In the family, i'm known as the cake lady. Eversince i started baking, any events or birthday, you'll see me with my cake along. Hence, the nick given. Of course, i'm more than honour as no one bakes in my family, more so for one who once work in the corporate world who knew nuts about cooking to one who cooks and bakes, not very well tho but learning and improving. Hey! that's little achievement for me k ;)
With the blogosphere flooded with all the kuih kuih posts, now tell me how can i not be tempted to try?
i shall call myself a kuih amateurish cum newbie ;)
Kudos to many of you, i shall continue to explore and learn from all. Till then, happy dance!
I'm submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by Small Small Baker.
80g Gula Melaka
200g Grated coconut
2tsp glutinous rice flour (sieved)
100g Plain flour (sieved)
1tbsp pandan juice
(to make pandan juice, blend 4 to 5 pieces of pandan leaves with water. Strain the mixture)
1. Prepare the filling first. Boil gula melaka with water till it dissolves. Add grated coconut and salt and stir till mixture is fairly dry. Add in the glutinous rice flour and stir to mix well. Remove and set aside to cool.
2. For the batter, mix all the ingredients using a hand-whisk till smooth and set aside for about half an hour.
3. Heat up a non-stick frying pan and wipe a little oil on it. Scoop batter onto pan and lightly swirl pan to let batter spread into a thin pancake. Heat until pancake is cooked then remove and let cool. Repeat steps till all batter used up.
4. Spoon the grated coconut filling on the pancake and roll up like a spring roll.
Recipe adapted from: Local Kueh - Joy of Cooking