Friday, December 03, 2010

KUIH BOOM





Kuih Bom
It sound scary, but not to worry it will not explode as it sound.This kuih is common among the Chinese Peranakan and the Malay. Some called it onde-onde some even call it sasame ball. However Kuih Bom is commonly known.





There are a few variations of this kuih. The dough and the filling can be made from various ingredients such as sweet potatoes, yam or the normal glutinous rice flour. The normal fillings for this kuih could be either the coconut filling or the green beans filling. I preferred the sweet potatoes with coconut filling. However for this recipe I used the green beans since I have extra from my Kuih Rengas.

INGREDIENTS



2 1/2 - 3 cups of sweet potatoes/yams - mashed/ 2 1/2 - 3 cawan keledek lenyek
1 cup all-purpose flour/ 1 cawan tepung serba guna
1 cup glutinous rice flour/ 1 cawan tepung pulut
1 cup water plus a pinch of salt/ 1 cawan air dan secubit garam
sesame seeds/ bijan secukupnya
Vegetable oil for frying/ minyak untuk menggoreng.

  • Mix the all-purpose flour and the glutinous rice flour together with the mashed sweet potatoes./ Campurkan semua tepung bersama keledek yang telah dilenyek.
  • Add in water a little at a time until a dough forms.  Kneaduntilit is smooth.Adjust water or flour as necessary. Divide dough into 1 inch balls./ Masukkan air dan uli sehingga terbentuk adunan. Bentukkan seperti berbola sebesar 1 inch.
  • Flatten a ball and fill with 1 tsp of coconut filling, bring the edges together and seal well. / Leperkan dan masukkan inti.
  • Repeat until all the balls are done. / Ulangi proses ini sehingga habis.


To cook the filling:
2 cups green beans/ 2 cawan kacang hijau
1 cup palm sugar/ 1 cawan gula merah
1/2 cup sugar/ 1/2 cawan gula
1 cup grated cocunut/ 1 cawan kelapa parut
daun pandan

  • Soak green beans over night. Boiled till soften. Add in palm sugar,sugar, grated coconut and pandan leaves and cook until well combined and thickened slightly./ Kacang hijau direndam semalaman. Basuh dan masak bersama gula dan kelapa parut dan daun pandan.
  • Remove the pandan leaves.Cook further until is totally cooked and thickened.  Taste and adjust sweetness./ Keluarkan daun pandan dan masak hingga pekat.Cool before using./Sejuk dan ketepikan.


Frying


  • Its a deep fry method so heat oil first./ Panaskan minyak.
  • While oil is heating, drop one filled ball at a time in a bowl of water, then roll it with sesame seeds.  Continue this procedure until all filled balls are done./ Sementara minyak panas, masukkan bebola tadi kedalam air satu demi satu dan golekkan ke atas bijan.
  • Deep-fry the balls until golden brown.  Do not crowd otherwise the balls will be soggy./ Masukkan ke dalam minyak dan goreng sehingga kekuningan.
  • Serve balls slightly warm./ Hidang ketika panas.



Recipe Souce : Lily Wai Sek Hong


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Next Post - Kuih Lapis I






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