Kuih rose recipes

Kuih Sagu Kukus (Steamed Sago Cake)

Kuih Sagu Kukus (Steamed Sago Cake)

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
KUIH LAPIS

KUIH LAPIS

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
Kuih Kosui

Kuih Kosui

Similar to the sago gula Melaka, rose sago gula Melaka, pumpkin sago dessert and kuih sago kukus, kuih kosui is another sweet delicacies of Malaysia
Kueh Rose aka Beehive Crispies

Kueh Rose aka Beehive Crispies

It is also known as Achi Murukku, Honeycomb Crispies or Kuih Loyang. Place the Kueh Rose brass mould into the oil to heat it
Baked Fluffy Cassava Cake

Baked Fluffy Cassava Cake

Over the years, cassava is often used in making baked kuih ubi bingka, something like the Filipino baked cassava
Apam Mekar

Apam Mekar

Heat the small cups that we're going to use for steaming the kuih. Add in vanilla essence and rose essence
Apam Kampung Perisa Ros

Apam Kampung Perisa Ros

1 teaspoon rose essence. Prepare the steamer and when it's ready, steam the kuih for 40 minutes. 1 teaspoon rose essence
Roti Jala (Jalilah JJ)

Roti Jala (Jalilah JJ)

Jalilah JJ of FB thread Kuih Muih dan Makanan Tradisional Melayu. But just 6 months later the bamboo rose to over 100 feet tall
Meet a Food Lover: Karen from Citrus & Candy

Meet a Food Lover: Karen from Citrus & Candy

Apam Balik or Ban Jian Kuih – Malaysian peanut pancakes/crepes. The books that I’ve thumbed through most are Heavenly Cakes by Rose Levy Beranbaum, Flour by Joanne Chang, Jamie’s Great Britain and Cooking For Friends by Gordon Ramsay
Layered Sago

Layered Sago

*I am so thankful I had used the silicone moulds to do this kuih. 1/4 teaspoon rose essence. Meanwhile mix 70g grated coconut, 50g caster sugar, red sagoo, rose essence and a bit of salt. 1/4 teaspoon rose essence