Ingredients with Measurements:
- 2 cups glutinous rice flour
- 1 cup tapioca starch
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 cups coconut milk
- 2 tablespoons pandan paste
- 1/2 cup grated coconut
- 2 tablespoons vegetable oil
Special Equipment Needed:
- Steamer
- Mixing bowl
- Spatula
- Measuring cups
- Grater
Step-by-Step Instructions:
1. In a large bowl, mix together glutinous rice flour, tapioca starch, sugar, and salt.
2. Add in coconut milk, pandan paste, and vegetable oil. Mix until everything is well combined.
3. Grease a steamer with oil and pour the mixture into the steamer.
4. Steam for about 20 minutes or until the kueh is cooked through.
5. Remove from the steamer and let cool.
6. Sprinkle grated coconut on top and serve.
Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Temperature: Medium-high heat
Serving Size: 6-8 servings
Nutritional Information:
Calories: 220
Fat: 8g
Carbohydrates: 33g
Protein: 3g
Substitutions for Ingredients:
- Coconut milk can be substituted with almond milk or soy milk.
- Pandan paste can be substituted with vanilla extract.
- Grated coconut can be substituted with toasted sesame seeds.
Variations:
- The kueh can be served with a variety of toppings such as chopped nuts, dried fruits, and shredded coconut.
- The kueh can be filled with sweet fillings such as red bean paste or custard.
Tips and Tricks:
- Make sure to mix the ingredients well before steaming.
- Grease the steamer with oil to prevent the kueh from sticking.
Storage Instructions:
Kueh Belandah can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Kueh Belandah can be reheated in the microwave for 1-2 minutes or in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
Kueh Belandah can be served on a platter with a variety of toppings and fillings.
Garnishes:
Kueh Belandah can be garnished with chopped nuts, dried fruits, and shredded coconut.
Pairings:
Kueh Belandah pairs well with a cup of hot tea or coffee.
Suggested Side Dishes:
Kueh Belandah can be served with a variety of side dishes such as fried noodles, stir-fried vegetables, and steamed rice.
Troubleshooting Advice:
- If the kueh is not cooked through, steam for a few more minutes.
- If the kueh is too sticky, add a little more glutinous rice flour.
Food Safety Advice:
- Make sure to use clean utensils and equipment when preparing the kueh.
- Store the kueh in an airtight container in the refrigerator.
Food History:
Kueh Belandah is a traditional Malaysian dessert that is made with glutinous rice flour, tapioca starch, coconut milk, and pandan paste. It is usually served with a variety of toppings and fillings.
Flavor Profiles:
Kueh Belandah has a sweet and creamy flavor with hints of pandan and coconut.
Serving Suggestions:
Kueh Belandah can be served as a dessert or snack.
Related Categories
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Region: Singaporean