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 Recipe: Pai Tee

Ingredients:

For batter
125g plain flour
30g rice flour
Pinch of salt
1 egg, beaten
325ml water
Enough oil for deep-frying

Filling
1 tsp chopped garlic
1 - 2 tbsp oil
100g chicken or prawns, diced
400g yam bean, shredded
150g carrot, shredded

Seasoning
1 tsp light soy sauce
½ tsp salt
¾ tsp sugar
½ tsp chicken stock granules
Pinch of pepper
¾ cup water

Garnishing
75g bean sprouts, tailed and blanched
Shredded omelets
Cooked crab meat, flaked
Shallot crisps
Chopped spring onions
Chopped red fresh chillies

Directions:
Combine both flours in a mixing bowl; add the egg, water and salt to form a batter. Whisk slowly until well mixed. Strain batter.

Heat oil in a saucepan, with the pie tee mould immersed in the oil until mould is just hot. Lower the heat. Dip hot mould in the batter, ensuring that it’s thoroughly coated. Allow excess batter to drip off, then plunge mould into the hot oil. (The mould should not be overly hot and the batter must not sizzle when the mould is immersed.)

To separate the batter from the mould, jiggle the mould up and down to loosen the soft edges around it. The batter should come loose with a slight shake. Allow the casing to cook until it’s light brown. Drain. Cool and store in an airtight container.

For the filling, fry garlic and prawns until fragrant. Add yam bean, carrot and seasoning. Cook for 6 to 7 minutes and simmer until vegetables turn soft. Remove to cool. Put a little of the filling in the pie tee cases. Garnish and serve immediately.

Halal Food Recipes: Sugar-coated Glutinous Rice Cakes (Kuih Tas)

Ingredients:

500 gram glutinous rice flour
½ grated coconut
3 cups water
Pinch of salt
Cooking oil for deep frying

Coating:

2 cups sugar
1 cup water


Cooking Method:

Mix together the glutinous rice flour, salt and coconut.
Add in water and mix until of dough consistency. Form diamond shapes.
Heat oil and fry the cakes until golden. Lift and drain.
Put water and sugar for the coating in a pan and bring to boil until the mixture thickens.
Put in the cakes and stir until the sugar crystallizes and coats all the cakes evenly.
Lift and serve immediately.

Halal Food Recipes: Glutinous Rice Flour Cake with Filling (Kuih Koci)

Ingredients:

500 gram glutinous rice flour
270 gram grated coconut - squeeze out enough milk to make into a soft dough

For the filling:

3 tbsp castor sugar
5 tbsp palm sugar
3 tbsp water
270 gram grated coconut
1 pandan leaf (screwpine)

Put castor sugar, palm sugar, water and screw-pine leaf in a pan. Cook until the sugar dissolves.
Add in the grated coconut and mix well. Remove from heat and cool.
Mix flour and coconut milk into a smooth dough and divide the dough into 20-25 portions. Flatten each portion slightly.
Put in 2 teaspoons of filling and seal the cake.
Prepare some banana leaves, enough for 20-25 rounds of 20 cm in diameter.
Fold the banana leaf into c o n e shape, put in the dough portions; and tuck in the ends.
Place the wrapped cakes on a steaming tray and steam over a high flame for 10-15 minutes. Remove and cool before serving.

Halal Food Recipes: Sweet Potato Cakes with Savory Filling (Kuih Badak)

Ingredients:

300 gram sweet potato
½ cup flour
Pinch of salt
Cooking oil for deep frying


Filling:

½ grated coconut
20 gram dried shrimps
1 stalk lemon grass
½ tsp turmeric powder
Salt to taste
2 tbsp cooking oil
Cooking oil for deep frying


Ground together:
2 fresh red chilies
2 cloves garlic
2 shallots


Cooking Method:

Scrape the skin off the sweet potatoes and cut into small cubes. Boil with salt until cooked.
Remove and mash.
Mix mashed sweet potato with flour and knead until soft.
Divide into equal portions.

Prepare the filling. Mix all the ingredients together and fry in 2 tbsp of cooking oil until dry.

Take 1 portion of the sweet potato mixture and flatten slightly. Put in 1 tsp of the filling in the center and seal.

Heat oil and fry the cakes until golden.

Halal Food Recipes: Steamed Layer Pudding (Kuih Lapis)

Ingredients:

750 gram grated coconut
600 ml water
360 gram wet rice flour
250 gram sago flour
½ tsp salt
500 gram granulated sugar
300 ml water
8 pandan leaves (screwpine)
Food coloring (red)

Cooking Method:

Squeeze out the coconut milk with 600 ml water . Add water to the coconut milk, bringing it to 900 ml.

Mix the rice flour, sago flour and salt in a bowl. Add in coconut milk, a little at a time and blend in until smooth.

Boil the sugar with the water and pandan leaves for 10 minutes. Strain the syrup and add hot water if necessary to bring it to 450 ml.

Pour the syrup into the flour mixture, stirring all the time until it is well blended.

Divide the mixture into 4 portions. Set aside one portion to remain uncolored and drop a few drops of red food coloring to the other portions. Set aside ¾ cup of the uncolored mixture to be colored dark red for the top layer.

Grease an 8 inch diameter, 2 inch deep round cake tin. Place the tin in a steamer of rapidly boiling water.

Pour ½ cup of a colored mixture into the tin, and steam for 5 minutes until set. Pour over ½ cup of the uncolored portion and steam until set. Do the same for the third and fourth portions, using ½ cup of batter and steaming till set each time. Keep alternating the colors until all the mixture has been used up.

For the final uppermost layer, use the dark red mixture. Remove from steamer and leave cake to cool for at least 7-8 hours.