Koleh Lemak

Rich and savoury desserts are a peculiarity of the East Coast, and this kuih is topped with a salty sweet fish floss.

This recipe was first published in Flavours magazine.

Print Recipe
Servings
24pieces
Servings
24pieces
Print Recipe
Servings
24pieces
Servings
24pieces
Ingredients
Servings: pieces
Units:
Instructions
  1. Sieve the rice flour and tapioca flour together. Mix the flours with the coconut milk and salt, and strain.
  2. Cook mixture in a saucepan over low heat, stirring, until thickened, about 10 minutes. Pour the mixture into an oiiled (24cm diametre) pan - the mixture should reach a height of 3-4cm. Smooth the surface with a banana leaf or spatula.
  3. Prepare a steamer. When hot, steam the rice-coconut mixture for about 40 minutes. Cool completely before cutting.
  4. Cut the Koleh Lemak into pieces and serve with Sambal Ikan topping.

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