Assorted Kuih
These traditional Malaysian kuih are soft, chewy, and subtly sweet, perfect for a delightful snack or dessert. This recipe creates a variety of colorful and flavorful bites using common ingredients.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 292 kcal
Mise en place
Ingredients
kuih dough
- 120 gtapioca flour
- 80 grice flour
- 200 mlcoconut milk
- 100 ggranulated sugar
- 2 pcspandan leaf
- 0.5 tspsalt
colors
- 0.05 gred food coloring(optional)
- 0.05 ggreen food coloring(optional)
garnish
- 50 ggrated coconut, fresh or frozen, thawed
Equipment
saucepan · heatproof dish · steamer · small bowls · large bowl · spatula · whisk
The method
Step by step
- 1
In a medium saucepan, combine the coconut milk, granulated sugar, pandan leaf, and salt. Heat over medium-low heat, stirring occasionally, until the sugar dissolves. Do not boil.
About 5 min
Cook’s note: Infusing the coconut milk with pandan leaf adds a lovely aroma. If you don't have fresh pandan, you can use pandan extract.
- 2
Remove the pandan leaf from the coconut milk mixture and let it cool completely to room temperature.
About 15 min
- 3
In a large bowl, whisk together the tapioca flour and rice flour.
About 1 min
- 4
Gradually pour the cooled coconut milk mixture into the flour mixture, whisking continuously until a smooth batter forms. Ensure there are no lumps.
About 3 min
- 5
Divide the batter into three equal portions in separate bowls.
About 1 min
- 6
Leave one portion plain. Add red food coloring to the second portion and green food coloring to the third portion, stirring well to achieve desired colors.
About 2 min
Cook’s note: Adjust the amount of food coloring to get vibrant or pastel shades as preferred.
- 7
Lightly grease a heatproof dish or small individual molds with a neutral oil.
About 1 min
Cook’s note: Small ceramic or silicone molds work well for individual kuih. A 8x8 inch square pan is good for a larger slab to cut later.
- 8
Prepare a steamer by bringing water to a rolling boil.
About 5 min
Cook’s note: Ensure there is enough water in the steamer to last the entire steaming process without boiling dry.
- 9
Pour the first layer of colored batter (e.g., green) into the prepared dish or molds. Steam for 5-7 minutes, or until the layer is set but still slightly sticky.
About 7 min
Cook’s note: The exact steaming time depends on the thickness of your layer and the power of your steamer.
- 10
Pour the second layer of colored batter (e.g., plain) over the first steamed layer. Steam for another 5-7 minutes.
About 7 min
- 11
Pour the final layer of colored batter (e.g., red) over the second steamed layer. Steam for 10-15 minutes, or until the kuih is fully cooked and translucent.
About 15 min
Cook’s note: To check for doneness, a skewer inserted into the center should come out clean.
- 12
Carefully remove the kuih from the steamer and let it cool completely in the dish or molds before unmolding.
Cook’s note: Cooling completely is crucial for easy unmolding and a firm texture. Do not rush this step.
- 13
Once cooled, slice the kuih into desired shapes (if using a large pan).
About 2 min
Cook’s note: Use a plastic knife or a knife lightly greased with oil to prevent sticking when cutting.
- 14
Serve the assorted kuih with a sprinkle of fresh grated coconut.
Per serving
Nutrition
- Calories
- 291.8kcal
- Protein
- 1.9g
- Carbs
- 48.4g
- Fat
- 11.9g
- Fibre
- 1.9g
- Sugar
- 18.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover kuih in an airtight container at room temperature for up to one day, or in the refrigerator.
Kuih is best enjoyed at room temperature. If refrigerated, allow it to come to room temperature before serving.