Halal Food Recipe: Koleh / Talam Kacang Recipe (Kuih Lopes)

Ingredients:

300g green/mung beans - soaked for at least 2 hours
4 cups water
3 cups thick coconut milk
450g palm sugar (gula Melaka)- cut into small pieces
1/2 cup water
2 screwpine leaves (daun pandan)
Coconut residue crisps (tahi minyak) - for topping


Cooking Method:

Wash green beans and put in a pressure cooker with 4 cups water. Cook for 20 minutes.

Transfer the beans into a blender with coconut milk, blend until fine. If blender is not turning well, add in a little extra coconut milk.


Melt palm sugar with water over heat, stirring frequently. Strain into blended mixture. Mix well.

Pour the mixture into a wok, add pandan leaves and stir continuously with a wooden spatula over low heat for about 15 minutes until it becomes a thick paste. Do not allow mixture to stick to bottom of wok. When paste is thick enough, discard pandan leaves.

Spoon into an 18cm x 27cm shallow tin and smooth surface while still hot. Sprinkle with prepared coconut residue crisps. Leave to cool before cutting.


.:Coconut residue crisps:.

You need:
1 cup thick coconut milk from 1 coconut

How to make:
Put coconut milk a wok and stir over low heat with a wooden spatula for 35 minutes. Oil will separate from coconut residue. Continue stirring until coconut residue turns a rich brown. Remove from heat and drain.

Halal Food Recipe: Steamed Glutinous Rice with Palm Sugar Syrup (Kuih Lopes)

Makes 20

Ingredients:

2 screwpine leaves (daun pandan) - pounded and add 1 tablespoon water to extract juice
500 ml water
400 g glutinous rice, washed and drained
1 tsp salt
20 pieces banana leaves 3” x 9”
200 g grated, peeled coconut mixed with 1 teaspoon salt


Cooking Method:

Combine screwpine juice, water and glutinous rice in a pot and bring to boil over modium heat. Add salt, stir well and continue cooking until dry. Stir and reduce heat, cook until rice is done.

Fold a banana leaf into a cone, put 2 tablespoons cooked glutinous rice and wrap neatly. Repeat the process with the remaining rice.

Arrange in a steamer tray and steam for 20 minutes over rapidly boiling water. Remove and cool.

Before serving, unwrap steamed rice. Put in serving dish and add grated coconut. Top with palm sugar syrup.

.:: Palm Sugar Syrup::.

90 g crushed palm sugar ( jaggery)
90 g castor (superfine) sugar
500 ml water

Combine palm sugar, castor sugar and water in a pot and boil over moderate heat until sugar dissolves. Strain.

Halal Food Recipe: Steamed Coconut Pudding [Kuih Talam]

Ingredients for Green Layer:

10 oz rice flour
2 oz sago flour
1 tsp alkaline water (kee) [air kapur]
3 cups coconut milk
10 oz sugar
Butter, for greasing
3 tbsp screwpine juice [pandan] - Substitute: Essence of Coconut + 1 or 2 drops of green food coloring

Ingredients for White Layer:

2 cups coconut milk
2 oz rice flour
3 oz sago flour
A pinch of salt

To Prepare Green Layer:

Sieve rice flour together with sago flour into a mixing bowl. Add coconut milk, sugar and mix well.
Add alkaline water (kee), pandan juice and mix well. Pour mixture into a lightly greased tray, just deep enough to form a 1 inch thick layer. Set tray in a steamer, steam for 1 hr - be sure to check there is enough water in your steamer, from time to time, for the duration of the steaming

To Prepare White Layer:

Sieve rice flour together with sago flour into a mixing bowl. Add coconut milk, a pinch of salt, mix well.
When the green layer is done steaming, carefully remove from steamer, and pour white mixture over the green layer. Return to the steamer, steam for 30 minutes.
When done, carefully remove from steamer. When cool to touch, cut into diamond or triangular shapes, serve warm or cold.

Halal Food Recipes: Red Beans Porridge (Bubur Kacang Merah)

Ingredients:

300 gram red beans
2 cm piece ginger - sliced
1 pandan leaf (screwpine)
1 block palm sugar
2 cups sugar
4 cups thin coconut milk Extracted
1 cup thick coconut milk from 1 coconut
½ tsp salt
1 tbsp sago


Cooking Method:

Boil the red beans in 4 cups water until the beans expand. Add in the ginger, pandan leaf and salt. Add in palm sugar and sugar. Stir until the sugar dissolves.

Put in the thin coconut milk and bring to boil. Add the sago and thick coconut milk. Stir constantly.

When the sago becomes transparent and shiny, remove the pandan leaf.

Serve red beans porridge either hot or cold in small serving bowls.

Halal Food Recipes: Caramel Custard

Ingredients:

For Caramel:
2 cups sugar
6 tbsp boiling water

For custard:
3 ½ cups cream
2 cups milk
4 tbsp sugar
2 tsp vanilla
8 eggs

Cooking Method:

Melt sugar in a pan over low heat until a light brown syrup forms. Stir occasionally to get rid lumps.
Add boiling water slowly until smooth.
Pour into bottom of mould.
Make custard. Boil cream, milk and sugar in pan.
Remove from pan and add vanilla.
Beat eggs in a bowl and pour mixture over, beating vigorously.
Pour into caramel-coated mould and bake or steam until custard sets.

Halal Food Recipes: Cendol

Ingredients:

10 pandan leaves (screwpine)
A few drops green food coloring
½ cup green pea flour
1 block palm sugar
1 tbsp sugar
1 coconut - grated
Pinch of salt

Cooking Method:

Pound the pandan leaves and strain to extract juice.
Add enough water to make 2 cups pandan juice and also drop in the green colouring.

Mix the green pea flour with this mixture and cook over a medium flame, stirring continuously until it bubbles.

Place a cendol frame or strainer over a basin of cold water containing ice cubes. Spoon the mixture into the strainer and press through with a spatula.

Drain off the water and chill the cendol. Boil the palm sugar and white sugar with ½ cup water to get a syrup. Strain and cool.

Extract coconut milk using 2 cups water. Add in salt.

To serve, place 1 tbsp cendol in a small serving bowl or sundae glass, then add 1 tbsp syrup and cup coconut milk. Serve cold with ice.