Most nyonya kuehs are made from eggs, coconut milk, flour, asian herbs and some use root vegetables like tapioca and yams or in this case, rice. These ingredients are easily available in Asia and they are relatively cheap. The preparation is easy and does not require much whipping or beating.
Recipe (12 cm round tray)
A) Rice (base)
- 600g glutinous rice, washed once and soaked for 4 hours
- 1 & 1/2 tsp Salt
- 250 ml Coconut milk
- 125 ml Coconut milk + 125 ml water
- 3 pieces of Pandan Leaves
- Drained the glutinous rice. Lay the rice into a 12-cm round tray and steam the rice for 10 minutes.
- Dissolve salt in 60 ml Coconut milk + 60 ml water mixture. Mix into the glutinous rice.
- When it is mixed well, add in the rest of the coconut milk.
- Lay the pandan leaves on top of rice.
- Steam for another 30 minutes.
- 35g Plain Flour
- 240ml Coconut milk
- 60 ml Coconut milk + 60 ml water
- 10 eggs
- 230g Caster Sugar
- 1/4 tsp Salt
- 2 Pandan leaves, tie into a knot
- 120ml Pandan juice, pound the 10 pandan leaves and add 2 tbsp of water
- 1/2 tsp Green colouring
- Mix plain flour with 60 ml Coconut milk + 60 ml water. Set aside.
- Mix the eggs in a bowl and strain it through a strainer.
- In a metal mixing bowl or a heat proof glass mixing bowl, mix the eggs with sugar, salt and pandan leaves.
- Add in the coconut milk, pandan juice, colouring and flour mixture. Mix well.
- Put the mixing bowl over a pot of simmering water, double boil it.
- Stir continuously until the kaya thickens and coats the back of a wooden spatula.
- Discard the pandan leaves.
9. Steam it for 30 minutes.
I like how this recipe turned out. Very authentic and original! My mum came over and had 3 pieces at one shot! That speaks for itself!