It's once a year '
Qing ming' festival again. This year it is fall on the 4th of April. Like every year we usually visit our ancestors grave yard a few days earlier, which most likely to be a weekend and the best is we are not working. Every year I will prepare loads of food to pay respect to our ancestors without failed. And this year I made this
jaggery sugar kuih & also nasi lemak.
Ingredients for
(A)
:
70gm rice flour
30gm
mung bean starch
80gm
tapioca flour
50gm
jaggery sugar
70gm brown sugar
350ml water
Ingredients (B):
70gm rice flour
30gm mung bean flour
70gm tapioca flour
150ml coconut milk
200ml water
pinch of salt
Method :
(1) combine all ingredients (A) into a pot, mix well.
(2) now, cook over low heat till mixture slightly thickened.
(3) remove from heat then transfer mixture to a 7" greased tray.
(4) steam at preheated steamer for 15 mins.
(5) while steaming the (A) layer kuih, mix all the (B) ingredients into a pot and cook over low heat till thickened.
(6) spread ingredients (B) onto jaggery sugar layer kuih and again steam for another 20 mins.
(7) leave to cool completely before slicing. Best to use a plastic cutter for slicing.
Compare to the one made only with
tapioca flour & hoen kwee flour, this kuih is much easier for cutting and the cooling time needed is quicker for about 2 hours.
Honestly, I personally prefer the one made with only
tapioca flour & hoen kwee flour. Though it needs longer cooling time, I'm willing to wait for it. The texture is chewy and springy. Absolutely irresistible ! Where this version is slightly soft but still many out there enjoy this type of dessert. However, I do enjoyed the taste & smell of the
jaggery sugar. Hope you guys will love it too.
