Apam Kampung Kukus Part 2

Ingredients

400g all purpose flour

30g sugar

80g gula melaka

460ml water

4g instant yeast + 4 tbsp water

1 egg (whisked)

Directions

• mix together 2 type of sugar and water and whisk till all dissolved
• add in the yeast mixture
• add all ingredients including whisked egg into flour
• whisk to smooth batter
• cover the bowl and rest for 1 1/2 hour till bubbly
• evenly oil the cake mould and pre-heat in steamer
• pour bubbly mixture into the mould and steam for 30min
• cool down the cake before cutting and consuming

Foodnote: It is one of those days that I randomly feel like making a steam apam using another simple recipe that include an egg. Surprisingly it turns out nice and not sweet at all. I like this recipe too. I can eat it with brown/red sugar. Yummy and happy that I try this out.

Kue Pukis

Ingredients

2 eggs (room temperature)

175g sugar

250g flour

1/2 tsp vanilla essence

100g melted butter

yellow colouring (optional)

370ml warm coconut milk

40g condensed milk

1 tsp instant yeast

toppings: chocolate rice or cheese etc.

Directions

• in a bowl add eggs and sugar... beat in high speed till creamy and sugar is dissolved
• add vanilla, sifted flour, yeast, condensed milk and warm coconut milk
• blend till all ingredients are well combined and smooth
• add in the melted butter and blend again till fully combined
• finally add yellow coloring
• cover the bowl (cling wrap or wet towel) and let it rest for 1hr
• after 1hr the mixture will thickened... mix using a spatula
• pour into measuring cup so it will be easier to pour into teflon mould
• heat teflon in very low heat and brush lightly with butter
• pour batter into 3/4 full into each cup and cover 
• only fill the middle cup after 2min as it will cook faster
• while half cook (2min), sprinkle chocolate rice and cover again
• cook till bottom is light golden brown

.

Foodnote: Have always wanted to try this... even though the name of the kueh is errr weird ahaha. It tasted nice and turn out soft and fluffy. Very easy to make so I will make this more often. In fact I made it again but this time using rainbow hearts sprinkles because I don't have chocolate rice and don't want to buy it hehe. I think it looks so pretty... 

Recipe yields: 20pcs

Pau Sambal / Burger Malaysia

Ingredients

50ml warm water

1/2 tbsp instant yeast

1/2 tbsp fine sugar

> mix everything together and put aside for 5min till bubbly

2 cups flour

2 tbsp fine sugar

2 tbsp milk powder or condensed milk

1/4 tsp salt

2 tbsp butter or vegetable oil

50-80ml water

Fillings

sambal ikan bilis

cucumber

salad

Directions

• in a large bowl mix all the dry ingredients together and mix well
• add butter and mix using hands
• pour in the yeast mixture followed with water (a bit at a time) and knead till a dough is formed
• cover the bowl and proof for 1-2hr till dough is puffy
• punch down the dough and lightly knead to smoothen the dough
• divide the dough to desired size (44 - 45g each = 10pcs), round and transfer to parchment paper
• cover with shrink wrap and let it rest for another 30min
• lightly flatten before deep fry in very low heat till golden brown (be patient so that the inside is fully cooked)
• once cooled, cut into two and fill with sambal, cucumber and salad

Foodnote: Was thinking of burger but ended up with this Malay burger instead hehe. Turns out very well. I kept some frozen so that I can eat it other day. Yum yum. Craving satisfied. 

The recipe can also be used as donut or fill with peanut paste.

Tart Nenas Daun (2022)

Ingredients

1 ½ cup butter (340g and I use Lurpak salted)

2 tbsp ghee

2 tbsp caster sugar

2 tsp vanilla essence (I use vanilla butter)

500g plain flour

1 egg

2 tbsp cold water

pineapple paste filling

Directions

• scoop 1 tsp of pineapple paste and form balls with a lightly oiled teaspoon and put aside or keep in fridge
• in a large bowl mix together butter, ghee and sugar with a spatula followed by vanilla till smooth and even
• add the flour bit by bit and mix by hand
• in a separate small bowl mix egg with cold water
• add the egg mixture to the dough and mix again till the texture can be shaped (do not over mix)
• take 1 tbsp of dough and form a bowl... fill with pineapple fillings and cover to form sort of a teardrop/leaf shape
• using a makmur pincher, create the vein of a leaf (will get about 35-36pcs)
• once all ready, brush the surface of each leaf with egg yolk (+ a bit of yellow colouring)
• bake at 180ºC for 20min

Foodnote: Initially I wanted to make the usual tart with the love borders but then I came across this tart that looks like makmur. So I tried this recipe instead since it looks easy, I have all the ingredients and I am not making makmur this year. This is a traditional old school pineapple tart that people hardly make anymore. Since I am an ol skool person... so hey why not make this for 2022!

The recipe is good... the ingredients is quite spot on just like the video. Next time I will flatten the leaf more. Overall love this recipe.

For the pineapple filling, I actually use ready made. Bought Singlong brand and cook it again adding in a bit more orange coloring (because I find it too pale) and also cinnamon powder. Add a bit of water and cook till the paste don't stick to the pan. I let it cool down and keep in the fridge before using. There's a lot of paste left... enough to make another batch for Hari Raya Haji hehe.

Update 13 April 2023: Using the recipe to make open pineapple tart with "love mould", filling is about 1/2 tsp and baking is 165°C for 12min.

Kueh Bakar Berlauk

Ingredients

meat fillings

ground meat (chicken, beef or mutton)

onion

garlic

ginger

chicken cube

curry powder

salt to taste

Directions

• cook the meat in little oil and put side
• sautee onion, garlic and ginger till fragrant
• add chicken cube, curry powder and mix in the meat
• add salt to taste and put aside to cool

kueh batter

200g plain flour

800ml coconut milk (350ml Kara coconut cream + 450ml water)

2 tsp salt

yellow coloring

3 eggs

Directions

• blend together all the ingredients till all are evenly mix
• pour into measuring cups for easy pouring

garnishings

cut chilli

chopped chinese celery (daun sup) + fried shallots

Directions

• season the mould by filling it with oil and cook for a while
• pour out the oil and clean... but don't use soap
• heat the mould using low heat on a stove (lined the bottom with grills to stablize the mould)
• generously pour oil on all the sections
• pour the batter into each sections, top with meat fillings, chilli and sprinkle with daun sup and fried shallots
• pour oil generously again and cover the mould with any pot cover
• once cooked, use a skewer or satay stick to remove the kueh2

Foodnote: Another kueh that I love to eat because it is savory. It reminds me of takoyaki. Need to get the mould first hehe. The kuih bakar berlauk is soft after cool down. Really yummy. Love this one.

Finally tried making this at home. Bought the mold but it is not seasoned well enough so the batter sticks to it ggrrrr. So just use my obanyaki mold. Really yum yum. Very happy and will make this more often.

Putri Salat Durian

Ingredients

bottom layer

550g glutinous rice (soak 45min and strain)

100g white coconut (optional)

420ml coconut milk (150ml Kara coconut cream + 270ml water)

2 tsp salt

Directions

• prepare 10x10 tray generously oiled and base lined with 1/2 aluminium foil
• mix coconut milk, salt and glutinous rice
• steam for 30min or till cooked
• press down the glutinous rice to slightly compact it (can use parchment paper or flat base of mug)

custard topping/serikaya

240g sugar

600ml coconut milk (350ml Kara coconut cream + 250ml water)

60g flour

7 eggs

salt

vanilla

yellow coloring

200g durian pulp

Directions

• mix all ingredients in a blender and whisk only for a while till all ingredients mix well
• cook on very low heat till warm/steaming
• add in blended durian pulp and cook till slightly thick in consistency (not too long or it will start to curdle)
• pour custard over the glutinous rice and steam for 45min
• remove from steamer and let it cool down till any moisture on the custard evaporate on its own

• once kueh is fully cooled (the sides start to detach from the tray) using a plastic knife loosen the sides
• place a bigger tray over the top and swiftly turn the tray upside down so that the glutinous rice side is above
• remove the aluminium foil and place a plastic sheet over it
• using the bigger tray, use the same technique to flip over the kueh
• cut the kueh using plastic baking knife

Foodnote: From potluck session, ended up learning to make this durian putri salat which are really awesomeness. Same recipe can be used to make the common putri salad... just replace the green coloring with pandan juice/paste. Will try that soon. Love the soft glutinuous rice and the custard is just so smooth and yummy. The recipe is also straightforward and easy. Thanks to the good chef for all the great tips.

Dorayaki / Japanese Pancake

Ingredients

4 eggs

100g sugar

30g honey

2g vanilla extract

160g cake flour

1 tsp baking powder

20ml milk/water

Filling

hazelnut spread or red bean paste

Directions

• in a bowl, whisk eggs, sugar, vanilla and honey together
• sieve flour and baking powder to the mixture and stir till evenly mixed
• let the batter rest for 15min and after that mix in the water and stir till very liquid consistency
• heat a non-stick pan on low heat, scoop the batter and pour slowly to form a round shape
• when bubble started to form on the surface, flip the pancake and cook for another minute
• spread the filling on each pancake and top with another pancake
• slightly pinch the edges to close and ready to serve

Foodnote: Recipe actually calls for 10ml water which still makes the batter too thick. So I added more water. It is nice but maybe a bit dry. Honestly, I think using Apam Balik Power recipe is better. Just increase the baking powder to 1 1/2 tsp. Seriously will get soft fluffy pancake.

Wajik Pulut

Ingredients

500g glutinuous rice

300ml water

250g palm sugar/gula melaka

500ml coconut milk

1 tsp salt

2 pandan leaves

Directions

• wash and clean glutinous rice
• cook with water until half cook
• transfer to steamer and steam on high heat till soft
• using a wok, cook coconut milk, palm sugar, salt and knotted pandan leaves till all sugar dissolved
• sieve if necessary to clear any impurities
• cook again till bubbly and slightly thicken then add in the cooked glutinous rice
• stir together till glutinous rice is evenly coated and continue to cook till it it dried and feel heavy
• transfer to a container and use a spatula to compact the wajik and also to smooth the surface
• once cooled, cut to size and ready to serve

Foodnote: Bought pulut susu the other day to make pulut kuning and realised the rice have some weevils ggrrr. Cooked half and not feeling good about keeping the balance 500g for too long, I decided to try and make wajik. Following the recipe from here since I have exactly 500g glutinous rice. I only have palm sugar so it looks very pale and I added a bit of brown colorings. It tasted good and pulut is soft (not hard and chewy like some that I have eaten before) and taste similar to bubur merah bubur putih lol. I'm a bit impatient (cook after breaking fast lah) and that is why my cutting is anyhow in the picture above. Definitely will cook again with gula melaka and update the picture. The above is taken right out of the fridge the next day heee... 

Bika Ambon Mini

Ingredients

Group 1

350ml coconut milk (200ml Kara coconut cream + 150ml water)

1 lemongrass

2 kafir lime leaf

1 pandan leaf

1/2 tsp tumeric powder

1/2 tsp yellow coloring

1/4 tsp salt

Group 2

150g tapioca flour

75g plain flour

6g yeast

Group 3

150g sugar

3 eggs

1 tbsp condensed milk

Group 4

30g melted butter

Directions

• 
  whisk Group 1 together in a saucepan and cook with low heat till rolling boil and put aside to cool 
• sieve to remove the lemongrass, lime leaves and pandan leaf and make sure the volume is 350ml
• in a bigger bowl, sift Group 2 and add Group 1 mixture... put aside for 15min
• mix Group 2 together and to the batter
• finally add in melted butter
• whisk well and cover the bowl and leave to rest for 1-2 hours
• after resting the batter, lightly whisk to remove air bubbles as much as possible and transfer to measuring cup for easy pouring
• pre-heat mould (put metal sheet under the mould) on very low fire, whisk mixture and pour in 3/4 full into each mould... cook till bubbles formed on the surface and put the cover on (total about 10min)
• cook till top is fully cooked and gently remove from each mould

Foodnote: Recipe adapted from here. After successfully making the sarang semut mini, I am excited to try to make this since it looks quite easy and straightforward. It turns out well actually. I really likes it. I just saw another mould with 12 holes! Now I am so tempted to get it hhmmm... 

Kueh Sarang Semut (Honeycomb cake)

Ingredients

Caramel

250g sugar

250g hot water

3/4 cup or 170g butter

3 eggs

1 tsp vanilla

70g condense milk

75g flour

75g tapioca flour

1 tsp baking powder

1 tsp baking soda

Directions

• prepare caramel: cook sugar till desired darkness then slowly add water
• remove from heat and add in butter... stir till fully combined and leave to cool
• in a bowl, whisk eggs and caramel mixture
• add in the rest of the ingredients and mix till clumps free
• butter and flour cake mould and pour in batter
• bake in a pre-heated oven at 160°C for 35 - 40min
• or for mini sarang semut: lightly oil and pre-heat the mould, add the batter 3/4 full and when bubbly, cover and cook for 20min under very very low fire
• for bundt cake/cake pan, let cool for 10min and flip to remove cake from the mould

Foodnote: First time trying to make this and when my friend in Chicago hehe shared the recipe and I happen to have all the ingredients, I quickly get to it. I made the mini version and it is very very soft and the honeycomb is so nice. I find the kuih taste so much better the next day. My friends who tasted it all says that it is very good. So yeah... this recipe is definitely a keeper! Will make it again for my family.

Might also want to try this recipe just to see the difference.

Kopchor / Kuih Jongkong

Ingredients
6 pandan leaves cut to smaller pieces
1.5 cups of rice flour
1 tsp of Kopoe pandan essence
1 tbsp of air kapur sirih
1/2 tsp salt

Coconut Cream
1 packet of coconut cream (I use Heng Guan 500ml)
1/2 cup water
2 knotted pandan leaves
salt to taste

Gula Melaka Syrup
can buy ready made or melt gula melaka with water & pandan leaves

Directions

prepare the coconut cream first:

• heat coconut cream, salt and water in a pot with pandan leaves
• cook till it gives off steam (not to boiling point) and put aside to cool (solution should be creamy not too runny or too thick... add a bit more water if too thick)

now prepare the pandan layer:

• clean and cut the pandan leaves and blend with water
• sieve to get 5 cups of pandan juice (add water if necessary)
• pour in a cooking pan/pot and add the rice flour
• whisk till no lumps then the pandan essence followed by air kapur
• bring pot to stove and cook till slightly thicken... whisking all the way to prevent lumps
• when it started to thicken (bubble popping), switch to lower fire and keep stirring
• add salt to taste and take it off the stove
• scoop the green mixture into cups or containers and leave it to cool
• once cool and a bit firm, top it with the gula melaka syrup and coconut cream
• keep in the fridge as it is nicer to serve it cold and it can last up to 4 days

Foodnote: First learn to make this from my aunt on 17th June 2018 while visiting her on the 3rd day of Hari Raya. The portion is huge so 2 days ago I made just 1/2 a portion. It is really yummy and soft. I put in glass containers instead. Would be nicer to wrap in banana leaves but I worried it will spill so.... just so happy to have the opportunity to cook all these ol skool Bawean desserts.

Kueh Lapis

Ingredients

2 cups rice flour

1 cup all-purpose flour

1 cup caster sugar

4 cups of coconut fresh milk from 1 coconut (or 500ml Kara coconut cream + 2 cups water)

a pinch of salt
2 cups of water (please adjust consistency)

4 pandan leaves knotted and dropped into water in steamer

Directions

• grease tray and heat steamer till boiling hot (wrap steamer cover with cloth to prevent steam from escaping)
• whisk the rest of ingredients till combined... adding water slowly to make sure batter is not too thick. It should be a bit watery so that kueh is soft after steaming. See below tips
• sift to remove lumps and separate into 2 portions... one white and another with red coloring
• pour each layer to cover base of tray thinly and steam each layer for about 3-5 minutes till firm
• steam last layer for 20 minutes and 5 more minutes without steamer cover to ensure any water on kueh will evaporate off
• leave kueh lapis to cool before cutting to serve

Tips

best to not start coloring first. Steam first layer and check... if it is too soft, add a bit more flour. If it is too firm, add more water. Ensure each layer is the same amount so layers will be even (except for last layer). Make sure kueh is properly cooled before cutting.

Foodnote: Got this recipe from mum. She's trying hard to remember the ingredients. First time I tried (7th June 2015), it doesn't turn out well. So I tried again today... just half the portion this time (using 200ml Kara coconut cream) since it is only for me and my niece. Turns out very nice and soft yippeeee. I'm a bit impatient though and have different scoop for each layer so the thickness is not consistent. But still I am super happy and feel more confident to make this again. Just need to get a proper steamer now woohoo.

Kueh Keria Gula Melaka

Ingredients
2 small sweet potato
1/2 cup plain flour
1 tbsp sugar
1 tbsp gula melaka
oil for frying

Directions

• steam sweet potato till soft, peel skin off and mash
• add flour until soft sticky dough is formed
• leave in the fridge for 15-30min so that dough is more firmed and can be shaped
• formed dough into shape of doughnut
• deep fry till golden and leave to cool
• in an empty pan/wok, add sugar, gula melaka and just a bit of water
• stir to let sugar dissolve and come to a rolling boil and get a bit sticky
• add in the keria and coat it with the syrup thoroughly
• immediately off the fire and mix again so that all the sugar coat the kueh
• cool each keria on a rack till the syrup hardens

Foodnote: So I have 2 sweet potato in the kitchen and was wondering what to do with it. Decided to make keria. Since I have gula melaka, I added it. Very sweet but ok lah. Craving satisfied.

Apam Balik Power (Favorite recipe)

Ingredients
2 cups flour
1/2 cup sugar
1/2 tsp bicarbonate soda
1 tsp baking powder
1 egg
1 1/2 cup water
1/4 tsp salt
1/4 tsp of egg yellow coloring (optional)

1 tsp vanilla butter (optional)
2 tbsp (28g) melted butter

Fillings (up to taste)
ground roasted peanut
coconut
cream of corn
grated cheese
nutella
butter
sugar

Directions

• sieve together flour, bicarbonate soda, and baking powder
• in a separate bowl (I use a 1.4L glass bowl) whisk egg and sugar together (sugar don't have to dissolve)
• add in water, salt, vanilla and coloring till combined
• whisk in the flour mixture slowly till all combined and no lumps
• finally add in the melted butter
• cover the bowl and keep for an hour or more at room temperature
• grease pan very lightly with oil and pre-heat it or use non-stick pan
• scoop batter into the pan and spread it out till the edge
• cook on low heat.. it will take a while but you will get crispy edges
• once the top looks cook with bubbles, brush with butter and drizzle a bit of sugar(optional) and peanut (or other toppings of your choice) over it and fold it into half
• use spatula to loosen the edges and place it on a wire rack to cool (so that it will stay crispy on the outside)
• enjoyzz

Foodnote: I think this is the best recipe I have tried so far. The edge is crispy and really tasted good. Initially when I tried the recipe I replace water with milk but I think water will do just fine. This recipe is also good for lempeng (pancake) or WAFFLE!! woohoo... so yummilicious.

I use this recipe to make Obanyaki too.

To make dorayaki or doraemon pancake, increase the baking powder by 1 1/2 tsp

Crispy Apam Balik

Ingredients

200g all-purpose flour

100g rice flour

1/2 tsp salt

1/2 tsp baking soda

2 tsp baking powder

1 large egg

100g sugar

1 tsp vanilla extract

200ml water

Fillings

roasted ground peanut

sugar

butter

sweet corn

Directions

• sieve all-purpose flour, rice flour, baking powder, and baking soda and put aside
• whisk egg and sugar and add the rest of the ingredients till thick batter is formed
• cover the bowl with cling wrap and put aside for 1-3hours
• heat the pancake pan with oil, scoop the batter and spread thinly
• sprinkle sugar and leave until the top looks cook (dry) and bubbly
• spread the roasted peanut, drop some butter and sweet corn
• leave till the edges turn golden
• fold the pancake into 2 and put on a wire rack to cool

Foodnote: Since I still have sweet corn and peanut leftovers, decided to try a crispy apam balik recipe. The batter is very gooey and I think I made it too thick. It was ok. Once cooled it is not so crispy. Not easy to spread on the pan though. Maybe need more liquid? Nice to eat and don't mind trying one more time.

Roti Boyan

Ingredients

dough
500g non-bleached wheat flour
1/4 cup cooking oil
pinch salt
hot water + cool water

fillings (not feelings ah)
500g potatoes (boiled, peeled and lightly mashed)
1 large diced onion
chopped chilli (optional... mum never include)
chopped Chinese parsley (daun bawang) and/or scallion
2 eggs
black pepper
pinch salt
cooked minced meat (optional)

oil for frying

Directions

• for dough, same as epok2. Mix flour with oil then add hot water and salt
• let it form a soft dough (adjust with cold water) and put it aside covered for 30mins
• then divide the dough to form small balls (tennis ball size)
• for the fillings (not feelings) combine everything and mix well
• then take each dough, roll and flatten it into round shape (prepare 2 pcs)
• top one with the fillings (not feelings hehe) and top/cover with another layer of dough
• pinch the edges like epok2
• fry in hot oil (but not too hot) take your time because the longer you fry, the crispier the dough will be... yum yummm
• tadaaaa... roti boyan seeeh

Foodnote: If you want to freeze the roti boyan for future consumption, fry it a bit until the dough is a bit pale. Cool down the roti boyan and cover with plastic or put in container before freezing. That is what I did to my roti boyan in the pic. 

My mum used to make giant ones. This is the biggest I can make. I put lots of fillings (not feelings eh got lah... feelings of love ekekeke). This is nice to eat with sambal tumis... but when I was young, I just ate it with chilli sauce hehe.

Kueh Dadar (Gulung/Ketayap)

Pancake Ingredients
2 cups flour
1 cup fresh milk/evaporated milk
3/4 or 1 cup of water
1 egg
1 tsp salt
green/yellow coloring
1/2 tsp koepoe pandan flavor (optional)

Filling Ingredients
4 cups grated coconut
approx. 1 1/2 cups gula melaka
1 tsp salt
2 knotted screwpine leaves

Directions

• prepare the fillings first by cooking everything in a pan till gula melaka have melted
• leave to cool and put aside
• blend pancake ingredients in blender or you can also whisk the ingredients together and then sieve to remove any lumps
• heat non-stick pan with a bit of oil, scoop batter and spread it around the pan
• when batter looks look, quickly turn it to the other side... don't leave it till brown
• wrap the kueh with the fillings like making popiah (just google for steps lah)

Kueh Keria Keledek

Ingredients
sweet potato (red or white... potato also can. I use indonesian sweet potato... very sweet)
plain flour
a pinch of salt
oil for frying
sugar or gula melaka

Directions

• steam or boil sweet potato till soft
• once cooled, remove skin and mash it lightly
• add a pinch of salt and fold in flour gradually till dough is formed (it's ok if dough is a bit sticky as long it can be formed into shape)
• take about a handful of dough round and create donut shape
• deep fry the kueh till a bit golden
• cool on a kitchen towel and put aside
• in a wok, cook sugar with a bit of water
• once sugar dissolved and syrup is bubbling add in the kueh and stir till fully coated
• switch off the flame and keep stirring till the sugar crystallized (all water have evaporated)
• if you don't like too sweet... the kueh can also be coated with icing or fine sugar while it is warm

Foodnote
Aaahh... another of my favorite very sweet comfort food besides ondeh-ondeh. I am such a sucker for sweet potato. Give me kueh keria over doughnut anytime. Ooohh... so yumm!

Epok-epok Kentang (Potato Karipuff)

Ingredients
fillings
potato (peeled, cubed and boil till half cooked)
daging tetelan (beef muscle chopped into small pieces and boiled till half cooked)
onion
garlic
ginger
Baba's curry powder (extra chili)
chili boh
tamarind juice
sugar
salt
Daun sup (Chinese parsley)

dough
flour
hot vegetable oil
salt
cold water

Directions

• cook fillings as you would curry but make it dry and put aside to cool
• add vegetable oil and salt to flour and mix well till crumbly
• add cold water and combine till soft pliable dough is formed
• keep dough covered for an hour or so before forming into small balls (size depends on how big you want the curry puff to be)
• flatten each ball with rolling pin and fill it with the potato curry
• fold in half and pinch sides together
• deep fry in medium fire until golden and crispy 

Apam Wa Koh Kueh

Ingredients
tapai
240g cold rice
1.5 tbsp ragi (pounded to a fine powder)
1 tbsp caster sugar
1 tbsp water

syrup
140g caster sugar
400ml water
2 pandan leaves

300g rice flour
0.5 tbsp eno
colorings (optional)

optional
steamed grated coconut
red sugar

Directions

• prepare the tapai by mixing the ingredients together in a clean container. Cover the container and let it ferment for 3 days in a cool area
• when tapai is ready, put aside 80g of it to use and keep the rest to make another batch later (if no plan to make more... just make half portion of the tapai)
• prepare syrup by boiling ingreidents together till all sugar is dissolved, sieve if necessary and put aside to cool
• once syrup is cooled, pour it into rice flour and combine together till batter is smooth and not lumpy
• stir in tapai together, strain and leave for another 12 hours of fermentation in a covered bowl
• prepare the steamer till water boils
• add eno to the batter and divide to add different colorings if desired
• scoop into papercups or any moulds and steam under high heat for 15mins
• serve on its own or with grated coconut and red sugar

Foodnote
Been dying to make this.Just reminds me of childhood and pasar malam. Last time we thought it is called "ma ko keh". Looked around the internet for ages and finally found out it is called Wa Koh Kuih. Got this recipe here. This recipe is very traditional and takes few days to prepare.

By the way I bought the ragi (wine yeast) from Geylang market. I understand from a friend that you can also get it from an Indian shop.

Recipe is foolproof and the kueh is really yummy. Love the "Fatt Koh" which is the cracking on it. Will not shy away from putting more batter in the cup so that the crack will be more! My days of waiting is so worth it. Will make some more since I still have the tapai.

By the way, the tapai portion is enough for another 2 portion of kuih. If there are no plans of making this kueh again... just make half portion of the tapai is enough. I kept the balance in the fridge (almost exactly 160g) and make another batch few days later because just one portion is really not enough to share :)

Oh and also... fill the cup almost full so that the "explode" effect will be better!

DO NOT put extra eno... it will only harden the kueh instead of making it fluffier (learn my mistake hehe)

Oops ok one last tip... I added pandan leaves in the steamer so that the sweet smell of the kueh filled my kitchen. So nice...