Nyonya 9 Layer Kuih 九层糕

Nyonya 9 Layer Kuih

九层糕

TIN SIZE: 6 or 7" round tin 

INGREDIENTS

140g rice flour

300g tapioca starch

680ml santan (thick; from Kara)

220ml water 

225g sugar (so sweet, can be reduced to 180g) 

1/2 teaspoon salt 

STEPS

1. Mix all ingredients together. 
2. Sieve. 
3. Separate to add in colours. 
4. Oil the bottom of the tin. 
5. Steam a layer followed by another layer until all done. 
6. Cut with plastic knife when it's cooled completely.  

Ma Lai Gou

马来糕

Ma Lai Gou

Original recipe taken from: https://www.youtube.com/watch?v=NM6qKmjuFxs&t=803s&ab_channel=KLLIEW 

SIZE: 7 inches round tin (non removable bottom) layered with a piece of baking paper 

INGREDIENTS 

4 eggs (B sized) (use 3 eggs if using size A) 

160g evaporated milk (carnation) (I replaced with full cream milk) 

3 tablespoons Pandan juice 

180g raising flour (I used normal flour + 1 teaspoon baking powder + 1/2 teaspoon baking soda) 

150g dark brown sugar (红糖) 

1 teaspoon yeast 

1/2 teaspoon salt 

1 teaspoon baking soda 

50g melted butter 

STEPS: 

1. Whisk eggs until big bubbles are formed using hand whisk for approximately 3 minutes. 
2. Add in pandan juice and milk. Mix until evenly blended. 
3. Mix flour, yeast, sugar and salt in another mixing bowl. Don't mix yeast, sugar and salt at the same spot. Mix all mixture with a fork. 
4. Whisk in the flour mixture carefully into the liquid mixture in few small batches.  
5. Sieve once to make sure all sugar are dissolved properly. 
6. Let the batter ferment in a closed oven (not switched on) for 1.5 hours at room temperature. 
7. Boil a wok of water to prepare to steam. 
8. Add in melted butter and baking soda. Mix in slowly with a spatula. 
9. Pour batter into the baking tin layered with paper. Knock baking tin a few times on the counter top to remove big air bubbles. 
10. Steam at high fire for 30 minutes. 
11. Open a small slit after done steaming for a minute. 
12. Remove the cake from the tin immediately after done steaming. Remove the paper to prevent water moisture trapped at the bottom of the cake. Serve well when it's warm. 

NOTES

• The batter will have bubbles formed on top when it's done fermenting 1.5 hours.
• No need to increase or decrease the amount of sugar used. It's sweetness is just nice. 

 

Pumpkin Xi Ban

 Pumpkin Xi Ban 

SERVING: Approximately 7 to 8 pieces 

INGREDIENTS 

125g all purpose flour

125g glutinous rice flour 

100g pumpkin puree (steamed) 

75g sugar 

3g yeast 

90g water 

15g cooking oil 

STEPS

1. Mix all ingredients except cooking oil until dough is formed. 
2. Divide dough into 7 - 8 portions. Flattened. 
3. Let rise for 30 minutes. 
4. Steam in medium fire for 10 minutes. 
5. Open slid for 1 minute before taking out the kuih. 

Seri Muka Kuih

Seri Muka Kuih

Original recipe taken from Facebook group

INGREDIENTS

BOTTOM LAYER

300g glutinous rice (I think I'll use 350 = 400g next time for thicker layer)

150g santan cair (50g thick santan+100g water)

50g thick santan

1 teaspoon salt

2 pandan leaves (chop to smaller pieces)

STEPS

1. Soak glutinous rice for at least 4 hours. 
2. Drain off water. Put in steam tray. 
3. Mix santan cair and salt. Pour over glutinous rice. 
4. Put pandan leaves on top.
5. Steam on high fire 25 minutes.
6. Add in thick santan. Steam for another 10 minutes.
7. Remove pandan leaves. 
8. Brush oil around 8" square tin. 
9. Put in glutinous rice and press firmly with the back of a spoon.

TOP LAYER

INGREDIENTS

2 eggs

120g wheat flour

35g corn flour

100g sugar (I used 80g brown sugar)

120ml pandan juice (10 pandan leaves + 120 ml water ; blended to extract juice)

400ml santan (300ml thick santan + 100ml water)

1 teaspoon salt

STEPS

1. Whisk eggs and sugar. Add in pandan juice, salt and santan. 
2. Add in sieved flour mixture.
3. Sieve mixture. 
4. With small-medium fire, double boil mixture for 5 minutes until slightly thickens. 
5. Sieve mixture again and pour on top of glutinous rice layer.
6. Boil water. Open a small slit. Steam for 30 minutes. 
7. Use plastic spatula/knife to slice. 

双层糯米糕Kuih Seri Muka
谢谢郑宝燕分享的食谱，底层我加了黑糯米，没加兰花汁，好吃！

底层材料
糯米250g
黑糯米50g
稀椰浆150g（浓椰浆50ml+100ml清水）
浓椰浆50ml
盐1茶匙
斑兰叶2片（剪段）

做法
1. 黑糯米浸泡热水1小时后以热水加少许盐煮30分钟滤干备用。
2. 糯米预先浸泡4小时或隔夜，滤干倒入蒸盘。
3. 盐和稀椰浆拌匀倒在糯米上，放上斑兰叶大火蒸25分钟。
4. 加入黑糯米和浓椰浆拌匀，再蒸10分钟后，取出斑兰叶，稍微翻松，倒进8寸底部铺纸，四周抹上油的模，压紧压平备用。

上层材料
鸡蛋2个
面粉或低筋面粉120g
玉米粉35g
细砂糖100g
斑兰汁120ml（10片斑兰叶+120ml清水搅成汁）
椰浆400ml（300ml浓椰浆+100ml清水）
盐1茶匙（我没加）

做法
1. 蛋与糖打散，加入斑兰汁，盐和椰浆搅匀。
2. 筛入面粉和玉米粉拌匀至无颗粒后过筛。
3. 用中小火隔水煮并不停搅拌到面糊有点浓稠（约5分钟）即可离火，将面糊再过筛倒进糯米饭上。
4. 水煮开，锅盖开小缝，以中小火蒸30分钟，用竹签试熟度（自家火候不一，蒸的时间自己拿捏，我就用了50分钟）。
5. 完全冷却才可脱模，必须用塑料刀切块。

Dodol (Bread Maker)

Dodol (Bread Maker)

Original recipe taken from: TingTing

SERVING

2 medium tupperwares of dodol (as shown in picture)

INGREDIENTS

540g Gula Melaka 

170g water

500g concentrated coconut milk (santan) 

358g glutinous rice flour 

4 long Pandan leaves

STEPS

1. Melt water and Gula Melaka using a wok until dissolved over stove. 
2. When it cools down, add in coconut milk.
3. Sieve glutinous rice flour in a big container. Slowly pour in liquid mixture. 
4. Sieve the mixture and pour back into the wok.
5. USING STOVE: Add in Pandan leaves. Stir fry with medium fire until it thickens. Switch to low fire until it gets really sticky. Cook for 1-2 hours, depending on how hard you want the dodol to be. Store in plastic/plastic container when cool. 
6. USING BREAD MAKER: Pour everything including Pandan leaves into the bread maker. Set setting for jam and let it cook by itself for 1 hour and 20 minutes. When it is cooked, let it cool before storing in plastic/plastic container. 

Kuih Dodol
材料：
- 椰糖 540g
- 水 170g
- 浓椰浆 500g
- 糯米粉 358g
- 斑斓叶 4条

做法：
- 椰糖和水以小火煮至糖融化，待微凉后加入浓椰浆混合
- 糯米粉倒在大盆里，慢慢加入椰糖水拌均匀，过筛倒入炒锅里，加入斑斓叶，以中火边搅煮至开始糊化，调至中小火慢慢搅煮至非常有粘性，约1小时半至2小时（依个人喜欢的软硬度制作），待凉后，把Kuih Dodol倒在塑料纸袋/塑料盒里

* 来自Tingting的分享
* 我的做法是把面糊用炒锅搅煮至开始糊化后，倒入面包桶里以面包机果酱功能炒1小时20分。

* 个人觉得把放凉后的Dodol密封起来，隔天才享用，味道和口感会更好。

Hakka Xi Ban

Hakka Xi Ban 

Original recipe taken from: http://www.sharetify.com/2015/04/blog-post_23.html?m=1

INGREDIENTS 

160g flour

130g glutinous rice flour 

90g sugar 

1 1/2 teaspoon yeast

adequate amount of water 

50g Pandan juice (I changed to water)

8g corn oil (cooking oil)

STEPS

1. Melt some sugar, yeast and Pandan juice in a cup. It should become foamy after a while. 
2. Mix remaining sugar, sieved flour and glutinous rice flour. 
3. Knead into dough by adding water (water + red colouring) to form a soft dough. 
4. Add corn oil and continue kneading until you get a shiny soft dough. 
5. Oil your hands before shaping into desired size xi ban. 
6. Place on steamer lined with oil cloth (or grease your steamer pan). 
7. Let proof for 30 minutes until it bounces back when touch. 
8. Boil water in steamer and steam for 12 minutes. 
9. Switch off the fire and open a small slit to allow hot air to go out for 1-2 minutes before opening the lid.