decuisine.net

My first trial making Kuih Jagung. *Yummy* as exclaimed by hubby and my neighbour. Too bad my kids are too young to eat this.

Kuih Jagung has been my all time favourite when I was little.  I love love it a lot, especially when it is cold (kept in fridge). Hence after searching for high and low for the recipe online, I tried it for the first time, and result, voila, taste is really good, except that it was a little bit dry (probably cooked too long on the fire). I had to keep stiring so quickly and even almost spilled on one of my beautiful kitchen rugs. Will surely try out the double boil method next round

See my modified recipe and cooking method to suit my own conveninence

Mixture A

• 200g custard powder (Bird’s brand)
• 200g castor sugar
• 16 oz coconut milk (diluted)

• a pinch of salt
• one can corn syrup 425g

My shortcut method

1. Mix all A ingredients evenly and put on fire to boil lightly. Lower fire
2. Add in corn syrup and keep on stiring on low fire until thicken
3. Pour on to lightly oiled pan and steam for 15 mins

Tips

• If cook directly on fire, must keep stiring and fire very low to prevent lumps
• Can also use double boil method (just like how we melt chocolate)

This is a very unique recipe as i have never came across such steam mee sua in any cookbooks or recipe. Contributed by Alicia. Miss this dish so much. Should be doing it again very soon after a good vacation during the weekend at Genting with our free hotel rooms.

Ingredients
240g mee sua (about 8 stalks, rinsed), 700ml water,250g pumpkin (thinly sliced), 6 black mushroom, 3 clove garlic, 5 clove shallots, and Optional (RM2 shredded pork and 75g dried prawns).

Garnishing – fried shallots, cut chillies and onions
Seasoning – 2T soy sauce, 1T water, 1/2t salt, 1/2t pepper and 1/2 sugar.

Method
1. Fry onion, garlic, then mushroom till fragant. Add pumpkin and fry.
2. Add water and seasoning.
3. Once water boiled, add mee sua and kei chi (for vegetarian, this can replace meat).
4. Fry till dry, pour onto steam plate and steam for 30mins.

Tips: Dish is ready once mee sua looks transparent, with a bouncy surface (test with your finger)

Ingredients for Green layer

• combine A – 50g tapioca flour, 60g rice flour, 90ml water
• Combine B – 150 thin coconut milk, 2 pandan leaves, dash of salt, 90g sugar
• edible green coloring (I used the color from crushed pandan leaves instead)

Method

1. Cook B mixture at low heat to dissolve sugar. Add coloring
2. Mix A and B. Strain to remove impurities.
3. Spoon batter into mini cups, half full (I used Chinese tea cup)
4. Steam rapidly over boiling water on medium heat for 8-10minute

Ingredients for Top layer

• 25g tapioca flour, 30g rice flour, 50g sugar, salt, 300ml thick coconut milk

Method

• Combine all the ingredients and strain.
• Cook mixture over gentle low heat for less than 1 minute (just warming up)
• Pour over the green layer to fill up the cup
• Continue to steam the cups for about 15mins or until cooked
• Removed the kuih from cup after it is cooled

I only tried to make this once, and the process is quick as I checked the timing on my J12 Chanel. Although it taste really good (please excuse me for my lousy color as I did not use coloring), boy, there is so much to do and so much to wash! I rather buy them the next time as it is quite cheap being sold in the morning market.

Want to get a munch on something for tea? This is what you can do very easily at home.

Ingredients
Red bean paste (optional)
Raw sesame seeds
Glutinous rice flour
Sugar

Method
1. Add some sugar to the glutinous rice flour.
2. Add water and make into a dough.
3. Prepare some little balls with the dough.
4. Make a few balls with the red bean paste.
5. Wrap the red paste with the little dough.
6. Roll little balls onto a bowl of sesame seed to cover up the surface.
7. Deep fried the balls.