Welcome to ‘Shop Kuali Recipes’, proudly brought to you by Kuali and Tesco / Lotus’s, our trusted partner.
Shop Kuali Recipes is an answer to busy professionals out there looking for convenience when shopping for quality ingredients, paired with a simple yet delicious recipe. Bundled recipes chosen are meal planners designed for two persons cooking for three times a week. Cooking for more? Simply double up the recipe ingredients!
Check out this week’s meal plan, the ‘This is In-Kuih-dible’ series:
Sweet White Rice Cake – Pak Tong Gou – Pak Tong Gou or steamed white rice cake is a classic Asian dessert, ‘bouncy’ in texture and slightly sweet taste, loved by most.
Kuih Cara Manis – Kuih Cara Manis is a traditional Malaysian kuih, very popular among the young and old. Delicious and crispy on the outside, it features a sweet and soft filling.
Kuih Talam – A traditional dessert that has constantly surfaced among our top searched recipes. The two signature colors of Kuih Talam features the unmistakable Pandan flavour and Coconut cream.
Save this recipe to refer later and check out at our Trusted Partner, Tesco / Lotus’s.
Want more meal planners? Check out the full listing at Shop, Cook, Eat, Repeat.
- Sweet White Rice Cake
- 70 rice flour
- 60g water
- 100g water
- 45g fine sugar
- 1 blade of pandan leaf, optional
- 1/4 tsp instant dry yeast
- 1 tsp water
- 1/2 tsp rice bran oil/mild flavour vegetable oil
- Kuih Cara Manis
- 150 g wheat flour
- 1/2 tsp salt
- 1 tsp margarine
- 1 drop green food colouring
- 300 ml water
- 2 pandan leaves
- 50 ml coconut milk
- 1 egg
- 1 tbsp oil
- 3 tbsp sugar (heaped)
- Kuih Talam
- For Green Pandan Layer
- 70g rice flour
- 25g green pea flour
- 25g tapioca flour
- 90g sugar
- 350g pandanus juice (10 large screwpine leaves, blend with 200g water)
- For Coconut cream layer
- 25g tapioca flour
- 30g rice flour
- 15g green pea flour
- 3g salt
- 150g coconut milk
- 200g water
- Mix rice flour with 60g of water into a smooth paste in a heat-resistant mixing bowl. Set aside.
- Boil 100g water with 45g fine sugar and pandan leaf, till the sugar dissolves.
- Pour the hot pandan-syrup from Step 2 into the rice paste in Step 1. Stir to mix well.
- Transfer the bowl to a water bath and heat over low temperature. Stir regularly to prevent the rice paste from forming lumps at the base of the bowl.
- When rice paste started to form lumps, remove the mixture from the heat.
- Continue to stir till all the lumps disappear. The rice batter should be smooth and slightly thickened. Cover the rice batter partially, and allow it to cool down below 35°C
- While waiting for the rice batter to cool down, activate the yeast by sprinkling the instant dry yeast over 1 tsp of water. Need not stir the mixture. Let it stands for about 30 minutes, or till frothy,
- When the rice batter has cooled down to below 35°C, stir in the yeast mixture from Step 5
- Cover and let it ferment at room temperature for about 150 to 180 minutes, or till you can smell a nice alcoholic aroma. The rice batter will be filled with air bubbles at the end of the fermentation.
- Start to heat up a steamer. Pour the batter into two molds coated with a thin layer of vegetable oil. Mix about 1/2 tsp of mild flavor vegetable oil to the rice batter.
- Steam for about 15 minutes, off the power, and let the cakes stand in the steamer for another 5 minutes.
- Place all the ingredients, except the oil and sugar into a blender and blitz until batter is smooth.
- Place a kuih bahulu mould on a stove over low heat, then lightly grease with oil.
- Pour the batter into the mould, filling it until it is about ¾ full.
- Cover the mould with the lid and cook for about 3 minutes.
- Lift the lid and sprinkle some sugar into the center of each kuih.
- Cover the mould again and continue cooking for another 3 minutes.
- Remove the kuih from the mould.
- Green Pandan (Bottom Layer) : Combine all the dry ingredients in a bowl and stir in the pandan juice.
- Strain mixture into a saucepan and cook over low heat until mixture slightly thickens. Remove from the heat.
- Pour mixture into an 8in greased mould and steam for about 20-25 minutes till set. (When you tilt the tray, the mixture shouldn´t wobble). Set aside.
- Coconut Layer (Top Layer) : Combine all the dry ingredients in a bowl. Stir in coconut milk and water.
- Cook over low heat until mixture thickens about 8 minutes. Remove from heat and pour coconut layer onto the green pandan layer.
- Steam for another 15 minutes.
- Remove from steamer and let it cool for at least 4 hours prior to cutting.