kuih is actually originated from Hong Kong if not mistaken. It is one of the many popular dishes served in most of the dim sum restaurants in Hong Kong. I haven't seen this kind of kuih available here so far. This recipe has been in my list to do for ages. Now, it's about time for me to give it a go. Come on let's join me for some fun!
270gm tapioca flour
30gm rice flour
70gm black sesame powder
2 tbsp wheat starch (tung fun)
270ml boiling water
100ml thick coconut milk
(1) combine ingredients (A) in a big bowl and mix well.
(2) dissolved sugar into boiling for ingredients (B).
(3) now, stir together all ingredients and mix to combine.
(4) for steaming, greased a 7" square tray with oil and steam mixture layer by layer (by using a soup ladle).
(5) for 1st 3 layers steam for 3 mins, 4th & 5th & 6th layer steam for 3.5mins and the rest steam for 4 mins. Final layer steam for 6 mins.
(6) then leave cool completely before slicing it with a plastic cutter (highly recommended).
kuih is quite similar to my steamed sweet potato kuih. The texture is very chewy & springy and you can actually eat it layer by layer just like those 9 layer nyonya kuih. I'm sure you will too enjoy the unique flavour of this black sesame dessert. Have fun!
I'm sending this to Suresh & Shaz @ Muhibbah Malaysian Monday.
( kuih, black sesame, asian cuisine, desserts )