Khanom sod sai in Thailand meaning steamed sweet glutinous dessert covered with coconut custard which is quite similar to our local
nyonya kuih kochi but with extra deliciousness coconut custard added in. Its a very very scrumptious snack. I have eaten this
kuih during my childhood days but haven't seen it selling anymore since many...many....many years ago. Always wonder why ! The coconut custard is simply irresistible. So, I started google around to check if I could find something similar to what I have eaten. Finally, found one picture (
recipe here) looks quite alike but not exactly what I'm looking for. Then later on, I came to
this site and BINGO ! Found some recipes as well and finally this is what I have come out with. However, not sure if this is also called as
Kuih Bungkus !
Ingredients for
coconut fillings :
2 cups grated young coconut
100gm
gula merah (jaggery sugar)
2 TB sugar (omit sugar if using gula melaka)
1/3 tspn salt
thickening (1 TB water mixed with 1 tspn tapioca starch)
Method :
(1) place all sugar, salt & water into a non-stick pan, let to melt over medium heat.
(2) now, stir in coconut and let to cook over high heat till everything well incorporate.
(3) once its done, off the heat then add in thickening and stir till well mixed. Set aside.
*ONLY HALF COCONUT FILLINGS WERE USED.
Note :
Jaggery sugar isn't as sweet as
palm sugar, so extra sugar added in.
Ingredients for
glutinous dough :
1-3/4 cups glutinous rice flour
1/4 cup black glutinous rice flour
1-1/2 cup water
3TB cooking oil
Method :
Combine both flour and mix well then slowly stir in water & oil and mix to form a soft dough. Cover the dough & set aside.
Ingredients for
coconut custard :
1 cup rice flour
1 TB all purpose flour
4 TB tapioca starch
2 tspn salt
3 cups thick coconut milk
1 cup water
Method :
Combine everything and mix well. Then heat over medium flame till mixture became thick paste. Set aside to cool.
Guess what ? After getting everything prepared, its already 5.00pm. I quickly ran to my next door neighbour to get two large banana leaves, cut & trim then softened it with boiling water. It took me another an hour to get everything done, the dough nicely wrapped and set for steaming.
TO ASSEMBLE :
(1) Divide glutinous rice dough into about 30gm each then flatten dough and place in fillings, sealed & set aside.
(2) once its done, place 2 tspn of coconut custard to the center of banana leaf then insert the glutinous ball and cover it with another 2 tspn of coconut custard.
(3) now, fold banana leaf up into a parcel by wrapping the leaf towards the center then staple.
(4) finally, steamed for 15 minutes over high heat.
My banana leaf is a bit too small but added in an extra leaf to cover the top of the dough before sealing it. Its to prevent from dripping water which can destroy the custard.
Finally, my long lost craving
kuih is done and ready to dive into my mouth. Love the combination of colour and flavour. Hubby thumbs up for a few more pieces. This
kuih can last for 2 days without keeping it chill but you should keep them refrigerated if the weather turns warm, very very warm. Hope you guys will love it too. Enjoy & have a great week ahead everyone.
