One of Malays tradisional ‘kueh-mueh’. Pulut pagi is opposite of pulut inti, i.e. cook glutinous rice with palm sugar, or gula kabung (soak rice for 1 or 2 hours before cooking). Serve with grated coconut mix with a pinch of salt.
Ingredients
300g green/mung beans, soaked for at least 2 hours
4 cups water
3 cups thick coconut milk, from 1 1/2 grated coconuts
450g palm sugar (gula Melaka), cut into small pieces
1/2 cup water
2 pandan leaves
Coconut residue crisps (tahi minyak), for topping
Ingredients
240g rice flour
120g tapioca flour
300g palm sugar (gula melaka), chopped
2 cups water
120g rice flour
180g castor sugar
2 cups coconut milk (from 1 coconut)
1/2 tsp salt
Method
1) Mix rice and tapioca flours into mixing bowls.
2) Put palm sugar and water in a saucepan and bring to a boil, stirring until sugar dissolves.
3) Pour into the flour mixture and mix with a wooden spoon.
4) Pour batter into a 22cm cake pan and steam over rapidly boiling water for 15 minutes.
5) Sift remaining 120g rice flour into a mixing bowl.
6) Add sugar, coconut milk and salt and mix well.
7) Cook over low heat for 5 minutes until sugar dissolves.
Pour warm mixture over palm sugar layer and steam for 20 minutes over medium heat.
Ingredients
(A)
125 g rice flour
1325 ml thin coconut milk
125 ml pandan juice
1/4 tsp salt
1 tsp alkaline water
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Kuih (also kueh, kue) is the term given to various manners of bite-sized food items in the Malay Archipelago, much like Spain’s tapas. They are usually - but not always - sweet and intricate creations, including cakes, cookies and puddings. It can also be described as pastry, however it is to be noted that the Asian concept of “cakes” and “pastries” is different from that of the Western one. Kuihs, plurified kueh-mueh or kuih-muih in Malay are more often steamed than baked, and thus very different in texture, flavour and appearance from Western cakes or puff pastries.
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