1. Malay Traditional Kuih are snacks that are easily cooked and prepared in a traditional way that has been passed down through the generations. Malay Traditional Kuih
2. Malay Traditional Kuih are snacks that are easily cooked and prepared in a traditional way that has been passed down through the generations. Malay Traditional Kuih Wajik Kuih Cucur Badak Kuih Lapis Kuih Keria Dodol Baulu
3. Kuih Tradisional Melayu adalah kuih yang berasal dari dahulu dan asli biasanya dimasak oleh orang Melayu. Kuih Tradisional Melayu Wajik Kuih Cucur Badak Kuih Lapis Kuih Keria Dodol Baulu
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5. Wajik Kuih wajik merupakan sejenis kuih tradisional Melayu yang diperbuat daripada pulut yang dimasak dengan manisan.
6. Wajik Wajik are cooked in a traditional way by using glutinous rice mixed with palm sugar that have a rich sugar taste. It is meant as a sweetener.
7. One of the steamed snacks that is popular is wajik , which is made from sticky rice steamed with palm sugar. Its a sweet dish and made with glutinous rice.How darker the wajik looks depends on the palm sugar that you use. Originally, the utilized sugar was palm sugar to produce brown color. Later, there are other variations using sugar from sugarcane and pandans leaf to create green wajik . Facts about WAJIK :
8. Ingredients 500gm glutinuous rice (soaked overnight) 750ml coconut milk (from 1/2 or 1 coconut) 1 tsp air kapur sirih(lime water)(use to eat with betel leaf/sirih) 2 screwpine leaves a pinch of salt Ingredients (B): 350gm brown sugar/gula melaka/palm sugar 150ml water Method: 1. Wash glutinuous rice and soak overnight with 1 tsp lime paste water/air kapur sirih. 2. Then toast and steam with coconut milk, knotted screwpine leaves and salt for 30 minutes or until the milk evaporates. 3. Once cooked take a fork and turn anti-clock wise and loosen the rice. 4. Leave it to cool. 5. Meanwhile, mix brown sugar and water and cook in a pan. 6. For those who are using gula merah sieve it first. 7. Leave the sugar syrup to boil at least 5 minutes 8. Lower the flame and mix in the glutinuous rice and mix it thoroughly. 9. Stir constantly for 3 minutes and close the flame. 10.Pour it into a cake pan and leave it to cool before serving.You can use a banana leaf to flatten the rice in the cake pan. WAJIK Recipe:
9. Ingredients / Bahan-bahan: 300 gm beras pulut 150 gm gula nisan 150 gm gula pasir 2 biji kelapa diparut 1 helai daun pandan Secubit garam Secubit kapur (dilarutkan dengan 1 sudu teh air) Pulut direndam selama tiga jam sebelum di toskan. Kemudian pulut dikukus dalam kukusan selama 40 minit sebelum di sejukkan di dalam talam. Kelapa parut diperah patinya dengan kain jarang. Perah santan keduanya dengan empat cawan air. Masak gula nisan dengan satu cawan air. Manakala gula larut tapis. Secubit garam. Masak air gula merah bersama gula putih dan santan kedua. Masak sehingga air gula pekat dan berbenang, angkat dengan sudip. Masukkan pati santan. Ketika mendidih masukkan pulut. Kacau selama 1/2 jam lagi dengan api perlahan. Masukkan 1 sudu teh kapur. Kacau hingga sebati. Masukkan ke dalam talam yang dialas dengan daun pisang. Method / Cara membuatnya: WAJIK :
10. Baulu Baulu atau Bahulu merupakan sejenis kuih tradisional Melayu yang diperbuat daripada tepung, telur dan gula.
11. Baulu is a favourite snack for tea-break for all ages as it is a soft like bun with a sweet taste.
12. Kuih Baulu Recipe: Ingredients · 6 eggs · 175g castor sugar · 120g plain flour · 120g self-raising flour · 1 ½ tsp baking powder · 1 ½ tbsp corn oil · 2–3 kuih baulu moulds Method Lightly grease the baulu moulds with corn oil and place them in a preheated oven at 250°C. Beat eggs and sugar with an electric hand beater until the mixture is creamy and fluffy. Sift both types of flour and baking powder into the egg mixture. Stir well to mix then add corn coil into the batter. Spoon just enough batter into the preheated moulds and bake for 10 minutes or until kuih baulu is golden brown.
13. Kole Kole Kacang Kole Kole Kacang merupakan sejenis kuih tradisional Melayu yang diperbuat daripada tepung kacang hijau dan gula melaka.
14. Kole Kole Kacang Recipe: Bahan : Untuk tahi minyak : 1 biji kelapa, perah sekali sahaja Untuk kuihnya : 1 packet tepung kacang hijau (400 gms) 2 biji kelapa, perah sehingga mendapat 14 cawan santan. (Kalau guna santan kotak, adjust sehingga mendapat 14 cawan santan). 500 gms gula melaka (kalau suka manis, tambah lagi gula pasir.) Cara : 1. Masak santan untuk dijadikan tahi minyak. Masak sehingga warna coklat. Bila siap, masukkan dalam tapis, biar minyak berpisah dengan tahi minyak. 2. Masukkan tepung kacang hijau dalam kuali lain (kuali besar, yer) dan goreng tanpa minyak . Goreng sehingga ianya jadi ringan dan berbau wangi. 3. Dah wangi, masukkan santan yang 14 cawan dan gula melaka. Letak sedikit garam. Kacau sehingga ianya pekat dan masak. 4. Sapukan loyang dengan minyak dari tahi minyak yang di masak tadi. Masukkan kuih, ratakan dan tuang tahi minyak atasnya. Siap ! Boleh dapat 2 loyang kuih. ** Tidak perlu letak pewarna/perasa sasparila seperti satu resepi yg saya dapat tu. Bila dah goreng tepung tuh, automatik warnanya jadi hitam kecoklatan bila dikacau dengan santan.
