Tuesday, July 5, 2011

Pumpkin layer kuih


Pumpk:in layer kuih
tapioca flour:250g.
sago flour:250g.
rice flour:100g.
water:1300ml.
concentrated coconut milk(must use fresh):300g.
sugar:400g(can deduct).
pumpkin(cubed,steamed,mashed):300g.
method:
1.combine all ingredient(axcept pumpkin flesh),strain,divide batter into 2parts..
2.mix pumpkin flesh into one part of batter,blended until mix well.
3.divide each part of batter into 3 equal parts.
4.pour in one part of batter into 9 inches square cake panto steam about 5mins.steam last layer for 25~30 mins.
tips:cool layer kuih thoroughly so it will not stick to the knife.if you like a firm kuih,deduct water from ingredient..

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