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Tuesday, April 19, 2011

SERIMUKA KELADI / TARO GLUTINOUS RICE LAYER KUIH

I have been experimenting a lot of  our Malaysian delicacies lately. This Taro Glutinous Layer Kuih was one of it. The original recipe used palm sugar or pandan (screwpine juice), but I made a tried with taro. I used taro both top and bottom layer. The top layer I used mashed taro while the bottom layer I cut the taro into small cubes, boiled and mixed with the glutinous rice. Wow.... I really love this, really...really creamy.

Ingredients:
3 cups glutinous rice - wash and soaks the rice overnight / 3 cawan beras pulu rendam semalamant
3 cups thin coconut milk / 3 cawan santan cair
1 tsp salt / 1 sdt garam
1 cup diced boiled taro / 1 cawan keladi rebus yang dipotong dadu
Custard topping:
3 eggs / 3 biji telur
1cup sugar / 1 cawan gula
3 tbsp custard powder / 3 sdb tepung kastard
1/2 cup flour / 1/2 cawan tepung gandum
3 cup thick coconut milk / 3 cawan santan pekat
1 cup mashed taro / 1 cawan keladi yang dilecek

  1. To make the rice layer – drain the rice well. Combined the rice, coconut milk and rice and mix well. Pour it into a well greased  7 x 7 pan and steam over high heat for 30 minutes or until rice is cooked./ Bersihkan beras pulut, campurkan dengan santan dan garam dan kukus dalam loyang 7 x7 selama 30 minit.
  2. Remove from heat, and pressed the rice with a banana leaf or aluminum foil to compact and level the surface. Set it aside./ Alihkan dari api dan tekankan pulut dengan daun pisang sehingga mampat. Letak sebelah.
  3. To make the custard layer, combined all the ingredients and mix well. Strain into a saucepan to remove any lumps. Cook over low heat, keep stirring until mixture slightly thickens. / Campurkan semua bahagian atas dan masak di atas api kecil sehingga naik wap.
  4. Remove from heat and pour the mixture over the glutinous rice. Cover the top of the pan with a piece of foil and steam it over medium heat for 30 minutes./ Alihkan dari api dan tuang keatas lapisan pulut tadi dan kukus selama 30 minit.
  5. Remove from heat and let it cool complete before cutting into it./ Padamkan api dan sejukkan dahulu sebelum dipotong._  
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Pertama kali saya mencuba resipi ini, kerana  ingin merasakan kelainanya. Rasanya memang enak, cukup lemak terutama apabila keladi dicampur dengan santan dan pulut. Walaupun rupanya agak pucat sedikit tetapi rasanya memang hebat. Jika anda ingin mencuba saya cadangkan tambahkan sedikit pes keladi supaya warnaya tidak terlalu kusam.
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Next Post - Pudding Lapis Kastad Chocolate



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2 comments:

Nieza said...

sedapnya tgk seri muka keladi ni kak...terliur dh ni:)

Nazrah Bakery & Dunia Kuih said...

kalau kaler purple tu gelap lagi..tentu lebih berseri kan kak.....nanti kita nak cuba...terima kasih

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