Ingredients with Measurements:
- 2 cups glutinous rice flour
- 1 cup all-purpose flour
- 2 cups coconut milk
- 1/4 cup sugar
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil
- 1/2 cup dried shrimp, finely chopped
- 1/2 cup shallots, finely chopped
- 1/2 cup dried anchovies, finely chopped
- 2 tablespoons chili flakes
- 2 tablespoons fish sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
Special Equipment Needed:
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 small mixing bowl
- 1 steamer
- 1 rolling pin
- 1 knife
- 1 cutting board
Step-by-Step Instructions:
1. In a large mixing bowl, combine the glutinous rice flour and all-purpose flour.
2. In a medium mixing bowl, combine the coconut milk, sugar, and salt.
3. Pour the coconut milk mixture into the flour mixture and mix until a dough forms.
4. Knead the dough until it is smooth and pliable.
5. Divide the dough into 12 equal portions.
6. Roll each portion into a thin log about 10 inches long.
7. Place the logs on a greased steamer and steam for 10 minutes.
8. In a small mixing bowl, combine the dried shrimp, shallots, anchovies, chili flakes, fish sauce, dark soy sauce, and light soy sauce.
9. Heat the oil in a pan over medium heat.
10. Add the shrimp mixture and cook until fragrant, about 5 minutes.
11. Remove from heat and let cool.
12. Once cooled, spread the shrimp mixture onto each log.
13. Roll up each log to form a coil.
14. Place the coiled logs back onto the steamer and steam for an additional 10 minutes.
15. Serve warm.
Time:
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Temperature: Medium heat
Serving Size: 12 servings
Nutritional Information:
Calories: 200
Fat: 9g
Carbohydrates: 24g
Protein: 5g
Substitutions for Ingredients:
- Glutinous rice flour can be substituted with regular rice flour.
- Coconut milk can be substituted with almond milk.
- Dried shrimp can be substituted with fresh shrimp.
- Shallots can be substituted with onions.
- Dried anchovies can be substituted with canned anchovies.
- Fish sauce can be substituted with soy sauce.
Variations:
- The filling can be varied with different ingredients such as minced pork, mushrooms, and vegetables.
- The dough can be flavored with pandan extract for a different flavor.
Tips and Tricks:
- Make sure the dough is not too wet or too dry.
- The filling should be cooked until fragrant before being spread onto the logs.
- The logs should be rolled tightly to ensure the filling does not come out.
Storage Instructions:
Kuih gelang berlauk can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Kuih gelang berlauk can be reheated in the microwave or steamed for a few minutes.
Presentation Ideas:
Kuih gelang berlauk can be served on a plate with a side of chili sauce or sweet and sour sauce.
Garnishes:
Kuih gelang berlauk can be garnished with chopped scallions or cilantro.
Pairings:
Kuih gelang berlauk pairs well with a cup of hot tea or coffee.
Suggested Side Dishes:
Kuih gelang berlauk can be served with a side of steamed vegetables or a salad.
Troubleshooting Advice:
- If the dough is too wet, add more flour.
- If the dough is too dry, add more coconut milk.
- If the filling is too dry, add more oil.
- If the filling is too wet, add more dried shrimp.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Make sure all utensils and equipment are clean before use.
- Wash your hands before handling any ingredients.
Food History:
Kuih gelang berlauk is a traditional Malaysian snack that is usually served during special occasions such as weddings and festivals.
Flavor Profiles:
Kuih gelang berlauk has a savory and slightly sweet flavor with a hint of spiciness from the chili flakes.
Serving Suggestions:
Kuih gelang berlauk can be served as a snack or as part of a larger meal.
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Region: Malaysian