Sago is a natural food which is in existence for centuries. During the period of East India trade, it was a product traded in the region and even considered to be superior substance when it was first imported to Britain in 18th century
Cara-caranya. Assalamualaikum. Di awal pagi i dah memulakan juadah untuk malam nanti. Kuih Bakar Kemboja. sebenarnya i tak suka makan, tapi lama-lama bila tengok, nampak cantik pula dan hati membuak-buak nak buat
My Mum’s Tapioca Cake–Steamed Tapioca Cake Or Kuih Ubi Kayu (木薯蒸糕）. INTRODUCTION. Tapioca or cassava is a tropical root and I believed most Singaporean and Malaysians are very familiar with this root
Now that my short collection of traditional kuih-muih/dessert recipes (pandan coconut panna cotta, sago gula melaka, white fungus ginkgo nut, bubur kacang hijau, bubur cha cha, rose sago gula melaka, ondeh ondeh and wajik) is stagnant, I want to add a couple more
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This kuih has so many versions and in the olden days, it is cooked using charcoal, the coconut itself is picked from our own garden, grated and squeezed by hand to obtain the coconut milk if compare with today's life it is so convenient, one click does it all
Kuih dadar is similar to crepe, it is stuffed with coconut filling. Before making this you have to prepare the filling, for the batter blend the screwpine (pandan) leaves with water to obtain its colour or else just use green food colouring
Many blogger made this Kuih Kosui (Kueh Ko Swee) and I'm very keen in trying it out too because this is one of the kuih I grew up eating, I'm glad that I did so
Cara-caranya. Pagi-pagi ini i buat Kuih Lapis yang menjadi kegemaran Awin dari dulu lagi. Sebenarnya i tak berapa pandai buat kuih-kuih nih tapi demi anak wajib mencuba
Whenever I eat kuih dadar, I just eat one or the most two. And if you ask me to make more than ten kuih dadar at a go, I reckon this amount is too many for my family of three to eat
This is another Malay kuih/kueh (cake) that I've wanted to try long ago. Kuih Bakar is a fragrant custard like baked cake which has a natural green colour coming from the juice of the pandan or screwpine leaves
The recipe added some sweet potato and that produces tasty & soft springy skin and most importantly guaranteed non-explosive bom unlike the typical recipe which can be a safety issue during frying - that also explains the name of the kuih
Not many people know this kuih especially the later generation. It is typically known as Kuih Kundas in my hometown although there are few other names like Cucur Kembung, Pak Tongkol, Kuih Bantal, etcs
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