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Huat kuih Nyonya Recipe (Chiffon Crumpet)
Nyonya Kuih
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Huat Kuih, a
chiffon crumpet nyonya kuih for a straits-born Chinese Wedding
Specialty.
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Ingredients
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455 g/1 lb
30 g/1 oz
340 ml/12 fl oz
570 g/20 oz
340 ml/12 fl oz
905 g/2 lb
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rice flour
green bean flour
fresh coconut juice
sugar
toddy (arak)
pink coloring
grated coconut
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Method
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Mix 2 type of flour together and make a hollow in
centre. Pour in fresh coconut juice, a little at a time, and blend
with flour to form a smooth batter. Allow to leaven for 1/2 hour.
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add sugar, toddy and pink coloring. Allow to leaven
for 4 hours.
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Prepare grated coconut to obtain thick coconut milk.
Add batter and allow to leaven for a further 2 hours.
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Pour into aluminum cake tray and steam for 15
minutes. Allow to cool before cutting into diamond-shaped pieces.
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