Sweets and Cakes - No comments - Page 5

KUIH DADAR ( MALAYSIAN SWEET SNACK )

Ingredients

For the crepe:

1/2 cup of all purpose flour
1 large egg
1 cup of milk
1 tbsp of melted butter
1 tsp sugar
pinch of salt
green colouring or screwpine juice

For the Filling:

A:
3 tbsp sugar 
300 grms grated palm sugar(gula melaka)
3 tbsp water

B: 
600 grms grated coconut - white only
1 tbsp cornflour mixed with 2 tbsps water

Method:

For the crepe:

Mix the flour, sugar colouring, and salt in a large bowl.

Make a 'well' in the center of the flour mixture and add egg, melted butter and half of the milk.

With a whisk or wooden spoon, gradually stir the flour into the liquid mixture.

While stirring gradually add more milk until the consistency is that of cream.

When all milk is added, beat or whisk to remove all lumps.(sieve if you must)

Pour 1/4 cup of the crepe batter into preheated pan. Cook both sides on low heat until cooked (do not cook until brown)

Put 2 tbsp of coconut filling and roll like you would the spring roll.

For the filling:

Boil A to dissolve sugar. Add coconut, lower heat, stirring till almost dry.
Add the cornflour mixture and cook for 5 minutes.
Cool.
NOTE: Vegetarians can omit the egg.

Edited by Kavitha Ravi - 16 years ago

Microwave Thirattu paal:
Ingredients:
1. 2 cups of full cream milk powder.
2. 1 tin of milk maid
3, 1 tin of nestle fresh cream
4. 100 gms unsalted butter.

Mix everything nicely and microwave for about 10 mins in 80% heat. Take it out, mix it well and then microwave for another 4 or 5 mins. In case u find the mixture to be slightly liquidish, microwave little more . And if u want it really sweet, use only 1 1/2 cups of milk powder. After it is done , u can add some cardamum powder. The time depends on the capacity of the microwave - trial and error is the best way!!!!

STEAMED   KOZHUKKATTAI
Ingredients:
1 cup pan fried broken green peas, boiled and mashed roughly.
1 cup brown sugar
cup grated coconut
2 tbs ghee
a pinch of cardamom powder
cup oil
2 cups rice flour

Method:
Fillings:
Melt the brown sugar with 2 tbs of water
Sieve for dirt. Boil again the syrup,
Add in the ghee, grated coconut, and the boiled green peas.
Cook over medium heat, stirring continuously.
Add in the cardamom powder.
It will thicken and start leaving the sides of the pan as you stir.
Remove and cool.
The Dough:
Heat 2 cups of water in a pan. When it starts bubbling,
Add the oil and the rice flour in a slow stream, stirring
Continuously. When all the water has evaporated and
The dough thickened.Remove and let it cool.
Knead the cooled dough nicely.
Grease the palm of your hand. Take a little dough
And shape it into a cup. Place enough fillings
In the middle of the cup, and shape it like a curry puff.
Do this to the rest of the dough.
Steam for about 20 minutes. Serve warm.

Note: You can even shape it like a ball, with a small
            Cone on the top. It is called Modakams.

This is how the cups look like.

The fillings

Edited by Kavitha Ravi - 16 years ago

Ok here are 2 more fillings for the modakam.

Ulutham pooranam:
1/2 cup urad dhal soaked for about an hour.
dry red chillies to taste.
salt to taste
asafoetida - a pinch.

grind all this like how u do for vadais. Steam it in the idli cooker until done. Get it to a powdery consistency. Heat oil in a pan, splutter mustard seeds and add curry leaves. Put this pooranam and stir for a minute. After it cools , u can fill it in to the modhakams and steam as usual.

Ellu(til) pooranam: This is done on saturdays, offered to Saniswara Bhagavan and then distributed to as many as possible. You are not supposed to keep behind anything for the next day. Do and dispense the same day.

1/2 cup black til (ellu)seeds - soaked for 1/2 hour, washed and drained.
1/2 cup grated cocoanut
a pinch of cardamum powder
Jaggery powder as per taste.

Heat the pan with little water and add the jaggery (urundai vellam). Strain thro' a muslin cloth to remove any sand particles. Heat it again and when the water evaporates add cocoanut, til seeds and cardamum powder. The mixture will thicken. Take it out and cool. use as pooranam for modhakams.

Please enjoy this sweet snack till I am back. Thanks.

DOUGHNUTS
Ingredients:
250 grm high protein flour     ( you can get it in the supermarket )
100 grms plain flour.
tsp salt
1 tbs instant yeast
30 grms castor sugar.

Combine:
30 grms melted butter
150 ml warm milk
1 lightly beaten egg
oil for frying

For coating:
Castor sugar, mixed with tsp cinnamon powder

Method:
Put both the flours in a large bowl. Stir in yeast and sugar.
Pour the combined ingredients into the flour.
Mix well and knead till you get a soft dough.
Cover the dough with a damp tea towel and leave aside
To proof for about an hour, or it doubles in size.
Knead dough on a lightly floured board for a minute.
Roll out the dough to cm in thickness.
Stamp out with a doughnut cutter.
Place the cut out doughnut on a grease proof paper.
Leave aside to rise for 25 to 30 minutes.
Heat oil and deep fry doughnuts till they puff up and turn golden brown.
Remove and drain doughnuts on absorbent paper.
Toss them in cinnamon sugar and serve.

                                                    

Edited by Kavitha Ravi - 16 years ago

Okay guys, I remember some of you said it is hard to feed your children to eat veggies or fruits.

Same problem in all families I suppose.   

Since summer is here, why don't you guys make popsicles for your children. Esp with fruit combination.

Extract the juices, add sugar to your liking, pour into the mould, freeze and eureka, your children won't know what hit them!   😊

Combination of fruits are:

orange & pineapple
strawberry & pineapple
strawberry & orange
orange & apple
carrot and orange
carrot and milk
carrot and apple
carrot and pineapple
carrot and strawberry

or any other fruits you wish to try - peaches, lemons, etc. Either you extract the juice together. POur into a mould or Extract one juice, pour into the mould half, freeze for a couple of hours, then extract another fruit, pour into the rest of the mould and freeze again.

You can try with 2 or more fruits which will be fun and looks colourful. As a added venture, you can add chopped fruits.

Hey Pat, you do remember "Icecream Malaysia" don't you? Only it came in a long plastic bag, we used to bit at a corner and start enjoying this.

We had flavours like Milo, asam (preserved sour dried fruits - plums), milk, red syrup, etc.  Not so healthy ones though. 

Edited by Caryn - 16 years ago

Hello everyone,
I made Kuih Koci - a Malaysia desert after a very long time and it turned out really good. I would like to share this easy recipe with all of you.

(A)

Banana leaves cut into 6 in X 4 in pieces (20 pieces) and scald in boiling water. Take out and dry.

(B) - For the filling

1 cup shredded coconut (white only)
1 cup dark brown sugar
2 tabsp sugar
1 cup water
pinch of salt

Boil water, add sugar and salt. Shen syrup becomes thick add coconut and cook for about 3 minutes until mixture thickens. Dish out and cool.

(C)

300grm Glutinous(Pulut) rice flour
1 1/4 cup thick coconut milk
2 tabsp granulated sugar
1/2 tsp salt
2 tabsp vegetable oil

In a large bowl mix all the ingredients in C until you get a soft dough. If dough is dry, add a little water (only slightly).

Make into 20 equal portions. Spread a little oil on your palm so that dough doesn't stick. Take one portion and flatten it like a saucer. Put in 1 tsp of coconut filling and close the dough back into a ball. Take one piece of banana leave and put the ball on it and join the two ends and fold back. Do the same for all.

Steam over rapidly boiling water for 15 - 20 minutes or until cooked. Served when cool. Good with tea or coffee!.

(Wish Kavitha was here - she would have given us a verynice picture of the above😛).

Enjoy.

Pat

Edited by patraj - 16 years ago

We made Boli for tea, as my relatives had rang up saying that they are coming

to visit me.

BOLI 

Ingredients

Kadalai parupu        2 cups

Coconut scrapings    1 cup

Sugar          2 cups

Cardamon powder     1 tsp

Maida        2 cups

Gingelly oil    4 tbs

Ghee    for frying  or oil

Kesari powder      a pinch

Salt   tsp

Method

Add the tsp salt, a pinch of kesari powder to the flour,and bind to a soft dough with some water.Add 4 tbs of oil to the dough and knead till it becomes rather slippery. Keep aside covered for 2 hours

Fry the coconut scrapings to a golden brown in a tsp of ghee.

Clean  the dhal and boil it. See that the dhal is just well boiled, and not boil to a pulp. Strain off all the dhal water completely into another vessal. (Use this water to make a tasty rasam ) Add the sugar, coconut scrapings,and cardmon powder to the cooked  dhal and keep on low heat stirring till the mixture becomes semi-solid. Stir constantly, till no liquid oozes out of the mixture. Remove from fire, let it cool and grind the mixture to a very smooth lump, without adding any water. Make into ba##lls the size of a duck's egg. Keep aside.

Keep an oiled piece of banana leaf over your chappati rolling board, and a bowl of  oil or  liquid ghee handy.Then knead the dough again nicely and make into ba##lls equal number with the dhal ba##lls.

Take a dough ba##ll, smoothen it to a round flat cake, and pat with fingers dipped now and then in the bowl of  oil or ghee to a circle 3 " in diameter. Take a dhal ba##ll and place it in  the center of the patted dough. Gather up all the edges of the dough circle over the top of the dough ba##ll and join them all together to cover the dhal ba##ll completely.With greasy fingers pat into a round 6 inches in diameter.Pat it to a uniform  thickness throughout.

Grease a heated tava. Turn the banana leaf upside down over the tawa. Gently peel off the banana leaf. When the boli turns firm, pour one tsp of ghee all over the surface of the boli. Turn over the other side and pour another tsp of ghee  over the surface. When cooked on both sides remove to a dry plate. Turn the rest of the dough to bolis in the same way.

Edited by Kavitha Ravi - 16 years ago

JOYFUL JACKFRUIT PAYASAM 

Ingredients
20 fleshy ripe jackfruit sections
1 grated coconut - (extract first n second milk)
175 gms jaggery (use according to your requirement)
1 1/2 teaspoon cardamom powder
1 1/2 heap teaspoon white flour (optional)

Method
1. Grind the coconut with enough hot water in a mixie and get the first thick milk.
2. Grind again with enough water to get the next batch of milk.
3. All in you shd have at least 6 cups (2 cups thick and 4 cups thin ) of coconut milk.
4. Cut the jackfruit into small square pieces and boil in the second (thin)coconut juice with jaggery.
5. When the fruit becomes soft, pour in the first (thick)coconut milk and the cardamom powder. For a thicker mixture (if desired)dissove the flour in 2 Tblspoon of water and add to the payasam when its still boiling stirring it all the time.
6. Off the fire - payasam can be served hot or cold to your preference. 😃

NOTE: Boil the jaggery in a about a cup of water, dissolve it completely before strainning it thru a muslin strainer into the payasam. This is to remove any form of sediments in the jaggery.
Edited by Sue Nair - 16 years ago

Here Sue Akka the recipe you asked for. Enjoy.

ULUNTHA KANJI   ( PAYASAM )
Ingredients:
100 grms skinless whole ulunthu
1 tbs raw rice 
900  ml coconut milk from a coconut
cup sugar
tsp of salt
A pinch of cardamom powder
1 knotted pandan leaf

Method:
Soak the ulunthu and rice for about 2 hours.
Grind them with a little water to a thick paste.
The paste should be a little coarse.
Mix the ground paste, coconut milk and salt.
Put a wok on fire. Pour the mixture with the pandan leaf.
On a slow fire, keep on stirring the mixture
Till it thickens and there is no raw smell of the ulunthu.
Now add the sugar and cardamom powder.
Stir till the sugar is dissolved.
Remove the pandan leaf, and dish out into a bowl.
This is a very good source of protein.

Note: You can add more milk if you want the kanji to
Be more watery.

The ground ulunthu and rice mixture

The Cooked Ulunthu Kanji

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Edited by Kavitha Ravi - 16 years ago