Jongkong Methods Step By Step:
1. Combine glutinous rice flour with 200 ml. water; knead till a sticky paste is formed.

2. Add in both flours. Combine mixture well; add in salt and sugar; set aside.

3. Squeeze the coconut with 1 litres of water. Combine the flour mixture with half of the coconut milk; stir until a smooth dough is obtained.

4. Heat the remaining coconut milk in a saucepan. Add in palm sugar and pandan leaves; boil for 5 minutes and strain.

5. Pour palm sugar mixture into the dough mixture; stir well. Boil again, stirring constantly till mixture thickens. Turn off the heat and leave to cool.

6. Place 2 tablespoonfuls mixture on a larger banana leaf. Put a few pieces of chopped palm sugar on top of the dough. Top with 2 tablespoonfuls dough mixture.

7. Enclose dough with a smaller piece of banana eaf. Secure packet with toothpicks. Repeat until all dough and palm sugar are used up.

8. Place jongkong parcels in a steamer and steam for 20 minutes.

9. Remove from steamer. Chill kueh jongkong before serving. Serves 20

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Monday, January 02, 2006

Fried Curry Puffs

Nonya Kueh and Cake Recipes - Fried Curry Puffs














Nonya Kueh & Cake Recipes - Fried Curry Puffs Filling Ingredient:
1. 1 Bombay onion (finely sliced)
2. 5 tbsp oil
3. 400 g boneless chicken (cut into pieces)
4. 300 g potatoes (peeled & chopped)
5. 100 ml water
6. 250 g mixed vegetables
7. ½ tsp salt
8. 3 tbsp curry powder
9. 50 g coriander leaves/daun ketumbar (finely chopped)

Nonya Kueh & Cake Recipes - Fried Curry Puffs Pastry Ingredient:
1. 450 g plain flour (sifted)
2. 220 g butter
3. 180 ml cold water
4. oil for deep-frying

Nonya Kueh & Cake Recipes - Fried Curry Puffs Method Step By Step:
1. To prepare filling: Fry the sliced onions in oil till brown. Add in the chicken pieces and potatoes. Stir well and pour in water. Simmer for 20 minutes. Add in mixed vegetables, salt and curry powder. Cook for 10 minutes and turn off the heat. Allow filling to cool. Then, add in chopped coriander leaves.

2. To prepare pastry: Combine butter and flour till mixture resembles breadcrumbs. Gradually pour in cold water; knead until a soft dough has formed.

3. Roll out the dough and cut out 10 cm. circles.

4. Place 3 teaspoonfuls chicken curry filling in the centre of the pastry.

5. Wet the sides of the pastry with a little water, then fold together. Press the edges to seal pastry.

6. Heat up oil and deep-fry curry puffs till golden brown. Remove and drain well.

7. Transfer to a serving plate. Serve curry puffs warm or cold.

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