Cakes | Kuih Guide

Bananas

2011-12-02T19:30:00.001-08:00

Basic Ingredients and Preparation for Bananas (Pisang)

Pisang Tanduk (Horned Bananas)

Bananas are fruits most used in local cakes and kuih.
Bananas are rich in vitamins and carbohydrates.
Certain varieties of bananas are cooked but most are eaten ripe, as they are. Some favourites are Pisang Rastali/Keling, Pisang Mas and Pisang Berangan.
Pisang Rastali has a slightly tangy taste. The fruit is milk-white while its skin is golden and dotted with a lot of black spots.
Pisang Mas is smaller in size and very sweet, tasting almost like a combination of tender fruits or a special pudding. Its skin is yellow in colour. The fruit is golden.
Pisang Berangan is creamy and also very sweet. The fruit is deep-yellow with a tinge of pink in it. It is slender in shape and has a brownish-yellow skin.
The large green sweet banana is tender but firm and is good in fruit salads.
Pisang Nipah, is small. plump and has a pale-yellow skin. It is not suitable for eating due to its coarse texture. Thus it is usially used in preparing sweets like: Pengat, in which it is stewed in coconut milk, sugar and gula malaka. flavoured with pandan leaves; Goreng Pisang, in which it is coated with rice-flour and deep-fried to a golden-brown; and Pisang Salai, in which it is smoked dry.
Pisang Nangka is a long and slender and used in the same way as Pisang Nipah.
Pisang Tanduk is a large and horned-shape, hence its name. It is used in the same way as Pisang Nipah. Pisang Rajah also belongs to this category.
Bananas should be peeled and cut only immediately before use. If they are peeled and cut in advance, they will become discoloured (just like apples) and look unappetizing.
If early preparation is necessary, coat the banana-slices with lime or lemon juice. This will stop discolouration from occurring. Add a few sprinkles of sugar to prevent bitterness. Basic cooking methods include Boiling and Stewing as in Pengat, Deep-frying as in Goreng Pisang, Steaming as in Lipat Pisang and Abuk-abuk sago, and Baking as in Banana cake.

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Santan (Coconut Milk)

2011-12-02T18:58:00.000-08:00

Basic Ingredients and Preparation for Santan (Coconut Milk)

Kelapa Parut (Grated Coconut for Santan)

Coconut milk is obtained from grated coconut. Water is added and the mixture is squeezed to extract the milk.
To get the best results, add a little hot water (60°F/15°C) and let the mixture stand till lukewarm. Knead well the coconut in the water. The longer the squeezing process, the more the milk extracted. Remove the grated coconut from the liquid, squeezing it dry first. Strain the milk. It is advisable to strain it a second time through a very fine sieve as there is always a brown residue in the milk.
Stir well the coconut milk before adding it to any dish. As soon as coconut milk stands, the cream begin to rise, like the skim of animal milk.
When very little or no water is added, the squeezed milk is known as coconut cream or pati santan.
To get a thinner 'santan', more water is added.
The main or harder ingredients of sweets are usually boiled in the thinner santan till tender. Pati santan is always added last to any dish for a smooth creamy results.
Potatoes boiled in santan have a delicious flavour. They may be mashed in coconut cream for a richer flavour.
When pati santan is added to any dish it should always be stirred in.
The stirring should continue till the dish is removed from the stove. This is to ensure even distribution and to prevent curdling. If only one lot of coconut milk is used, instead of thin and thick santan, the dish should be stirred frequently till cooking is completed.

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Agar-Agar

2011-12-02T18:20:00.000-08:00

Basic Ingredients and Preparation for Agar-Agar

Agar agar in different forms

Agar-agar is made from seaweed. It is sold in the form of thin, dry strands.
Agar-agar is boiled till it dissolves. For faster cooking, agar-agar is usually soaked beforehand till it is transparent and soft. It may be cooked just as well without soaking but it takes a little longer to dissolve.
After the agar-agar has dissolved, it is sweetened with sugar. The addition of egg shell or egg white to the boiling agar-agar helps to keep it clear. This is advisable if the agar-agar is to be served without the addition of colouring.
The boiled agar-agar is strained through a muslin cloth as soon as it is removed from the stove. This removes all the fine dust and dirt from the agar-agar mixture.
Agar-agar should be cooled before being chilled in the refrigerator.
To make Agar-agar Santan, coconut milk is stirred into the strained agar-agar. In this recipe, some gula melaka is added to the boiling, sweetened agar-agar to give better flavour. Coarse brown sugar, dissolved and strained, may be used instead. When agar-agar is left to set, the coconut milk in it rises and forms a creamy brown layer, leaving the lower half a clear brown in colour.
To make Agar-agar Telur, a little thick coconut milk is added to a beaten eggs. This mixture is poured slowly into the strained agar-agar, in zig-zags or circles. The mixture should not be stirred. When set, cut as desired and served. The added mixture not only gives the jelly a richer flavour but also makes an attractive pattern when cut.
To make Agar-agar Buah, diced fruit is stirred in just before it sets completely. Correct timing in adding the fruit ensures even distribution. Chill after adding fruit.

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Pineapples (Nenas)

2011-12-01T08:04:00.000-08:00

Basic Ingredients and Preparation for Pineapples

Pineapples or 'Nenas' in Malay

Pineapples are yellow when ripe. They have a rough skin. When still unripe, the fruit is white and has a very sharp taste. It is very acidic. The smaller variety is very sweet when ripe. The larger, Nenas Sarawak, has a high concentration of water (juice) and is thereby an excellent thirst-quencher (such as pineapple drink). This type is green in colour, even when ripe, and is almost twice the size of the smaller pineapple.
The smaller variety is good in making jam and jam-tarts when it is over-ripe. There will be no wastage then. These pineapples are usually diced and added to jellies (agar-agar) and fruit salads.
Pineapples cannot be combined with milk. When making fruit agar-agar, pineapples may be combined with other fruits provided no milk or milky mixtures are added. Pineapples also reacts negatively to essences. If pineapples is added when it should be avoided, a bitter taste results.
To peel pineapples, first trim both ends. Then slice the skin off downwards or in a circular fashion. Next, remove the 'eye' by cutting ditches along them, at an angle. Slice as desired.

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Gula Melaka (Brown Palm Sugar)

2011-12-01T07:26:00.000-08:00

Basic Ingredients and Preparation for Gula Melaka (Brown Palm Sugar)

Brown Palm Sugar or Gula Melaka

Palm sugar comes in either a cylindrical or round cake form. It is obtained from the juice of coconut-palm flowers. It tastes like toffee and gives the dish an aromatic flavour. By itself it will not sweeten the dish sufficiently and thus refined sugar must also be added.
Gula melaka or sometimes called coconut sugar, combines best with coconut milk. Chill this combination and a refreshing drink is obtained.
A delicious custard may be made from the same mixture, by adding eggs and sugar. This may be steamed; alternately it may be stir-cooked, then steamed or baked. It has a delicate smoothness and may be served as a spread on bread, biscuits or as is commonly done, on glutinous-rice kuih.
Gula Melaka should be sliced or chopped before being added to a dish.

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Pandan (Screwpine)

2011-12-01T07:05:00.000-08:00

Basic Ingredients and Preparation for Pandan (Screwpine)

Screwpine Leaves or Daun Pandan

Daun Pandan (Screwpine Leaves) are dark green in colour. They are used often in the preparation of sweets, cakes, kuih and some savouries. They are used for their special flavour and aroma. Good substitutes are stick cinnamon and rose or vanilla essence.
Pandan juice is extracted by pounding the leaves, adding a little water, then squeezing the mixture. This should be strained. It is used to colour and flavour cakes and kuih.

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Keladi (Yam)

2011-11-30T20:44:00.000-08:00

Basic Ingredients and Preparation for Keladi (Yam)

Yams (Keladi)

Choose yams that are whole and which have no holes in them. The crown should be purplish and fresh. When preparing yams for cooking, scrape off any dirt clinging to the skin. Peel and cut them first before washing or they will be too slippery to handle.
A popular yam dish is Kuih Keladi. The yam is peeled and diced, then combined with rice-flour and savoury ingredients. This dish may either be boiled or steamed. It is served garnished with dried prawns, chopped chillies, sesame seeds and groundnuts.
Yam Pudding.

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Keledek (Sweet Potato)

2011-11-30T20:25:00.001-08:00

Basic Ingredients and Preparation for Keledek (Sweet Potato)

Kuih Keria. Image Credit - Kuih Keria

Sweet Potatoes (or Keledek in Malay) are usually boiled in their jackets and peeled before use.
When choosing sweet potatoes, pick which are very hard and do not have holes. Cakes and kuih made from sweet potatoes include (how to cook sweet potato):

Kuih Keria (sweet potato cakes) - sweet potatoes are boiled, peeled and mashed, then combined with little wheat-flour, sugar and salt. The mixture is kneaded into a dough and shaped into rings. Then the rings are deep-fried in hot oilt till golden. When well-drained, they are tossed in sugar-syrup and served when the sugar has crystallized.
Deep-fried Sweet Potato Balls.

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Ubi Kayu (Tapioca)

2011-11-30T19:23:00.000-08:00

Basic Ingredients and Preparation for Ubi Kayu (Tapioca)

Ubi Kayu Rebus sambal ikan bilis

Tapioca is the root of the tapioca tree. It is cooked in any of the folowing ways:

boiled till tender, then well-drained and served with grated coconut and sugar or gula-melaka. This is called Ubi Rebus.
peeled, thinly sliced lengthwise, and deep fried (Ubi goreng). These are than sprinkled with a little salt and served. They may also be tossed in syrup to obtained sugar-coated crisps.
grated, combined with either grated coconut or santan, and sugar and eggs. This is baked to a delicious pudding with a sweet, crispy crust. This pudding (Kuih Bengka Ubi Kayu) is usually served in slices as it is quite dry and substantial.

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Sago

2011-11-29T18:54:00.001-08:00

Basic Ingredients and Preparation for Sago

Pearl Sago. Image credit - hsa*ba

Sago is a starchy ingredients which becomes soft and tender when cooked. It may be steamed but is usually boiled.
Sago is used as a thickening agent in some puddings. Usually, it is cooked by itself and wrapped in banana leaves with fruit, sugar and coconut (as in Abuk-abuk Sago recipe) or served in dessert bowls with coconut milk and gula-melaka syrup.
Sago may be boiled, then further cooked in syrup till dry. This preparation is usually brightly coloured and served with coconut milk.
Before use, wash sago pearls till the water runs clear. This helps to get rid of excess starch.

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Eggs

2011-11-29T18:25:00.000-08:00

Basic Ingredients and Preparation for Eggs

Chicken Eggs are a major ingredients in most baked and steamed kuih and cakes. They are used as a raising agent in cakes that are baked, to seal pastries, and generally to add bulk, texture and flavour.
Eggs have a high nutritional value. They contain fats, proteins, vitamins and mineral salts.
Always break eggs separately so that bad ones can be detected and discarded.
To test if an egg is fresh, fill a deep bowl with water and carefully lower the egg into the water. A very fresh egg will immediately sink to the bottom and lie flat on its side. This is because the air cell within the egg is very small. The good egg should be quite heavy. If the egg fully floats in the water and does not touch the bottom of the bowl at all, it should be discarded, as it will most likely be bad.

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Tepung Beras (Rice-Flour)

2011-11-28T00:04:00.000-08:00

Basic Ingredients and Preparation for Tepung Beras (Rice-Flour)

It is best to use fresh rice flour. This is to obtained by grinding the rice. Dry rice-flour can be quickly obtained by means of an electric grinder. Many people still use the old method of pounding. The rice is put into a hole in a large block of wood. The pounding is done with a long, heavy pole. The person who is pounding stands upright holding the pole with both hands.
Dry rice-flour is used in batters for coating and for making cakes that are to be baked. To prepare the coating batter, the rice-flour is combined with a little slaked lime or turmeric powder, and water. It becomes golden and crisp when fried.
For steamed-cooked kuih, the finer textured tepung beras basah, or wet rice-flour, is used. The rice is soaked overnight first and then ground in a stone grinder. The mixture is hung up in a cloth to drain away the moisture before use.
In the preparation of rice-flour cake/kuih, coconut milk or water is usually blended into the flour. Next, eggs and sugar are added.
Rice-flour kuih are usually steamed.
Examples of rice-flour kuih: Lipat pisang, Kuih Lapis, Kuih Talam and Ubi Kayu.

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Tepung Gandum (Wheat-Flour)

2011-11-27T22:13:00.000-08:00

Basic Ingredients and Preparation for Tepung Gandum (Wheat-Flour)

Wheat flour is the most common flour used in baking. To test whether flour is fresh enclose a large amount in the fist. When the hand is opened, the flour should retain the clenched shape.
Flour should always be sifted before use. This will incorporate air for cake-baking and also remove foreign particles.
Stored flour should be placed in a tray and put in the sun now and again to keep it fresh and free from worms and weevils.
Short crust pastry is best for sweet pastries. Rough-puff pastry is suitable for savouries.
Buns are prepared as for bread, where yeast is used as a raising agent. In the preparation of kuih apam, baking soda and soda water are used. In either case the flour is sprinkled onto the liquid and gradually stirred in.
In the preparation of batter and skins, the liquid should be gradually poured onto the flour and blended in.
Examples of wheat-flour cakes: pastries, pancakes, fritters, baked cakes and steamed buns.
Basic methods of cooking involved are Baking and Frying.

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Tepung Pulut (Glutinous-rice Flour)

2011-11-27T21:26:00.000-08:00

Basic Ingredients and Preparation for Tepung Pulut (Glutinous-rice Flour)

Dodol stir-cooked pulut sweet.

It is best to use freshly-grounded pulut. It should be soaked overnight, then ground in a stone grinder.
Pulut-flour kuih, like rice-flour, are delicious when wrapped in banana leaves and steamed. Some kuih preparations are steamed in shallow round trays instead. These are called kuih talam.
Cakes steamed in banana leaves have a special taste and fragrance. Coconut milk is used in the preparation of all these kuih to give a better flavour. Colouring is also added for attractiveness.
Onde-onde is a boiled pulut kuih, with a gula melaka filing. It is rolled in grated coconut before being served. Dodol (image above) is a stir-cooked pulut sweet.

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Pulut (Glutinous Rice)

2011-11-27T02:38:00.000-08:00

Basic Ingredients and Preparation for Pulut (Glutinous Rice)

Pulut also called sticky rice has a special cereal flavour of its own. This flavour is improved by cooking it in coconut milk instead of water. When cooked, it is milky-white and glutinous.
When choosing pulut, take care the grains have no holes in them and also that no rice is mixed in it. This will prevent it from properly cooked.
When pulut is cooked in water, it is boiled till done and no moisture remains. It does not 'open' like cooked rice. Pulut cooked in this way is served with savoury dishes or sweet sauces, stewed fruit and coconut. It may also be boiled till almost cooked, then wrapped in banana leaves and steamed till done. In this method, a piece of pandan/screwpine leaf is added. The cooked pulut will thus have the flavour and fragrance of both the leaves.
When cooked in coconut milk, pulut is first steamed without addition of any liquid. When quite done, thick coconut is added and it is steamed further till well done and dry. Thus cooked, pulut has a richer and more delicate flavour. It is usually served with savouries and sometimes with sweets.
To prepare Pulut Kuning, pulut is soaked in water to which turmeric powder has been added, to give a golden colour. The addition of a little crushed garlic will improve the flavour, fragrance and sheen when cooked. The soaking time is from 3 hours to overnight. The longer the pulut is soaked, the less the moisture and cooking-time required. The soaked pulut is then drained and cooked. Pulut Kuning is a festive dish and almost always served with rich, spicy meat poultry curries or ground fish and other varieties of sambal.
Lemang is another festive pulut-dish. To prepare this favourite, the pulut is thoroughly washed, then steamed till half done. Next, it is put into lengths of hollow bamboo. Coconut milk is added. The bamboo-lengths are placed standing upright against a horizontal pole. The fire is built on the other side.
Example of pulut-kuih: Wadjik (cooked in gula-melaka syrup), Pulut Panggang, Pulut Inti, Rengginang Pulut and Pulut Serimuka.

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