Pandan Kuih Kosui

This is one of my son's favourite kueh. Made this using pure pandan juice

Loves the color....

Recipe from Bernice's kitchen

Ingredients :-

Rice Flour 125 gm
Tapioca flour 25 gm
Caster sugar  110 gm
Pandan Juice 500 gm
Alkaline water 1/2 tsp

Prepare the steaming bowl by greasing it.
Mix all ingredients in a big bowl, strained it.
Preheat steaming wok , put in steaming bowl and steamed for 3 mins
Then add in the batter, steamed at high heat for 25 mins
Let cool completely before unmoulding

Pandan Hee Pan

This is another good recipe. Chewy & Fragrant... If you craving for this kueh and do not have time to get ready the sponge dough...this is the recipe to try out..

Thanks to bernice Kitchen for sharing !!

Recipe (adapted from Bernice Kitchen)
All Purpose flour  150g ( I used 100 gm Cake flour +  50gm rice Flour)
Glutinous rice Flour 130g
Instant Yeast 1/2tsp+1/4tsp
Caster Sugar 70g
Pandan Leaves 5 pcs + 200gm water ( Blend & sieve to get the pandan Juice)
Corn Oil  15g
 

1) Sieve All purpose flour & glutinous rice flour into a bog bowl
2) Add in yeast , caster sugar , mix well
3) Slowly add in pandan juice and knead till become a dough and does not stick on your hand. (Note : you may not need all the pandan juice)
4) Slowly knead in the oil till you get a smooth dough
5) Divide dough in 50 gm each
6) Shape round and flatten onto banana leafs ( I am using parchment paper)
7) Cover and rest for 30 mins ( Note : you may test by pressing the surface of the dough, and if if feels springy then is ready for steaming)
8) Steam at medium heat for 12 mins. Turn off fire but do not open the cover yet. Open a small slit just to release the heat for 5 mins. Then slowly open the cover.

Hakka Hee Pan

Today try on making my traditional kueh... hakka hee pan..

This recipe is a real keeper !! the kueh is soft, fluffy & chewy!!

Recipe from wendyinkk@blogspot.com

SPonge dough :-

1tsp yeast
200 gm flour
150gm water

Mix the above , covered and prove overnight at room temperature.

Main dough :-
100 gm flour
150 gm glutionous rice flour ( i used 130gm glutinous rice flour & 30gm rice flour)
125gm water
125gm sugar

a bit of red coloring
some oil for rubbing hand

Mix the sponge dough and the main dough together, knead till soft.
Cover and prove for another 4hours.
Then shaped 50gm each and place on a banana leaf.
Let proved for another 15 mins, steamed at medium heat for 15 mins.

 I am submitting this post to Aspiring Bakers #29：Heirloom and Local Dialect Recipes 家传菜/ 籍贯菜 (March 2013 ) hosted by FHL of Faith Hope Love