Tag Archives: pandan

Kueh Dadar

I’m so obsessed with Malay dessert recently. Today I tried to make Kueh Dadar.

Ingredients:

pandan leaves 40g

water 100ml

flour 100g

coconut milk 250ml

oil 1/2 tbsp

salt

egg 1

gula malaka 100g

coconut flakes (grated coconut) 250g

water 1 1/2 tbsp

Padan leaves knot

1, Cut pandan leaves into small pieces. Put them into blender with water. Blend till smooth.

2, Strain them to get pandan water 100ml.

3, In a big bowl, add in flour, pandan water, coconut milk, egg, oil  and 1 pinch salt. Whisk till the batter becomes smooth. Set aside for later use.

4, In a pan, add in gula malaka (finely chopped), coconut flakes, 1/4 tsp salt and 1 1/2 tbsp water, Also add in a pandan knot. Stir fry with low heat till they are fully mixed and turns brown color and moist.

5, Heat a pan, Brush it with oil. Use a ladle to scoop some batter and pour into the pan. Tilt the pan to spread the batter evenly.

6, Cook till the bottom side of crepe is done. and flip over to cook the other side for several more seconds.

7, Put the crepe on a plate. Add some coconut filling at one side. Wrap it by 3 sides and roll it to the other end.

Taste very nice!

青团 Qing Tuan (Sweet Green Rice Ball)

I love Qing Tuan. But I don’t know where to buy them in Singapore. I decided to make them by myself. Yet, another problem is I don’t know where to get 艾草 Ai Cao (Artemisia argyi, commonly known as silvery wormwood or Chinese mugwort). It’s one of the main ingredients to make the dough. So  I have to replace it with pandan, which is very common here in Singapore.

But the color is not as green as Ai Cao. I guess spinach would be a better choice.

Ingredients:

glutinous rice flour  180g

rice flour 20g

pandan leaves 20

water 1 cup

oil 10g

red bean paste 200g

1, In a big bowl, mix glutinous rice flour and rice flour.

2, Cut pandan leaves into small pieces. Put them into the blender with water and blend. Drain the water. Only keep 140g of the green water.

3, Heat green water in a pot. Turn off the heat when it’s about to boil.

4, Pour the hot green water into the flour mixture while stirring. Add in oil.

5, Knead it into a big dough ball.

6, Divide dough ball into smaller ones with each about 35g. Divide red bean paste into 10 smaller balls with 20g each.

7, Press the small dough balls into a thin and flat disc. Place the red bean paste into middle. And gently wrap it up.

8, Better put parchment paper under the Qing Tuan. And steam over hot water for 12 mins.

I really really love those green rice balls. Very delicious.

Homemade Simple Chedol

I was planning to make Chedol all by myself. Yet I couldn’t find mung bean flour at the supermarket. So I just bought the packed green pandan part, which made it a lot easier for me to prepare this famous dessert in Singapore & Malaysia.

Above are the main ingredients needed: coconut milk, cooked red kidney beans, green pandan part, gula malaka syrup.

Coconut milk: 200ml coconut & 1 pinch salt in a pot. Heat it and stir at the same time. Just turn off the heat when the coconut starts to bubble up. Cool Down.

Gula malaka syrup: 100g gula malaka, 50g water, 1 pinch salt. Put them in a pot. Heat it till gula malaka completely dissolved. Cool down.

Add ice cubes into a blender. and grind the ice.

In a bowl, Add in ice, coconut milk, green pandan part, red beans and top up with syrup.

Pandan Chicken

Today is my resting day. I was planning to make some dessert. That’s why I bought some fresh pandan leaves from supermarket. Yet, I checked my kitchen, there was 1 ingredient missing. So I decides to make pandan chicken instead.

1, To prepare marinade. 4 cloves of garlic, 3 red shallot, 1 small chunk ginger, 2 tbsp fish sauce, 1 tbsp oyster sauce, 1 tbsp sesame oil, 1 tbsp sugar and 1 tbsp coconut milk. Put all of them into blender and blend into paste.

2, Prepare chicken. I use chicken legs. So I need to remove the bone first. You can just use boneless chicken leg or chicken breast. So the chicken is about 400 g. Cut them into smaller pieces. Similar to size of my half palm or even smaller. Because later they will be fried. If the chicken pieces are too big, it will be easily for them to get burnt while the inside still remains uncooked.

3, Put all the chicken into a big bowl. Add in marinade. Marinate for 2 hours.

4, Wash pandan leaves. Make them a knot and put the chicken inside the knot. Just make sure chicken stays inside the pandan leaves. You can pin it with toothpick if you want.

5, Deep fry them in oil with low medium heat, till the chicken turns beautifully golden brown color. Pandan leaves will also be crispy. And your kitchen will smell incredible. 🙂

Kuih Seri Muka (Kueh Salat)

This is a Malaysian Nonya Kueh, which contains sticky rice as bottom layer and pandan egg custard on top. I love this dessert very much. I found this recipe on Youtube and followed it:

  1. Soak 300g glutinous rice in water for 4 hrs. Drain them and place them in a plate. Add in 100ml coconut milk, 1 tsp salt and 100 ml water. and put a pandan knot over it. Steam for 25 mins.
  2. Put 5 pandan leaves (cut into small pieces) and 200 ml water into blender. Blend till very smooth. Sieve the liquid and keep the juice only.
  3. In a bowl, beat in 3 eggs. Combine with 100g sugar (original recipe requires 120g sugar, but I cut it. 100g sugar is still sweet enough for me.), 25g flour, 20g corn starch. Mix well.
  4. Add pandan juice and 150ml coconut milk into the egg mixture. Also add in 1/4 tsp salt.
  5. Put cooked sticky rice into a 20cm greased steam pan . Press them firmly.
  6. Pour egg & pandan mixture into sauce pan. turn to low heat and simmer to let it thicken. I accidentally overheated it, that’s why my kueh looks ugly. 😦
  7. Pour the egg mixture over sticky rice. Cover it with aluminium foil and steam for 30 mins.
  8. Remove the foil and steam for another 5 mins.
  9. Cool down and cut into small pieces.

It’s very sticky and hard to cut clean. My ones look ugly but taste nice.

My husband also said they taste good. 🙂