Ingredients with Measurements:
- 2 cups glutinous rice flour
- 1/2 cup tapioca starch
- 1/2 cup sugar
- 1/2 teaspoon salt
- 2 cups coconut milk
- 2 tablespoons vegetable oil
- Pandan extract (to taste)
Pandan Filling:
- 1/2 cup sugar
- 1/2 cup coconut milk
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon pandan extract
- 1/4 cup melted butter
Special Equipment Needed:
- Steamer
- Rolling pin
- Baking sheet
- Parchment paper
- Pastry brush
- Small bowl
- Whisk
- Knife
Step-by-Step Instructions:
1. In a large bowl, mix together the glutinous rice flour, tapioca starch, sugar, and salt.
2. Add the coconut milk and vegetable oil and mix until the dough comes together.
3. Knead the dough until it is smooth and pliable.
4. Divide the dough into two equal parts and roll each part into a log about 1 inch in diameter.
5. Cut the logs into 1/2 inch pieces and roll each piece into a ball.
6. Place the balls on a parchment-lined baking sheet and flatten each ball with a rolling pin.
7. Brush each flattened ball with pandan extract.
Pandan Filling:
1. In a small bowl, mix together the sugar, coconut milk, cornstarch, salt, and pandan extract.
2. Heat the mixture over medium heat, stirring constantly, until it thickens.
3. Remove from heat and stir in the melted butter.
Assembly:
1. Place a teaspoon of the pandan filling in the center of each flattened ball.
2. Fold the edges of the dough over the filling and pinch to seal.
3. Place the filled balls in a steamer and steam for 15 minutes.
Time:
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Temperature: Medium heat
Serving Size: Makes about 20 kuih tayar
Nutritional Information:
Calories: 100
Fat: 5g
Carbohydrates: 14g
Protein: 1g
Substitutions for Ingredients:
- Glutinous rice flour: can be substituted with regular rice flour
- Tapioca starch: can be substituted with cornstarch
- Coconut milk: can be substituted with almond milk
- Vegetable oil: can be substituted with olive oil
Variations:
- Add different flavors to the dough, such as matcha or chocolate
- Add different fillings, such as peanut butter or jam
Tips and Tricks:
- Make sure to knead the dough until it is smooth and pliable
- Use a pastry brush to evenly spread the pandan extract on the flattened balls
- Use a whisk to ensure that the filling is smooth and lump-free
Storage Instructions:
Kuih tayar can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Kuih tayar can be reheated in the microwave for 30 seconds or in the oven at 350°F for 5 minutes.
Presentation Ideas:
Kuih tayar can be served on a platter with other kuih or as part of a dessert platter.
Garnishes:
Kuih tayar can be garnished with toasted coconut flakes or chopped nuts.
Pairings:
Kuih tayar pairs well with a cup of hot tea or coffee.
Suggested Side Dishes:
Kuih tayar can be served with a side of fresh fruit or a scoop of ice cream.
Troubleshooting Advice:
If the dough is too dry, add a little more coconut milk. If the dough is too wet, add a little more glutinous rice flour.
Food Safety Advice:
Kuih tayar should be stored in an airtight container in the refrigerator and consumed within 3 days.
Food History:
Kuih tayar is a traditional Malaysian snack that is made with glutinous rice flour, tapioca starch, and pandan extract. It is usually served as a snack or dessert.
Flavor Profiles:
Kuih tayar has a sweet and nutty flavor with hints of pandan.
Serving Suggestions:
Kuih tayar can be served as a snack or dessert. It can also be served with a scoop of ice cream or a drizzle of condensed milk.
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Region: Malaysian